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Analysis and characterisation of anthocyanins in mulberry fruit

Author

Listed:
  • Chuanguang Qin

    (Faculty of Life Science, Northwestern Polytechnical University, Shaanxi, P. R. China)

  • Yang Li

    (Faculty of Life Science, Northwestern Polytechnical University, Shaanxi, P. R. China)

  • Weining Niu

    (Faculty of Life Science, Northwestern Polytechnical University, Shaanxi, P. R. China)

  • Yan Ding

    (Faculty of Life Science, Northwestern Polytechnical University, Shaanxi, P. R. China)

  • Ruijie Zhang

    (Faculty of Life Science, Northwestern Polytechnical University, Shaanxi, P. R. China)

  • Xiaoya Shang

    (Faculty of Life Science, Northwestern Polytechnical University, Shaanxi, P. R. China)

Abstract

The fruit of mulberry (Morus alba L., Moraceae) has been used as medicinal food in China for a long history. The pigment from the fruit extract is a kind of natural colourant for food processing and has potential medical and commercial values. This study focuses on the analysis and characterisation of anthocyanins from mulberry pigment. The fresh mulberry fruits were extracted with the solvent of 95% alcohol/0.1% HC l (1:1, ratio) at room temperature for 4 h in the dark. After the isolation using C-18 column, the pigment was identified with UV-Visible Spectroscopy, HPLC-PAD, LC-MS, and 1HNMR. The results showed that the abundant anthocyanins in mulberry pigment are cyanidin 3-O-rutinoside (60%) and cyanidin 3-O-glucoside (38%). The minor anthocyanins (totally 2%) are pelargonidin 3-O-glucoside and pelargonidin 3-O-rutinoside.

Suggested Citation

  • Chuanguang Qin & Yang Li & Weining Niu & Yan Ding & Ruijie Zhang & Xiaoya Shang, 2010. "Analysis and characterisation of anthocyanins in mulberry fruit," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(2), pages 117-126.
    • Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:2:id:228-2008-cjfs
    DOI: 10.17221/228/2008-CJFS
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    Cited by:

    1. Chuan-Guang Qin & Yang Li & Weining Niu & Yan Ding & Xiaoya Shang & Chunlan Xu, 2011. "Composition analysis and structural identification of anthocyanins in fruit of waxberry," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(2), pages 171-180.
    2. Bo LI & Xin GAO & Na LI & Jun MEI, 2018. "Fermentation process of mulberry juice-whey based Tibetan kefir beverage production," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(6), pages 494-501.

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