摘要
采用体积分数60%(pH3.0)的乙醇在恒温水浴(40℃)条件下提取圣云蓝莓花色苷,将所得浓缩液经AB-8大孔树脂纯化,40℃减压浓缩,真空干燥得到紫黑色粉末,再经过制备型高效液相色谱分离获得单体化合物。经紫外光谱、红外光谱、质谱、1H和13C核磁共振、薄层色谱对单体化合物进行结构鉴定,确定此化合物为锦葵色素-3-半乳糖苷。
The anthocyanins in St. cloud blueberry fruits were extracted with 60% ethanol （pH 3.0） at 40 ℃ and the extract was concentrated, followed by purification with AB-8 macroporous resin and vacuum drying, to obtain a dark purple powder. A monomeric compound was isolated from the powder by preparative high-performance liquid chromatography （HPLC） and identified as malvidin-3-arabinoside by ultraviolet-visible, infrared, mass and nuclear magnetic resource spectroscopy as well as thin layer chromatography. This indicates that St. cloud blueberry fruits are exploitable for further development.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第23期14-17,共4页
Food Science
基金
沈阳市青年人才计划项目(1081240-1-02)
关键词
圣云蓝莓果
结构鉴定
锦葵色素-3-半乳糖苷
St. cloud blueberry fruits
structural identification
malvidin-3-galactoside
