Acta Chimica Sinica ›› 2009, Vol. 67 ›› Issue (4): 318-322. Previous Articles     Next Articles

Original Articles


袁 帅a 姚胜军a 耿 昱a 蔡 澎b 章文峻b 郭寅龙*,a


  1. (a中国科学院上海有机化学研究所质谱中心 上海 200032)
    (b中国科学院上海分院 上海 200031)

  • 投稿日期:2008-03-24 修回日期:2008-08-14 发布日期:2009-02-28
  • 通讯作者: 郭寅龙

Identification of Anthocyanins and Flavonols in Extract of Blueberry by Using HPLC-ESI-MS/MS

Yuan, Shuai a Yao, Shengjun a Geng, Yu a Cai, Peng b
Zhang, Wenjun b Guo, Yinlong *,a

  1. (a Shanghai Mass Spectrometry Center, Shanghai Institute of Organic Chemistry, Chinese Academy of Sciences,
    Shanghai 200032)
    (b Chinese Academy of Sciences Shanghai Branch, Shanghai 200031)
  • Received:2008-03-24 Revised:2008-08-14 Published:2009-02-28
  • Contact: Guo, Yinlong

HPLC-ESI-MS/MS was applied to rapid analysis of flavonoids in the extract of blueberry. Anthocyanins and flavonols were identified as the primary components. The different structures lead to the differences in their UV-Vis absorptions, ionizations and fragmentations. Although both shown absorption maximum at 270 nm, anthocyanins and flavonols possessed characteristic absorption at 530 and 372 nm, respectively. Anthocyanins and flavonols could be distinguished since anion and radical anion were generated from flavonols in the negative ion ESI-MS, while anthocyanins gave no obvious signal under the same conditions. Different characteristic product ions in MS/MS diagram further confirmed the distinctions in structure between anthocyanins and flavonols. This study is helpful for the quality analysis and control of the extract of blueberry.

Key words: anthocyanin, flavonol, blueberry, HPLC-MS, ESI-MS/MS