Preparative-scale isolation of four anthocyanin components of black currant (Ribes nigrum L.) fruits

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 3, 2001, Pages 1541-1545

  Matsumoto, Hitoshi ^a   Hanamura, Satoshi ^a   Kawakami, Takashi ^a   Sato, Yuichi ^a   Hirayama, Masao ^a  

^a MEIJI SEIKA KAISHA LTD   (Japan)

Author keywords

Anthocyanin; Blackcurrant; Cyanidin 3 O rutinoside; Delphinidin 3 O rutinoside; Hesperidinase

Indexed keywords

ANTHOCYANIN; BETA GLUCOSIDASE; BLACK CURRANT EXTRACT; CYANIDIN 3 O BETA GLUCOSIDE; CYANIDIN 3 O BETA RUTINOSIDE; DELPHINIDIN 3 O BETA GLUCOSIDE; DELPHINIDIN 3 O BETA RUTINOSIDE; RHAMNOSE; UNCLASSIFIED DRUG;

ABSORPTION; ARTICLE; CRYSTALLIZATION; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROTEIN DEGRADATION; PROTEIN FOLDING; PROTEIN ISOLATION;

ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FRUIT; GLYCOSIDES; MOLECULAR STRUCTURE;

RIBES HUDSONIANUM; RIBES NIGRUM;

EID: 0034832671     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001245y     Document Type: Article

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