The authors thank Mr. H. Shu, Univ. of Florida, for his help in preparation of lychee skin extracts.
Anthocyanin Pigments in the Skin of Lychee Fruit
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 466–468, March 1991
How to Cite
LEE, H.S. and WICKER, L. (1991), Anthocyanin Pigments in the Skin of Lychee Fruit. Journal of Food Science, 56: 466–468. doi: 10.1111/j.1365-2621.1991.tb05305.x
Florida Agriculture Experiment Station Journal Series No. R-00616.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/27/90; revised 9/3/90; accepted 9/30/90.
The anthocyanins in the skin of lychee fruit were isolated and purified by Sephadex G-25 and LH-20 gel column chromatography, and Sep-Pak C-18 cartridge. Further separation by HPLC on a C-18 column, on-line spectra by photodiode array detection, and acid and alkali hydrolyses were used for identification. Cyanidin-3-rutinoside was the major anthocyanin found. Cyanidin-3-gIucoside and malvidin-3-ace-tylglucoside were also identified. Polymerized anthocyanin pigment was also present, appearing to contribute to the brownish-red color.