天竺葵苷
花青素
化学
氰化物
高效液相色谱法
色谱法
花青素
颜料
有机化学
食品科学
作者
A. S. Zarena,K. Udaya Sankar
出处
期刊:Food Chemistry
[Elsevier]
日期:2011-08-03
卷期号:130 (3): 665-670
被引量:38
标识
DOI:10.1016/j.foodchem.2011.07.106
摘要
In the present study, we have identified pelargonidin 3-glucoside, along with two known anthocyanin; cyanidin 3-sophoroside and cyanidin 3-glucoside, from acidified, methanolic extract of mangosteen pericarp. The compounds were separated by preparative HPLC after purification by partition against ethyl acetate and Amberlite XAD-7. The structures of the compounds were confirmed by high performance liquid chromatography (HPLC), UV–Vis absorption spectra, high-resolution electrospray mass spectrometry and 1D, 2D nuclear magnetic resonance (NMR) spectroscopy. This new pigment family adds to the growing body of data supporting the use of natural colourants in food. Cyanidin 3-sophoroside was the major anthocyanin detected in large amount (76.1%), followed by cyanidin 3-glucoside (13.4%) and pelargonidin 3-glucoside (6.2%).
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