期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 50, 期 2, 页码 396-399出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf011127q
关键词
evergreen blackberry; Rubus laciniatus Willd.; acylated anthocyanin; aliphatic acid; oxalic acid; zwitterionic anthocyanin
A novel zwitterionic anthocyanin was isolated from evergreen blackberry (Rubus laciniatus Willd.) and structurally characterized as cyanidin 3-dioxalylglucoside. During short-term storage in acidified methanol, methyl esterification of the carboxyl group of the terminal oxalyl unit occurred, providing additional information for structural elucidation. Until now, oxalic acid as an acyl moiety of anthocyanins has been reported only in orchid flowers (Orchidaceae) but never in fruits or in the Rosaceae. This is the first report of an anthocyanin diacylated with oxalic acid, establishing a more widespread occurrence of anthocyanins substituted with aliphatic acids than hitherto believed.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据