4.7 Article

Structural and chromatic characterization of a new malvidin 3-glucoside-vanillyl-catechin pigment

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FOOD CHEMISTRY
卷 102, 期 4, 页码 1344-1351

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ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2006.04.050

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anthocyanin; oenin; catechin; vanillin; wine; colour

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A new pigment, resulting from the reaction between malvidin 3-glucoside and catechin in the presence of vanillin, was detected in a model solution. This newly formed anthocyanin-aryl-flavanol adduct was structurally characterized by I D and 2D NMR and mass spectrometry, and its chromatic characteristics were studied by UY-Vis techniques. The new pigment was shown to have a wavelength of maximum absorption in the visible region (lambda(max)) of 549 nm, conferring on it a purple colour, and a molar extinction coefficient value (epsilon) of 12,2471 center dot mol(-1) center dot cm(-1). (c) 2006 Elsevier Ltd. All rights reserved.

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