오디 Anthocyanin 색소 정량 및 품종 변이

Abstract

This study was caried out to evaluate the component and content of anthocyanin pigments, fre sugars, and organicacids in mulberry fruit. Fructose and glucose were identified as the major free sugars, and oxalic, malonic, succinic, malic, and cit-ric acid were detected in mulberry fruits. Anthocyanin pigments in the mulberry fruits were extracted with 1% methanolic hydro-chloric acid. The cyanidin-3-glucoside (C3G) was separated and quantified by High Performance Liquid Chromatography (HPLC)system using a Nova-Pack C18 column. Among the 38 tested accessions, thirty-five accessions including one comercial cultivarshowed only C3G peak with 0.57~1.15% contents, whereas C3G pigment was not detected in thre accessions. This seems to indi-cate that varietal variation exists in C3G content and more detailed analysis is necessary to identify whether this diference is due togenetic or environmental efects.