Isolation of a New Xanthylium-Related Pigment from Adzuki Beans Vigna angularis

Abstract

A new type of flavonoid was isolated from an adzuki bean–water extract by various chromatographic techniques. The chemical structure was determined by ultraviolet–visible (UV–Vis) spectroscopy, mass spectrometry (MS), and various nuclear magnetic resonance (NMR) experiments, and it was found to be unique in that the xanthylium skeleton was present in this molecule.