Analysis of anthocyanins in foods by liquid chromatography, liquid chromatography-mass spectrometry and capillary electrophoresis

This article reviews recent developments in the methodology for the measure ment of anthocyanins that offer several advantages over classical methods o f analysis. The use of UV-diode array and mass spectrometric (MS) detectors , with improved methods of liquid chromatography analysis has facilitated i dentification of these analytes. The use of capillary electrophoresis (CE) analysis of the anthocyanins under acid conditions has significantly increa sed peak resolution and improved the detection limits by several orders of magnitude. CE offers the advantage of economies of very small sample size, very small solvent consumption, and short analysis times along with the fut ure possibility of being combined with MS detection. (C) 2000 Elsevier Scie nce B.V. All rights reserved.