Anthocyanins from red raspberry juice concentrates were extracted with acidified ethanol and methanol and separated by high performance liquid chromatography. Six anthocyanin peaks were identified as cyanidin‐3‐sophoroside (cy‐3‐sop), cyanidin‐3‐glucorutinoside (cy‐3‐glru), cyanidin‐3‐glucoside (cy‐3‐gl), cyanidin‐3‐rutinoside (cy‐3‐ru), pelargonidin‐3‐sophoroside (pg‐3‐sop), and pelargonidin‐3‐glu‐corutinoside (pg‐3‐glru). Relative proportions of individual anthocyanins were determined by comparing peak areas. The proportions of cy‐3‐sop, cy‐3‐glru and cy‐3‐gl in particular changed greatly on storage for 3 mo at + 20°C. Minor changes occurred when the raspberry juice concentrate was stored at −20°C.
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Withy et al. (1993) studied this question.
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