Naringenin-7-O-neohesperidoside;Naringin;Isonaringenin CAS No. 10236-47-2
Sumo Pfupi
Zita rechirungu:naringin
Kushandisa:inogona kushandiswa sechikafu chekuwedzera, kunyanya yeshuga, zvinwiwa zvinotonhorera, nezvimwe.
Physicochemical properties:naringin chinhu chakaoma cheglucose, rhamnose uye naringin.Ihwo hupfu hwakachena kusvika kuchiedza checrystalline.Kazhinji, ine 6 ~ 8 crystal mvura ine nzvimbo yekunyungudika ye83 ℃.Kuomesa kuhuremu hwakasimba pa110 ℃ kuwana makristasi ane 2 crystal mvura, ine nzvimbo yekunyungudika ye171 ℃.Naringin ine kuravira kwakanyanya, uye mhinduro ine aqueous ine musanganiswa we20mg / kg ichine kuravira kunorwadza.Inonyungudika zvishoma mumvura, inonyungudika nyore mumvura inopisa, ethanol, acetone uye inodziya glacial acetic acid.Kune phenolic hydroxyl mapoka muchimiro, uye mhinduro yayo ine aqueous haina kusimba acidic.Chigadzirwa "citrus glucoside dihydrochalcone" mushure mehydrolysis uye hydrogenation inotapira, uye kutapira kunopfuura ka150 kune sucrose.
Kuverenga System
Nhamba yeCAS: 10236-47-2
MDL Nhamba: mfcd00149445
EINECS Nha.: 233-566-4
RTECS Nhamba: qn6340000
BRN Nhamba: 102012
Physical Property Data
1. Hunhu: naringin yakaoma yeglucose, rhamnose uye mazambiringa gametophyte.Ihwo hupfu hwakachena kusvika kuchiedza checrystalline.
2. Kunyungudika (º C): 171
3. Refractive index: - 84
4. Kutenderera chaiko (º): - 91
5. Solubility: zvishoma soluble mumvura, nyore soluble mumvura inopisa, ethanol, acetone uye inodziya glacial acetic acid.
Toxicology Data
1. Test method: abdominal cavity
Kutora dose: 2 mg / kg
Test chinhu: rodent mouse
Type of toxicity: acute
Toxic mhedzisiro: yakadzama chepfu uye mhedzisiro haina kutaurwa kunze kwemamwe maitiro anouraya edosi
2. Test method: abdominal cavity
Kutora dose: 2 mg / kg
Muedzo chinhu: rodent guinea pig
Type of toxicity: acute
Toxic mhedzisiro: yakadzama chepfu uye mhedzisiro haina kutaurwa kunze kwemamwe maitiro anouraya edosi
Ecological Data
Ichi chinhu chinogona kukuvadza zvakatipoteredza, saka kunyanya kunofanira kubhadharwa kune muviri wemvura.
Molecular Structure Data
1. Molar refractive index: 135.63
2. Molar volume (cm3 / mol): 347.8
3. Isotonic chaiyo vhoriyamu (90.2k): 1103.4
4. Kushungurudzika kwepamusoro (dyne / cm): 101.2
5.Polarizability (10-24cm3): 53.76 [2]
Verenga Chemical Data
1. Reference value yehydrophobic parameter calculation (xlogp): - 0.5
2. Nhamba yevanopa hydrogen bond: 8
3. Nhamba yehydrogen bond receptors: 14
4. Nhamba yezvisungo zvemakemikari zvinotenderera: 6
5. Topological molecular polar surface area (TPSA): 225
6. Nhamba yemaatomu anorema: 41
7. Surface charge: 0
8. Kuoma kunzwisisa: 884
9. Nhamba yeatomu isotopic: 0
10. Sarudza nhamba yeatomu stereocenters: 11
11. Nhamba yeatomic stereocenters asina chokwadi: 0
12. Sarudza huwandu hwemakemikari bond stereocenters: 0
13. Nhamba ye indeterminate chemical bond stereocenters: 0
14. Nhamba yecovalent bond units: 1
Properties Uye Kugadzikana
Kana yakashandiswa uye yakachengetwa maererano nezvinodiwa, haizoparari.
Kuchengeta Nzira
Chikafu giredhi repurasitiki bhegi rakafukidzwa nekraft bepa bhegi rekuvharirwa rakavharwa.Chengetedza munzvimbo inotonhorera uye yakaoma.
Chinangwa
Muchero weGrapefruit wakapfuma mu naringin, iyo inenge 1%.Inonyanya kuwanikwa mu peel, capsule uye mbeu.Ndicho chinhu chikuru chinovava chiri mumuchero wegrapefruit.Naringin ine hupfumi hwepamusoro uye inogona kushandiswa kugadzira itsva dihydrochalcone sweeteners, pamwe nemishonga yekudzivirira uye kurapwa kwechirwere chemoyo, allergy uye kuzvimba.
