Anthocyanin compositions in sweetpotato (Ipomoea batatas L.) leaves

被引：66
|
作者：
Islam, MS
Yoshimoto, M
Terahara, N
Yamakawa, O
机构：
[1] Natl Agr Res Ctr Kyushu Okinawa Reg, Dept Upland Farming Res, Miyazaki 8850091, Japan
[2] Minami Kyushu Univ, Coll Hort, Dept Food Sci & Technol, Takanabe, Miyazaki 8840003, Japan
来源：
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2002年 / 66卷 / 11期
关键词：
anthocyanin; sweetpotato leaf; cyanidin; peonidin;
D O I：
10.1271/bbb.66.2483
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The anthocyanin composition of three varieties, Simon No. 1, Kyushu No. 119, and Elegant Summer, in sweetpotato (Ipomoea batatas L.) leaves was examined for promoting new uses. Fifteen anthocyanin compounds were identified and measured. HPLC clearly showed quantitative differences, but not qualitative ones. The anthocyanins were acylated cyanidin and peonidin type. The result suggests that the major anthocyanin composition of sweetpotato leaves is cyanidin type.
引用
收藏
页码：2483 / 2486
页数：4
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