Journal of Food Quality / 2019 / Article / Tab 4

Research Article

Identification of Anthocyanins and Optimization of Their Extraction from Rabbiteye Blueberry Fruits in Nanjing

Table 4

Identified anthocyanins from rabbiteye blueberry fruits.

PeakIdentified anthocyaninstR-HPLC (min)tR-HPLC-ESI-MS (min)[M + H] (m/z)[MS/MS] (m/z)Δa.m.u. (m/z)

1Delphinidin-3-galactoside25.25120.770465.1303162
2Delphinidin-3-glucoside28.35423.970465.1303162
3Cyanidin-3-galactoside31.54427.613449.2287162
4Delphinidin-3-arabinoside33.13827.613435.1303132
5Cyanidin-3-glucoside36.03732.553449.2287162
6Petunidin-3-galactoside37.00832.553479.1317162
7Petunidin-3-glucoside39.46336.810479.1317162
8Peonidin-3-galactoside40.63936.810463.2301162
9Petunidin-3-arabinose42.82841.023449.2317132
10Peonidin-3-glucoside44.11141.023463.1301162
11Malvidin-3-galactoside46.57644.023493.1331162
12Malvidin-3-glucoside49.87447.890493.1331162
13Malvidin-3-arabinose52.98151.297463.2331132