Daphniphyllin, a New Anthocyanin Isolated from the Pericarp of <i>Daphniphyllum macropodum</i>

DOI
  • SHIBATA Mannen
    Laboratory of Plant Physiology, Biological Institute, Toyama University
  • ISHIKURA Nariyuki
    Botanical Institute, Faculty of Science, Tokyo University of Education

Bibliographic Information

Other Title
  • ユズリハの果皮から得られた新アントシアニン “ダフニフィリン” について
  • Daphniphyllin, a New Anthocyanin Isolated from the Pericarp of Daphniphyllum macropodum

Abstract

The anthocyanin in purplish black berries of Daphniphyllum macropodum was found to be a mixture of at least four component anthocyanins. Among them, one component was obtained in a crystalline form and shown to be composed of delphinidin, glucose and xylose, each in molecular proportion. An anthocyanin as such has not been reported in the literature. For the present, the name “daphniphyllin” may be assigned to this pigment. By a series of analytical experiments, daphniphyllin was identified as delphinidin-3-xyloglucoside (probably as primveroside).

Journal

Keywords

Details 詳細情報について

  • CRID
    1390282679197432704
  • NII Article ID
    130004212837
  • DOI
    10.15281/jplantres1887.77.277
  • ISSN
    21853835
    0006808X
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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