peoninn.

Brit.

/ˈpiːənɪn/, U.S.

/ˈpiənən/

Origin: Formed within English, by derivation. Etymons: peony n., -in suffix¹.

Etymology: < peony n. + -in suffix¹. Compare German Päonin (1915).

Chemistry.

An anthocyanin (usually isolated as the reddish violet chloride, C₂₈H₃₃O₁₆Cl) that is the colouring matter of red peonies and on hydrolysis gives peonidin and glucose.

ΘΚΠ

the world > life > biology > substance > pigment > [noun] > plant pigments > blue or red

anthocyanin1853

peonin1877

anthocyanidin1913

pelargonidin1914

pelargonin1914

peonidin1915

anthocyanoside1931

punicin1934

1877 Harper's Mag. Nov. 944/2 Red aurin, or peonin, as it is sometimes called, may readily be converted into rosaniline.

1915 Chem. Abstr. 9 1307 The deep violet-red peony meal contains 3–3·5% peonin.

1956 I. L. Finar Org. Chem. II. xv. 687 Peonidin chloride..is produced..when peonin chloride is hydrolysed with hydrochloric acid.

1992 Jrnl. Sci. Food & Agric. 58 153 Peonin-derived pigments were least abundant at the beginning of ripening.

This entry has been updated (OED Third Edition, September 2005; most recently modified version published online March 2022).

单词	peonin
释义	peoninn. Brit. /ˈpiːənɪn/, U.S. /ˈpiənən/ Origin: Formed within English, by derivation. Etymons: peony n., -in suffix¹. Etymology: < peony n. + -in suffix¹. Compare German Päonin (1915). Chemistry. An anthocyanin (usually isolated as the reddish violet chloride, C₂₈H₃₃O₁₆Cl) that is the colouring matter of red peonies and on hydrolysis gives peonidin and glucose. ΘΚΠ the world > life > biology > substance > pigment > [noun] > plant pigments > blue or red anthocyanin1853 peonin1877 anthocyanidin1913 pelargonidin1914 pelargonin1914 peonidin1915 anthocyanoside1931 punicin1934 1877 Harper's Mag. Nov. 944/2 Red aurin, or peonin, as it is sometimes called, may readily be converted into rosaniline. 1915 Chem. Abstr. 9 1307 The deep violet-red peony meal contains 3–3·5% peonin. 1956 I. L. Finar Org. Chem. II. xv. 687 Peonidin chloride..is produced..when peonin chloride is hydrolysed with hydrochloric acid. 1992 Jrnl. Sci. Food & Agric. 58 153 Peonin-derived pigments were least abundant at the beginning of ripening. This entry has been updated (OED Third Edition, September 2005; most recently modified version published online March 2022). > see also also refers to : paeoninpeoninn. < n.1877 see also
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peoninn.

> see also