Determination of phenolic compounds，anthocyanins and VC from ripe raspberries in different seasons using high performance liquid chromatography
LI Min1, SHANG Hongli2* , LI Liang1, LI Liyang2, ZHANG Yuying2
（1 College of Food Science and Engineering, Jinzhou Medical University;2 Liaoning Meat Processing and Quality Safety Control Center, Jinzhou 121001, Liaoning, China）
Abstract:
The contents of phenols including 6 phenol monomers ，anthocyanin and VC of four species of ripe raspberries in different season using HPLC.Raspberries of “Heritage” was found to contain the highest phenol content followed by “Autumn Bliss”, “Fertod Zamatos” and “Meeker”.Different types of polyphenol monomers were found in the studied varieties of raspberries and ellagic acid,caffeic acid, ferulic acid, pcoumaricacid, catechin and “quercetin” were simultaneously present in them.Heritage of anthocyanins and VC content is significantly higher than the other varieties of raspberries.The present study outlines that the raspberry is an extremely rich source of antioxidants. Bioactive compounds in heritage raspberries was very obvious,further studies should be conducted among native populations, in order to determine those high in antioxidant properties, which could help for the selection and validation of the most productive cultivars.
KeyWords:
HPLC； anthocyanins； polyphenols； VC； raspberry
