Bioscience, Biotechnology and Biochemistry 1999
Six Diacylated Anthocyanins from the Storage Roots of Purple Sweet Potato, Ipomoea batatas.
Vain rekisteröityneet käyttäjät voivat kääntää artikkeleita
Kirjaudu sisään Rekisteröidy
Linkki tallennetaan leikepöydälle
Avainsanat
Abstrakti
Eight acylated anthocyanins were isolated from the storage roots of the purple sweet potato, Ipomoea batatas cv Yamagawamurasaki, which is the source of the food colorant "purple sweet potato color." Of these, six pigments were identified as diacylated anthocyanins, cyanidin and peonidin 3-O-(6-O-(E)-caffeyl-2-O-(6-O-acyl- β-D-glucopyranosyl)-β-D-glucopyranoside)-5-O-β-D-gluco-pyranosides, in which each acyl subsutituent was a p-hydroxybenzoyl, (E)-caffeyl or (E)-ferulyl residue, mainly by NMR analyses.