Characterisation of anthocyanins in the black soybean (Glycine max L.) by HPLC-DAD-ESI/MS analysis

被引：130
作者：
Lee, Jin Hwan [1 ]
Kang, Nam Suk [1 ]
Shin, Sang-Ouk [1 ]
Shin, Seong-Hyu [1 ]
Lim, Sea-Gyu [1 ]
Suh, Duck-Yong [1 ]
Baek, In-Youl [1 ]
Park, Keum-Yong [1 ]
Ha, Tae Joung [1 ]
机构：
[1] RDA, Natl Inst Crop Sci, Yeongnarn Agr Res Inst, Milyang 627803, South Korea
来源：
FOOD CHEMISTRY | 2009年 / 112卷 / 01期
关键词：
anthocyanins; Glycine max; NMR; HPLC-ESI/MS; black soybean; CONDENSED PIGMENTS; ALPHA;
D O I：
10.1016/j.foodchem.2008.05.056
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The aim of this study was to isolate and identify the anthocyanins in the black seed coated soybean (cv. Cheongja 3, Glycine max (L.) Merr.) using reverse phase C-18 open column chromatography and high-performance liquid chromatography (HPLC) with diode array detection and electro spray ionization/mass spectrometry (DAD-ESI/MS) analysis, respectively. Anthocyanins were extracted from the coat of black soybeans with 1% TFA in methanol, isolated by RP-C-18 column chromatography, and their structures elucidated by ID and 2D NMR spectroscopy. The isolated anthocyanins were characterised as delphinidin-3-O-glucoside (3), cyanidin-3-O-glucoside (5), petunidin-3-O-glucoside (6), pelargonidin-3-O-glucoside (7) and cyanidin (9). Furthermore, four minor anthocyanins were detected and identified as catechin-cyanidin-3-O-glucoside (1), delphinidin-3-O-galactoside (2), cyanidin-3-O-galactoside (4), and peonidin-3-O-glucoside (8) based on the fragmentation patterns of HPLC-DAD-ESI/MS analysis. (c) 2008 Elsevier Ltd. All rights reserved.
引用
收藏
页码：226 / 231
页数：6
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