{"title":"紫黑花生种皮中主要花青素的结构测定。","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":"{\"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}","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}
Structure determination of major anthocyanin in purple black peanut seed coat.
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.