New acylated anthocyanins from Brassica campestris var. chinensis

被引：13

作者：

Suzuki, M ^{[1
]}

Nagata, T ^{[1
]}

Terahara, N ^{[1
]}

机构：

[1] MINAMI KYUSHU UNIV, COLL HORT, DEPT FOOD SCI & TECHNOL, MIYAZAKI 884, JAPAN

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1997年 / 61卷 / 11期

关键词：

Brassica campestris; acylated anthocyanins; p-coumaric acid; malonic acid; sinapic acid;

D O I：

10.1271/bbb.61.1929

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Two new acylated anthocyanins were isolated from beninabana, Brassica campestris var. chinensis, in addition to two known anthocyanins. The structures were established by spectral analyses.

引用

页码：1929 / 1930

页数：2

共 8 条

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