title: Isolation and structural identification of the anthocyanin components of red kiwifruit.
abstract: The anthocyanins responsible for the red color of red kiwifruit were extracted in acidified ethanol and isolated by solid phase extraction (SPE) followed by preparative HPLC. Five anthocyanins were obtained and subsequently identified as delphinidin 3-[2-(xylosyl)galactoside], delphinidin 3-galactoside, cyanidin 3-[2-(xylosyl)galactoside], cyanidin 3-galactoside, and cyanidin 3-glucoside by a combination of LC-MS/MS, GC-MS, and 2D NMR. Delphinidin 3-[2-(xylosyl)galactoside] and delphinidin 3-galactoside have not previously been reported in the genus Actinidia.
authors.affiliation: The New Zealand Institute for Plant and Food Research Ltd, Private Bag 11600, Palmerston North 4442, New Zealand.
authors.forename: Daniel J
authors.initials: DJ
authors.lastname: Comeskey
authors.forename: Mirco
authors.initials: M
authors.lastname: Montefiori
authors.forename: Patrick J B
authors.initials: PJ
authors.lastname: Edwards
authors.forename: Tony K
authors.initials: TK
authors.lastname: McGhie
mesh_terms: D029042:Actinidia / Q000737:chemistry*; D000872:Anthocyanins / Q000737:chemistry* / Q000302:isolation & purification*; D005638:Fruit / Q000737:chemistry; D015394:Molecular Structure; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification*
chemical_list: D000872:Anthocyanins; D010936:Plant Extracts