Isolation and Structural Identification of the Anthocyanin Components of Red Kiwifruit

被引：41

作者：

Comeskey, Daniel J. ^{[1
]}

Montefiori, Mirco ^{[2
]}

Edwards, Patrick J. B. ^{[3
]}

McGhie, Tony K. ^{[1
]}

机构：

[1] New Zealand Inst Plant & Food Res Ltd, Palmerston North 4442, New Zealand

[2] New Zealand Inst Plant & Food Res Ltd, Auckland 1142, New Zealand

[3] Massey Univ, Inst Fundamental Sci, Struct Biol Ctr, Palmerston North, New Zealand

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2009年 / 57卷 / 05期

关键词：

Anthocyanins; red kiwifruit; Actinidia; delphinidin 3-[2-(xylosyl)galactoside; delphinidin; 3-galactoside; cyanidin 3-[2-(xylosyl)galactoside; cyanidin; 3-glucoside; PIGMENTS; BETALAINS; CAPACITY; PLANT; FOOD;

D O I：

10.1021/jf803287d

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The anthocyanins responsible for the red color of red kiwifruit were extracted in acidified ethanol and isolated by solid phase extraction (SPE) followed by preparative HPLC. Five anthocyanins were obtained and subsequently identified as delphinidin 3-[2-(xylosyl)galactoside], delphinidin 3-galactoside, cyanidin 3-[2-(xylosyl)galactoside], cyanidin 3-galactoside, and cyanidin 3-glucoside by a combination of LC-MS/MS, GC-MS, and 2D NMR. Delphinidin 3-[2-(xylosyl)galactoside] and delphinidin 3-galactoside have not previously been reported in the genus Actinidia.

引用

页码：2035 / 2039

页数：5

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