LAUSR

QinC.G.,�LiY.,�NiuW.N.,�DingY.,�ShangX.Y.,�XuC.L.�(2011):�Composition analysis and structural identification of anthocyanins in fruit of waxberry.�CzechJ.�FoodSci.,�29:�171-180. Anthocyaninpigmentsinthefruitofwaxberry �(Myrica rubra Sieb.�etZucc.),�wereextractedwith �0.1%�HClinethanol,� andthecrudeanthocyaninextractwaspurifiedbyC18�Sep-Pakcartridgeopen-columnchromatography. �High-per - formanceliquidchromatography �(HPLC)�withphotodiodearraydetection �(PAD)�andmatrix-assistedlaserdesorp - tion/ionisation-timeofflight-massspectrometry �(MALDI-TOF-MS)�wasappliedfortheseparationandidentification� ofanthocyaninsinthefruitofwaxberryandtheiraglyconesresultingfromacidhydrolysis.�Threeanthocyaninswere� foundinthefruitofwaxberryandidentifiedasCyanidin� 3-O-β-galacopyranoside � (14.8%),� Cyanidin� 3-O-β-gluco-� pyranoside�(60.5%),�andpetunidin �3-O-β-glucopyranoside �(24.7%),�respectively, �usingspectroscopicmethods �(UV-Vis� � andMS).�ThethreeanthocyaninswereisolatedandpurifiedbypreparativeHPLC,�andtheirchemicalstructureswere� furthercharacterisedbyH 1 �NMR.�Onthebasisofchromatographicdata, �thetotalanthocyanincontentwas �286�mg/g� infreshfruitofwaxberry.