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Anthocyanin Pigments in the Hybrid Grape Variety Rubired
Author(s) -
SMITH RODNEY M.,
LUH B. S.
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb01876.x
Subject(s) - petunidin , malvidin , chemistry , peonidin , pigment , acetic acid , chromatography , anthocyanin , paper chromatography , delphinidin , hydrolysis , column chromatography , cyanidin , organic chemistry , food science
SUMMARY The anthocyanins in Rubired grapes were extracted with 0.2% methanolie HCI, partially purified by adsorption on a Dowex‐50 W × 4 cation‐exchange column, eluted from the washed resin with acidified methanol, and the individual pigments separated by paper chromatography in two dimensions with n ‐butanol‐ acetic ‐acid‐water (BAW 4:1:5 v/v) and acetic acid‐water‐cone HCl (AWH, 15:82:3) as solvents. The purified pigments were identified by their R t values, the sugar moiety, partial acid hydrolysis, alkaline degradation products of the aglycoue, fluorescence under ultraviolet radiation, and absorption spectra. The pigments, in decreasing order of photodensitometer readings, were malvidiu 3,5‐diglucoside, peonidin 3,5‐diglucoside, malvidin 3‐monoglucoside, peouidin 3‐monoglucoside, delphinidin 3‐monoglucoside, petunidin 3‐monoglucoside, petunidin 3,5‐diglucoside, malvidin 3,5‐diglucoside acylated with p‐coumaric acid, malvidin 3‐monoglucoside acylated with p ‐coumaric acid, peonidin 3‐monoglueoside acylated with p ‐coumaric, and delphinidin 3,5‐diglucoside.