The anthocyanin composition of five purple leaves cultivars of Ocimum basilicum L. was investigated by reversed-phase HPLC with mass-spectrometric detection by ESI mode with ion partial fragmentation as well as preparation of dried differently colored forms of anthocyanins encapsulated into maltodextrin matrix. Analysis of the mass spectra revealed that according to the chromatographic profile the set of basil cultivar anthocyanins under investigation may be divided into two groups with the common feature being a high level of acylation with (mainly) p-coumaric, ferulic and malonic acids of the same base: cyanidin-3-dihexoside-5-hexoside. The presence of acylation with substituted cinnamic acids permits us to obtain solutions not only with a red color (the property of the flavylium form) but also with blue shades of coloration due to quinonoid and negatively charged quinonoid forms. All forms except that of flavylium are not stable in solution but stable enough to prepare dried encapsulated forms by lyophilization. Although the loss of anthocyanins with drying is not negligible, the final product is characterized with high stability for storage in a refrigerator.

中文翻译：

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罗勒叶的花青素：干燥包封形式的测定和制备

通过反相高效液相色谱和质谱检测，采用离子部分碎裂的 ESI 模式以及封装在麦芽糊精基质中的干燥的不同颜色形式的花青素的制备，研究了罗勒 (Ocimum basilicum L.) 五个紫叶品种的花青素组成。质谱分析表明，根据色谱图，研究中的罗勒栽培品种花青素可分为两组，其共同特征是（主要是）对香豆酸、阿魏酸和丙二酸的高度酰化。相同的碱基：cyanidin-3-dihexoside-5-hexoside。取代肉桂酸酰化的存在使我们能够获得不仅具有红色（黄花形式的特性）而且由于醌类和带负电荷的醌类形式而具有蓝色色调的溶液。除黄芪之外的所有形式在溶液中都不稳定，但足够稳定以通过冻干制备干燥的包封形式。虽然干燥过程中花青素的损失不可忽略，但最终产品的特点是在冰箱中储存稳定性高。