LOGIN TO YOUR ACCOUNT

Username
Password
Remember Me
Or use your Academic/Social account:

CREATE AN ACCOUNT

Or use your Academic/Social account:

Congratulations!

You have just completed your registration at OpenAire.

Before you can login to the site, you will need to activate your account. An e-mail will be sent to you with the proper instructions.

Important!

Please note that this site is currently undergoing Beta testing.
Any new content you create is not guaranteed to be present to the final version of the site upon release.

Thank you for your patience,
OpenAire Dev Team.

Close This Message

CREATE AN ACCOUNT

Name:
Username:
Password:
Verify Password:
E-mail:
Verify E-mail:
*All Fields Are Required.
Please Verify You Are Human:
fbtwitterlinkedinvimeoflicker grey 14rssslideshare1
Publisher: Altai State University
Journal: Khimiia rastitel'nogo syr'ia (Chemistry of plant raw material)
Languages: Russian
Types: Article
Subjects: grape, paper chromatography, anthocyanins, malvidin-3-O-glucoside, виноград, хроматография на бумаге, антоцианы, мальвидин-3-О-глюкозид

Classified by OpenAIRE into

mesheuropmc: food and beverages, fungi, carbohydrates (lipids)
The aim of the present work is isolation and identification of major anthocyanin in grape variety «Sharov’s Enigma». Fraction of major anthocyanin was separated by the method of paper chromatography. Individual anthocyanin was identified as malvidin-3-O-glucoside by a combination of the methods of paper chromatography, ultraviolet -visible spectroscopy and liquid chromatography-mass spectrometry.
  • The results below are discovered through our pilot algorithms. Let us know how we are doing!

    • 1. Lazarevskii M.A., Kuz'min A.Ia., Ramming A.A., Komarova E.S., Zakharova E.I., Evdokimov V.Ia., Dashkevich A.V. Kratkaia ampelografiia severnykh regionov vinogradarstva. [Brief ampelography northern regions of viticulture]. Moscow, 1952, 255 p. (in Russ.).
    • 2. Skorikova Iu.G. Polifenoly plodov i ovoshchei i formirovanie tsveta produktov. [Polyphenols fruit and vegetable products and the formation of colored]. Moscow, 1973, 232 p. (in Russ.).
    • 3. Kishkovskii Z.N., Skurikhin I.M. Khimiia vina. [Chemistry of wine.]. Moscow, 1976, 312 p. (in Russ.).
    • 4. Giusti M. M., Wrolstad R.E. Current protocols in food analytical chemistry, 2001, New York, F1.2.1-F1.2.13.
    • 5. Skobanova E., Rynda P., Kairiak N. Vinodelie i vinogradarstvo, 2006, no. 1, pp. 24-25. (in Russ.).
    • 6. Valuiko G.G., Germanova L.M. Vinodelie i vinogradarstvo SSSR, 1969, no. 6, pp. 19-22. (in Russ.).
    • 7. Tanchev S.S. Antotsiany v plodakh i ovoshchakh. [Anthocyanins in the fruit and vegetables]. Moscow, 1980, 304 p. (in Russ.).
    • 8. Bate-Smith E.C. Nature, 1948, vol. 162, no. 4100, pp. 835-838.
    • 9. Wrolstad R.E. Current protocols in food analytical chemistry, 2001, New York, F1.3.1-F1.3.13.
    • 10. Bakker J., Timberlake C.F. J. Agric. Food Chem., 1997, vol. 45, pp. 35-43.
    • 11. Harborne J.B. Biochem J., 1958, vol. 70, no. 1, pp. 22-28.
    • 12. Selemenev V.F., Lomova T.S., Bolotov V.M. Izvestiia vuzov. Khimiia i khimicheskaia tekhnologiia, 2007, vol. 50, no. 7, pp. 26-28. (in Russ.).
    • 13. Lopes-Lutz D., Dettmann J., Nimalarantne C., Schieber A. Molecules, 2010, vol. 15, pp. 8543-8552.
  • No related research data.
  • No similar publications.

Share - Bookmark

Cite this article