Preparative isolation of anthocyanins from Japanese purple sweet potato (Ipomoea batatas L.) varieties by high-speed countercurrent chromatography

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 18, 2010, Pages 9899-9904

  Montilla, Elyana Cuevas ^a   Hillebrand, Silke ^a   Butschbach, Daniela ^a   Baldermann, Susanne ^b   Watanabe, Naoharu ^b   Winterhalter, Peter ^a  

^a TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

^b SHIZUOKA UNIVERSITY   (Japan)

Author keywords

Chiran Murasaki; HSCCC; Naka Murasaki; Purple Sweet; Purple sweet potato; Tanegashima Murasaki

Indexed keywords

CHIRAN MURASAKI; HSCCC; NAKA MURASAKI; PURPLE SWEET; PURPLE SWEET POTATOES; TANEGASHIMA MURASAKI;

AGRICULTURAL PRODUCTS; CARBOHYDRATES; CHROMATOGRAPHIC ANALYSIS; LIQUID CHROMATOGRAPHY; PLANTS (BOTANY);

ANTHOCYANINS;

ANTHOCYANIN; PIGMENT;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; COUNTER CURRENT CHROMATOGRAPHY; ELECTROSPRAY MASS SPECTROMETRY; ISOLATION AND PURIFICATION; PLANT ROOT; SPECIES DIFFERENCE; SWEET POTATO;

ANTHOCYANINS; COUNTERCURRENT DISTRIBUTION; IPOMOEA BATATAS; PIGMENTS, BIOLOGICAL; PLANT ROOTS; SPECIES SPECIFICITY; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

IPOMOEA BATATAS;

EID: 77956631884     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101898j     Document Type: Article

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