5188
J. Agric. Food Chem. 2003, 51, 5188−5188
CORRECTION
Identification of Reaction Products of Acylated Anthocyanins from Red Radish with Peroxyl Radicals, by Hiroshi Matsufuji,* Takashi Otsuki, Toshiyuki Takeda, Makoto Chino, and Mitsuharu Takeda J. Agric. Food Chem. 2003, 51, 3157. Part of Table 1 was omitted. The entire correct table is shown below. Table 1. 1H and 13C NMR Chemical Shifts for Reaction Products in DMSO-d6 and TFA-d1 (9:1) 1H
13C
3 acyl unit 1 2 3 4 5 6 R β OMe carbonyl Glc A 1 2 3 4 5 6a 6b Glc B 1 2 3 4 5 6a 6b
7.59 (2H, d, J ) 8.0 Hz) 6.82 (2H, d, J ) 8.0 Hz)
6.42 (1H, d, J ) 16.0 Hz) 7.58 (1H, d, J ) 16.0 Hz)
5
7.35 (1H, br s) 6.83 (1H, d, J ) 8.0 Hz) 7.15 (1H, br d, J ) 8.0 Hz) 6.51 (1H, d, J ) 16.0 Hz) 7.57 (1H, d, J ) 16.0 Hz) 3.84 (3H, s)
3
5
125.2 130.3 115.8 159.8
166.4
125.7 111.2 148.0 149.4 115.6 123.3 114.5 145.2 55.8 166.8
114.2 145.0
5.20 (1H, d, J ) 3.0 Hz) 3.27 (1H, dd, J ) 3.0, 9.5 Hz) 3.70 (1H, m) 3.22 (1H, t, J ) 9.5 Hz) 3.88 (1H, m) 4.20 (1H, dd, J ) 6.0, 11.5 Hz) 4.38 (1H, br d, J ) 11.5 Hz)
5.21 (1H, d, J ) 2.5 Hz) 3.29 (1H, dd, J ) 2.5, 9.5 Hz) 3.71 (1H, m) 3.25 (1H, t, J ) 9.5 Hz) 3.88 (1H, m) 4.22 (1H, dd, J ) 6.0, 11.5 Hz) 4.38 (1H, d, J ) 11.5 Hz)
91.5 81.9 71.4 70.0 69.1 63.6
91.7 82.0 71.6 70.2 69.2 63.8
4.32 (1H, dd, J ) 7.5 Hz) 3.05 (1H, dd, J ) 7.5, 9.0 Hz) 3.17 (1H, t, J ) 9.0 Hz) 3.03 (1H, t, J ) 9.0 Hz) 3.14 (1H, m) 3.43 (1H, dd, J ) 6.0, 12.0 Hz) 3.70 (1H, m)
4.34 (1H, d, J ) 7.5 Hz) 3.07 (1H, br t, J ) 9.5 Hz) 3.20 (1H, t, J ) 9.5 Hz) 3.05 (1H, t, J ) 9.5 Hz) 3.15 (1H, m) 3.44 (1H, dd, J ) 6.0, 11.5 Hz) 3.71 (1H, m)
105.0 73.8 76.2 70.0 76.8 61.2
105.1 73.9 76.4 70.3 76.9 61.3
JF030501E
10.1021/jf030501e CCC: $25.00 © 2003 American Chemical Society Published on Web 07/19/2003
