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Composition analysis and structural identification of anthocyanins in fruit of waxberry

Author

Listed:
  • Chuan-Guang Qin

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

  • Yang Li

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

  • Weining Niu

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

  • Yan Ding

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

  • Xiaoya Shang

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

  • Chunlan Xu

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

Abstract

Anthocyanin pigments in the fruit of waxberry (Myrica rubra Sieb. et Zucc.), were extracted with 0.1% HCl in ethanol, and the crude anthocyanin extract was purified by C18 Sep-Pak cartridge open-column chromatography. High-performance liquid chromatography (HPLC) with photodiode array detection (PAD) and matrix-assisted laser desorption/ionisation-time of flight-mass spectrometry (MALDI-TOF-MS) was applied for the separation and identification of anthocyanins in the fruit of waxberry and their aglycones resulting from acid hydrolysis. Three anthocyanins were found in the fruit of waxberry and identified as Cyanidin 3-O-β-galacopyranoside (14.8%), Cyanidin 3-O-β-gluco-pyranoside (60.5%), and petunidin 3-O-β-glucopyranoside (24.7%), respectively, using spectroscopic methods (UV-Visand MS). The three anthocyanins were isolated and purified by preparative HPLC, and their chemical structures were further characterised by H1 NMR. On the basis of chromatographic data, the total anthocyanin content was 286 mg/g in fresh fruit of waxberry.

Suggested Citation

  • 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.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:177-2010-cjfs
    DOI: 10.17221/177/2010-CJFS
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    References listed on IDEAS

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    1. 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.
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