title: Six Diacylated Anthocyanins from the Storage Roots of Purple Sweet Potato, Ipomoea batatas.
abstract: Eight acylated anthocyanins were isolated from the storage roots of the purple sweet potato, Ipomoea batatas cv Yamagawamurasaki, which is the source of the food colorant "purple sweet potato color." Of these, six pigments were identified as diacylated anthocyanins, cyanidin and peonidin 3-O-(6-O-(E)-caffeyl-2-O-(6-O-acyl- β-D-glucopyranosyl)-β-D-glucopyranoside)-5-O-β-D-gluco-pyranosides, in which each acyl subsutituent was a p-hydroxybenzoyl, (E)-caffeyl or (E)-ferulyl residue, mainly by NMR analyses.
authors.affiliation: a Department of Food Science and Technology, College of Horticulture, Minami-Kyushu University.
authors.forename: N
authors.initials: N
authors.lastname: Terahara
authors.affiliation: b San-Ei Gen F.F.I. Inc.
authors.forename: T
authors.initials: T
authors.lastname: Shimizu
authors.affiliation: b San-Ei Gen F.F.I. Inc.
authors.forename: Y
authors.initials: Y
authors.lastname: Kato
authors.affiliation: b San-Ei Gen F.F.I. Inc.
authors.forename: M
authors.initials: M
authors.lastname: Nakamura
authors.affiliation: c National Institute of Health Sciences.
authors.forename: T
authors.initials: T
authors.lastname: Maitani
authors.affiliation: a Department of Food Science and Technology, College of Horticulture, Minami-Kyushu University.
authors.forename: M A
authors.initials: MA
authors.lastname: Yamaguchi
authors.affiliation: c National Institute of Health Sciences.
authors.forename: Y
authors.initials: Y
authors.lastname: Goda
keywords: Convolvulaceae; Ipomoea batatas; NMR; diacylated anthocyanin; purple sweet potato color