Affiliation:
1. Department of Food Science, University of Wisconsin, Madison, Wisconsin 53706
Abstract
One of the major anthocyanins in Montmorency cherries has been identified as mecocyanin (cyanidin-3-sophoroside). Evidence is presented to show that this anthocyanin is not mecocyanin but rather cyanidin-3-glucosyl-rutinoside. The identification is based on Rf values; partial and complete hydrolysis with strong acid; and infra-red, visible, and ultraviolet spectra.
Publisher
International Association for Food Protection
Cited by
6 articles.
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