A procedure for the absolute identification of anthocyanins: the pigments of blackcurrant fruit

Abstract

A procedure is outlined for the isolation of pure anthocyanins and their identification without recourse to comparison with reference glycosides. The isolation involves cellulose and polyamide column chromatography and the identification depends on simple but selective oxidative and hydrolytic reactions, adapted to a microscale using paper chromatography. By this method the anthocyanin pigments present in extracts of black currant fruit have been unequivocally identified as cyanidin and delphinidin, their 3-glucosides and 3-rutinosides.