Reference

Detection and identification of the natural colored milo

Detection and identification of the natural colored milo. Yadav, Man Mohan P.; Poddar, Sushil Kumar (Chem. Dep., Public Health Inst., Patna, India). J. Inst. Chem. (India), 49,Pt.2, 99-100 (English) 1977. CODEN: JOICA7. DOCUMENT TYPE: Journal CA Section: 17 (Foods) A pigment, presumably pelargonidin [134-04-3] in sorghum grain (milo) gives a red color when a MeOH (contg. 1% HCl) ext. of sorghum flour is shaken with HCl and, after 1 min, the soln. is heated; .gtoreq.10% of sorghum flour can be detected in wheat or other flour. Pelargonidin was identified by circular paper chromatog. of the MeOH (1% HCl) ext. with H2O-HOAc-HCl (:3), and ref. to published Rf values.

Anthocyanins in hypocotyls and cotyledons of Raphanus sativus L

Anthocyanins in hypocotyls and cotyledons of Raphanus sativus L. seedling. Grisafi, Francesca; Venturella, Giuseppe (Ist.In this study， 134-04-3 and 17334-58-6 are also used. Bot., Palermo 90123, Italy). G. Bot. Ital., 116(1-2), 63-6 (Italian) 1982. CODEN: GBOIAX. ISSN: 0017-0070. DOCUMENT TYPE: Journal CA Section: 11 (Plant Biochemistry) High amts. of anthocyanins were present in R. sativus seedlings grown in 10-4 M chloramphenicol, esp. when exposed to far-red light. Anthocyanin prodn. was much less in chloramphenicol-cultivated seedlings, in white light, and was very low in the absence of chloramphenicol, in both far-red and white light. No anthocyanin prodn. occurred in the dark. The cotyledons always contained more anthocyanins than the hypocotyls. The anthocyanins were pelargonin and pelargonidin. .