New pyranoanthocyanins from blackcurrant seeds

被引：13

作者：

Lu, YR ^{[1
]}

Foo, LY ^{[1
]}

Sun, Y ^{[1
]}

机构：

[1] Ind Res Ltd, Lower Hutt, New Zealand

来源：

TETRAHEDRON LETTERS | 2002年 / 43卷 / 41期

关键词：

pyranoanthocyanins; pyranocyanin C and D; pyranodelphinin C and D; NMR; blackcurrant (Ribes nigrum); Grossulariaceae; synthesis;

D O I：

10.1016/S0040-4039(02)01721-5

中图分类号：

O62 [有机化学];

学科分类号：

070303 ; 081704 ;

摘要：

Four new pyranoanthocyanins, namely pyranocyanin C and D and pyranodelphinin C and D, possessing the pyrano[4,3,2-de]-1-benzopyrylium core structure were isolated from an extract of blackcurrant seeds. Their chemical structures were elucidated by spectral methods and confirmed by chemical synthesis involving blackcurrant anthocyanins and p-coumaric acid. It is postulated that this condensation reaction plays a significant part in the evolution of red wine colour. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

收藏

页码：7341 / 7344

页数：4

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