Terahara N, Yamaguchi M, Honda T
Department of Food Science and Technology, College of Horticulture, Minami-Kyushu University, Miyazaki, Japan.
Biosci Biotechnol Biochem. 1994 Jul;58(7):1324-5. doi: 10.1271/bbb.58.1324.
Four cyanidin-based anthocyanins (1-4) were isolated from the red onion, Allium cepa L. Pigments 1 and 3 were identified as cyanidin 3-glucoside (Cy 3-Glc) and 3-malonylglucoside (Cy 3-MaGlc), respectively, by cochromatography with standard pigments. Anthocyanins 2 and 4 were respectively determined as cyanidin 3-laminaribioside (Cy 3-Lam) and 3-malonyllaminaribioside (Cy 3-MaLam), a new anthocyanin, mainly by NMR techniques. Malonylated anthocyanins 3 and 4 were found for the first time in red onions.
从红皮洋葱（Allium cepa L.）中分离出了四种基于矢车菊素的花青素（1-4）。通过与标准色素共色谱法，分别鉴定出色素1和3为矢车菊素3-葡萄糖苷（Cy 3-Glc）和3-丙二酰葡萄糖苷（Cy 3-MaGlc）。主要通过核磁共振技术，分别确定花青素2和4为矢车菊素3-层叠三糖苷（Cy 3-Lam）和3-丙二酰层叠三糖苷（Cy 3-MaLam），后者是一种新的花青素。丙二酰化花青素3和4首次在红皮洋葱中被发现。
