Preparative high-performance liquid chromatography for the purification of natural acylated anthocyanins from red radish (Raphanus sativus L.)

Journal of Chromatographic Science

Volumn 46, Issue 8, 2008, Pages 743-746

  Liu, Yonghong ^a   Murakami, Nobutoshi ^b   Wang, Lishu ^c   Zhang, Si ^a  

^a SOUTH CHINA SEA INSTITUTE OF OCEANOLOGY   (China)

^b OSAKA UNIVERSITY   (Japan)

^c CHANGCHUN UNIVERSITY OF CHINESE MEDICINE   (China)

Author keywords

[No Author keywords available]

Indexed keywords

RAPHANUS SATIVUS;

ANTHOCYANIN;

ACYLATION; ARTICLE; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; METHODOLOGY; RADISH; ULTRAVIOLET SPECTROPHOTOMETRY;

ACYLATION; ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; RAPHANUS; SPECTROPHOTOMETRY, ULTRAVIOLET;

EID: 51849092080     PISSN: 00219665     EISSN: None     Source Type: Journal    
DOI: 10.1093/chromsci/46.8.743     Document Type: Article

References (3)

1. M.M. Giusti and R.E. Wrolstad. Acylated anthocyanins from edible sources and their application in food systems. Biochemical Engineering Journal 14: 217-25 (2003).
2. T. Otsuki, H. Matsufuji, M. Takeda, M. Toyoda, and Y. Goda. Acylated anthocyanins from red radish (Raphanus sativus L.). Phytochemistry 60: 79-87(2002).
3. N. Saito, F. Tatsuzama, M. Yokoi, K. Kasahara, S. Iida, A. Shigihara, and T. Honda. Acylated pelargonidin glycosides in red-purple flowers of Ipomoea purpurea. Phytochemistry 43: 1365-1370 (1996).