THE USE OF WINE CABERNET-SAUVIGNON FOR THE DETERMINATION OF IDENTIFICATION PARAMETERS OF ANTHOCYANIDIN 3-O-GLUCOSIDES IN ANALYSIS OF ANTHOCYANIN COMPOSITION IN BILBERRY FRUIT PASTE

Article Russian OPEN
Ходаков, Игорь Владимирович (2014)
  • Publisher: Altai State University
  • Journal: Khimiia rastitel'nogo syr'ia (Chemistry of plant raw material) (issn: 1029-5143, eissn: 1029-5151)
  • Related identifiers: doi: 10.14258/jcprm.1402147
  • Subject: wine Cabernet-Sauvignon, Vaccinium myrtillus, bilberry fruit paste, HPLC, anthocyanins, 3-O-glucosides of anthocyanidins. | вино Каберне-Совиньон, черника обыкновенная, Vaccinium myrtillus, паста черники, ВЭЖХ, антоцианы, 3-О-глюкозиды антоцинидинов.

The ability to use wine Cabernet-Sauvignon (Vitis vinifera L.) to get parameters of 3-O-glucosides of delphinidin, cyanidin, petunidin, peonidin and malvidin for the identification of these anthocyanins in bilberry fruit paste (Vaccinium myrtillus L.) by HPLC was examined. The known sequence of anthocyanin peaks in chromatograms of bilberry fruit extracts using the reversed-phase chromatographic columns of C18 type at 530 nm allows to use identified 3-O-glucosides as markers for the identification of other anthocyanidin glycosides (galactosides and arabinosides) in bilberry fruit paste.
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