OpenAIRE is about to release its new face with lots of new content and services.
During September, you may notice downtime in services, while some functionalities (e.g. user registration, login, validation, claiming) will be temporarily disabled.
We apologize for the inconvenience, please stay tuned!
For further information please contact helpdesk[at]openaire.eu

fbtwitterlinkedinvimeoflicker grey 14rssslideshare1
Шестернин, Владимир Игоревич; Севодин, Валерий Павлович (2013)
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

Cookies make it easier for us to provide you with our services. With the usage of our services you permit us to use cookies.
More information Ok