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Structural Characterization of Functional Compositions Isolated from Dioscorea Purpurea (Cultivar of Ming-Chien) by Raman Spectroscopy | OMICS International | Abstract
ISSN: 2329-6836

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Research Article

Structural Characterization of Functional Compositions Isolated from Dioscorea Purpurea (Cultivar of Ming-Chien) by Raman Spectroscopy

Chih-Hsien Wang1, Ming-Jane Chen1, Chin-Yin Tseng2, Kuo-Min Wei3 and Wenlung Chen1*
1Department of Applied Chemistry, National Chiayi University, 300 University Road, Chiayi, 60004, Taiwan
2Department of Health Food, Chung Chou University of Science and Technology, Yuanlin Township, Changhua County, 510, Taiwan
3Analytical Divisions, Refining and Manufacturing Research Institute, Chinese Petroleum Corporation, Chiayi, Taiwan
Corresponding Author : Wenlung Chen
Department of Applied Chemistry
National Chiayi University
300 University Road
Chiayi, 60004, Taiwan
Tel: 886-5-271-7965
Fax: 886-5-271-7901
E-mail: [email protected]
Received June 26, 2013; Accepted July 23, 2013; Published July 30, 2013
Citation: Wang CH, Chen MJ, Tseng CY, Wei KM, Chen W (2013) Structural Characterization of Functional Compositions Isolated from Dioscorea Purpurea (Cultivar of Ming-Chien) by Raman Spectroscopy. Nat Prod Chem Res 1:110. doi: 10.4172/2329-6836.1000110
Copyright: © 2013 Wang CH, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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The structure of functional compositions isolated from D. purpurea (Cultivar of Ming-Chien) was characterized by FT-Raman. After serial isolation and purification, functional compositions of D. purpurea including allantoin, anthocyanin, β-carotene, lecithin, and dioscorin were identified. The shiny crystalline of allantoin was stable enough to tolerate with dramatic change in pH as evidenced by the consistency of FT-Raman spectra. Spectroscopic results indicated that anthocyanin was responsible for the distinguished purple coloration in D. purpurea. A very small quantity of egg-yolklike compound extracted by hexane was identified as a mixture of β-carotene and lecithin Raman stretching of amide I at 1668 cm-1 and amide III at 1241 cm-1 indicated that the structure of dioscorin, the major storage protein in yams, was mostly in anti-parallel β−sheet. And a slightly conformational difference in the protein structure was detected when the protein was treated with acetone and alcohol, respectively


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