Nghiên cứu thành phần chất màu anthocyanin chiết từ quả dâu tằm Quảng Nam.

Đào Hùng Cường, Huỳnh Thị Kim Cúc
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Authors

  • Đào Hùng Cường
  • Huỳnh Thị Kim Cúc

DOI:

https://doi.org/10.15625/2152

Abstract

The method to identify the composition of anthocyanin coloured compound extracted from mulberry fruits (morus alba) in Quang Nam province in mixed solvent ethanol/water (1/1, 1% HCl) by using liquid chromatography - mass spectrometry LCQ-Finigan was introduced. The mobile phase consists of water, methanol and acetonitril 1% acetic acid with the proportion 30:60:10, with a flow rate at 0.7 ml/min; mass range: 10 - 1000; scan wavelength 400 - 600 nm; combining with the analysis of segment changes based on chromatography. The obtained results shown that three peaks of three molecules ions, with the saving moments at 2.37; 3.02 and 3.10 min, identified with heavy weight at m/z = 306.8; 595.1 and  449.0 are chloride of pelagonidin, cyanidin-3-0-glucoside and cyanidin-3-0-p-coumarylglucoside, respectively.

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Published

15-08-2012

How to Cite

Cường, Đào H., & Cúc, H. T. K. (2012). Nghiên cứu thành phần chất màu anthocyanin chiết từ quả dâu tằm Quảng Nam. Vietnam Journal of Chemistry, 48(4). https://doi.org/10.15625/2152

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Articles