Vitisin B (piranoantocijanin)

Vitisin B
Chemical structure of vitisin B
Nazivi
Drugi nazivi
Piranomalvidin-3-glukozid
Identifikacija
3D model (Jmol)
ChemSpider
  • COc1cc(cc(c1O)OC)c2c(c3c4c([o+]2)cc(cc4OC=C3)O)O[C@H]5[C@@H]([C@H]([C@@H]([C@H](O5)CO)O)O)O
Svojstva
C25H25O12+
Molarna masa 517,45 g/mol
Ukoliko nije drugačije napomenuto, podaci se odnose na standardno stanje materijala (na 25 °C [77 °F], 100 kPa).
ДаY verifikuj (šta je ДаYНеН ?)
Reference infokutije

Vitisin B je prirodni fenol prisutan u crvenim vinima.[1][2] It is a pyranoanthocyanin.[3][4][5]

Vidi još

Reference

  1. ^ Brazilian red wines made from the hybrid grape cultivar Isabel: Phenolic composition and antioxidant capacity. Suzana Lucy Nixdorf and Isidro Hermosín-Gutiérrez, Analytica Chimica Acta, Volume 659, Issues 1-2, 5 February 2010, Pages 208-215, Nixdorf, Suzana Lucy; Hermosín-Gutiérrez, Isidro (2010). „Brazilian red wines made from the hybrid grape cultivar Isabel: Phenolic composition and antioxidant capacity”. Analytica Chimica Acta. 659 (1–2): 208—215. PMID 20103126. doi:10.1016/j.aca.2009.11.058. 
  2. ^ Morata, A.; Calderón, F.; González, M.C.; Gómez-Cordovés, M.C.; Suárez, J.A. (2007). „Formation of the highly stable pyranoanthocyanins (Vitisins a and B) in red wines by the addition of pyruvic acid and acetaldehyde”. Food Chemistry. 100 (3): 1144—1152. doi:10.1016/j.foodchem.2005.11.024. 
  3. ^ Oliveira, Joana; De Freitas, Victor; Mateus, Nuno (2009). „A novel synthetic pathway to vitisin B compounds”. Tetrahedron Letters. 50 (27): 3933—3935. doi:10.1016/j.tetlet.2009.04.072. 
  4. ^ Asenstorfer, Robert E.; Jones, Graham P. (2007). „Charge equilibria and pK values of 5-carboxypyranomalvidin-3-glucoside (Vitisin A) by electrophoresis and absorption spectroscopy”. Tetrahedron. 63 (22): 4788—4792. doi:10.1016/j.tet.2007.03.052. 
  5. ^ Effect of acetaldehyde and several acids on the formation of vitisin A in model wine anthocyanin and colour evolution. Romero C. and Bakker J., International journal of food science & technology, 2000, vol. 35, no. 1. стр. 129-140, INIST:1283952