Determination of Anthocyanin in Black Peanut Testae by HPLC
In order to establish a simple method to determine anthocyanin content of black peanut, which has great commercial potentials, we measured the content and major compositions of anthocyanin in both ordinary and black peanut testae by HPLC in this paper. Our results showed that there was 1.16mg/g total anthocyanin in fresh back peanut testae. Two major components, the content of which was 98.3％ of total anthocyanin in back peanut testa, were detected as two peaks at 10.283 min and 11.217 min respectively during HPLC. They were 810 times and 580 times higher than ordinary peanuts' respectively, which were deduced as cyanidin-3 - soghoroside and cyanidin-3 -sambubioside according to previous study.
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万方数据
维普
