Structural transformations of apigeninidin-type flavylium salts

Structural transformations of apigeninidin (5,7,4'-trihydroxyflavylium chloride), 7,4'-dihydroxy-5-methoxyflavylium chloride, and 5,7,3'-trihydroxy-4'-methoxyflavylium chloride were spectroabsorptiometrically investigated in solutions of varying pH value. Transformational changes...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1990-12, Vol.38 (12), p.2111-2115
Hauptverfasser:	Baranac, Jelisaveta M, Amic, Dragan S
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences chalcone flavonoids Food industries Fundamental and applied biological sciences. Psychology General aspects ionization Methods of analysis, processing and quality control, regulation, standards spectral analysis
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Beschreibung
Zusammenfassung:	Structural transformations of apigeninidin (5,7,4'-trihydroxyflavylium chloride), 7,4'-dihydroxy-5-methoxyflavylium chloride, and 5,7,3'-trihydroxy-4'-methoxyflavylium chloride were spectroabsorptiometrically investigated in solutions of varying pH value. Transformational changes defined the stability of investigated compounds, which was, in the case of compounds I and II, correlated with the influence of position C-5 and in the case of compound III also with the influence of position C-3'.
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf00102a002