Journal of Food Science · 1979 · 27 citations · 8 references
AgricultureBiochemistryFood ScienceChromatographic AnalysisFood AnalysisFood ChemistryAnalytical ChromatographyChromatographic Food AnalysisChromatographyFruit Juice ExtractionJuice ProcessingLiquid ChromatographyAnthocyanin ChemistryJuice Composition AnalysisPaper ChromatographyPigments
ABSTRACT The four major anthocyanins of cranberries were separated and purified by conventional paper chromatography. The purified individual anthocyanins were eluted from the paper by methanol‐acetic acid‐water (90:5:5) and concentrated on a rotary evaporator (<30°C). The individual anthocyanins were chromatographed separately and in a mixture by a reversed‐phase high‐pressure liquid chromate‐graphic (HPLC) system. Complete separation of all four anthocyanins took less than 1 hr 40 min. A SO‐ml sample of commercial Cranberry Juice Cocktail first purified by a GC‐50 ion exchange column before injection into the HPLC showed the presence of two additional pigments when chromatographed.
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