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Malvin(chlorid)

Name: Malvin(chlorid)
Brand: SIGMA

≥90% (HPLC)

Synonym(e):

Malvidin-3,5-diglucosid

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About This Item

Empirische Formel (Hill-System):

C₂₉H₃₅ClO₁₇

CAS-Nummer:

16727-30-3

Molekulargewicht:

691.03

Beilstein:

3894849

EG-Nummer:

240-785-9

MDL-Nummer:

MFCD03427303

UNSPSC-Code:

12352200

PubChem Substanz-ID:

57652438

NACRES:

NA.25

Empfohlene Produkte

Slide 1 of 10

1 of 10

PHL89727

Malvidin-3,5-diglucosidchlorid

Supelco

43725

Delphinidinchlorid

Sigma-Aldrich

79457

Cyanidinchlorid

PHL89616

Cyanidin-3-glucosidchlorid

Sigma-Aldrich

52976

Kuromaninchlorid

Sigma-Aldrich

68120

Malvidinchlorid

PHL89728

Malvidin-3-glucosidchlorid

Sigma-Aldrich

901266

Betanin (red beet extract diluted with dextrin)

Sigma-Aldrich

I16005

DL-Isocitronensäurelacton

PHL80083

Malvidinchlorid

Qualitätsniveau

100

Assay

≥90% (HPLC)

Form

powder

Lagertemp.

−20°C

SMILES String

[Cl-].COc1cc(cc(OC)c1O)-c2[o+]c3cc(O)cc(O[C@@H]4O[C@H](CO)[C@@H](O)[C@H](O)[C@H]4O)c3cc2O[C@@H]5O[C@H](CO)[C@@H](O)[C@H](O)[C@H]5O

InChI

1S/C29H34O17.ClH/c1-40-15-3-10(4-16(41-2)20(15)33)27-17(44-29-26(39)24(37)22(35)19(9-31)46-29)7-12-13(42-27)5-11(32)6-14(12)43-28-25(38)23(36)21(34)18(8-30)45-28;/h3-7,18-19,21-26,28-31,34-39H,8-9H2,1-2H3,(H-,32,33);1H/t18-,19-,21-,22-,23+,24+,25-,26-,28-,29-;/m1./s1

InChIKey

RHKJIVJBQJXLBY-FTIBDFQESA-N

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Sonstige Hinweise

Soluble in methanol (0.1% HCl)

Lagerklassenschlüssel

11 - Combustible Solids

WGK

WGK 3

Flammpunkt (°F)

Not applicable

Flammpunkt (°C)

Not applicable

Persönliche Schutzausrüstung

Eyeshields, Gloves, type N95 (US)

Analysenzertifikate (COA)

Suchen Sie nach Analysenzertifikate (COA), indem Sie die Lot-/Chargennummer des Produkts eingeben. Lot- und Chargennummern sind auf dem Produktetikett hinter den Wörtern ‘Lot’ oder ‘Batch’ (Lot oder Charge) zu finden.

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Slide 1 of 6

1 of 6

Supelco

00538

Chlorophyll b

Supelco

43725

Delphinidinchlorid

Sigma-Aldrich

37580

3,4-Dihydroxy-benzoesäure

Sigma-Aldrich

C9008

p-Coumarsäure

Sigma-Aldrich

D0632

DL-Dithiothreitol

Sigma-Aldrich

Q4951

Quercetin

First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo.

José Pérez-Navarro et al.

Journal of the science of food and agriculture, 99(5), 2108-2123 (2018-10-10)

Due to the current dominance of a few grape varieties in the wine market, the aim of this work was to study the detailed phenolic and volatile composition, chromatic characteristics, and sensorial properties of red wines elaborated with new Vitis

Simultaneous analysis of anthocyanin and non-anthocyanin flavonoid in various tissues of different lotus (Nelumbo) cultivars by HPLC-DAD-ESI-MS(n).

Sha Chen et al.

PloS one, 8(4), e62291-e62291 (2013-05-07)

A validated HPLC-DAD-ESI-MS(n) method for the analysis of non-anthocyanin flavonoids was applied to nine different tissues of twelve lotus genotypes of Nelumbo nucifera and N. lutea, together with an optimized anthocyanin extraction and separation protocol for lotus petals. A total

Effects of Defoliation on Phenolic Concentrations, Antioxidant and Antibacterial Activity of Grape Skin Extracts of the Varieties Blaufränkisch and Merlot (Vitis vinifera L.).

Valentina Pavić et al.

Molecules (Basel, Switzerland), 24(13) (2019-07-07)

Vitis vinifera L. has been highlighted by its many positive effects on human health, including antibacterial, anti-inflammatory and antioxidant activity due to its rich phytochemical content. Removing six basal leaves has great potential to influence the production of phytochemicals. The

Analysis of the phenolic composition and yield of 'BRS Vitoria' seedless table grape under different bunch densities using HPLC-DAD-ESI-MS/MS.

Ronan Carlos Colombo et al.

Food research international (Ottawa, Ont.), 130, 108955-108955 (2020-03-12)

Grapes are considered to be a major source of phenolic compounds as compared with other fruits. To improve the quality of table grapes, some techniques like thinning can be used. In addition, grape cultivars with distinct characteristics are directly linked

Bioaccessibility of phenolic compounds in native and exotic frozen pulps explored in Brazil using a digestion model coupled with a simulated intestinal barrier.

Aline Macedo Dantas et al.

Food chemistry, 274, 202-214 (2018-10-31)

The bioaccessibility of phenolics and antioxidant activity were determined in açaí, cupuaçu, blackberry, blueberry, jabuticaba, raspberry, cajá and soursop frozen pulps (FPs) using a digestion model coupled with a simulated intestinal barrier. Cyanidin 3-glucoside (6.56%) and pelargonidin 3-glucoside (28.33%) were

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Key Documents

Malvin(chlorid)

≥90% (HPLC)

About This Item

Empfohlene Produkte

Eigenschaften

Qualitätsniveau

Assay

Form

Lagertemp.

SMILES String

InChI

InChIKey

Beschreibung

Sonstige Hinweise

Sicherheitshinweise

Lagerklassenschlüssel

WGK

Flammpunkt (°F)

Flammpunkt (°C)

Persönliche Schutzausrüstung

Dokumentation

Analysenzertifikate (COA)

Besitzen Sie dieses Produkt bereits?

Kunden haben sich ebenfalls angesehen

Peer-Reviewed-Artikel

Technischer Dienst