Vitisin B (piranoantocijanin)

Vitisin B
Nazivi
	Drugi nazivi Piranomalvidin-3-glukozid
Identifikacija
CAS broj	184362-10-5 ;
3D model (Jmol)	interaktivna slika;
ChemSpider	58191428 ;
	SMILES COc1cc(cc(c1O)OC)c2c(c3c4c([o+]2)cc(cc4OC=C3)O)O[C@H]5[C@@H]([C@H]([C@@H]([C@H](O5)CO)O)O)O; ; ; ; ; ;
Svojstva
Hemijska formula	C25H25O12+
Molarna masa	517,45 g/mol
	Ukoliko nije drugačije napomenuto, podaci se odnose na standardno stanje materijala (na 25 °C [77 °F], 100 kPa).
	verifikuj (šta je ?)
	Reference infokutije

Vitisin B je prirodni fenol prisutan u crvenim vinima.^[1]^[2] It is a pyranoanthocyanin.^[3]^[4]^[5]

Vidi još[уреди | уреди извор]

Reference[уреди | уреди извор]

^ Brazilian red wines made from the hybrid grape cultivar Isabel: Phenolic composition and antioxidant capacity. Suzana Lucy Nixdorf and Isidro Hermosín-Gutiérrez, Analytica Chimica Acta, Volume 659, Issues 1-2, 5 February 2010, Pages 208-215, Nixdorf, Suzana Lucy; Hermosín-Gutiérrez, Isidro (2010). „Brazilian red wines made from the hybrid grape cultivar Isabel: Phenolic composition and antioxidant capacity”. Analytica Chimica Acta. 659 (1–2): 208—215. PMID 20103126. doi:10.1016/j.aca.2009.11.058.
^ Morata, A.; Calderón, F.; González, M.C.; Gómez-Cordovés, M.C.; Suárez, J.A. (2007). „Formation of the highly stable pyranoanthocyanins (Vitisins a and B) in red wines by the addition of pyruvic acid and acetaldehyde”. Food Chemistry. 100 (3): 1144—1152. doi:10.1016/j.foodchem.2005.11.024.
^ Oliveira, Joana; De Freitas, Victor; Mateus, Nuno (2009). „A novel synthetic pathway to vitisin B compounds”. Tetrahedron Letters. 50 (27): 3933—3935. doi:10.1016/j.tetlet.2009.04.072.
^ Asenstorfer, Robert E.; Jones, Graham P. (2007). „Charge equilibria and pK values of 5-carboxypyranomalvidin-3-glucoside (Vitisin A) by electrophoresis and absorption spectroscopy”. Tetrahedron. 63 (22): 4788—4792. doi:10.1016/j.tet.2007.03.052.
^ Effect of acetaldehyde and several acids on the formation of vitisin A in model wine anthocyanin and colour evolution. Romero C. and Bakker J., International journal of food science & technology, 2000, vol. 35, no. 1. стр. 129-140, INIST:1283952

[Nixdorf-1] Brazilian red wines made from the hybrid grape cultivar Isabel: Phenolic composition and antioxidant capacity. Suzana Lucy Nixdorf and Isidro Hermosín-Gutiérrez, Analytica Chimica Acta, Volume 659, Issues 1-2, 5 February 2010, Pages 208-215, Nixdorf, Suzana Lucy; Hermosín-Gutiérrez, Isidro (2010). „Brazilian red wines made from the hybrid grape cultivar Isabel: Phenolic composition and antioxidant capacity”. Analytica Chimica Acta. 659 (1–2): 208—215. PMID 20103126. doi:10.1016/j.aca.2009.11.058.

[2] Morata, A.; Calderón, F.; González, M.C.; Gómez-Cordovés, M.C.; Suárez, J.A. (2007). „Formation of the highly stable pyranoanthocyanins (Vitisins a and B) in red wines by the addition of pyruvic acid and acetaldehyde”. Food Chemistry. 100 (3): 1144—1152. doi:10.1016/j.foodchem.2005.11.024.

[3] Oliveira, Joana; De Freitas, Victor; Mateus, Nuno (2009). „A novel synthetic pathway to vitisin B compounds”. Tetrahedron Letters. 50 (27): 3933—3935. doi:10.1016/j.tetlet.2009.04.072.

[4] Asenstorfer, Robert E.; Jones, Graham P. (2007). „Charge equilibria and pK values of 5-carboxypyranomalvidin-3-glucoside (Vitisin A) by electrophoresis and absorption spectroscopy”. Tetrahedron. 63 (22): 4788—4792. doi:10.1016/j.tet.2007.03.052.

[5] Effect of acetaldehyde and several acids on the formation of vitisin A in model wine anthocyanin and colour evolution. Romero C. and Bakker J., International journal of food science & technology, 2000, vol. 35, no. 1. стр. 129-140, INIST:1283952

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