A Modified Method for the Determination of Acylated Anthocyanins in Purple-fleshed Sweet Potato (Ipomoea batatas (L).) Tubers by High-performance Liquid Chromatography with Visible Absorption

This paper described a modified HPLC method for the determination of eight acylated anthocyanins in purple-fleshed sweet potato tuber samples, including lyophilized powder and concentrated juice. Recoveries determined for two materials spiked with anthocyanin levels of 71 µg g−1 to 8.8 mg g−1 ranges...

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Veröffentlicht in:	Food Science and Technology Research 2017, Vol.23(6), pp.855-862
Hauptverfasser:	Oki, Tomoyuki, Sato-Furukawa, Maki, Terahara, Norihiko
Format:	Artikel
Sprache:	eng
Schlagworte:	anthocyanin Anthocyanins High performance liquid chromatography HPLC Ipomoea batatas Liquid chromatography Potatoes Powder purple-fleshed sweet potato Reproducibility Sweet potatoes Tubers
Online-Zugang:	Volltext
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