中文名 | 氯化氰定 |
英文名 | cyanidin chloride |
别名 | 花青素 氯化氰定 紫薯色素 氯化花青素 氯化矢车菊素 矢车菊素CY,花青素 花青素,氯化氰定,氯化花青素 氯化矢车菊素,花青素(标准品) 氯化矢车菊素(花青素,氯化氰定,氯化花青素) CYANIDIN CHLORIDE 氯化矢车菊素 |
英文别名 | 528-58-5 cyanidol cyanidin chloride CYANIDIN CHLORIDE CYANIDINE CHLORIDE 3,3'4',5,7-pentahydroxy-flavyliuchloride 3,3',4',5,7-PENTAHYDROXYFLAVYLIN CHLORIDE 3,3',4',5,7-PENTAHYDROXYFLAVYLIUM CHLORIDE 2-(3,4-Dihydroxyphenyl)-3,5,7-trihydroxychromeniumchlorid 2-(3,4-Dihydroxyphenyl)-3,5,7-trihydroxychromenium chloride 2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-1-benzopyryliuchloride 2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-1-benzopyryliumchloride 1-Benzopyrylium, 2- (3,4-dihydroxyphenyl)-3,5,7-trihydroxy-, chloride |
CAS | 528-58-5 |
EINECS | 208-438-6 |
化学式 | C15H11ClO6 |
分子量 | 322.7 |
InChI | InChI=1/C15H10O6.ClH/c16-8-4-11(18)9-6-13(20)15(21-14(9)5-8)7-1-2-10(17)12(19)3-7;/h1-6H,(H4-,16,17,18,19,20);1H |
InChIKey | COAWNPJQKJEHPG-UHFFFAOYSA-N |
密度 | 1.2843 (rough estimate) |
熔点 | >300 °C |
沸点 | 349.55°C (rough estimate) |
溶解度 | DMSO |
折射率 | 1.4413 (estimate) |
存储条件 | 2-8°C |
外观 | 整洁 |
颜色 | Brown |
物化性质 | 褐色结晶粉末,可溶于甲醇、乙醇、DMSO等有机溶剂,来源于蓝莓,甘蓝。 |
MDL号 | MFCD00017582 |
安全术语 | S22 - 切勿吸入粉尘。 S24/25 - 避免与皮肤和眼睛接触。 |
WGK Germany | 3 |
RTECS | LK9824000 |
FLUKA BRAND F CODES | 10-21 |
海关编号 | 29329990 |
上游原料 | 乙醇 乙酸乙酯 |
下游产品 | 黑米红 |
参考资料 展开查看 | 1. 吴艳梅 吴艺萍 金雪花 et al. 丽格海棠花青素苷成分及分布对花色的影响[J]. 西北植物学报 2020 v.40(01):64-74. 2. 汤晓, 倪翠阳, 王丽英,等. 煮制时间与二次煮制对紫娟普洱茶抗氧化性的影响[J]. 食品工业科技, 2015, 036(008):141-147. 3. 孙媛媛 悦晓孟 贾礼 等. 亚硒酸钠促进大豆芽苗菜下胚轴花青苷合成的机制[J]. 南京农业大学学报 2020 v.43;No.187(02):79-85. 4. 纪鹏飞,张强,宋俊男,王希平,孙令超,王芳.分光光度法检测葡萄酒中花青素方法可行性分析[J].食品安全质量检测学报,2020,11(23):8977-8982. 5. 孟晗,付灯祥,吴艳梅,金雪花.花毛茛和银莲花花瓣中花青素苷组成及含量与其花色的关系[J].园艺学报,2020,47(12):2362-2372. 6. [IF=4.27] Xiaolan Li et al."Upregulated structural and regulatory genes involved in anthocyanin biosynthesis for coloration of purple grains during the middle and late grain-filling stages."Plant Physiol Bioch. 2018 Sep;130:235 7. [IF=3.775] Leying Jiang et al."Cyanidin chloride modestly protects Caco-2 cells from ZnO nanoparticle exposure probably through the induction of autophagy."Food Chem Toxicol. 2019 May;127:251 8. [IF=3.366] Xu Lujing et al."Simplified Quantification of Representative Bioactives in Food Through TLC Image Analysis."Food Anal Method. 2019 Dec;12(12):2886-2894 9. [IF=3.167] Zhenzhu Zhu et al."Cyanidin-3-O-glucoside, cyanidin, and oxidation products of cyanidin protect neuronal function through alleviating inflammation and oxidative damage."Journal Of Food Science. 2022 Mar 26 10. [IF=3.713] Ren Li et al."Effects of germination time on phenolics, antioxidant capacity, in vitro phenolic bioaccessibility and starch digestibility in sorghum."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
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