@article{oai:iwate-u.repo.nii.ac.jp:00009160,
 author = {Tatsuzawa, Fumi and Saito, Norio and Toki, Kenjiro and Shinoda, Koichi and Shigihara, Atsushi and Honda, Toshio},
 issue = {1},
 journal = {Journal of the Japanese Society for Horticultural Science},
 month = {Jan},
 note = {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.},
 pages = {103--107},
 title = {Acylated Cyanidin 3-sophoroside-5-glucosides from the Purple Roots of Red Radish (Raphanus sativus L.) ‘Benikanmi’},
 volume = {79},
 year = {2010}
}