Stability-increasing effects of anthocyanin glycosyl acylation
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- 作者：Chang-Ling Zhao
- 关键词：CC ; carbon&ndash ; carbon double bond ; COOH ; carboxyl ; Cy ; cyanidin ; Dp ; delphinidin ; E ; trans ; GC ; p-coumaryl-glucose unit ; Mv ; malvidin ; OH ; hydroxyl ; Pg ; pelargonidin ; pKH ; hydration constant ; Pn ; peonidin ; Pt ; petunidin ; SAR ; structure&ndash ; activity relationship ; UV ; ultraviolet ; Z ; cis
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：119-128
- 全文大小：590 K
文摘
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- <p id="p0005">Anthocyanin glycosyl acylation is the glycosyl
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- <p id="p0010">The acylation is represented by acylation sites and types and numbers of acyls.p>
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- <p id="p0015">The acylation generally increases the stability of acylated anthocyanins.p>
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- <p id="p0020">The increase is mainly from physico- and bio- chemical or environmental reasons.p>
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- <p id="p0025">The cylation sites and types and numbers of acyls affect the anthocyanin stability.p>