Simultaneous Determination of Major Anthocyanins in Purple Sweet Potato

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  • Terahara Norihiko
    Department of Food Science for Health, Faculty of Health and Nutrition, Minami-Kyushu University
  • Oki Tomoyuki
    National Agricultural Research Center for Kyushu Okinawa Region, National Agricultural and Food Research Organization
  • Matsui Toshiro
    Division of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School Kyushu University
  • Fukui Keiichi
    Miyazaki JA Food Research and Development Inc.
  • Sugita Koich
    Miyazaki JA Food Research and Development Inc.
  • Matsumoto Kiyoshi
    Division of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School Kyushu University
  • Suda Ikuo
    National Agricultural Research Center for Kyushu Okinawa Region, National Agricultural and Food Research Organization

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Other Title
  • 紫甘しょに含まれる主要アントシアニンの一斉定量
  • ムラサキ カンショ ニ フクマレル シュヨウ アントシアニン ノ イッセイ テイリョウ

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Abstract

A simultaneous determination method using HPLC was carried out to determine the net content of anthocyanins (AN) in purple sweet potatoes (PS) and processed foods made from them. The optimum HPLC conditions, which allowed good separation of the peaks of eight major ANs (named YGM-1a, -1b, -2, -3, -4b, -5a, -5b and -6) in the storage root of PS cultivar Ayamurasaki, were set by employing formic acid as an acidified solvent. Under these conditions, analysis was conducted in 40 min, which is considerably shorter than the time taken in previous experiments. In HPLC analysis of standard pigment YGM-6, the calibration curve showed a good linear correlation between concentration and peak area in the concentration range 10-6 -10-3M, and the detection limit for analysis was less than 11 ng. Moreover, the introduction of a quantitative factor by comparison of a standard YGM-6 peak area with the experimental YGM peak areas simplified the simultaneous determination.<BR>This method was applied to fresh PS, dried PS powder and processed PS-based beverages (a carbonated drink and a fermented vinegar). The total major AN content was 369.1mg/100g in raw PS (cv. Ayamurasaki), with YGM-4b present in the largest amount, and peonidin-based ANs making up 81% of total AN levels. The compositions of major ANs in the dried powder, carbonated drink and fermented vinegar were similar to that of raw PS, with the total contents at 196.9mg/100g, 118.7mg/100g and 15.3mg/100g, respectively.

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