Characterisation of anthocyanins in the black soybean (Glycine max L.) by HPLC-DAD-ESI/MS analysis

被引：131

作者：

Lee, Jin Hwan ^{[1
]}

Kang, Nam Suk ^{[1
]}

Shin, Sang-Ouk ^{[1
]}

Shin, Seong-Hyu ^{[1
]}

Lim, Sea-Gyu ^{[1
]}

Suh, Duck-Yong ^{[1
]}

Baek, In-Youl ^{[1
]}

Park, Keum-Yong ^{[1
]}

Ha, Tae Joung ^{[1
]}

机构：

[1] RDA, Natl Inst Crop Sci, Yeongnarn Agr Res Inst, Milyang 627803, South Korea

来源：

FOOD CHEMISTRY | 2009年 / 112卷 / 01期

关键词：

anthocyanins; Glycine max; NMR; HPLC-ESI/MS; black soybean; CONDENSED PIGMENTS; ALPHA;

D O I：

10.1016/j.foodchem.2008.05.056

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of this study was to isolate and identify the anthocyanins in the black seed coated soybean (cv. Cheongja 3, Glycine max (L.) Merr.) using reverse phase C-18 open column chromatography and high-performance liquid chromatography (HPLC) with diode array detection and electro spray ionization/mass spectrometry (DAD-ESI/MS) analysis, respectively. Anthocyanins were extracted from the coat of black soybeans with 1% TFA in methanol, isolated by RP-C-18 column chromatography, and their structures elucidated by ID and 2D NMR spectroscopy. The isolated anthocyanins were characterised as delphinidin-3-O-glucoside (3), cyanidin-3-O-glucoside (5), petunidin-3-O-glucoside (6), pelargonidin-3-O-glucoside (7) and cyanidin (9). Furthermore, four minor anthocyanins were detected and identified as catechin-cyanidin-3-O-glucoside (1), delphinidin-3-O-galactoside (2), cyanidin-3-O-galactoside (4), and peonidin-3-O-glucoside (8) based on the fragmentation patterns of HPLC-DAD-ESI/MS analysis. (c) 2008 Elsevier Ltd. All rights reserved.

引用

页码：226 / 231

页数：6

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