Abstract:

In order to establish a simple method to determine anthocynin content of black peanut, which has great commercial potentials, we measured the content and major compositions of anthocynin in both ordinary and black peanut testae by HPLC in this paper. Our results showed that there was 1.16mg/g total anthocyanin in fresh back peanut testae. Two major components, the content of which was 98.3% of total anthocyanin in back peanut testa, were detected as two peaks at 10.283 min and 11.217 min respectively during HPLC. They were 810 times and 580 times higher than ordinary peanuts’ respectively, which were deduced as cyanidin-3-sophoroside and cyaniding-3-sambubioside according to previous study.