PHL89728

Malvidin 3-glucoside chloride

phyproof^® Reference Substance

• Sinonimo/i: Oenin chloride, Cyclamin chloride, Enin chloride, Malvidin 3-β-D-glucopyranoside, Malvidin-3-O-glucoside chloride
• Formula empirica (notazione di Hill): C₂₃H₂₅ClO₁₂
• Numero CAS: 7228-78-6
• Peso molecolare: 528.89
• Numero MDL: MFCD00185576
• Codice UNSPSC: 41116107
• NACRES: NA.24

Proprietà

• Grado: primary reference standard
• Nome Commerciale: phyproof^® Reference Substance
• Saggio: ≥95.0% (HPLC)
• Produttore/marchio commerciale: PhytoLab
• applicazioni: food and beverages
• Formato: neat
• Temperatura di conservazione: −20°C
• Stringa SMILE: [Cl-].COc1cc(cc(OC)c1O)-c2[o+]c3cc(O)cc(O)c3cc2O[C@@H]4O[C@H](CO)[C@@H](O)[C@H](O)[C@H]4O
• InChI: 1S/C23H24O12.ClH/c1-31-14-3-9(4-15(32-2)18(14)27)22-16(7-11-12(26)5-10(25)6-13(11)33-22)34-23-21(30)20(29)19(28)17(8-24)35-23;/h3-7,17,19-21,23-24,28-30H,8H2,1-2H3,(H2-,25,26,27);1H/t17-,19-,20+,21-,23-;/m1./s1; YDIKCZBMBPOGFT-DIONPBRTSA-N

Descrizione

Descrizione generale

This substance is a primary reference substance with assigned absolute purity (considering chromatographic purity, water, residual solvents, inorganic impurities). The exact value can be found on the certificate. Produced by PhytoLab GmbH & Co. KG

Applicazioni

• Impact of molar absorbance on anthocyanin content of the foods.: This study discusses the significance of molar absorbance measurements in analyzing the anthocyanin content in foods, which is essential for understanding the nutritional and health-related attributes of food products, including those containing Malvidin 3-glucoside chloride.Chandra Singh M et al., 2022.

Azioni biochim/fisiol

Anthocyanin. Studied for its neuroprotective properties.

Altre note

This compound is commonly found in plants of the genus: primula

Note legali

phyproof is a registered trademark of PhytoLab GmbH & Co. KG

Informazioni sulla sicurezza

• Codice della classe di stoccaggio: 11 - Combustible Solids
• Classe di pericolosità dell'acqua (WGK): WGK 3
• Punto d’infiammabilità (°F): Not applicable
• Punto d’infiammabilità (°C): Not applicable