Analysis and Characterisation of Anthocyanins in Mulberry Fruit
Analysis and Characterisation of Anthocyanins in Mulberry Fruit
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桑葚中花青素的分析与表征
DOI：
10.17221/228/2008-cjfs
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发表时间：
2010-01-01
影响因子：
1.3
通讯作者：
Shang, Xiaoya
中科院分区：
文献类型：
--
作者：
Qin, Chuanguang;Li, Yang;Shang, Xiaoya
桑葚（Morus alba L.，桑科（Moraceae）在我国作为药用食品已有悠久的历史。果实提取物中的色素是一种食品加工用天然色素，具有潜在的药用和商业价值。本研究对桑葚色素中花色苷的分析和表征进行了研究。以95%乙醇/0.1%HCl（1：1）为溶剂，在室温、避光条件下浸提4 h。用C-18柱分离后，用紫外-可见光谱、HPLC-PAD、LC-MS、（HNMR）-H-1等方法进行鉴定。结果表明，桑葚色素中含量最高的花色苷为矢车菊素3-O-芸香糖苷（60%）和矢车菊素3-O-葡萄糖苷（38%）。少量的花色苷（共2%）是天竺葵素3-O-葡萄糖苷和天竺葵素3-O-芸香糖苷。
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 (HNMR)-H-1. 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.