期刊
CZECH JOURNAL OF FOOD SCIENCES
卷 28, 期 2, 页码 117-126出版社
CZECH ACADEMY AGRICULTURAL SCIENCES
DOI: 10.17221/228/2008-CJFS
关键词
anthocyanin; mulberry fruit; spectroscopy characteristics; stability
资金
- National Natural Science Foundation of China [20672086, 20802057]
- Scientific Research Foundation for the Returned Overseas Chinese Scholars
- State Personnel Ministry of China [2007]
- Foundmental Science Foundation of NPU [JC200824]
- China Postdoctoral Science Foundation [20070411144]
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.
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