char = C;code = 67
Characterization of the anthocyanin fraction of sicilian blood orange juice by micro-HPLC-ESI/MS.char = A;code = 65
Publication: J. Agric. Food Chem. 2003 Feb 26 ;51(5)::1173-6.
Publication Date: 2003 Feb 26
Study Author(s): Dugo, Paola;Mondello, Luigi;Morabito, Domenica;Dugo, Giovanni;
Institution: Dipartimento di Chimica Organica e Biologica, Facoltà di Scienze, Università di Messina, salita Sperone 31, Italy.
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Anthocyanins of red orange juices were analyzed by micro-HPLC coupled on-line with an MS detector equipped with an ESI source. The use of microcolumn HPLC greatly enhanced detection performance, allowing direct identification of the anthocyanins present in the orange juices. The use of a soft ionization technique allows detection of the molecular ions of the aglycons. Eight components were identified, five of them for the first time in red orange juice. Three additional anthocyanins were detected, of which only the aglycon was identified.
How is this determined?
