2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-1-benzopyryliuchloride
cyanidin chloride
CAS: 528-58-5
Molecular Formula: C15H11ClO6
2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-1-benzopyryliuchloride - Names and Identifiers
| Name | cyanidin chloride |
| Synonyms | 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 |
| 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 |
2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-1-benzopyryliuchloride - Physico-chemical Properties
| Molecular Formula | C15H11ClO6 |
| Molar Mass | 322.7 |
| Density | 1.2843 (rough estimate) |
| Melting Point | >300 °C |
| Boling Point | 349.55°C (rough estimate) |
| Solubility | Miscible with ethanol |
| Appearance | Brown-red needle-like crystals (monohydrate) with metallic luster in dilute hydrochloric acid-ethanol |
| Color | Brown |
| Storage Condition | 2-8°C |
| Refractive Index | 1.4413 (estimate) |
| MDL | MFCD00017582 |
| Physical and Chemical Properties | Brown crystalline powder, soluble in methanol, ethanol, DMSO and other organic solvents, from blueberries, cabbage. |
| Use | Can be used as food colors, cosmetics, raw materials |
2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-1-benzopyryliuchloride - Risk and Safety
| Safety Description | S22 - Do not breathe dust. S24/25 - Avoid contact with skin and eyes. |
| WGK Germany | 3 |
| RTECS | LK9824000 |
| FLUKA BRAND F CODES | 10-21 |
| HS Code | 29329990 |
2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-1-benzopyryliuchloride - Upstream Downstream Industry
| Raw Materials | Ethyl Alcohol Ethyl acetate |
2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-1-benzopyryliuchloride - Reference
| Reference Show more | 1. Effects of components and distribution of anthocyanins in Golden Snow et al. Rieger begonia on flower color [J]. Journal of Northwest Botany, 2020 v.40(01):64-74. 2. Tang Xiao, ni CuiYang, Wang Liying, etc. Effects of cooking time and secondary cooking on antioxidant activity of Zijuan Pu'er tea [J]. Science and Technology of Food Industry, 2015, 036(008):141-147. 3. Sun Yuanyuan, Yue, Xiao, Meng, Jia Li, et al. Mechanism of sodium selenite promoting anthocyanin synthesis in hypocotyls of soybean sprouts [J]. Journal of Nanjing Agricultural University, 2020 v.43;No.187(02):79-85. 4. Ji Pengfei, Zhang Qiang, Song Junnan, Wang Xiping, Sun Lingchao, Wang Fang. Feasibility Analysis of determination of anthocyanins in wine by spectrophotometry [J]. Journal of Food Safety and quality testing, 2020,11(23):8977-8982. 5. Meng Yu, Fu dengxiang, Wu Yanmei, golden snow. Relationship between composition and content of anthocyanins in the petals of Ranunculus japonicus and anemone and their flower color [J]. Chinese Journal of Horticulture, 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 |
2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-1-benzopyryliuchloride - Reference Information
| background | anthocyanins are a kind of water-soluble flavonoid natural food coloring widely found in plants, and are also the main color-presenting substances in plants. Under natural conditions, anthocyanins often form anthocyanins (Anthocyanin) with sugars through glycosidic bonds. Usually, anthocyanins are present in the form of anthocyanin deglycosylation or glycosidic. |
| introduction | anthocyanin has biological activity, is a strong antioxidant, and has many effects such as anti-inflammatory, anti-allergic, anti-microbial, anti-cancer, vision protection and prevention of cardiovascular diseases. Studies have found that, the o-diphenol structure on the anthocyanin B ring is the active structure of anthocyanin to inhibit tumor growth and metastasis. Although anthocyanin has good biological activity, acidity, storage temperature, light and other factors can affect its stability, thus limiting its application. The most common anthocyanin-chlorinated pythrin (Cyanidin chloride,Cy,). |
| application | anthocyanin is a natural pigment with wide sources, many kinds, non-toxic and high safety. it has special physiological functions such as anti-oxidation, lipid-lowering, blood pressure lowering, anti-cancer and anti-inflammation, and has important applications in medicine, food and makeup industries. |
| use | for content determination/identification/pharmacological experiments and other pharmacological effects: antioxidant effect, reduce the level of glycerides in hyperlipidemia rats. can be used as food coloring, cosmetic raw materials, etc. |
Last Update：2024-04-09 02:00:09
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