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Anthocyanin Pigments of Rhubarb, Canada Red
Author(s) -
WROLSTAD R. E.,
HEATHERBELL D. A.
Publication year - 1968
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.1365-2621.1968.tb09080.x
Subject(s) - anthocyanin , pigment , chemistry , hydrolysis , cyanidin , cellulose , chromatography , acid hydrolysis , food science , organic chemistry
SUMMARY The anthocyanin pigments of rhubarb ( Rheum rhaponticum ‘Canada Red’) were extracted with 0.02% methanolic HCI and partially purified by use of cation‐exchange resin. The pigments were separated into two bands with paper and cellulose thin‐layer chromatography. The purified pigments were characterized by their R, values, partial acid hydrolysis, identification of the aglycones and sugars after complete hydrolysis, and their spectral properties. The main pigment (87% of the total anthocyanins) was identified as cyanidin‐3‐glucoside and the second (13%) is proposed to be cyanidin‐3‐rutinoside.