Analysis of Anthocyanin Pigments from Purple-Fleshed Sweet Potato (Jami)

자색고구마(자미) Anthocyanin 색소의 성분 분석

Anthocyanin pigments of purple-fleshed sweet potato (Ipomoea batatas) were extracted with methanol containing 1% HCL and purified with Amberlite IRC-50 cation exchange resin column chromatography. ndividual pigments were isolated by paper chromatography. Among the four bands obtained by paper chromatography, three major bands were identified to be pure pigments by HPLC system. Two pigments were identified through the analysis of acyl moiety, sugar moiety, alkaline degradation products of aglycone, Rf value of paper chromatogram and retention time of HPLC. The anthocyanin pigments of purple-fleshed weet potato seemed to be composed of peonidin-3-diglucoside-5-glucoside acylated with caffeic or ferulic acids.

자색고구마 (자미) anthocyanin 색소의 분석을 위하여 1% HCl 함유 methanol로 추출한 자색고구마 색 소액을 Amberlite IRC-50 양이온교환수지관을 통과시켜 정체하고 paper chromatography로 개별색소를 분리, 3개의 band를 얻었다. Paper chromatography에 의해 분리된 각 개별색소 에 대해 부분가수분해, aglycone의 확인, acyl group의 확인, 결합당의 확인, paper chromatography 그리고 HPLC 등을 기초로 한 각종 기기분석 결과 자색고구마의 anthocyanin 색소는 caffeic acid와 ferulic acid로 acylation된 peonidin-3-diglucoside-5-glucoside의 구조를 나타냄을 알 수 있었다.