CAS: 18466-51-8; Callistephin

该化合物是各种水果和蔬菜中常见的天然炭疽色素色素,有助于其红,粉和紫色色的色质.它是一种胶质,意指它由附于炭氰胺核的糖浆(甘蔗糖)组成.该化合物以其抗氧化特性而著称,可以帮助保护细胞免受氧化性压力.Pelargonidin 3-glucoide在酸性条件下是溶水和稳定的,适合用于食品和饮料用途.其稳定性可能受到诸如pH,温度和光接触等因素的影响.除了其作为彩色剂的作用外,它还被研究潜在的健康惠益,包括抗炎和抗癌效应.该混合物经常作为天然颜色添加剂在食品工业中使用,并且对植物营养和功能性食品的研究也感兴趣.总体而言,Pelargonidin 3glucover是烹饪和健康环境中的重要复合物.

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2-formyl-3,5-dihydroxyphenyl benzoate 4'-acetoxy-2-(2,3,4,6-tetra-O-acetyl-β-D-glucopyranosyloxy)acetophenone 4-(2-hydroxyacetyl)phenyl acetate 4-acetyloxyacetophenone4-hydroxy-benzoic acid

合成工艺路线路线简述

    📜4-(2-Hydroxyacetyl)Phenyl Acetate置于盐酸,Calcium Sulfate,氢氧化钾,4 A Molecular Sieve,氰化汞体系中,用 甲醇,水,乙酸乙酯,甲苯 用作溶剂,化学反应 53.0H,反应生成天竺葵素-3-氯化葡萄糖苷
    参考文献:3-甲氧基-和3-(β-D-Glucopyranosyloxy)黄酮离子的合成.黄酮取代模式对水溶液中花色苷反应性的影响
    标题:3-甲氧基-和3-(β-D-Glucopyranosyloxy)黄酮离子的合成.黄酮取代模式对水溶液中花色苷反应性的影响
    摘要:描述了3-糖基氧基化的黄酮离子(花青素),特别是天然花青素callistephin(4)的合成.研究了合成颜料3和4在水溶液中的结构转变以及与绿原酸(7)和咖啡因(8)的分子络合,并将其与相应的3-甲氧基黄酮离子1和2以及卵磷脂(5)进行了比较.)和马尔文(6),两种非常常见的天然花青素.就糖基氧基残基在花色苷的化学性质中所起的作用进行了讨论.花色苷分子的络合(色素沉着)通过uv / Vis光谱和1 H-NMR进行定量研究.特别是,使用一般的理论处理方法来解释uv / Vis光谱数据,例如,可以证明无色形式的花色苷与8之间形成了分子配合物.
    Doi:10.1002/hlca.19940770616

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    专利信息


    专利号:US-10105313-B2
    优先权日:2014-05-19
    标 题 :Uses of rose pigment compounds
    发明人:FUKUI YUKO; YOSHIMOTO YUKO; MATSUOKA TATSUO; KITAGAWA SAYURI
    权利人:SUNTORY HOLDINGS LTD
    摘要:An object of the present invention is to provide hyaluronidase inhibitors, collagenase inhibitors, elastase inhibitors, MMP-1 production suppressors, and collagen synthesis promoters that contain as an active component one or more pigment compounds that are obtained as extracted from plants of the family Rosaceae, as well as agents for cutaneous application, skin cosmetics, and quasi-drugs that contain such pigment compounds. The present invention provides hyaluronidase inhibitors, collagenase inhibitors, elastase inhibitors, MMP-1 production suppressors, collagen synthesis promoters, agents for cutaneous application, skin cosmetics, and quasi-drugs that contain one or more compounds in a class of rosacyanins or one or more compounds in a class of rosadelphins as an active component.

    专利号:US-2007232495-A1
    优先权日:2006-03-24
    标题:Compositions and methods to add value to plant products, increasing the commercial quality, resistance to external factors and polyphenol content thereof
    发明人:NAPPA ALVARO O; LORENZINI FELIPE C; SANHUEZA ANDRES L
    权利人:NAPPA ALVARO O; LORENZINI FELIPE C; SANHUEZA ANDRES L
    摘要:The invention is related to compositions and methods that naturally protect plant tissues against ultraviolet radiation and temperature, thus giving protection against sunburn to plants, plant parts, fruits and/or flowers during their development. The invention is also related to compositions and methods to naturally improve the color of plants, plant parts, fruits and/or flowers by inducing the natural synthesis of flavonoids and anthocyanins present in plants. Likewise, the present invention is directed to improving the nutritional value of plants, plant parts, fruits and/or flowers by increasing the normal levels of polyphenolic compounds, especially flavonoids, present therein. Additionally, the present invention is related to compositions and methods that give more resistance to plants, plant parts, fruits and/or flowers against pathogens as bacteria and fungi. Finally, the present invention is related to plants, plant parts, fruits, flowers and/or propagating material treated with the compositions described in the present document.

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    合成参考文献


    参考文献:10.1021/jf3032793
    摘要:Ichiyanagi T, Kashiwada Y, Shida Y, Sekiya M, Hatano Y, Takaishi Y, Ikeshiro Y. Structural Elucidation and Biological Fate of Two Glucuronyl Metabolites of Pelargonidin 3-O-β-d-Glucopyranoside in Rats. J. Agric. Food Chem. 2013 Jan 09;61(3):569–78. doi: 10.1021/jf3032793.
    参考文献:10.1016/j.foodchem.2020.127654
    摘要:Shishir MRI, Karim N, Xu Y, Xie J, Chen W. Improving the physicochemical stability and functionality of nanoliposome using green polymer for the delivery of pelargonidin-3-O-glucoside. Food Chem. 2021 Feb 01;337():127654. doi: 10.1016/j.foodchem.2020.127654.
    参考文献:10.1007/s00394-004-0502-2
    摘要:Aura A-, Martin-Lopez P, O’Leary KA, Williamson G, Oksman-Caldentey K-, Poutanen K, Santos-Buelga C. In vitro metabolism of anthocyanins by human gut microflora. European Journal of Nutrition. 2004 Apr 28;44(3):133–42. doi: 10.1007/s00394-004-0502-2.
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