The Anthocyanin Pigments of Black Raspberries

Abstract

SUMMARY The chemical structure of the major red pigments of the black raspberries, Monger variety, was elucidated. These components were cyanidin‐3‐glucoside, cyanidin‐3,5‐diglu‐coside, cyanidin‐3‐diglucoside, and cyanidin‐3‐rhamnoglucoside‐5‐glucoside. The pigments were isolated, purified, concentrated, and then separated into individual anthocyanins by column and paper chromatography. The separated anthocyanins were identified by paper chromatographic and spectrophotometric analysis of the individual pigments and their products after specific chemical degradations.