What is the method for determining anthocyanins content in fruits and vegetables like red cabbage an red oignon?
Simple (colorimetric) and rapid:
The pH difference methot of Wrolstad; well explainted in Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study
Lee, J ; Durst, RW ; Wrolstad, RE. J AOAC International 88 (2005) 1269-1278
Otherwise you'll need HPLC (with UV-Vis or even MS, depending on complexity of the extract and your aims
Рекомендую метод Хиллиса-Суэйна с калориметрированием против фона, оставшегося после обесцвечивания антоцианов перекисью водорода.
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