International Journal of Food Science

Research Article

Profiling Anthocyanins in Thai Purple Yams (Dioscorea alata L.)

Mass spectrometric data and tentative identification of anthocyanins in the KKFCRC yam EtOH extracts.


Peak no.	Retention time (, min)	Area (%)	Molecular ion precursor [M]⁺ ().	MS² fragment ion ()	Tentative identification	Molecular formula	Remarks

1	26.78	1.25	611	611[M]⁺287	Cyanidin-3-diglucoside	C₂₇H₃₁O₁₆
2	27.29	1.92	773	—	Cyanidin-3-diglucoside, 5-glucoside	C₃₃H₄₁O₂₁
3	31.17	1.09	Unknown	Unknown	Unknown	Unknown
4	33.23	1.81	611	611[M]⁺449, 287	Cyanidin-3,5-diglucoside	C₂₇H₃₁O₁₆
5	38.44	4.46	Unknown	Unknown	Unknown	Unknown
6	39.41	2.79	979	979[M]⁺817, 449, 287	Alatanin E	C₄₄H₅₁O₂₅	Identified by [15]
7	40.40	4.59	611	611[M]⁺287	Cyanidin-3-diglucoside	C₂₇H₃₁O₁₆
8	41.26	11.13	979	979[M]⁺449, 287	Alatanin E isomer	C₄₄H₅₁O₂₅	Different fragment pattern from alatanin E identified by [15]
9	41.90	16.13	1347	1347[M]⁺979, 817, 449	Alatanin B	C₆₁H₇₁O₃₄	Identified by [14]
10	42.97	38.49	817	817[M]⁺449, 287	Alatanin C	C₃₈H₄₁O₂₀	Identified by [14]
11	43.60	5.52	787	787[M]⁺287	Alatanin G isomer	C₃₇H₃₉O₁₉	Different fragment pattern from alatanin G identified by [15]
12	43.84	5.73	1185	1185[M]⁺817, 449	Alatanin D isomer	C₅₅H₆₁O₂₉	Different fragment pattern from alatanin D identified by [15]
13	44.66	5.08	831	831[M]⁺	Alatanin F isomer	C₃₉H₄₃O₂₀	Different fragment pattern from alatanin F identified by [15]