Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Isolation and Identification of Anthocyanins from Purple Sweet Potatoes

  • Lee, Lan-Sook (Dept. of Food Engineering, Mokpo National University) ;
  • Chang, Eun-Ju (Dept. of Food Science and Nutrition, Catholic University of Taegu-Hyosung) ;
  • Rhim, Jong-Whan (Dept. of Food Engineering, Mokpo National University) ;
  • Ko, Byoung-Seob (Korea Institute of Oriental Medicine) ;
  • Park, Sang-Won (Dept. of Food Science and Nutrition, Catholic University of Taegu-Hyosung)
  • Published : 1997.06.01
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Abstract

Anthocyanin pigments of purple sweet potato roots (Ipomoea batatas L.) were extracted with 0.5% TFA (Trifluoroacetic acid) in 95% EtOh, and further isolated an purified by Amberlite XAD-7 and ODS column chromatography, and final preparative HPLC. Among nine anthocyanins isolated, the structure of three major anthocyanins were identified as 3-O-(6-O-trans-caffeyl)-2-O-(6-O-trans-caffeylglucopyranosyl)-$\beta$-D-glucopyranosyl-5-O-($\beta$-D-glucopyranosyl)-peonidin, 3-O-(6-O-trans-caffeyl)-2-O-(6-O-trans-feruloyl-glucopyranosyl)-$\beta$-D-glucopyranosyl-5-O-($\beta$-D-glucopyranosyl)-peonidin, and 3-O-(6-O-trans-caffeyl)-2-O-(6-O-p-hydroxylbenzoylglucopyranosyl)-$\beta$-D-glucopyranosyl)-peonidin, by using UV-visible absorption spectra, $^1$H-NMR and FAB-MS analysis.

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