Quantitative Analysis of Anthocyanins in Grapes by UPLC-Q-TOF MS Combined with QAMS

A Review of Quantitative and Topical Analysis of Anthocyanins in Food

Anthocyanins, a subclass of flavonoids known for their vibrant colors and health-promoting properties, are pivotal in the nutritional science and food industry. This review article delves into the analytical methodologies for anthocyanin detection and quantification in food matrices, comparing quantitative and topical techniques. Quantitative methods, including High-performance Liquid Chromatography (HPLC) and Mass Spectrometry (MS), offer precise quantification and profiling of individual anthocyanins but require sample destruction, limiting their use in continuous quality control. Topical approaches, such as Near-infrared Spectroscopy (NIR) and hyperspectral imaging, provide rapid, in situ analysis without compromising sample integrity, ideal for on-site food quality assessment. The review highlights the advancements in chromatographic techniques, particularly Ultra-high-performance Liquid Chromatography (UHPLC) coupled with modern detectors, enhancing resolution and speed in anthocyanin analysis. It also emphasizes the growing importance of topical techniques in the food industry for their efficiency and minimal sample preparation. By examining the strengths and limitations of both analytical realms, this article aims to shed light on current challenges and prospective advancements, providing insights into future research directions for improving anthocyanin analysis in foods.

Thorough evaluation of the Chinese medicine preparations and intermediates using high performance liquid chromatography fingerprints and ultraviolet quantum fingerprints along with antioxidant activity: Shuanghuanglian oral solution as an example

The growing global popularity of traditional Chinese medicine (TCM) has generated a growing interest in the quality control of TCM products. Shuanghuanglian Oral Liquid (SHL) is a commonly used TCM formula for treating respiratory tract infections. In this study, we present a thorough evaluation method for the quality of SHL and its intermediates. We assessed the quality through multi-wavelength fusion high-performance liquid chromatogram (HPLC) fingerprints of 40 batches of SHL samples and 15 batches of intermediates. Meanwhile, we introduced a new method called multi-markers assay by monolinear method (MAML) to quantify ten components in SHL, and revealed quality transmitting of ten components from intermediates to formulations. This information allowed us to establish a quality control system for intermediates, ensuring their quality consistency. Furthermore, we proposed UV quantum fingerprinting as an orthogonal complement to the quality evaluation by HPLC fingerprint. The relationship between fingerprinting and antioxidant capacity was also established. Overall, this study presented a novel and integrated approach for the quality evaluation of TCM products, providing valuable information for ensuring the safety and efficacy of TCM products for consumers.

Recent Advances in Analysis of Food and Beverages

In this section, we summarize the characteristics of the published papers according to different typologies [...]

Advances in Accurate Quantification Methods in Food Analysis

Food safety is an important topic, and with the perfection of regulations and technologies, food safety is improving [...]