Identification of Main Compositions in Maize Purple Plant Pigment

ZHOU Bo; LI Xin-hua; WANG Xiao-hong; GUO Lian-ying; ZHANG Zhuo; XU Chao
October 2008
Natural Product Research & Development;Oct2008, Vol. 20 Issue 5, p842
Academic Journal
The maize purple plant pigment was red color pigment that was extracted from maize purple plant of new kind maize as raw material. Six components in the pigment were found by HPLC. Two components were separated by silica gel. The two components were cyanidin-3-glucoside and 3′,4′-dihydroxy anthocyanin-3-glucoside using ultraviolet-vis, infrared, ¹H NMR and 13C NMR spectrums and the constituted in maize purple plant pigment were 45.96% and 12.99%, respectively. Maize purple plant pigment is the anthocyanin compounds.


Related Articles

  • Red alert. Pain, Stephanie // New Scientist;9/28/2002, Vol. 175 Issue 2362, p40 

    Reports on the reddening of the plant leaves during winter in North America. Reasons behind the ability of plants to produce red pigments; Benefits of red pigments on plants; Experiments on the biological and physiological functions of anthocyanins in plants.

  • Colour implications of self-association processes of wine anthocyanins. Susana González-Manzano; Celestino Santos-Buelga; Montserrat Dueñas; Julián Rivas-Gonzalo; Teresa Escribano-Bailón // European Food Research & Technology;Jan2008, Vol. 226 Issue 3, p483 

    Abstract  Copigmentation processes have been indicated to be crucial to stabilise coloured forms of the anthocyanins and explain colour expression in young red wines. Several studies exist about copigmentation between anthocyanins and different phenolics in model solutions, but little...

  • The Hunt for RED OCTOBER. HOCH, WILLIAM A.; SINGSAAS, ERIC L.; MCCOWN, BRENT H. // American Nurseryman;10/1/2003, Vol. 198 Issue 7, p18 

    Examines the functions of anthocyanins, the pigment responsible for turning leaf into different colors. Ability of the pigment to protect leaves from bright light and low nutrients; Hypothesis of the research group on the autumnal anthocyanins shade; Implications of the result for horticulture. ...

  • Chemical constituents from Sphallerocarpus gracilis. Shi Ming-rui; Zhao Jian-xi; Feng Zu-fei; Liu Jun-xi; Pei Dong; Liu Ye-wei; Di Duo-long // Natural Product Research & Development;Feb2012, Vol. 24 Issue 2, p182 

    Eleven compounds were isolated by silica gel column chromatography from Sphallerocarpus gracilis. Their structures were elucidated on the basis of spectral analysis and identified as falearinol (1), (3R ,8S)-falearindiol (2), diplaniol (3), 5-hydroxy-8-methoxy-2H-l-benzopyran-2-one (4),esculetin...

  • ANTHOCYANIN PROFILE OF BLACKBERRIES AND GRAPES. Niculescu, Violeta; Paun, Nadia; Silion, Mihaela; Popa, Marcel Ionel // Progress of Cryogenics & Isotopes Separation;2013, Vol. 16 Issue 1, p119 

    Anthocyanins are a class of flavonoid compounds, which are polyphenols widely distributed in plants. Anthocyanin pigments are responsible for red, purple, and blue colors of many fruits, vegetables, cereal grains and flowers. Blackberries and grapes are rich in polyphenols, including...

  • UNDERSTANDING THE ROLE OF PIGMENTS IN FLOWERS. Lagorio, María Gabriela // Environmental Research Journal;2013, Vol. 7 Issue 3, p248 

    Betalains, anthocyanins, carotenoids and chlorophylls, are the main pigments present in flowers. Anthocyanins and betalains are mutually exclusive and they are never found together in a plant. The main function of the pigments in flowers is giving them colour and thus to provide an attraction...

  • Isolation and Identification of Anthocyanins in the Fruit Peels of Starkrimson and Marx Red Bartlett Common Pear Cultivars and Their Bud Mutants. Chikwambi, Z.; Muchuweti, M. // American Journal of Food Technology;2008, Vol. 3 Issue 1, p1 

    Anthocyanins and anthocyanidins were determined in 3 varieties of common pears (Pyrus communis L.), Starkrimson, Clapps Favourite and Marx red Bartlett. The pigments were extracted from the fruit peel with 0.5% HCl in methanol and the extracts were hydrolysed and then applied on 3 mm cellulose...

  • THE DARKER, THE BETTER. Elliott, Tabatha; Stoppani, Jim // Joe Weider's Muscle & Fitness;Dec2004, Vol. 65 Issue 12, p195 

    Provides information on the health benefits of anthocyanins, the natural plant colorants that belong to the flavonoid group of plant compounds. Foods with the highest anthocyanin content; Advice on maximizing the benefits of the compound.

  • Anthocyanin and carotenoid pigmentation in flowers of section Mina, subgenus Quamoclit, genus Ipomoea. Yamamizo, Chihiro; Noda, Naonobu; Ohmiya, Akemi // Euphytica;Apr2012, Vol. 184 Issue 3, p429 

    Plants belong to the section Mina showed characteristic petal pigmentation among Ipomoea plants. For example, petals of Ipomoea hederifolia var. lutea display yellow color derived from carotenoids and those of Ipomoea quamoclit display red color derived from pelargonidin-based anthocyanins. In...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics