The isolation of an anthocyanin and chlorogenic acid from canned victoria plums

Abstract

Abstract A method is described by which chlorogenic acid and cyanidin‐3‐monoglucoside are isolated from the liquid portion of canned Victoria plums, so that they may be used in studies on the rate of corrosion of cans of fruit. In the first stage, these substances are separated from all other constituents by adsorption on activated alumina, followed by elution with malic acid solution. In the second stage they are isolated from each other by partition chromatography on a column of cellulose powder. Paper chromatography and absorption spectrophotometry were the main techniques used for the identification of these substances. It appears that the spectrophotometric characteristics of liquors from canned Victoria plums are due mainly to the anthocyanin in the visible region and to chlorogenic acid in the ultra‐violet region. The presence of quinic acid in canned plums has also been demonstrated.