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QinC.G.,LiY.,NiuW.N.,DingY.,ShangX.Y.,XuC.L.(2011):Composition analysis and structural identification of anthocyanins in fruit of waxberry.CzechJ.FoodSci.,29:171-180. Anthocyaninpigmentsinthefruitofwaxberry (Myrica rubra Sieb.etZucc.),wereextractedwith 0.1%HClinethanol, andthecrudeanthocyaninextractwaspurifiedbyC18Sep-Pakcartridgeopen-columnchromatography. High-per - formanceliquidchromatography (HPLC)withphotodiodearraydetection (PAD)andmatrix-assistedlaserdesorp - tion/ionisation-timeofflight-massspectrometry (MALDI-TOF-MS)wasappliedfortheseparationandidentification ofanthocyaninsinthefruitofwaxberryandtheiraglyconesresultingfromacidhydrolysis.Threeanthocyaninswere foundinthefruitofwaxberryandidentifiedasCyanidin 3-O-β-galacopyranoside  (14.8%), Cyanidin 3-O-β-gluco- pyranoside(60.5%),andpetunidin 3-O-β-glucopyranoside (24.7%),respectively, usingspectroscopicmethods (UV-Vis  andMS).ThethreeanthocyaninswereisolatedandpurifiedbypreparativeHPLC,andtheirchemicalstructureswere furthercharacterisedbyH 1 NMR.Onthebasisofchromatographicdata, thetotalanthocyanincontentwas 286mg/g infreshfruitofwaxberry.