Preliminary Identification of Anthocyanins from Nitraric sibirica Pall Fruit

doi:10.7506/spkx1002-6630-200909018

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (9): 77-79.doi: 10.7506/spkx1002-6630-200909018

Previous Articles Next Articles

Preliminary Identification of Anthocyanins from Nitraric sibirica Pall Fruit

LI Yong-qiang1 YANG Shi-hua2 ZHU Ren-jun1 WANG Ming-lin3,*

1.College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
2. College of Foreign Languages, Yunnan Agricultural University, Kunming 650201, China
3. College of Food Science and Engineering, Shandong Agricultural University, Tai an 271018, China

Received:2008-07-24 Revised:2008-12-29 Online:2009-05-01 Published:2010-12-29
Contact: WANG Ming-lin E-mail:mlwang@sdau.edu.cn

Abstract

Abstract:

The anthocyanins were extracted from Nitraric sibirica Pall fruit with methanol solution containing 1% hydrochloric acid and then fractionated by paper chromatography. Six color bands appearing on the paper chromatography pattern were recorded as No.1 to No.6 from the top to the bottom. Then they were identified using spectrometry and chromatography. Results showed that the fraction NO.1, NO.3 and NO. 4 are pelargonidin-3-rhamnoglucoside, cyanidin-3-rhamnoglucoside and delphinidi-n-3-galactoside, respectively.

Key words: Nitraric sibirica Pall, anthocyanins, identification

CLC Number:

TS202.3

LI Yong-qiang1 YANG Shi-hua2 ZHU Ren-jun1 WANG Ming-lin3,*. Preliminary Identification of Anthocyanins from Nitraric sibirica Pall Fruit[J]. FOOD SCIENCE, 2009, 30(9): 77-79.

[1]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[2]	HU Yiran, LI Jieqing, LIU Honggao, FAN Maopan, WANG Yuanzhong. Species Identification of Common Wild Edible Bolete in Yunnan by Fourier Transform Mid-infrared Spectroscopy Coupled with Support Vector Machine [J]. FOOD SCIENCE, 2021, 42(8): 248-256.
[3]	ZHOU Yunling, WEI Na, HAO Xiaoxiu, WANG Zaiying, LI Yuhan. Progress in Application of Intelligent Packaging Technologies in Food Supply Chain [J]. FOOD SCIENCE, 2021, 42(7): 336-344.
[4]	CHEN Lihua, REN Lixia, LI Dongna, MA Xia. Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters [J]. FOOD SCIENCE, 2021, 42(6): 142-149.
[5]	YUE Xiaofeng, CAO Jianhong, ZHAO Yameng, YIN Chunxiao, JU Yanlun, ZHANG Zhenwen. Effects of Three Loading Treatments on Quality Attributes in Spine Grape (Vitis davidii Foex.) Cultivar Tianputao [J]. FOOD SCIENCE, 2021, 42(6): 238-243.
[6]	GONG Min, MA Yanqiu, WANG Ruihong, CHI Yuan, CHI Yujie. Isolation and Identification of Typical Bacterial Strains from Eggshell Surface and Evaluation of Their Spoilage Potential in Liquid Whole Egg [J]. FOOD SCIENCE, 2021, 42(4): 153-160.
[7]	HUANG Rong, WANG Xiaoli, WANG Zhaosheng, LI You, FANG Shuangjie. Isolation and Identification of Spoilage Microorganisms from the Fruit of Chaenomeles speciosa (Sweet) Nakai [J]. FOOD SCIENCE, 2021, 42(4): 161-166.
[8]	BAI Wenming, XING Ranran, CHEN Liping, PENG Tao, LEI Hongtao, CHEN Ying. DNA Barcoding for Identification of Toxic Amanita Species [J]. FOOD SCIENCE, 2021, 42(4): 278-286.
[9]	SUN Yue, LIU Jiayi, CHEN Lu, DU Hong, BAI Fengling, LÜ Xinran, ZHANG Defu, GUO Xiaohua, LI Jianrong. Screening of Lactic Acid Bacteria for Antagonistic Activity against Drug-Resistant Escherichia coli and Underlying Mechanism [J]. FOOD SCIENCE, 2021, 42(2): 121-127.
[10]	ZHAO Duoyong, KANG Lu, WANG Zhi, QIAO Kunyun, LIU Zhihu, YUAN Yuwei, GUO Hang, ZHANG Rui, WANG Cheng. Geographical Origin Identification of Korla Fragrant Pear Based on Strontium Content and Stable Isotopic Ratio [J]. FOOD SCIENCE, 2021, 42(18): 240-245.
[11]	LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng. Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment [J]. FOOD SCIENCE, 2021, 42(18): 73-79.
[12]	GAN Xiaona, WANG Huijun, LI Tingzhao, LI Bo. Lycium ruthenicum Murray Fruit: Chemical Composition Analysis by Ultra-high Performance Liquid Chromatography Coupled to Triple Time of Flight Mass Spectrometry and Determination of Total Anthocyanins [J]. FOOD SCIENCE, 2021, 42(18): 185-190.
[13]	GAO Xiangyang, ZHANG Fang. Rapid Determination of Amino Acid Nitrogen Content of Brewed Soy Sauce for Grade Identification [J]. FOOD SCIENCE, 2021, 42(18): 207-211.
[14]	ZHAO Jing, LI Hanhan, QIAN Wen, PIAO Changshan, YANG Changqing. Comparison of Method for Determination of Anthocyanins in Black Chokeberry [J]. FOOD SCIENCE, 2021, 42(18): 212-217.
[15]	ZHANG Nana, CHEN Lirong, ZHANG Shoumei, GUO Yuqiu, LIU Kaichang, GONG Kuijie. Isolation and Identification of Fungal Contaminants and Analysis of Mycotoxin Content in Fresh Corn during Grain Development [J]. FOOD SCIENCE, 2021, 42(16): 273-280.

Preliminary Identification of Anthocyanins from Nitraric sibirica Pall Fruit

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments