Study on the Separating by TLC and Properties Defining of the Pigments from Loropetalum chinense var.rubrum flower

Abstract

Abstract: Seperating by silca-G&H thin-layer chromatography(TLC) on the pigments from Loropetalum chinense var.rubrum flower, the optimum volume ratio of the seperating layer reagent is water12 to eathnol 8 to plus-butanol 24 to acetic ester36. To developing the flower pigment by the optimum layer reagent, seven colour spot, which obtained from the pigment , have the same colour and the same Rf. Seperating and scanning results showed that the characteristic wavelength of the pigment in the L. chinense var.rubrum flower is 277nm and it,s seven mono-component are 272, 278, 277, 270, 273, 274, 271nm repectively, and the maximum content of the mono-component is the third component (277nm). Combinding the results of scanning on the pigment component with the chracteristic colour reaction in Anthocyanidin and Flavonoid and Anthraquinone of the pigment, the main mono-component in the flower pigment must belongs to flavanonol.

Key words: Loropetalum chinense var.rubrum, flower petal, pigment, thin-layer chromatography(TLC), separation, properties definition

TANG Ke-Hua, CHEN Xuan, CHEN Gong-Xi. Study on the Separating by TLC and Properties Defining of the Pigments from Loropetalum chinense var.rubrum flower[J]. FOOD SCIENCE, 2005, 26(9): 52-57.

[1]	HAO Min, XIA Qiang, HE Jun, SUN Yangying, DANG Yali, CAO Jinxuan, PAN Daodong. Analysis of Composition and Structures of Pigments in Roast Duck Skin by HPLC-MS/MS [J]. FOOD SCIENCE, 2021, 42(8): 229-234.
[2]	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.
[3]	LOU Haiwei, ZHAO Yu, ZHAO Yi, LIN Junfang, ZHAO Renyong, YE Zhiwei, GUO Liqiong. Transcriptomic Analysis of Cordyceps militaris and Mining of Genes Involved in Carotenoid Biosynthesis [J]. FOOD SCIENCE, 2021, 42(6): 150-156.
[4]	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.
[5]	JIANG Yujun, YANG Tao, MAN Chaoxin, ZHOU Wenqi, WANG Rui, CHEN Sihan, YANG Xinyan, FU Shiqian, GAO Pingping, REN Yuwei, ZHANG Wei. Rapid Detection of Cronobacter sakazakii in Powdered Infant Formula by Immunomagnetic Separation Coupled with Visual Nanogold Hybridization Probe [J]. FOOD SCIENCE, 2021, 42(16): 224-232.
[6]	LI Yujing, SUN Liping, ZHUANG Yongliang. Purification and Thermal Stability of Geraniin from Rambutan (Nephelium lappaceum) Peels [J]. FOOD SCIENCE, 2021, 42(15): 44-49.
[7]	ZHAO Lei, PAN Fei, ZHOU Na, ZHANG Yali, HAO Shuai, WANG Chengtao. Screening of Co-pigments to Improve Color Stability of Black Rice Anthocyanins and Underlying Mechanism [J]. FOOD SCIENCE, 2021, 42(14): 16-23.
[8]	ZHANG Biao, HUANG Na, ZHANG Wanli, WANG Shuo, SHENG Wei. Fluorescence Immunoassay Combined with Magnetic Separation Using Upconversion Nanoparticles as Label for the Detection of Tyramine in Food Samples [J]. FOOD SCIENCE, 2021, 42(14): 270-275.
[9]	SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong. Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus [J]. FOOD SCIENCE, 2021, 42(12): 91-98.
[10]	CUI Xiaoying, PENG Xinyan, HE Hongjun, ZHANG Min, ZHANG Xiaotong. Separation, Purification and Enzymatic Characterization of Polyphenol Oxidase from Taro [J]. FOOD SCIENCE, 2021, 42(12): 107-115.
[11]	CAO Yuxi, WU Zufang, WENG Peifang. Effect of Phenolic Acids on Color and Volatile Flavor Compounds of Red Bayberry Wine during Storage [J]. FOOD SCIENCE, 2021, 42(11): 78-85.
[12]	WANG Siqi, HU Yanbo, ZHAI Liyuan, SHI Zenghui, ZHAO Jun. Extraction, Purification and Structure Analysis of Soluble Acidic Polysaccharides from Soybean Dregs [J]. FOOD SCIENCE, 2021, 42(10): 52-57.
[13]	KONG Weibao, YANG Shuling, YANG Yang, CHEN Dong, GUO Baomin, ZHANG Aimei, NIU Shiquan. Extraction and Stability of Monascus Pigments from Fermentation Broth of Monascus purpureus YY1-3 Using Ethanol/Ammonium Sulfate Aqueous Two-Phase System [J]. FOOD SCIENCE, 2020, 41(8): 91-99.
[14]	HUANG Qinqin, TIAN Yaping. α-Glucosidase and Dipeptidyl Peptidase IV Inhibitory Activity and Peptide Composition of Porphyra yezoensis Protein Hydrolysate [J]. FOOD SCIENCE, 2020, 41(24): 110-116.
[15]	WANG Xiaoyue, ZHANG Shanshan, ZHANG Xinke, CAO Peng, ZHANG Bo, HE Fei. Effect of Pre-fermentative Addition of Flavanols on the Color Attributes and Phenolic Proﬁles of ‘Cabernet Sauvignon’ Dry Red Wine [J]. FOOD SCIENCE, 2020, 41(18): 188-195.

Study on the Separating by TLC and Properties Defining of the Pigments from Loropetalum chinense var.rubrum flower

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments