Identification of Anthocyanin Compounds in Butterfly Pea Flowers ( L.) by Ultra Performance Liquid Chromatography/Ultraviolet Coupled to Mass Spectrometry.

Butterfly pea flower have great sensory attraction, but they have not yet been used widely in Vietnam. Extracts of butterfly pea flowers can be used conveniently as a natural blue colorant for food products. In this study, the identification of anthocyanin compounds in butterfly pea flowers was performed by UPLC coupled with a UV and Mass spectrometer instrument. Positive and negative ion electrospray MS/MS chromatograms and spectra of the anthocyanin compounds were determined. By analyzing the chromatograms and spectra for each ion, five anthocyanins were identified in the butterfly pea flower extract; these were delphinidin-3-(6″--coumaroyl)-rutinoside, cyanidin 3-(6″--coumaroyl)-rutinoside, delphinidin-3-(-coumaroyl) glucose in both - and - isomers, cyanidin-3-(-coumaroyl-glucoside) and delphinidin-3-pyranoside. Additionally, based on their intensity, it was determined that cyanidin-3-(-coumaroyl-glucoside) was the most abundant anthocyanin, followed by cyanidin 3-(6″--coumaroyl)-rutinoside, delphinidin-3-(-coumaroyl-glucoside), delphinidin-3-(6″--coumaroyl)-rutinoside and delphinidin-3-pyranoside. In this study, cyanidin derivatives were discovered in butterfly pea flower extract, where these compounds had not been detected in previous studies.