在3 ‘,5 ’位置上具有酰基化糖的花青素中实现戏剧性的蓝色稳定性。

IF 4.2 2区化学 Q2 CHEMISTRY, MULTIDISCIPLINARY

Chemical Communications Pub Date : 2025-07-11 DOI:10.1039/d5cc03251b

Joana Oliveira , João T. S. Coimbra , Victor Freitas , Peiqing Yang , Nuno Basílio , Fernando Pina

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引用次数: 0

摘要

通过对两种三酰化花青素的热力学和动力学比较，即来自蓝豌豆（Clitoria ternatea）的色素1和来自牵牛花（Ipomoea tricolor）的色素2表明，除了酰化单位的数量外，糖残基的位置对其稳定性起着至关重要的作用。

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Achieving a dramatic blue colour stability in anthocyanins bearing acylated sugars in position 3′,5′†

A comparison of the thermodynamics and kinetics of two triacylated anthocyanins, pigment 1 from Clitoria ternatea (blue pea) and pigment 2 from Ipomoea tricolor (morning glory) reveals that, beyond the number of acylated units, the position of the sugar residues plays a crucial role in their stability.

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来源期刊

Chemical Communications 化学-化学综合

CiteScore

8.60

自引率

4.10%

发文量

2705

审稿时长

1.4 months

期刊介绍： ChemComm (Chemical Communications) is renowned as the fastest publisher of articles providing information on new avenues of research, drawn from all the world''s major areas of chemical research.