SciELO - Scientific Electronic Library Online

 
vol.56 número4Traditional Methods for Whey Protein Isolation and Concentration: Effects on Nutritional Properties and Biological ActivityChiral Enzymatic Activity in Cell Cultures of Taxus Species índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

  • No hay artículos similaresSimilares en SciELO

Compartir


Journal of the Mexican Chemical Society

versión impresa ISSN 1870-249X

Resumen

CASTANEDA-OVANDO, Araceli et al. Identification of Anthocyanins in Red Grape, Plum and Capulin by MALDI-ToF MS. J. Mex. Chem. Soc [online]. 2012, vol.56, n.4, pp.378-383. ISSN 1870-249X.

A simple and fast method was developed to identify anthocyanins in red grapes, plums and capulins by MALDI-ToF MS. Three different matrices were used: α-CHCA (α-cyano-4-hydroxycinnamic acid), THA (2’,4’,6’-trihydroxyacetophenone) and DHBA (2,5-dihydroxybenzoic acid). Post-Source Decay (PSD) fragment detection allowed studying the structure of compounds detected. Deprotonated anthocyanin species were assigned in capulin ([Cyanidin-3-glucosidedeprotonated]K+ and [Cyanidin-3-rutinoside-deprotonated]K+), dueto these compounds also can be ionized in form of potassium adducts combined with a deprotonation.

Palabras clave : MALDI-ToF MS; Grapes; Plums; Capulins; Deprotonated Anthocyanins.

        · resumen en Español     · texto en Inglés     · Inglés ( pdf )

 

Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons