1-Benzopyrylium,5,7-dihydroxy-2-(4-hydroxyphenyl)-, chloride (1:1)

Names

[ CAS No. ]:
1151-98-0

[ Name ]:
1-Benzopyrylium,5,7-dihydroxy-2-(4-hydroxyphenyl)-, chloride (1:1)

[Synonym ]:
APIGENIDIN
MFCD00084721
4',5,7-TRIHYDROXYFLAVYLIUM CHLORIDE
4',5,7-Trihydroxyflavylium
APIGENINIDIN

Chemical & Physical Properties

[ Molecular Formula ]:
C₁₅H₁₁ClO₄

[ Molecular Weight ]:
290.69800

[ Exact Mass ]:
290.03500

[ PSA ]:
73.83000

[ LogP ]:
0.50170

[ Storage condition ]:
−20°C

MSDS

Safety Information

[ Personal Protective Equipment ]:
Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter

[ RIDADR ]:
NONH for all modes of transport

[ WGK Germany ]:
3

[ HS Code ]:
2906299090

Synthetic Route

Click to get detail synthetic route

Precursor & DownStream

Precursor

(3,5-diacetyloxy-4-formylphenyl) acetate
4-Hydroxyacetophenone
2,3,5,6-Tetrabromo-1,4-benzoquinone
5,7-diacetoxy-2-(4-acetoxy-phenyl)-chroman
4',5,7-trimethoxyflavylium chloride
2,4,6-Trihydroxybenzaldehyde
4-(4-Methoxy-phenyl)-2,4-dioxo-butyric acid
3,5-Dimethoxyphenol
4',5,7-trimethoxy-4-carboxyflavylium chloride

DownStream

Customs

[ HS Code ]: 2906299090

[ Summary ]:
2906299090 other aromatic alcohols。Supervision conditions:None。VAT:17.0%。Tax rebate rate:9.0%。MFN tariff:5.5%。General tariff:30.0%

Articles

Novel pyrano and vinylphenol adducts of deoxyanthocyanidins in sorghum sourdough.

J. Agric. Food Chem. 62(47) , 11536-46, (2014)

This study determined the fate of deoxyanthocyanidins in sorghum sourdoughs. Sourdoughs prepared from the red sorghum variety Town were fermented with the caffeic acid-decarboxylating strains Lactobac...

Evaluation of the effect of germination on phenolic compounds and antioxidant activities in sorghum varieties.

J. Agric. Food Chem. 53(7) , 2581-8, (2005)

The screening of 50 sorghum varieties showed that, on average, germination did not affect the content in total phenolic compounds but decreased the content of proanthocyanidins, 3-deoxyanthocyanidins,...

Uncommonly high levels of 3-deoxyanthocyanidins and antioxidant capacity in the leaf sheaths of dye sorghum.

J. Agric. Food Chem. 59(4) , 1178-84, (2011)

Extracts from leaf sheaths of farmers' varieties of dye sorghum cultivated and used in Benin as a source of biocolorings were analyzed for their anthocyanidin and phenolic contents, as well as their a...