Analysis and characterisation of anthocyanins in mulberry fruit

Chuanguang Qin, Yang Li, Weining Niu, Yan Ding, Ruijie Zhang and Xiaoya Shang
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Chuanguang Qin: Faculty of Life Science, Northwestern Polytechnical University, Shaanxi, P. R. China
Yang Li: Faculty of Life Science, Northwestern Polytechnical University, Shaanxi, P. R. China
Weining Niu: Faculty of Life Science, Northwestern Polytechnical University, Shaanxi, P. R. China
Yan Ding: Faculty of Life Science, Northwestern Polytechnical University, Shaanxi, P. R. China
Ruijie Zhang: Faculty of Life Science, Northwestern Polytechnical University, Shaanxi, P. R. China
Xiaoya Shang: Faculty of Life Science, Northwestern Polytechnical University, Shaanxi, P. R. China

Czech Journal of Food Sciences, 2010, vol. 28, issue 2, 117-126

Abstract: The fruit of mulberry (Morus alba L., Moraceae) has been used as medicinal food in China for a long history. The pigment from the fruit extract is a kind of natural colourant for food processing and has potential medical and commercial values. This study focuses on the analysis and characterisation of anthocyanins from mulberry pigment. The fresh mulberry fruits were extracted with the solvent of 95% alcohol/0.1% HC l (1:1, ratio) at room temperature for 4 h in the dark. After the isolation using C-18 column, the pigment was identified with UV-Visible Spectroscopy, HPLC-PAD, LC-MS, and 1HNMR. The results showed that the abundant anthocyanins in mulberry pigment are cyanidin 3-O-rutinoside (60%) and cyanidin 3-O-glucoside (38%). The minor anthocyanins (totally 2%) are pelargonidin 3-O-glucoside and pelargonidin 3-O-rutinoside.

Keywords: anthocyanin; mulberry fruit; spectroscopy characteristics; stability (search for similar items in EconPapers)
Date: 2010
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Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:2:id:228-2008-cjfs

DOI: 10.17221/228/2008-CJFS

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