Chemical Structures of Anthocyanins in Red Radishes
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Abstract:
Radish anthocyanins were isolated from pigment-riched extracts of red radish by using XAD-7HP and Sephadex LH-20 for purification, and half prepared liquid chromatograph (HPLC) for preparation of anthocyanin monomer. The anthocyanin structures were analyzed using LC-MSn and NMR. Four anthocyanins in red radishes were identified as pelargonidin derivatives with one or two sugar moieties and some with acylation. By 1H NMR analysis, three anthocyanins were identified as pelargonidin-3-(6-coumaroyl)- sophoroside-5-D- pyranoglucoside, pelargonidin-3-(6-feruloyl)-sophoroside-5-D-pyranoglucoside, and pelargonidin-3-(6-coumaroyl)- sophoroside-5-(6-malonyl)- pyranoglucoside. In addition, pelargonidin-3-(6-feruloyl)-sophoroside-5-(6-malonyl) -D-pyranoglucoside as the fourth anthocyanin has been found in red radishes by mass spectrum data.
