Anthocyanins in callus induced from purple storage root of Ipomoea batatas L.
作者信息
Terahara N, Konczak-Islam I, Nakatani M, Yamakawa O, Goda Y, Honda T
机构信息
Department of Food Science and Technology, College of Horticulture, Minami-Kyushu University, Takanabe, Miyazaki, Japan.
出版信息
Phytochemistry. 2000 Aug;54(8):919-22. doi: 10.1016/s0031-9422(00)00099-6.
Abstract
Two anthocyanins were isolated from the highly pigmented callus derived from the storage root of purple sweet potato (Ipomoea batatas L.) cultivar 'Ayamurasaki'. One was identified as cyanidin 3-O-sophoroside-5-O-glucoside, and the other as cyanidin 3-O-(2-O-(6-O-(E)-p-coumaroyl-beta-D-glucopyranosyl)-beta-D-glucop yranoside)-5-O-beta-D-glucopyranoside, by chemical and spectroscopic analysis.
摘要
Zotero 插件