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High-performance liquid chromatographic separation of anthocyanins of Sambucus nigra L.

✍ Scribed by Kirsten Brønnum-Hansen; Steen Honoré Hansen

Book ID
108336822
Publisher
Elsevier Science
Year
1983
Tongue
English
Weight
391 KB
Volume
262
Category
Article
ISSN
1873-3778

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Limitations in the use of some synthetic food colourants have renewed interest in the use of plant pigments for this purpose. One possibility is the use of anthocyanins, which are of widespread occurrence in plants and are responsible for almost all the red, blue and purple colours found in nature.

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✍ Nigel W. Preston; Colin F. Timberlake 📂 Article 📅 1981 🏛 Elsevier Science 🌐 English ⚖ 467 KB

Anthocyanins such as malvidin 3-glucoside and malvidin 3,Sdiglucoside can occur in four chemical structures between pH values O-6, viz. the flavylium cation (AH+), the quinoidal base (A), the carbinol base (B) and the chalcone (C) (Fig. )'~~.