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.

[1]	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.
[2]	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.
[3]	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.
[4]	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.
[5]	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.
[6]	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.
[7]	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.
[8]	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.
[9]	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.
[10]	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.
[11]	ZHU Yunming, HUANG Wuyang, MIN Weihong, SUI Zhongquan, LI Chunyang. Effects of Malvidin Glycosides on Ang II-Induced Oxidative Stress in Endothelial Cells [J]. FOOD SCIENCE, 2016, 37(17): 201-206.
[12]	TANG Jilong, YAN Yamei, CAO Youlong, ZENG Xiaoxiong, SUN Yi, HU Bing, ZHOU Li. Purification and Antioxidant Activity of an Anthocyanin from Lycium ruthenicum Murray [J]. FOOD SCIENCE, 2016, 37(15): 113-118.
[13]	CAO Chunting1,2, SUN Conglong2, BAI Weibin2,, SUN Jianxia3, LI Guoqiang2, OU Shiyi2, YANG Yong1,. Extraction, Separation and Structure Identification of Anti-breast Cancer Compounds from Cudrania tricuspidata Fruits [J]. FOOD SCIENCE, 2015, 36(13): 48-51.
[14]	LIU Tian-xing, WANG Wei, GUO Jia, XIN Zhi-hong. Isolation and Identification of Lipid-Soluble Compounds from Rice Bran [J]. FOOD SCIENCE, 2014, 35(9): 57-62.
[15]	WANG Jian, HUANG Wu-yang, LI Chun-yang, ZHENG Qi-sheng, LIU Ya-mei. Inhibitory Effect of Malvidin-3-Galactoside Chloride on TNF-α-Induced Inflammation in Endothelial Cells [J]. FOOD SCIENCE, 2014, 35(9): 241-245.

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