Rationalization of Retention and Overloading Behavior of Basic Compounds in Reversed-Phase HPLC Using Low Ionic Strength Buffers Suitable for Mass Spectrometric Detection

2003 ◽  
Vol 75 (14) ◽  
pp. 3404-3410 ◽  
Author(s):  
David V. McCalley
Keyword(s):  
Ionic Strength ◽  
Reversed Phase ◽  
Mass Spectrometric ◽  
Mass Spectrometric Detection ◽  
Reversed Phase Hplc ◽  
Basic Compounds ◽  
Low Ionic Strength

scholarly journals ANTHOCYANINS OF BASIL LEAVES: DETERMINATION AND PREPARATION OF DRIED ENCAPSULATED FORMS

2017 ◽  
pp. 129-135 ◽  
Author(s):  
Виктор (Viktor) Иванович (Ivanovich) Дейнека (Deineka) ◽  
Ярослава (Iaroslava) Юрьевна (Iur'evna) Кульченко (Kul'chenko) ◽  
Ирина (Irina) Петровна (Petrovna) Блинова (Blinova) ◽  
Андрей (Andrei) Николаевич (Nikolaevich) Чулков (Chulkov) ◽  
Людмила (Liudmila) Александровна (Aleksandrovna) Дейнека (Deineka)
Keyword(s):  
Mass Spectra ◽  
High Stability ◽  
Reversed Phase ◽  
Ocimum Basilicum ◽  
Mass Spectrometric ◽  
Reversed Phase Hplc ◽  
Cinnamic Acids ◽  
Spectra Analysis ◽  
Red Color ◽  
High Level

Anthocyanins composition of five purple leaves cultivars of Ocimum basilicum L. was investigated by reversed-phase HPLC with mass-spectrometric detection in the conditions of ions partial fragmentation as well as preparation of dried differently colored forms of anthocyanins encapsulated into maltodextrin matrix. Mass-spectra analysis revealed that according to anthocyanin set basil cultivars under investigation may be divided onto two groups with common feature being high level of acylation with (mainly) p-coumaric, ferulic and malonic acids of the same base – cyanidin-3-dihexoside-5-hexoside. The presence of acylation with substituted cinnamic acids permits to obtain solutions not only with red color (the property of the flavylium form) but also with blue shades coloration due to quinoid and negatively charged quinoid forms. All forms exept of flavylium are not stable in solution but stable enough to prepare dried encapsulated forms by lyophilization. And thou the loss of anthocyanins at drying is not negligible the final product is characterized with high stability at storage in refrigerator.

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