Figure 5. Chromatogram of HPLC of the Standard Solution of Cyanidin-3- glucoside, [M]+ andFragment [M+ H]+

From

Antioxidant Properties and Color Stability of Anthocyanin Purified Extracts from Thai Waxy Purple Corn Cob

Benjaruk Vayupharp, Varaporn Laksanalamai

Journal of Food and Nutrition Research. 2015, 3(10), 629-636 doi:10.12691/jfnr-3-10-2