Stability-increasing effects of anthocyanin glycosyl acylation
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- 作者：Chang-Ling Zhaoa ; zhaoplumblossom7@163.com" class="auth_mail" title="E-mail the corresponding author ; Yu-Qi Yub ; Zhong-Jian Chenc ; Guo-Song Wena ; Fu-Gang Weib ; Quan Zhengd ; Chong-De Wange ; Xing-Lei Xiaob
- 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
- •
Anthocyanin glycosyl acylation is the glycosyl
OHs are esterified by acids.- •
The acylation is represented by acylation sites and types and numbers of acyls.
- •
The acylation generally increases the stability of acylated anthocyanins.
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The increase is mainly from physico- and bio- chemical or environmental reasons.
- •
The cylation sites and types and numbers of acyls affect the anthocyanin stability.
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