Elementary study on the construction of HPLC characteristic chromatogramand spectral-effect relationship of anthocyanin extract in onion

Authors

XIAO Ruixi, Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guizhou Normal University, Guiyang, Guizhou 550001, China; Guizhou Engineering Laboratory for Quality Control ＆ Evaluation Technology of Medicine, Guizhou Normal University, Guiyang, Guizhou 550001, China; Research Center for Quality Control of Natural Medicine, Guizhou Normal University, Guiyang, Guizhou 550001, China
WANG Xinyue, Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guizhou Normal University, Guiyang, Guizhou 550001, China; Guizhou Engineering Laboratory for Quality Control ＆ Evaluation Technology of Medicine, Guizhou Normal University, Guiyang, Guizhou 550001, China; Research Center for Quality Control of Natural Medicine, Guizhou Normal University, Guiyang, Guizhou 550001, China
CHEN Huaguo, Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guizhou Normal University, Guiyang, Guizhou 550001, China; Guizhou Engineering Laboratory for Quality Control ＆ Evaluation Technology of Medicine, Guizhou Normal University, Guiyang, Guizhou 550001, China; Research Center for Quality Control of Natural Medicine, Guizhou Normal University, Guiyang, Guizhou 550001, China
ZHOU Xin, Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guizhou Normal University, Guiyang, Guizhou 550001, China; Guizhou Engineering Laboratory for Quality Control ＆ Evaluation Technology of Medicine, Guizhou Normal University, Guiyang, Guizhou 550001, China; Research Center for Quality Control of Natural Medicine, Guizhou Normal University, Guiyang, Guizhou 550001, China

Abstract

A high performance liquid chromatographic (HPLC) method was used to detect anthocyanin extract from onion in 10 regions and the common peaks were identified. The Pearson Correlation Analysis and Grey Relation Aanlysis were used to analyze the correlation between its common peaks, content, antioxidant activity (the ability to scavenge DPPH, ABTS free radicals) and AChE inhibitory activitiy. Result: According to the characte-ristics of HPLC and relative retention time of different batches of onion anthocyanins, and the characteristic chromatograms of onion anthocyanins were established. The chromatograms of anthocyanin extract from onion in 10 different regions were similar to the control fingerprints, the similarities were 0.986 to 0.997, greater than 0.9. Six common peaks were identified as characteristic absorptions peaks, and the first peak was anthocyanin (Cyanidin-3-O-glucoside). PCA and GRA showed that the six commom peaks had a good correlation with the content, antioxidant and AChE inhibitory activites, and they aceted synwegistically on biological activity.

Publication Date

1-28-2019

First Page

15

Last Page

19,135

DOI

10.13652/j.issn.1003-5788.2019.01.004

Recommended Citation

Ruixi, XIAO; Xinyue, WANG; Huaguo, CHEN; and Xin, ZHOU (2019) "Elementary study on the construction of HPLC characteristic chromatogramand spectral-effect relationship of anthocyanin extract in onion," Food and Machinery: Vol. 35: Iss. 1, Article 4.
DOI: 10.13652/j.issn.1003-5788.2019.01.004
Available at: https://www.ifoodmm.cn/journal/vol35/iss1/4

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