Structural Identification of Malvidin-3-galactoside from St. Cloud Blueberry Fruits

doi:10.7506/spkx1002-6630-201023004

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (23): 14-17.doi: 10.7506/spkx1002-6630-201023004

• Basic Research • Previous Articles Next Articles

Structural Identification of Malvidin-3-galactoside from St. Cloud Blueberry Fruits

LI Ying-chang1，LU Chun-mao2，MENG Xian-jun2，MA Yong1，FENG Yan-bo1

1.College of Biology and Food Science, Bohai University, Jinzhou 121000, China；
2.College of Food Science, Shenyang Agricultural University, Shenyang 110161,China

Received:2010-01-21 Online:2010-12-15 Published:2010-12-29
Contact: LI Ying-chang E-mail:liyingchangsy@126.com

Abstract

Abstract:

The anthocyanins in St. cloud blueberry fruits were extracted with 60% ethanol (pH 3.0) at 40 ℃ and the extract was concentrated, followed by purification with AB-8 macroporous resin and vacuum drying, to obtain a dark purple powder. A monomeric compound was isolated from the powder by preparative high-performance liquid chromatography (HPLC) and identified as malvidin-3-arabinoside by ultraviolet-visible, infrared, mass and nuclear magnetic resource spectroscopy as well as thin layer chromatography. This indicates that St. cloud blueberry fruits are exploitable for further development.

Key words: St. cloud blueberry fruits, structural identification, malvidin-3-galactoside

CLC Number:

TS264.4

LI Ying-chang1，LU Chun-mao2，MENG Xian-jun2，MA Yong1，FENG Yan-bo1. Structural Identification of Malvidin-3-galactoside from St. Cloud Blueberry Fruits[J]. FOOD SCIENCE, 2010, 31(23): 14-17 https://doi.org/10.7506/spkx1002-6630-201023004

[1]	SONG Hongdong, REN Shaoxia, SHAO Zhuwei, GE Shaocheng, QIAO Kun, LIU Zhiyu. Preparation and Structural Identification of Peptides Stimulating Cholecystokinin Secretion from the Skin of Puffer Fish [J]. FOOD SCIENCE, 2025, 46(12): 156-162.
[2]	XU Mengqi, ZHU Zhenjie, CHEN Xiaojun, LI Jun, BI Yanlan. Identification and Separation of Transformed Products of tert-Butylhydroquinone Added in Different Oils and Fats during Storage [J]. FOOD SCIENCE, 2024, 45(4): 42-49.
[3]	SUN Sen, WANG Mengxi, SHU Peng, LI Mingjie, YIN Chenyue, WU Zichao, LI Siwei, LI Wenqing, XIN Zhihong. Isolation and Identification of Signature Flavonoid Compounds in Coreopsis tinctoria Nutt. [J]. FOOD SCIENCE, 2024, 45(20): 48-56.
[4]	ZUO Gege, ZHONG Saiyi, CHEN Jing, XU Minfeng, CHEN Jianping, LI Rui, LIU Xiaofei, SONG Bingbing, JIA Xuejing. Preparation, Physicochemical Properties and Structural Characterization of Chondroitin Sulfate from Tilapia Processing By-Products [J]. FOOD SCIENCE, 2022, 43(24): 67-73.
[5]	ZOU Chengmei, LI Li, SHI Shuoshuo, HU Ting. Fractionation, Identification and Biological Activities of Ethanol Extract of Kuding Tea (Ilex latifolia Thunb.) [J]. FOOD SCIENCE, 2022, 43(20): 18-24.
[6]	WANG Wei, HE Tianyu, ZHAO Xinying, XI Xingjun, LAN Tao, DU Ning, ZHANG Jinghua. Preparation and Characterization of Highly Pure Flax Lignan from Flaxseeds [J]. FOOD SCIENCE, 2019, 40(8): 149-154.
[7]	LU Hongyan, YANG Hang, FANG Li, LIU Shimeng, MIN Weihong. Isolation, Purification and Structural Identification of Antioxidant Peptides Derived from Enzymatic Hydrolysis of Pine Nut Kernel (Pinus koraiensis Sieb. et Zucc.) Albumin [J]. FOOD SCIENCE, 2019, 40(24): 40-45.
[8]	TANG Hongbiao, CHEN Chuxin, LIN Junfang,, LOU Haiwei, YE Zhiwei, GUO Liqiong,. New Yellow Pigment from Cordyceps militaris: Structural Identification and Optimization of Extraction by Response Surface Methodology [J]. FOOD SCIENCE, 2019, 40(22): 299-305.
[9]	DU Zhenxing, ZHOU Siyi, ZHONG Saiyi, CHEN Guanlan, CHEN Jianping,, CHEN Suhua,, HONG Pengzhi,. Physicochemical Properties and Anticoagulant Activity of Heparin from Different Marine Organisms [J]. FOOD SCIENCE, 2019, 40(17): 134-140.
[10]	ZHOU Meihan, GUO Yong, WEI Zhen, ZHAO Lan, QIN Hanxiong, WANG Ji, MIN Weihong. Isolation, Purification and Structural Identification of Peptides with Hypolipidemic Activity Derived from Hazelnut Protein [J]. FOOD SCIENCE, 2019, 40(16): 124-129.
[11]	ZHOU Siyi, ZHONG Saiyi, SU Weiming, DU Zhenxing, CHEN Jianping, HONG Pengzhi, ZHANG Chaohua. Isolation, Purification and Structural Identification of Heparinoids from Fish Swim Bladder [J]. FOOD SCIENCE, 2019, 40(15): 84-91.
[12]	WANG Peng, WANG Mingshuang, LIU Chunlei, FANG Li, WANG Ji, LIU Xiuqi, MIN Weihong. Isolation, Purification and Structural Identification of Immunoactive Peptides Derived from Hazelnut (Corylus heterophylla Fisch.) Protein [J]. FOOD SCIENCE, 2018, 39(3): 200-205.
[13]	YAN Hui, ZHANG Qi, JIANG Mingzhu, ZHU Shenghu, NIE Xudong, YU Yongjian, ZHANG Jiaxin, JIA Junqiang, XIONG Meng. Isolation and Structural Identification of Hypoglycemic Peptides from Wheat Germ Protein [J]. FOOD SCIENCE, 2018, 39(20): 92-98.
[14]	MAO Jing, WANG Peng, WANG Zuhao, FANG Li, WANG Ji, MIN Weihong. Isolation, Purification and Structural Analysis of Antioxidant Peptides Derived from Gluten in Pinus koraiensis Sieb.et Zucc Nut Kernels [J]. FOOD SCIENCE, 2017, 38(3): 59-53.
[15]	FAN Hongxiu, LIU Hongcheng, DONG Xin, ZHANG Yanrong. Separation, Purification, Structural Identification and Bioactivities of Corn Cyclo (His-Pro) [J]. FOOD SCIENCE, 2016, 37(21): 53-60.

Structural Identification of Malvidin-3-galactoside from St. Cloud Blueberry Fruits

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments