Purification and antioxidant activity of an anthocyanin from Lycium ruthenicum Murray

被引：1

作者：

Tang, Jilong ^{[1
]}

Yan, Yamei ^{[1
,2
]}

Cao, Youlong ^{[2
]}

Zeng, Xiaoxiong ^{[1
]}

Sun, Yi ^{[1
]}

Hu, Bing ^{[1
]}

Zhou, Li ^{[1
]}

机构：

[1] College of Food Science and Technology, Nanjing Agricultural University, Nanjing,210095, China

[2] National Wolfberry Engineering Research Center, Yinchuan,750004, China

来源：

Shipin Kexue/Food Science | 2016年 / 37卷 / 15期

关键词：

Mass spectrometry - Antioxidants - Purification - Free radicals;

D O I：

10.7506/spkx1002-6630-201615019

中图分类号：

学科分类号：

摘要：

An anthocyanin compound with over 97% purity was purified from fruits of Lycium ruthenicum Murray with an ÄKTA protein purification system (equipped with a YMC-PACK ODS-A column with methanol: acetonitrile: formic acid in water (4:19:1, V/V) as mobile phase at a flow rate of 2 mL/min). The purified anthocyanin was identified as petunidin 3-O-[rhamnopyranosyl-(trans-p-coumaroyl)]-5-O-[β-D-glucopyranoside] by mass spectrometry and nuclear magnetic resonance spectrometry. Furthermore, the anthocyanin showed potent scavenging activities on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and superoxide anion free radicals in antioxidant assays in vitro. © 2016, China Food Publishing Company. All right reserved.

引用

页码：113 / 117