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Merck

42739

Supelco

Cyanidin-3-sophorosidchlorid

analytical standard

Synonym(e):

Cyanidin-3-O-(2-O-β-D-glucopyranosyl)-β-D-glucopyranosidchlorid, Cyanidin-3-diglucosid, Sophorosid

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About This Item

Empirische Formel (Hill-System):
C27H31ClO16
CAS-Nummer:
Molekulargewicht:
646.98
UNSPSC-Code:
85151701

Qualität

analytical standard

Assay

≥85.0% (HPLC)

Haltbarkeit

limited shelf life, expiry date on the label

Anwendung(en)

food and beverages

Format

neat

Versandbedingung

wet ice

Lagertemp.

−20°C

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Allgemeine Beschreibung

Cyanidin 3-sophoroside is classified under the family of anthocyanin flavonoids, which are ubiquitously present as pigments in fruits, flowers and vegetables. This phenolic bioactive compound is known to exhibit powerful free radical scavenging activity. Cyanidin 3-sophoroside chloride is generally available as a chloride salt.

Anwendung

Cyanidin 3-sophoroside chloride may be used as an analytical standard for the determination of the analyte in plant extracts and fruits by high performance liquid chromatography (HPLC) technique.

Lagerklassenschlüssel

13 - Non Combustible Solids

WGK

WGK 3

Flammpunkt (°F)

Not applicable

Flammpunkt (°C)

Not applicable


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Impact of packaging material and storage conditions on polyphenol stability, colour and sensory characteristics of freeze-dried sour cherry (prunus cerasus var. Marasca)
Zoric Z, et al.
Journal of Food Science and Technology, 53(2), 1247-1258 (2016)
Comparative analyses of copigmentation of cyanidin 3-glucoside and cyanidin 3-sophoroside from red raspberry fruits
Sun J, et al.
Food Chemistry, 120(4), 1131-1137 (2010)
Phenolics, antioxidants and color properties of aqueous pigmented plant extracts: Ardisia colorata var. elliptica, Clitoria ternatea, Garcinia mangostana and Syzygium cumini
Azima AMS, et al.
Journal of functional foods, 38, 232-241 (2017)
Light and heat sensitivity of red cabbage extract in soft drink model systems
Dyrby M, et al.
Food Chemistry, 72(4), 431-437 (2001)
Red fruit juice quality and authenticity control by HPLC
Obon JM, et al.
Journal of food composition and analysis, 24(6), 760-771 (2011)

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