บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Purification and structural analysis of anthocyanins from litchi pericarp

Zhaoqi Zhang, Pang Xuequn, Chong Yang, Zuoliang Ji and Yueming Jiang

Food Chemistry Volume 84, Issue 4 , March 2004, Pages 601-604

2004

บทคัดย่อ

Purification and structural analysis of anthocyanins from litchi pericarp

Litchi fruitpeel anthocyanins were extracted with 0.5 M HCl, and then purified by an Amberlite XAD-7 column and Sephadex LH-20 column chromatography. The major part of the anthocyanins of litchi pericarp, which (94.3% of total), was obtained. Furthermore, the partially purified anthocyanin was identified as cyanindin-3-rutinoside, with a molecular weight of 595, using HPLC equipped with mass spectrometry. The results corroborate the previous observation of Zhang, Pang, Ji, and Jiang (2001 Food Chemistry, 75, 217–221), who suggested that nonenzymatic degradation of anthocyanins could participate inpostharvestbrowning of litchi pericarp.