Purification and Antioxidant Activity of an Anthocyanin from Lycium ruthenicum Murray

doi:10.7506/spkx1002-6630-201615019

Abstract

Abstract:

An anthocyanin compound with over 97% purity was purified from fruits of Lycium ruthenicum Murray with an
ÄKTA protein purification system (equipped with a YMC-PACK ODS-A column with methanol: acetonitrile: formic acid
in water (4:19:1, V/V) as mobile phase at a flow rate of 2 mL/min). The purified anthocyanin was identified as petunidin
3-O-[rhamnopyranosyl-(trans-p-coumaroyl)]-5-O-[β-D-glucopyranoside] by mass spectrometry and nuclear magnetic
resonance spectrometry. Furthermore, the anthocyanin showed potent scavenging activities on 1,1-diphenyl-2-picrylhydrazyl
(DPPH) and superoxide anion free radicals in antioxidant assays in vitro.

Key words: Lycium ruthenicum Murray, anthocyanin, purification, structural identification, antioxidant activity

CLC Number:

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, doi: 10.7506/spkx1002-6630-201615019.

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Purification and Antioxidant Activity of an Anthocyanin from Lycium ruthenicum Murray

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