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20702-77-6 分子结构
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1-(4-{[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-{[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxy}oxan-2-yl]oxy}-2,6-dihydroxyphenyl)-3-(3-hydroxy-4-methoxyphenyl)propan-1-one

ChemBase编号:72963
分子式:C28H36O15
平均质量:612.57644
单一同位素质量:612.20542045
SMILES和InChIs

SMILES:
c1c(cc(c(c1O)C(=O)CCc1cc(c(cc1)OC)O)O)O[C@@H]1O[C@@H]([C@H]([C@@H]([C@H]1O[C@H]1[C@H](O)[C@@H]([C@H]([C@@H](O1)C)O)O)O)O)CO
Canonical SMILES:
OC[C@H]1O[C@@H](Oc2cc(O)c(c(c2)O)C(=O)CCc2ccc(c(c2)O)OC)[C@@H]([C@H]([C@@H]1O)O)O[C@@H]1O[C@@H](C)[C@@H]([C@H]([C@H]1O)O)O
InChI:
InChI=1S/C28H36O15/c1-11-21(34)23(36)25(38)27(40-11)43-26-24(37)22(35)19(10-29)42-28(26)41-13-8-16(32)20(17(33)9-13)14(30)5-3-12-4-6-18(39-2)15(31)7-12/h4,6-9,11,19,21-29,31-38H,3,5,10H2,1-2H3/t11-,19+,21-,22+,23+,24-,25+,26+,27-,28+/m0/s1
InChIKey:
ITVGXXMINPYUHD-CUVHLRMHSA-N

引用这个纪录

CBID:72963 http://www.chembase.cn/molecule-72963.html

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名称和登记号

名称和登记号

名称 登记号
IUPAC标准名
1-(4-{[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-{[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxy}oxan-2-yl]oxy}-2,6-dihydroxyphenyl)-3-(3-hydroxy-4-methoxyphenyl)propan-1-one
IUPAC传统名
neohesperidin dihydrochalcone
别名
新橙皮苷二氢查尔酮
Nhdc
Neohesperidin dc
Neohesperidin dhc
Neohesperidin dihydrochalcone
1-(4-((2-O-[6-Deoxy-α-L-mannopyranosyl]-β-D-glucopyranosyl)oxy)-2,6-dihydroxyphenyl)-3-[3-hydroxy-4-methoxyphenyl]-1-propanone
Neohesperidin dihydrochalcone
1-[4-[[2-O-(6-Deoxy-α-L-mannopyranosyl)-β-D-glucopyranosyl]oxy]-2,6-dihydroxyphenyl]-3-(3-hydroxy-4-methoxyphenyl)-1-propanone
Neohesperidine Dihydrochalcone
CAS号
20702-77-6
EC号
243-978-6
MDL号
MFCD00017711
PubChem SID
24897690
24901889
162037883
PubChem CID
30231
FEMA编号
3811
维基百科标题
Neohesperidin_dihydrochalcone
Flavis Number
16.061

理论计算性质

理论计算性质

JChem
Acid pKa 9.56446  质子受体 15 
质子供体 LogD (pH = 5.5) 0.74583834 
LogD (pH = 7.4) 0.74292827  Log P 0.7458755 
摩尔折射率 143.1845 cm3 极化性 57.317883 Å3
极化表面积 245.29 Å2 可自由旋转的化学键 10 
里宾斯基五规则 false 

分子性质

分子性质

理化性质 安全信息 药理学性质 产品相关信息 生物活性(PubChem)
溶解度
Methanol expand 查看数据来源
外观
Pale Yellow Solid expand 查看数据来源
熔点
>150°C (dec.) expand 查看数据来源
156-158 °C(lit.) expand 查看数据来源
甜度
1500 × sucrose expand 查看数据来源
感官
orange; sweet expand 查看数据来源
保存条件
-20°C expand 查看数据来源
-20°C Freezer expand 查看数据来源
MSDS下载
下载链接 expand 查看数据来源
下载链接 expand 查看数据来源
下载链接 expand 查看数据来源
德国WGK号
3 expand 查看数据来源
个人保护装置
Eyeshields, Gloves, type N95 (US), type P1 (EN143) respirator filter expand 查看数据来源
保存温度
-20°C expand 查看数据来源
过敏源
no known allergens expand 查看数据来源
纯度
≥85% expand 查看数据来源
≥95% (HPLC) expand 查看数据来源
级别
Halal expand 查看数据来源
Kosher expand 查看数据来源
成盐信息
Free Base expand 查看数据来源
质检报告
下载链接 expand 查看数据来源
生物来源
from citrus fruit expand 查看数据来源
Empirical Formula (Hill Notation)
C28H36O15 expand 查看数据来源

详细说明

详细说明

Selleck Chemicals Selleck Chemicals Wikipedia Wikipedia Sigma Aldrich Sigma Aldrich TRC TRC
Selleck Chemicals -  S2331 external link
Research Area: Neurological Disease
Biological Activity:
Neohesperidin dihydrochalcone(Nhdc), sometimes abbreviated to neohesperidin DC or simply NHDC, is an artificial sweetener derived from citrus. The product is well known for having a strong synergistic effect when used in conjunction with other artificial sweeteners. As a flavour enhancer, NHDC is used in a wide range of products and is indicated by the E number E 959. It is noted particularly for enhancing sensory effects. [1]
Sigma Aldrich -  N8757 external link
Biochem/physiol Actions
Flavonoid sweetening agent with potent antioxidant activity.1
Sigma Aldrich -  W381101 external link
包装
1 sample in glass bottle
25, 100 g in poly bottle
Toronto Research Chemicals -  N389950 external link
Preparation from Naringen, a flavanone glycoside occurring naturally in grapefruit. It is used as sweetening agent, especially in chewing gum and dentifrices.

参考文献

参考文献

供应商提供 Google Scholar IconGoogle Scholar PubMed iconPubMed Google Books IconGoogle Books
  • http://en.wikipedia.org/wiki/Neohesperidin_dihydrochalcone
  • Inglett, et al.: J. Food Sci., 34, 101 (1969)
  • Fisher, J.F., J. Agric. Food Chem., 25, 682 (1969)
  • Pratter, P.J., Perfum. Flavor., 5, 12 (1969)
  • Lina, B.A.R., et al.: Food Chem. Toxicol., 28, 507 (1969)
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专利

专利

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