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

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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 https://doi.org/10.7506/spkx1002-6630-200909018

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Preliminary Identification of Anthocyanins from Nitraric sibirica Pall Fruit

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