• Preventive Nutrition and Food Science
• /
• 제2권2호
• /
• pp.83-88
• /
• 1997

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.