Malvidin 3,5-DiglucosideCAS# 16727-30-3 |
Quality Control & MSDS
Number of papers citing our products
Chemical structure
3D structure
| Cas No. | 16727-30-3 | SDF | Download SDF |
| PubChem ID | 73608 | Appearance | Black-red powder |
| Formula | C29H35ClO17 | M.Wt | 691 |
| Type of Compound | Flavonoids | Storage | Desiccate at -20°C |
| Synonyms | Malvin chloride | ||
| Solubility | Soluble in methanol and water | ||
| Chemical Name | (2S,3R,5S,6R)-2-[7-hydroxy-2-(4-hydroxy-3,5-dimethoxyphenyl)-3-[(2R,3S,4R,5R,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromenylium-5-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol;chloride | ||
| SMILES | COC1=CC(=CC(=C1O)OC)C2=C(C=C3C(=CC(=CC3=[O+]2)O)OC4C(C(C(C(O4)CO)O)O)O)OC5C(C(C(C(O5)CO)O)O)O.[Cl-] | ||
| Standard InChIKey | RHKJIVJBQJXLBY-KZQMINNISA-N | ||
| Standard InChI | InChI=1S/C29H34O17.ClH/c1-40-15-3-10(4-16(41-2)20(15)33)27-17(44-29-26(39)24(37)22(35)19(9-31)46-29)7-12-13(42-27)5-11(32)6-14(12)43-28-25(38)23(36)21(34)18(8-30)45-28;/h3-7,18-19,21-26,28-31,34-39H,8-9H2,1-2H3,(H-,32,33);1H/t18-,19+,21-,22+,23?,24-,25-,26+,28-,29+;/m1./s1 | ||
| General tips | For obtaining a higher solubility , please warm the tube at 37 ℃ and shake it in the ultrasonic bath for a while.Stock solution can be stored below -20℃ for several months. We recommend that you prepare and use the solution on the same day. However, if the test schedule requires, the stock solutions can be prepared in advance, and the stock solution must be sealed and stored below -20℃. In general, the stock solution can be kept for several months. Before use, we recommend that you leave the vial at room temperature for at least an hour before opening it. |
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| About Packaging | 1. The packaging of the product may be reversed during transportation, cause the high purity compounds to adhere to the neck or cap of the vial.Take the vail out of its packaging and shake gently until the compounds fall to the bottom of the vial. 2. For liquid products, please centrifuge at 500xg to gather the liquid to the bottom of the vial. 3. Try to avoid loss or contamination during the experiment. |
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| Shipping Condition | Packaging according to customer requirements(5mg, 10mg, 20mg and more). Ship via FedEx, DHL, UPS, EMS or other couriers with RT, or blue ice upon request. | ||
1 Malva sp. 2 Primula sp. 3 Rhododendron sp. 4 Vitis sp.
Malvidin 3,5-Diglucoside Dilution Calculator
Malvidin 3,5-Diglucoside Molarity Calculator
| 1 mg | 5 mg | 10 mg | 20 mg | 25 mg | |
| 1 mM | 1.4472 mL | 7.2359 mL | 14.4718 mL | 28.9436 mL | 36.1795 mL |
| 5 mM | 0.2894 mL | 1.4472 mL | 2.8944 mL | 5.7887 mL | 7.2359 mL |
| 10 mM | 0.1447 mL | 0.7236 mL | 1.4472 mL | 2.8944 mL | 3.6179 mL |
| 50 mM | 0.0289 mL | 0.1447 mL | 0.2894 mL | 0.5789 mL | 0.7236 mL |
| 100 mM | 0.0145 mL | 0.0724 mL | 0.1447 mL | 0.2894 mL | 0.3618 mL |
| * Note: If you are in the process of experiment, it's necessary to make the dilution ratios of the samples. The dilution data above is only for reference. Normally, it's can get a better solubility within lower of Concentrations. | |||||
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Malvidin 3,5-di-O-β-glucopyranoside is a natural colorant found in red grapes and other fruits and flowers. It is produced from natural sources (extraction processes). The product will release hydrochloric acid in water. The product is hygroscopic.The molecular weight is 691.0 g/mol. The product belongs to the anthocyanins, which is a class of natural chemicals belonging to the flavonoids. It is highly water-soluble and is easily degraded by hydrolysis and /or hydrogenation at temperatures >40°C.The product shall be dark red /purple in colour, and shall normally be powdered.The product has a purity >98% as detected by high- performance liquid chromatography (HPLC) connected to UV /Vis detector at 280nm and 520nm. The rest is impurities of other anthocyanins, flavonoids or polyphenols.
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Nontargeted Metabolomics for Phenolic and Polyhydroxy Compounds Profile of Pepper (Piper nigrum L.) Products Based on LC-MS/MS Analysis.[Pubmed:30096911]
Molecules. 2018 Aug 9;23(8). pii: molecules23081985.
In the present study, nontargeted metabolomics was used to screen the phenolic and polyhydroxy compounds in pepper products. A total of 186 phenolic and polyhydroxy compounds, including anthocyanins, proanthocyanidins, catechin derivatives, flavanones, flavones, flavonols, isoflavones and 3-O-p-coumaroyl quinic acid O-hexoside, quinic acid (polyhydroxy compounds), etc. For the selected 50 types of phenolic compound, except Malvidin 3,5-Diglucoside (malvin), l-epicatechin and 4'-hydroxy-5,7-dimethoxyflavanone, other compound contents were present in high contents in freeze-dried pepper berries, and pinocembrin was relatively abundant in two kinds of pepper products. The score plots of principal component analysis indicated that the pepper samples can be classified into four groups on the basis of the type pepper processing. This study provided a comprehensive profile of the phenolic and polyhydroxy compounds of different pepper products and partly clarified the factors responsible for different metabolite profiles in ongoing studies and the changes of phenolic compounds for the browning mechanism of black pepper.
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