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Position: Home > Articles > Synthesis and Structure Characterization of Water-soluble Hesperidin FOOD SCIENCE 2007,28 (8) 143-147

水溶性橙皮苷的合成及结构表征

作  者:
陈平;樊瑞胜;聂芊
单  位:
蒙牛乳业集团股份有限公司技术中心;哈尔滨商业大学食品工程学院
关键词:
橙皮苷;磺化反应;结构表征
摘  要:
对橙皮苷进行了结构修饰。通过磺化反应合成出水溶性较强的橙皮苷磺酸钠,利用IR和MS对磺化改性产物进行了结构表征。最佳反应条件为温度15℃,每克橙皮苷加入浓硫酸6ml,反应2h,得黄色橙皮苷磺酸钠粉末,产率为52.6%。
译  名:
Synthesis and Structure Characterization of Water-soluble Hesperidin
作  者:
CHEN Ping1,FAN Rui-sheng2,NIE Qian1 (1.School of Food Engineering, Harbin University of Commerce, Harbin 150076, China; 2.Technology Centre of Inner Mongolia Mengniu Dairy (Group)Co.Ltd., Huhhot 011500, China)
关键词:
hesperidin;sulfonation reaction;structure characterization
摘  要:
Structure of hesperidin was modified. The water-soluble sodium hesperidin sulfonate was synthesized by sulfonated reaction with concentrated H2SO4, and its structure was characterized by IR and MS. The best reaction conditions are that 6 ml sulphric acid added in 1 g hesperidin, reaction time 2 h and reaction temperature 15 ℃. The yellow sodium hesperidin sulfonate powder was obtained with the yield 52.6%.

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