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Merck
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重要文件

N1887

Sigma-Aldrich

新橙皮苷

≥90% (HPLC)

同義詞:

(S)-4′-甲氧基-3 ′,5,7-三羟基黄酮-7- [2-O-(α-L-鼠李吡喃糖基)-β-D-吡喃葡萄糖苷], NSC 31048, 橙皮素7-O-新橙皮苷糖

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About This Item

經驗公式(希爾表示法):
C28H34O15
CAS號碼:
分子量::
610.56
Beilstein:
74945
EC號碼:
MDL號碼:
分類程式碼代碼:
12352201
PubChem物質ID:
NACRES:
NA.25

生物源

plant (orange)

品質等級

化驗

≥90% (HPLC)

形狀

powder

顏色

white to light brown

mp

245.3  °C ((473.5 °F ) at 1,011 hPa - OECD Test)

溶解度

pyridine: 20 mg/mL, clear, faintly yellow to yellow

儲存溫度

2-8°C

SMILES 字串

COc1ccc(cc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO)[C@@H](O)[C@H](O)[C@H]4O[C@@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)cc3O2

InChI

1S/C28H34O15/c1-10-21(33)23(35)25(37)27(39-10)43-26-24(36)22(34)19(9-29)42-28(26)40-12-6-14(31)20-15(32)8-17(41-18(20)7-12)11-3-4-16(38-2)13(30)5-11/h3-7,10,17,19,21-31,33-37H,8-9H2,1-2H3/t10-,17-,19+,21-,22+,23+,24-,25+,26+,27-,28+/m0/s1

InChI 密鑰

ARGKVCXINMKCAZ-UZRWAPQLSA-N

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一般說明

Neohesperidin is a flavonoid.

應用

Neohesperidin has been used in a study to assess the composition of shiikuwasha peels of different cultivation lines. It has also been used in a study to investigate the protective effects of an extract from Citrus bergamia against inflammatory injury.

生化/生理作用

具有神经保护和抗氧化作用的黄烷酮苷。与其他柑橘类黄烷酮不同,它无法抑制大鼠模型中的口腔癌变,但是对胃炎和胃部病变具有保护作用。

其他說明

To gain a comprehensive understanding of our extensive range of Disaccharides for your research, we encourage you to visit our Carbohydrates Category page.

儲存類別代碼

13 - Non Combustible Solids

水污染物質分類(WGK)

WGK 1

閃點(°F)

Not applicable

閃點(°C)

Not applicable

個人防護裝備

Eyeshields, Gloves, type N95 (US)


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Adriana C E Graziano et al.
Life sciences, 90(25-26), 968-974 (2012-05-29)
The present work evaluated the anti-inflammatory/antioxidant activity of a well characterized extract from Citrus bergamia Risso and Poiteau (CBE), containing neoeriocitrin, naringin, neohesperidin and other flavonoids, on human NCTC 2544 keratinocytes treated with interferon-gamma (IFN-γ) and histamine (H). High performance
Agata Zygler et al.
Analytical and bioanalytical chemistry, 400(7), 2159-2172 (2011-04-06)
An analytical procedure involving solid-phase extraction (SPE) and high-performance liquid chromatography-mass spectrometry has been developed for the determination of nine high-intensity sweeteners authorised in the EU; acesulfame-K (ACS-K), aspartame (ASP), alitame (ALI), cyclamate (CYC), dulcin (DUL), neohesperidin dihydrochalcone (NHDC), neotame
B Aydeniz Güneşer et al.
Journal of food science and technology, 56(2), 634-642 (2019-03-25)
This study aims to report the composition of bioactives and volatile aromatic compounds, and determine the descriptive sensory properties of cold-pressed orange seed oil. The effects of oven pre-roasting and microwave pre-roasting of the seeds before cold pressing were compared.
Yonathan Asikin et al.
Journal of agricultural and food chemistry, 60(32), 7973-7980 (2012-07-19)
Citrus peels are important sources of various pleasant aroma compounds and valuable bioactive substances. To investigate differences in the composition and content of Shiikuwasha (Citrus depressa Hayata) peels from different cultivation lines, the composition of volatile aroma components, flavanones, and
Su-Chen Ho et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 71, 176-182 (2014-06-24)
Inhibiting microglial activation-mediated neuroinflammation has become a convincing target for the development of functional foods to treat neurodegenerative diseases. Tangerine peel (Citri reticulatae pericarpium) has potent anti-inflammatory capacity; however, its anti-neuroinflammatory capacity and the corresponding active compounds remain unclear. To

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