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首页> 外文会议>Tropical and subtropical fruits: flavors, color, and health benefits >Preparative Separation and Pigment Profiling of Betalains from Fruits of Opuntia ficus by Ion-Pair High-Speed Countercurrent Chromatography (IP-HSCCC) and Off-Line LC-ESI-MS/MS
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Preparative Separation and Pigment Profiling of Betalains from Fruits of Opuntia ficus by Ion-Pair High-Speed Countercurrent Chromatography (IP-HSCCC) and Off-Line LC-ESI-MS/MS

机译：离子对高速逆流色谱（IP-HSCCC）和离线LC-ESI-MS / MS对仙人掌果实中甜菜碱进行制备分离和色素分析

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摘要

Opuntia spp. (prickly pear) cultivation is playing a steadily growing role as a drought tolerant plant resource for fruit, and fodder production and also land conservation worldwide. From the view point of global climatical changes and the increasing needs for a consistent and reliable fruit production, cacti fruits are almost ideal crops for areas endangered by desertification and inconsistent precipitation levels. Various cacti plants have their origin from arid regions of North-America, and today they are distributed throughout most of all dry sub-tropical and tropical areas of the world. Betalain pigment profilings of betacyanins with their respective degradation products and betaxanthins occurring in yellow, orange and violet Opuntia fruits from Sicilia were done by using two chromatographic dimensions. Fractions recovered by preparative ion-pair HSCCC were investigated by off-line LC-ESI-MS/MS analysis.
机译：仙人掌属。 （刺梨）种植作为一种耐旱的植物资源，在水果，饲料生产以及全球范围内的土地保护方面一直在稳步增长。从全球气候变化以及对一致和可靠的水果生产的不断增长的需求来看，仙人掌水果几乎是受荒漠化和降水量不一致威胁的地区的理想作物。各种仙人掌植物均起源于北美干旱地区，如今已分布在世界上所有干燥的亚热带和热带地区。通过使用两个色谱图，对来自西西里岛的黄色，橙色和紫色仙人掌果实中的甜菜色素及其降解产物和虾青素的Betalain色素谱进行了分析。通过离线LC-ESI-MS / MS分析研究了通过制备离子对HSCCC回收的馏分。

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  • 会议地点 Denver CO(US)
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    Gerold Jerz; Bettina Klose; Slawomir Wybraniec; Socorro Villanueva Rodriguez; Peter Winterhalter;

  • 作者单位

    Institute of Food Chemistry, Technische Universitaet Braunschweig,Schleinitzstrasse 20, 38106 Braunschweig, Germany;

    Institute of Food Chemistry, Technische Universitaet Braunschweig,Schleinitzstrasse 20, 38106 Braunschweig, Germany;

    Department of Analytical Chemistry, Institute C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology,ul. Warszawska 24, Cracow 31-155, Poland;

    Centro de Investigacion y Asistencia en Technologia y Diseno del Estado Jalisco, Guadalajara, Mexico;

    Institute of Food Chemistry, Technische Universitaet Braunschweig,Schleinitzstrasse 20, 38106 Braunschweig, Germany;

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