1. Inogona kushandiswa sechinhu chinodyiwa chekuwedzera, kunyanya kune gum shuga, zvinwiwa zvinotonhorera, nezvimwe.
2. Inogona kushandiswa sechinhu chakasvibiswa chekugadzirwa kwezvinotapira zvitsva dihydronaringin chalcone uye neohesperidin dihydrochalcone nekutapira kwakanyanya, kusina chepfu uye simba rakaderera.
Extraction Method
Naringin inonyungudika nyore mudoro uye alkali mhinduro, uye inogona zvakare kunyungudika mumvura inopisa.Zvinoenderana nehunhu uhu, naringin inowanzoburitswa nealkali nzira uye nzira yemvura inopisa.Maitiro ekugadzira ndeaya anotevera: Pomelo Peel → kupwanya → leaching nemvura yeraimu kana mvura inopisa → kusefa → kutonhora uye kunaya kwemvura → kupatsanura → kuomesa uye kupwanya → chigadzirwa chapera.
Mvura Inopisa Nzira
Nzira yekuchera mvura inopisa ndeyotevera: mushure mokunge pomelo peel yakapwanyika, wedzera 3 ~ 4 nguva dzemvura, kupisa uye kubika kwe30min, uye shandisa kuti uwane filtrate.Iyi nhanho inogona kudzokororwa 2 ~ 3 nguva.Mushure mekunge iyo filtrate yakamisikidzwa kwe3 ~ 5 nguva, ichiri (0 ~ 3 ℃) kunaya nekupenya, kusefa uye kupatsanurwa, uye iyo inonaya ndicho chigadzirwa chisina kuchena.Inogona kunatswa nedoro kana mvura inopisa.Iyi nzira ine yakaderera kupora uye nguva refu yekunaya.Munguva ichangopfuura, Citrus Research Institute yeChinese Academy of Agricultural Sciences yakavandudza nzira, kureva, iyo yakatorwa inobatwa nembiriso kana pectinase, iyo inopfupisa nguva yekunaya uye inovandudza goho uye kuchena ne20% ~ 30%.Iyo yakasara peel yakasara inogona kushandiswa kubvisa pectin.
Alkali Process
Iyo alkali nzira ndeyekunyudza zvakasara zvedehwe mumvura yeraimu (pH12) kwe6 ~ 8h uye woidzvanya kuti uwane iyo filtrate.Isa iyo filtrate muhari yesangweji, iite neutralize ne1: 1 hydrochloric acid kusvika pH 4.1 ~ 4.4, ipise kusvika 60 ~ 70 ℃, uye ichengete ichidziya kwe40 ~ 50min.Wobva watonhodza pakadzika tembiricha kuti uwedzere naringin, unganidza mvura, omesa mvura ne centrifuge, uiise muimba yekuomesera, woimisa pa 70 ~ 80 ℃, pwanya nekuikuya muhupfu hwakatsetseka, inova crude product.Dzokorora crystallization nedoro rinopisa kwe2 ~ 3 nguva kuti uwane chigadzirwa chakachena.
Maitiro Akavandudzwa
Nenzira iri pamusoro, shuga, pectin, mapuroteni, pigment uye zvimwe zvikamu mupomelo peel zvinopinda mumhinduro yekubvisa panguva imwe chete, zvichikonzera kuchena kwechigadzirwa uye akawanda-nhanho recrystallization yekucheneswa.Nokudaro, nguva yekuchera yakareba, iyo nzira yakaoma, uye solvent, simba uye mari inowedzera.Kuitira kurerutsa maitiro, kuvandudza kuchena kwezvigadzirwa uye kuderedza mutengo, zvidzidzo zvakawanda zvakaitwa pakudzoreredza maitiro e naringin.Li Yan et al.(1997) akashandisa ultrafiltration kujekesa naringin yakatorwa.Kuchena kwechigadzirwa chakawanikwa nekristallisation kunogona kuwedzera kubva pa75% yetsika alkali nzira kusvika 95%.Mamiriro ekushandisa e ultrafiltration anotevera: kudzvanywa 0.15 ~ 0.25MPa, kutenderera flux 180L / h, pH 9 ~ 10 uye tembiricha inenge 50 ℃.Japan Itoo (1988) yakabudirira kunatswa naringin ine macroporous adsorption resin diaion HP-20.Wu houjiu et al.(1997) yakashumawo kuti akati wandei epamba macroporous adsorption resins ane yakanaka adsorption uye analytical zvivakwa zve naringin, izvo zvinogona kushandiswa kuparadzanisa uye kucheneswa kwe naringin.Mukupfupisa, munyori anoisa pamberi inotevera nzira yakavandudzwa.Iyo inoyerera chati ndeiyi: Pomelo Peel → kupwanya → kudonhedza mvura inopisa → kusefa → ultrafiltration → ultrafiltration permeate → resin adsorption → analytical solution → concentration → kutonhora kunaya → kupatsanurwa → kuomeswa kwezviuru → chigadzirwa chapera.
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