Detection of peonidin and pelargonidin glycosides in black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) by high‐performance liquid chromatography/electrospray ionization mass spectrometry

Media type: E-Article
Title: Detection of peonidin and pelargonidin glycosides in black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) by high‐performance liquid chromatography/electrospray ionization mass spectrometry
Contributor: Kammerer, Dietmar; Carle, Reinhold; Schieber, Andreas
imprint: Wiley, 2003
Published in: Rapid Communications in Mass Spectrometry
Language: English
DOI: 10.1002/rcm.1212
ISSN: 0951-4198; 1097-0231
Keywords: Organic Chemistry ; Spectroscopy ; Analytical Chemistry
Origination:
Footnote:
Description: <jats:title>Abstract</jats:title><jats:p>Anthocyanins of black carrots (<jats:italic>Daucus carota</jats:italic> ssp. <jats:italic>sativus</jats:italic> var. <jats:italic>atrorubens</jats:italic> Alef.) were investigated by high‐performance liquid chromatography/electrospray ionization mass spectrometry. Besides the main compounds which have already been characterized in detail as cyanidin glycosides, six anthocyanins with <jats:italic>m/z</jats:italic> 757, 565, 595, 903, 933 and 903 were detected and unambiguously characterized as peonidin and pelargonidin glycosides, based on their fragmentation patterns. Peonidin and pelargonidin were identified after acid hydrolysis by comparison of the fragmentation patterns and retention times of the released aglycones with those of standard compounds. To the best of our knowledge this is the first report on anthocyanins in black carrots consisting of aglycones other than cyanidin. Copyright © 2003 John Wiley & Sons, Ltd.</jats:p>

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