Structure identification of anthocyanins from black soybean peel by medium pressure liquid chromatograph

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  • 1 (Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China) 2 (Faculty of Chemical Engineering and Light Industy, Guangdong University of Technology, Guangzhou 510090, China)

Online published: 2018-07-31

Abstract

The anthocyanins from black soybean peel were extracted with ethanol extraction method. The anthocyanins were purified by macroporous resin. The crude product was obtained after freeze-drying. The anthocyanin fraction was isolated by medium-pressure liquid chromatography and identified by mass spectrometry. The results showed as followes: the total anthocyanin content in the crude product of black bean peel was 26.9%; the purity of cyanidin-3-glucoside in the 2 peaks after separation of black soybean peel crude anthocyanins by medium-pressure liquid chromatography reached 91.46%. The main anthocyanins in the black bean peel were Pelargonidin-3-O-rutinosie, Peonidin-3-O- glucoside, Cyanidin-3-O-glucoside and Vitisin B.

Cite this article

LI Xu-sheng et al . Structure identification of anthocyanins from black soybean peel by medium pressure liquid chromatograph[J]. Food and Fermentation Industries, 2018 , 44(6) : 51 -57 . DOI: 10.13995/j.cnki.11-1802/ts.015859

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