Analysis and Preparation of Cyanidin Glycosides from Purple Cabbage

doi:10.7506/spkx1002-6630-20180515-223

Abstract

Abstract: In this experiment we identified 16 cyanidin glycosides from purple cabbage. Cyanidins were extracted from purple cabbage under the optimized conditions as follows: 50% ethanol containing 1% hydrochloric acid as extraction solvent, and a solid-to-solvent ratio of 1:10 (g/mL). The extract was purified with macroporous resin AB-8 and then hydrolyzed with acid at high temperature to free cyanidin glycosides. Furthermore, the hydrolysate was purified by C18 column chromatography, yielding cyanidin monomers with 99% purity.

Key words: purple cabbage, cyanidin, extraction and purification, crystallization

CLC Number:

TS201.2

JIANG Xiaolan, SHI Yufeng, FU Zhouping, CHENG Lin, LIU Yajun, GAO Liping, XIA Tao. Analysis and Preparation of Cyanidin Glycosides from Purple Cabbage[J]. FOOD SCIENCE, 2019, 40(10): 257-264.

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Analysis and Preparation of Cyanidin Glycosides from Purple Cabbage

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