Anthocyanins in callus induced from purple storage root of Ipomoea batatas L.

被引：42

作者：

Terahara, N ^{[1
]}

Konczak-Islam, I

Nakatani, M

Yamakawa, O

Goda, Y

Honda, T

机构：

[1] Minami Kyushu Univ, Coll Hort, Food Chem Lab, Dept Food Sci & Technol, Miyazaki 8840003, Japan

[2] Kyushu Natl Agr Expt Stn, Miyazaki 8850091, Japan

[3] Natl Inst Hlth Sci, Setagaya Ku, Tokyo 1588501, Japan

[4] Hoshi Univ, Inst Med Chem, Shinagawa Ku, Tokyo 1428501, Japan

来源：

PHYTOCHEMISTRY | 2000年 / 54卷 / 08期

关键词：

Ipomoea batatas L; Convolvulaceae; purple callus; acylated anthocyanins; cyanidin; 3-p-coumaroylsophoroside-5-glucoside; natural food colorant; antioxidative activity;

D O I：

10.1016/S0031-9422(00)00099-6

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 anthocyanins were isolated from the highly pigmented callus derived from the storage root of purple sweet potato (Ipomoea batatas L.) cultivar 'Ayamurasaki'. One was identified as cyanidin 3-O-sophoroside-5-O-glucoside, and the other as cyanidin 3-O-(2-O-(6-O-(E)-p-coumaroyl-beta-D-glucopyranosyl)-beta-D-glucopyranoside)-5-O-beta-D-glucopyranoside, by chemical and spectroscopic analysis. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：919 / 922

页数：4

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