우리나라에서 채소(菜蔬)로 또 조미품(調味品)으로 많이 이용(利用)되고 있는 재래종(在來種)갓의 anthocyanin 색소(色素)의 구명(究明)을 위(爲)한 실험(實驗)에서 얻어진 결과(結果)를 요약(要約)하면 다음과 같다. 1. T.L.C.에 의(依)해 이종(二種)의 anthocyanin을 분리(分離)하였다. 2. 이들 anthocyanin의 구조구명(構造究明)을 위(爲)하여 Robinson 시험(試驗), Spectrophotometry, T.L. chromatography, 부분가수분해등(部分加水分解等)의 방법(方法)으로 각각 peonidin-3-glucoside와 peonidin-3-galctoside 임을 확인(確認)하였다.
The Anthocyanins in the Korean native Brassica juncea, which were favorably used directly for food or as condiments, were investigated. Two kinds of anthocyanin were separated from Korean native Brassica juncea by T.L chromatography and then Robinson test, spectrophotometry, T.L. chromatography, partial hydrolysis were tested for the structural elucidation of these two anthocyanins. It was known that two pigments were peonidin-3-glucoside and peonidin-3-galactoside.
