{"title":"Structure determination of major anthocyanin in purple black peanut seed coat.","authors":"J. Su, Mei-Yen Wang, Chin-Hsiu Yu, T. Tsai","doi":"10.6578/TJACFS.2009.015","DOIUrl":null,"url":null,"abstract":"A predominant anthocyanin was isolated from the purple-black seed coat of peanut using HPLC. The anthocyanin was subjected to spectrophotometric analysis, controlled hydrolysis, LC-MS and NMR analysis. It was determined that its chemical structure was cyanidin-3-β-[xylosyl] glucoside.","PeriodicalId":34946,"journal":{"name":"Taiwanese Journal of Agricultural Chemistry and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2009-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Taiwanese Journal of Agricultural Chemistry and Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.6578/TJACFS.2009.015","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Immunology and Microbiology","Score":null,"Total":0}
引用次数: 1
Abstract
A predominant anthocyanin was isolated from the purple-black seed coat of peanut using HPLC. The anthocyanin was subjected to spectrophotometric analysis, controlled hydrolysis, LC-MS and NMR analysis. It was determined that its chemical structure was cyanidin-3-β-[xylosyl] glucoside.