Anthocyanin composition and content of the Vaccinium uliginosum berry

Food Chemistry

Volumn 125, Issue 1, 2011, Pages 116-120

  Li, Rui ^a   Wang, Ping ^a   Guo, Qing qi ^a   Wang, Zhen yu ^a  

^a NORTHEAST FORESTRY UNIVERSITY   (China)

Author keywords

Anthocyanins; HPLC DAD; Identification; Mass spectrometry; Vaccinium uliginosum

Indexed keywords

BRILLIANT BLUE; ELECTROSPRAY MASS SPECTROMETRY; ETHANOL SOLUTIONS; HPLC-DAD; IDENTIFICATION; NATURAL PIGMENT; POLYPHENOLS; VACCINIUM ULIGINOSUM;

ANTHOCYANINS; ETHANOL; MASS SPECTROMETRY; PHENOLS; RESINS;

FRUITS;

ALCOHOL; ANTHOCYANIN; CYANIDIN 3 GLUCOSIDE; DELPHINIDIN 3 (6'' ACETYL) GALACTOSIDE; DELPHINIDIN 3 ARABINOSIDE; DELPHINIDIN 3 GLUCOSIDE; DELPHINIDIN 3,5 DIGLUCOSIDE; MALVIDIN 3 (6 CAFFEOYL GLUCOSIDE); MALVIDIN 3 ARABINOSIDE; MALVIDIN 3 GLUCOSIDE; PEONIDIN 3 GLUCOSIDE; PETUNIDIN 3 (6'' ACETYL) GALACTOSIDE; PETUNIDIN 3 GLUCOSI; QUERCETIN; RUTOSIDE; UNCLASSIFIED DRUG;

ARTICLE; BERRY; CHEMICAL COMPOSITION; CHINA; ELECTROSPRAY MASS SPECTROMETRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; VACCINIUM ULIGINOSUM;

VACCINIUM ULIGINOSUM;

EID: 77957884624     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.046     Document Type: Article

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