Chromatographic Separation and Characterization of the Component Anthocyanins in Radish Root. Studies on Anthocyanins, XXXVIII

The anthocyanin from the red root of a radish (Iwakuni-aka, one of the horticultural varieties of Raphanus sativus L.) was separated into five pigment components in sufficient purity by means of column chromatography (mixture of cellulose powder and silicic acid) and paper electrophoresis.These anthocyanins are the acylated derivatives of a common basic glycoside called raphanusin (3-diglucosido-5-monoglucoside of pelargonidin). According to the paper chromatographic analyses, the following aromatic acids have been detected: p-coumaric acid in raphanusin A, ferulic acid in raphanusin B-1, caffeic acid in raphanusin B-2, p-coumaric and ferulic acids in raphanusin C-1, and p-coumaric, ferulic and caffeic acids in raphanusin C-2.From the spectrographic studies on these acylated anthocyanins, it is suggested that the cinnamic acid residues are linked to some of the sugar hydroxyl groups of raphanusin.