The kinetics and mechanism, and the equilibrium position as a function of ph, of the isomerisation of naringin and the 4′-rhamnoglucoside of 2′,4,4′,6′ -tetrahydroxychalcone

Journal of the Chemical Society, Perkin Transactions 2

Volumn , Issue 2, 1988, Pages 195-198

  Miles, Christopher O ^a   Main, Lyndsay ^a  

^a UNIVERSITY OF WAIKATO   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 37049077922     PISSN: 1472779X     EISSN: None     Source Type: Journal    
DOI: 10.1039/P29880000195     Document Type: Article

References (7)

1. R. Teranishi in ‘Flavour Chemistry,’ ed. R. F. Gould, American Chemical Society, Washington, 1966, p. 128.
2. R. M. Horowitz in ‘Biochemistry of Phenolic Compounds,’ ed. J. B. Harborne, Academic Press, London and New York, 1964, p. 545.
3. R. C. Lindsay in ‘Food Chemistry,’ ed. O. R. Fennema, Marcel Dekker, New York, 1985, 2nd edn., p. 656.
4. C. O. Miles and L. Main, J. Chem. Soc., Perkin Trans. 2, 1985, 1639.
5. M. Shimokoriyama, J. Am. Chem. Soc., 1957, 79, 4199.
6. K. R. Markham and V. M. Chari, in ‘The Flavonoids: Advances in Research,’ eds. J. B. Harborne and T. J. Mabry, Chapman and Hall, London, 1982, Ch. 2, spectrum no. 120.
7. W. P. Jencks, ‘Catalysis in Chemistry and Enzymology,’ McGraw- Hill, New York, 1969, pp. 587-588.