Quantitative Analysis of Anthocyanins in Tea Leaves and Barley

User Benefits

- Fouranthocyanins canbeanalyzedin25min. - Since quantified in glycoside form not in aglycone equivalent, it is possible to analyze only by extraction without hydrolysis. - Conventional HPLC systems can be used with this developed method.

Introduction

In collaboration with the National Agriculture and Food Research Organization, Shimadzu Corporation has been developing a simple, quick and accurate method of analyzing functional components in agricultural and food products. In this report, a quantitative method of anthocyanins was developed and the content in two kind of tea leaves and one kind of barley was showed. Anthocyanins are pigments which appear red, purple or blue. Anthocyanins are contained in plants in the form of glycosides with sugars or sugar chains bound together. In this report, 4 anthocyanins were analyzed as target compounds.

November 2, 2021 GMT