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. Author manuscript; available in PMC: 2014 Nov 1.
Published in final edited form as: Mol Nutr Food Res. 2013 Jun 19;57(11):1908–1917. doi: 10.1002/mnfr.201300040

Figure 2.

Figure 2

Representative HPLC chromatograms and MS data of anthocyanins detected in each of three sweet potato varities. Peonidin 3-glucoside was used as an internal standard (peak #5). Each anthocyanin peak is identified by ESI/MS/MS. The primary molecular weight, anthocyanin names, and m/z of the secondary fragment confirmation of the corresponded anthocyanin aglycones are listed in the inserted table.