| 403982-48-9

• 分子结构分类: 有机化合物 - 苯丙烷和聚酮 - 黄酮类化合物
• CAS: 403982-48-9
• 化学式: C₃₃H₃₃O₁₅
• 分子量: 669.616
• InChiKey: RWQSFXPMAKLYGO-GYCUOIQOSA-O

计算性质

• 辛醇/水分配系数(LogP)：
  2.6
• 重原子数：
  48.0
• 可旋转键数：
  9.0
• 环数：
  6.0
• sp3杂化的碳原子比例：
  0.3
• 拓扑面积：
  217.52
• 氢给体数：
  7.0
• 氢受体数：
  14.0

反应信息

• 作为产物：
  描述：

  锦葵素-3-O-葡萄糖苷 、 芥子酸 以 aq. buffer 为溶剂， 生成
  参考文献：
  名称：

  Comparative Study on the Stability and Antioxidant Activity of Six Pyranoanthocyanins Based on Malvidin-3-glucoside

  摘要：

  Pyranoanthocyanins are the important color and functional compounds in red wine. Six common kinds of pyranoanthocyanins were synthesized through the reaction of malvidin-3-O-glucoside (Mv-3-gluc) with acetone, pyruvic acid, p-cumaric acid, caffeic acid, ferulic acid, and sinapid acid, respectively, and their pH (1.0-11.0), SO2 (0-250 ppm), and thermo (5098 degrees C) stabilities and antioxidant activities were comparatively studied. Results showed that the six pyranoanthocyanins all exhibited higher pH and SO2 color stability than Mv-3-glut, especially vitisin-A with a carboxy group on the D ring. The six pyranoanthocyanins also showed much more thermostability than Mv-3-glut, especially methylpyranomv-3-gluc. The degradation kinetics of Mv-3-glut and its derivatives all fitted to a first-order reaction. Moreover, pinotin-A with the o-dihydroxyl group on the E ring presented the strongest antioxidant capability, as evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and ferric ion reducing power (FRAP) assays. Additionally, the increase in the number of rings is beneficial to the improvement of the DPPH radical scavenging ability of anthocyanins.

  DOI：

  10.1021/acs.jafc.9b06734

文献信息

• Comparative Study on the Stability and Antioxidant Activity of Six Pyranoanthocyanins Based on Malvidin-3-glucoside
  作者：Jianxia Sun、Xinghua Li、Haixia Luo、Lijun Ding、Xinwei Jiang、Xusheng Li、Rui Jiao、Weibin Bai

  DOI：10.1021/acs.jafc.9b06734

  日期：2020.3.4

  Pyranoanthocyanins are the important color and functional compounds in red wine. Six common kinds of pyranoanthocyanins were synthesized through the reaction of malvidin-3-O-glucoside (Mv-3-gluc) with acetone, pyruvic acid, p-cumaric acid, caffeic acid, ferulic acid, and sinapid acid, respectively, and their pH (1.0-11.0), SO2 (0-250 ppm), and thermo (5098 degrees C) stabilities and antioxidant activities were comparatively studied. Results showed that the six pyranoanthocyanins all exhibited higher pH and SO2 color stability than Mv-3-glut, especially vitisin-A with a carboxy group on the D ring. The six pyranoanthocyanins also showed much more thermostability than Mv-3-glut, especially methylpyranomv-3-gluc. The degradation kinetics of Mv-3-glut and its derivatives all fitted to a first-order reaction. Moreover, pinotin-A with the o-dihydroxyl group on the E ring presented the strongest antioxidant capability, as evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and ferric ion reducing power (FRAP) assays. Additionally, the increase in the number of rings is beneficial to the improvement of the DPPH radical scavenging ability of anthocyanins.