| 词条 | Flavanol-anthocyanin adduct |
| 释义 |
This type of compound has a better color stability at pH 5.5 than normal anthocyanins. When the pH was increased from 2.2 to 5.5, the solution of the pigment became progressively more violet (λmax = 560 nm at pH 5.5), whereas similar solutions of the anthocyanin were almost colorless at pH 4.0.[3] References1. ^{{Cite journal|pmid=17303275|year=2007|last1=Morata|first1=A|last2=González|first2=C|last3=Suárez-Lepe|first3=JA|title=Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids|volume=116|issue=1|pages=144–52|doi=10.1016/j.ijfoodmicro.2006.12.032|journal=International Journal of Food Microbiology}} 2. ^{{Cite journal|doi=10.1016/j.aca.2005.09.040|title=Influence of structure on the ionisation constants of anthocyanin and anthocyanin-like wine pigments|year=2006|last1=Asenstorfer|first1=Robert E.|last2=Lee|first2=David F.|last3=Jones|first3=Graham P.|journal=Analytica Chimica Acta|volume=563|pages=10–14}} 3. ^{{Cite journal|doi=10.1021/jf001081l|title=Color and Stability of Pigments Derived from the Acetaldehyde-Mediated Condensation between Malvidin 3-O-Glucoside and (+)-Catechin|year=2001|last1=Escribano-Bailón|first1=Teresa|last2=Álvarez-García|first2=Marta|last3=Rivas-Gonzalo|first3=Julian C.|last4=Heredia|first4=Francisco J.|last5=Santos-Buelga|first5=Celestino|journal=Journal of Agricultural and Food Chemistry|volume=49|issue=3|pages=1213–7|pmid=11312838}} See also
2 : Flavanols|Anthocyanins |
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