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Pelargonin chloride

analytical standard

Synonym(s):

3,5-Bis(glucosyloxy)-4′,7-dihydroxyflavylium chloride, Monardin, Pelargonidin 3,5-di-O-glucoside chloride

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About This Item

Empirical Formula (Hill Notation):
C27H31ClO15
CAS Number:
Molecular Weight:
630.98
EC Number:
MDL number:
UNSPSC Code:
85151701
PubChem Substance ID:
NACRES:
NA.24

grade

analytical standard

Quality Level

Assay

≥88% (HPLC)

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

application(s)

food and beverages

format

neat

storage temp.

−20°C

SMILES string

[Cl-].OC[C@H]1O[C@@H](Oc2cc3c(O[C@@H]4O[C@H](CO)[C@@H](O)[C@H](O)[C@H]4O)cc(O)cc3[o+]c2-c5ccc(O)cc5)[C@H](O)[C@@H](O)[C@@H]1O

InChI

1S/C27H30O15.ClH/c28-8-17-19(32)21(34)23(36)26(41-17)39-15-6-12(31)5-14-13(15)7-16(25(38-14)10-1-3-11(30)4-2-10)40-27-24(37)22(35)20(33)18(9-29)42-27;/h1-7,17-24,26-29,32-37H,8-9H2,(H-,30,31);1H/t17-,18-,19-,20-,21+,22+,23-,24-,26-,27-;/m1./s1

InChI key

DIRROHKULXIUCB-DHJOXOLYSA-N

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Application

Pelargonin chloride has been used as standard in the quantitative determination of the total amount of flavonoids like anthocyanin content present in sour cherries using high performance liquid chromatography (HPLC).
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Pelargonin chloride can be used as standard in the quantitative determination of the total amount of flavonoids like anthocyanin content present in sour cherries using high performance liquid chromatography(HPLC).

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

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Direct photothermal techniques for rapid quantification of total anthocyanin content in sour cherry cultivars
<BIG>Doka O, et al.</BIG>
Talanta, 84(2), 341-346 (2011)
Direct photothermal techniques for rapid quantification of total anthocyanin content in sour cherry cultivars
Doka O, et al.
Talanta, 84, 341-346 (2011)

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