Isolation and Structural Identification of the Anthocyanin Components of Red Kiwifruit

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• 作者：Daniel J. Comeskey^† ; ; Mirco Montefiori^‡ ; ; Patrick J. B. Edwards^§ ; ; Tony K. McGhie*^† ;
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2009
• 出版时间：March 11, 2009
• 年：2009
• 卷：57
• 期：5
• 页码：2035-2039
• 全文大小：170K
• 年卷期：v.57,no.5(March 11, 2009)
• ISSN：1520-5118

文摘

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.