CAS: 18719-76-1; 2-(3,4-Dihydroxyphenyl)-5,7-Dihydroxy-3-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-((((2R,3R,4R,5R,6S)-3,4,5-Trihydroxy-6-Methyltetrahydro-2H-Pyran-2-yl)Oxy)Methyl)Tetrahydro-2H-Pyran-2-yl)Oxy)Chromenylium Chloride

该化合物是某些生物系统中的色素,被归类为焦素,是植物和某些微生物生产的有机色素.Kerapianin的特点是其充满活力的颜色,其颜色可以包括黄色和橙色,取决于其特定结构和其他功能组的存在.该化合物往往与光合成生物有关,它可以在光吸收和防范氧化性压力方面发挥作用.除了其生物意义外,小鼠还可能因其稳定的颜色特性在食品颜色和化妆品中发挥作用.其溶性特征可以不同,影响其在不同环境中的行为.

结构式图片

上下游产品

rutin

合成工艺路线路线简述

  • 合成目标产物 Keracyanin Chloride 主要起始原料 Rutin
  • (文献来源)合成步骤主要原料 Rutin
📜芦丁置于盐酸,Amalgamated Zinc体系中,用 甲醇 用作溶剂,化学反应 0.17H,以60%的收率获得花青素鼠李葡糖苷
参考文献:黄酮醇转化为花青素的简便方法
标题:黄酮醇转化为花青素的简便方法
摘要:通过在3%的无水甲醇盐酸中的汞齐锌还原芦丁,可提供高产率的纯3-O-β-D-(6'''-O-α-L-(6''-脱氧甘露糖基))吡喃葡萄糖基-花青素.
Doi:10.1016/0040-4039(95)00809-Q

专利信息


专利号:US-8513395-B2
优先权日:2005-06-15
标题:Method for the synthesis of anthocyanins
发明人:BAKSTAD EINAR
权利人:BAKSTAD EINAR; BIOSYNTH AS
摘要:The present invention relates to methods of preparing anthocyanins, and methods of preparing precursors of anthocyanins. The methods utilize a coupling reaction between a sugar and a suitable electrophilic precursor to form Eastern half intermediates that are then reacted with Western half intermediates to form the target anthocyanins. Some Eastern half intermediates and electrophilic precursors also form part of the invention.

专利号:US-2009111975-A1
优先权日:2005-06-15
标 题 :Method for the synthesis of anthocyanins

专利号:AU-2006258853-B2
优先权日:2005-06-15
标题 :Method for the synthesis of anthocyanins

专利号:IL-187878-A
优先权日:2005-06-15
标 题:Method for the synthesis of a portion of anthocyanins and of an intermediate therefor

专利号:NO-338953-B1
优先权日:2005-06-15
标题 :Process for the synthesis of anthocyanins

专利号:EP-1891086-A1
优先权日:2005-06-15
标题:Method for the synthesis of anthocyanins

供应商参考报价(招募中)

品牌试剂参考报价(招募中)

📌 第三方产品分析报告

✅ COA系统入驻 | 共享模式

主要参考文献


1: Sheng F, Wang Y, Zhao X, Tian N, Hu H, Li P. Separation and identification of anthocyanin extracted from mulberry fruit and the pigment binding properties toward human serum albumin. J Agric Food Chem. 2014 Jul 16;62(28):6813-9. doi: 10.1021/jf500705s. Epub 2014 Jul 7. Undetermined Language. doi: 10.3390/molecules18021798. doi: 10.1111/j.1750-3841.2010.01817.x. Epub 2010 Oct 7. doi: 10.2500/ajra.2016.30.4331.
7: Mazzaracchio P, Tozzi S, Boga C, Forlani L, Pifferi PG, Barbiroli G. Interaction between gliadins and anthocyan derivatives. Food Chem. 2011 Dec 1;129(3):1100-7. doi: 10.1016/j.foodchem.2011.05.084. Epub 2011 May 25. Epub 2008 Aug 7. French. French. doi: 10.1016/j.chroma.2017.11.043. Epub 2017 Nov 21. Epub 2005 Dec 29.
16: Matsufuji H, Ochi H, Shibamoto T. Formation and inhibition of genotoxic malonaldehyde from DNA oxidation controlled with EDTA. Food Chem Toxicol. 2006 Feb;44(2):236-41. Epub 2005 Aug 24. doi: 10.1007/s13197-017-2653-1. Epub 2017 Apr 28.

合成参考文献


参考文献:10.1007/s11130-019-00755-5
摘要:Earling M, Beadle T, Niemeyer ED. Açai Berry (Euterpe oleracea) Dietary Supplements: Variations in Anthocyanin and Flavonoid Concentrations, Phenolic Contents, and Antioxidant Properties. Plant Foods Hum Nutr. 2019 Sep;74(3):421–9. doi: 10.1007/s11130-019-00755-5.
摘要:United States Patent Document., #4229439
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