Laboratory of Olericultural and Floricultural Science, Faculty of Agriculture, Iwate University
Faculty of Pharmaceutical Sciences, Hoshi University
Faculty of Horticulture, Minami-Kyushu University
National Agricultural Research Center for Hokkaido Region
Faculty of Pharmaceutical Sciences, Hoshi University
Faculty of Pharmaceutical Sciences, Hoshi University
登録日
2010-02-03
雑誌名
Journal of the Japanese Society for Horticultural Science
巻
79
号
1
ページ
103 - 107
発行年
2010-01-01
ISSN
1882-3351
Abstract
Four new acylated cyanidin glycosides were isolated from the purple root peers of Raphanus sativus L. ‘Benikanmi’, along with five known anthocyanins. These pigments were based on cyanidin 3-sophoroside-5-glucoside, and acylated diversely with malonic, p-coumaric, caffeic, and ferulic acids. Two pigments of these four new anthocyanins were determined to be cyanidin 3-O-[2-O-(β-glucopyranosyl)-6-O-(trans-feruloyl)-β-glucopyranoside]-5-O-[6-O-(malonyl)-β-glucopyranoside] and cyanidin 3-[2-(glucosyl)-6-(cis-p-coumaroyl)-glucoside]-5-[6-(malonyl)-glucoside] by chemical and spectroscopic methods. Since two other new pigments were obtained in small quantities, their structures were tentatively assigned to be malonyl cyanidin 3-sophoroside-5-glucoside and malonyl cyanidin 3-[2-(glucosyl)-6-(trans-caffeoyl)-glucoside]-5-glucoside, mainly on the basis of their spectroscopic data. From the results, the potential of these purple root anthocyanins as natural food colorants is discussed.
出版者
Japanese Society for Horticultural Science
権利
Copyright (c) 2010 by Japanese Society for Horticultural Science
Acylated Cyanidin 3-sophoroside-5-glucosides from the Purple Roots of Red Radish (Raphanus sativus L.) ‘Benikanmi’
jjshs-v79n1p103-107.pdf
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