Study on the chemical structure of in Brassica oleracea

• Main Authors: Yung- Chang Peng, 彭永昌
• Other Authors: Tsun-Chung Tasi , Ph .D
• Format: Others
• Language: zh-TW
• Published: 2001
• Online Access: http://ndltd.ncl.edu.tw/handle/78123018275445200870

碩士 === 東海大學 === 食品科學系 === 89 === Anthocyanins are water-soluble and among the most important group of plant pigment. Because of its safety for human consumption they are highly desirable substitute for synthetic red colorants which have been banned by regulatory action. The study was conducted to identify the anthocyanins in Purple vienna (Brassica Oleracea) . three anthocyanins from Purple vienna were separated by HPLC. Based on absorption spectral analysis,mass spectrometry analysis , paper chromatography and instrumental analysis of the degradated products analysis , the structure of antocyanins from Purple vienna were tentatively concluded to be: compoundⅠ: sinapyl cyanidin 3-sophoroside 5-glucoside. compoundⅡ: feruloyl cyanidin 3-sophoroside 5-glucoside. compoundⅢ: feruloyl ,sinapyl cyanidin 3-sophoroside 5-glucoside. These three band also found in red cabbage. The results has been compared with those anthocyanins from red cabbage published to find the relationship between them.