TLC with densitometric and image analysis in the control of anthocyanin content in fruits of Rubus occidentalis and Rubus idaeus cultivars and hybrids

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-10-22 DOI:10.1016/j.jfca.2024.106886

Natalia Adamczuk , Piotr Migas , Katarzyna Kimel , Irena Maria Choma , Mirosława Krauze-Baranowska

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引用次数: 0

Abstract

A TLC method was developed for the determination of anthocyanins in the fruits of some cultivated varieties of Rubus occidentalis (black raspberries) and Rubus idaeus (red raspberries) and their hybrids. Anthocyanin sets in fruits’ extracts were determined on TLC silica gel 60 F₂₅₄ plates using mobile phase consisted of ethyl acetate-water-formic-acid (100:30:30, V/V), at 4°C (±1°C), at a distance of 70 mm with the use of densitometry and videoscanning. The obtained results were comparable to the results of quantitative analysis performed using by the HPLC-UV/VIS method performed on a Kinetex C-18 column using gradient elution comprising an increase concentration of acetonitrile-water-trifluoroacetic acid (50:50:0.1, V/V) in water-trifluoroacetic acid (99.9:0.1, V/V) from 12 % to 40 % within 40 minutes at 520 nm. The TLC method with videoscanning provides immediate capture of data for unstable compounds like anthocyanins before their partial degradation.

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利用色谱法和密度计及图像分析法控制西洋茜和印度茜栽培品种及杂交种果实中的花青素含量

开发了一种 TLC 方法，用于测定一些栽培品种西洋茜（黑覆盆子）和红覆盆子及其杂交种果实中的花青素。果实提取物中的花青素集在 TLC 硅胶 60 F254 板上测定，使用的流动相为乙酸乙酯-水-甲酸（100:30:30, V/V），温度为 4°C（±1°C），距离为 70 mm，使用密度计和视频扫描。获得的结果与在 Kinetex C-18 柱上使用 HPLC-UV/VIS 方法进行定量分析的结果相当，该方法使用梯度洗脱，包括在水-三氟乙酸（99.9:0.1, V/V）中增加乙腈-水-三氟乙酸（50:50:0.1, V/V）的浓度，在 520 纳米波长下，40 分钟内浓度从 12% 增加到 40%。采用视频扫描的 TLC 方法可在花青素等不稳定化合物发生部分降解之前立即获取其数据。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.