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ACTA HORTICULTURAE SINICA ›› 2008, Vol. 35 ›› Issue (5): 655-660.

• 果树 • Previous Articles     Next Articles

Comparisons of Extraction Solvents and Determining-Methods for Anthocyanins in Strawberry and Blueberry Fruits

LIU Ren-dao1*, ZHANG Meng1, and LI Xin-xian2   

  1. (1 School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang,Sichuan 621010,China; 2Fruit Processing Research Center, Aohata Corporation, Hiroshima 729-2392, Japan)
  • Received:2008-01-26 Revised:2008-04-17 Online:2008-05-25 Published:2008-05-25
  • Contact: LIU Ren-dao

Abstract: In this study, the extraction efficacity of solvent type and precision of determining-methods for anthocyanins in fruits were compared. Five solvents, acetone:water:formic acid (A), acetonitrile:acetic acid (B), ethanol:water:acetic acid (C), methanol:water:acetic acid (D), and methanol:HCl (E) were used to extract anthocyanins in strawberry and blueberry fruits and the anthocyanin content in the extracts was determined with colorimetry and HPLC. The results showed that extraction efficiency varied among the solvents with different organic-solvent and acid-type. In strawberries, the extraction efficiency of anthocyanin with D was best, followed by E, C, and A. However, B was the worst to extract the anthocyanin, with its value being less than 1/3 that obtained using the extract containing D. A similar tendency was found in blueberries. The anthocyanin contents determined by colorimetry with extracts containing D, E, and C in both fruits were respectively lower than that shown by HPLC. But, the value was obtained by colorimetry with extracts containing B was 2-fold to that by HPLC. In blueberries, obvious differences were not found in the results obtained using the extract containing A employing both methods, although in strawberries the anthocyanin content determined using the spectrophotometric method was higher by about 50% than with those obtained using HPLC. These results suggest that the HPLC method should be utilized to determine the anthocyanin content and that the colorimetry could be used to compare samples from the same kind of fruit, especially, using a low boiling-point alcohol as a solvent.

Key words: strawberry, blueberry, anthocyanin, determination method, extraction solvent

CLC Number: