KMID : 1007520040130020176
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Food Science and Biotechnology 2004 Volume.13 No. 2 p.176 ~ p.184
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Identification and Quantification of Anthocyanins and Flavonoids in Mulberry (Morus sp.) Cultivars
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Lee, Jun-Young
Moon, Sung-Ok/Kwon, Yun-Ju/Rhee, Soon-Jae/Park, Hyun-Ro/Choi, Sang-Won
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Abstract
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Anthocyanins and flavonoids were isolated and identified from 20 mulberry (Morus sp.) cultivars, and their contents were determined by HPLC. Two mojor anthocyanins were isolated by combination of Diaion HP-20 and polyamide column chromatographies, and prep-HPLC. Their chemical structure were characterized as cyanidin 3-O-¥á-D-glucopyranoside (anthocyanin 1) and cyanidin 3-O-¥á-D-rutinoside (anthocyanin 2) by NMR and FABMS spectroscopies in the ranges of 25.5-505.6 and 5.4-419.3 §·% (dry base), respectively. Five flavonoids in mulbery were isolated and identified as quercetin, isoquercitrin, rutin, dihydroquercetin and morin by NMR spectral data with contents of 1.70-46.70, 1.17-20.99, 0.60-34.52, 1.34-10.59 and 0.42-2.45 §·% (dry base), respectively. ¡°Dakedadomonji¡± and ¡°Gimppaso¡± cultivars had the highest concentrations of total anthocyanins (924.9 §·%) and flavonoids (55.02 §·%) and ¡°Miziro¡± (30.9 §·%) and ¡°Yongbeunchuwu¡± (9.80 §·%) showed the least amounts, respectively, whereas ¡°Chunil¡± and ¡°Kangwon 3¡± had intermediate levels of both. Other cultivars, such as ¡°Daeyebjosaeng¡± and ¡°Kuksang 20¡± also had considerable amounts of anthocyanins and flavonoids.
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