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Merck
CN

79457

Cyanidin chloride

≥95% (HPLC)

Synonym(s):

3,3′,4,5,7-Pentahydroxyflavylium chloride, Cyanidol chloride

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About This Item

Empirical Formula (Hill Notation):
C15H11ClO6
CAS Number:
528-58-5
Molecular Weight:
322.70
NACRES:
NA.25
PubChem Substance ID:
57652797
UNSPSC Code:
41116107
EC Number:
208-438-6
MDL number:
MFCD00017582

Key Documents

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Product Name

Cyanidin chloride, ≥95% (HPLC)

InChI

1S/C15H10O6.ClH/c16-8-4-11(18)9-6-13(20)15(21-14(9)5-8)7-1-2-10(17)12(19)3-7;/h1-6H,(H4-,16,17,18,19,20);1H

InChI key

COAWNPJQKJEHPG-UHFFFAOYSA-N

SMILES string

[Cl-].Oc1cc(O)c2cc(O)c([o+]c2c1)-c3ccc(O)c(O)c3

assay

≥95% (HPLC)

form

powder

storage temp.

−20°C

Quality Level

100

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Biochem/physiol Actions

Anthocyanidin. Pigment found in several varieties of berries. Antioxidant.

Packaging

Bottomless glass bottle. Contents are inside inserted fused cone.

Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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Certificates of Analysis (COA)

Lot/Batch Number
BCCK3669
BCCG5437
BCCD4711
BCBZ5844
BCBV0793

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Umeo Takahama et al.
Food chemistry, 141(1), 282-288 (2013-06-19)
Adzuki bean is used to prepare many kinds of foods in east Asia, and the seed coat contains water-soluble anthocyanins, catechins, and flavonols. In the present study, ethyl acetate-soluble purplish pigments were isolated from adzuki bean. Pigments of soaked adzuki
Pooja Bohra et al.
Journal of food science and technology, 57(1), 381-389 (2020-01-25)
Plant based pigments have widely been used by human beings since ancient times. These pigments, being natural in origin, have better acceptability amongst the consumers and offer diversified applications worldwide. For identification of novel pigment sources, lesser known species need
Chia-Chi Hsu et al.
Plant physiology, 180(3), 1535-1548 (2019-05-16)
The harlequin/black flowers in Phalaenopsis orchids contain dark purple spots and various pigmentation patterns, which appeared as a new color in 1996. We analyzed this phenotype by microscopy, HPLC, gene functional characterization, genome structure analysis, and transient overexpression system to
Xiaonan Sui et al.
Food chemistry, 148, 342-350 (2013-11-23)
The non-isothermal degradation of two cyanidin-based anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside, was investigated in aqueous system within the temperature range from 100 to 165 °C, and the degradation kinetics was modelled using Monte Carlo simulation. The two anthocyanins showed different stability
Ryoko Takasawa et al.
Bioorganic & medicinal chemistry, 18(19), 7029-7033 (2010-08-31)
Glyoxalase I (GLO I) is the rate-limiting enzyme for detoxification of methylglyoxal (MG), a side-product of glycolysis, which is able to induce apoptosis. Since GLO I is known to be highly expressed in the most tumor cells and little in
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Dietary Antioxidants

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膳食抗氧化剂

抗氧化剂可保护生物系统免受含氧自由基和氧化还原过渡金属离子（如铁、铜和镉）引起的氧化损伤。

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