原花青素 B1, 来源于葡萄籽
原花青素B1(Procyanidin B1)
CAS: 20315-25-7
化学式: C30H26O12
| 中文名 | 原花青素B1 |
| 英文名 | Procyanidin B1 |
| 别名 | 原花青素B1 原矢车菊素B1 原花青素(OPC) 原花青素 B1, 来源于葡萄籽 顺式,反式′′-4,8′′-二-(3,3′,4′,5,7-五羟基黄烷) |
| 英文别名 | Procyanidin B1 PROCYANIDIN B1 EPICATECHIN(4B-8)CATECHIN CIS,TRANS''-4,8''-BI-(3,3',4',5,7-PENTAHYDROXYFLAVANE) (2R,2'R,3R,3'S,4R)-2,2'-Bis(3,4-dihydroxyphenyl)-4,8'-bichroman-3,3',5,5',7,7'-hexol (2R,2'R,3R,3'S,4β)-3,3',4,4'-Tetrahydro-2α,2'α-bis(3,4-dihydroxyphenyl)-4,8'-bi[2H-1-benzopyran]-3,3',5,5',7,7'-hexol |
| CAS | 20315-25-7 |
| 化学式 | C30H26O12 |
| 分子量 | 578.528 |
| InChIKey | XFZJEEAOWLFHDH-UKWJTHFESA-N |
| 密度 | 1.705±0.06 g/cm3(Predicted) |
| 熔点 | 231～232℃ |
| 沸点 | 955.3±65.0 °C(Predicted) |
| 比旋光度 | +110.9 (c, 2 in Me2CO) |
| 溶解度 | 可溶于热甲醇、ＤＭＳＯ等溶剂，不溶于石油醚。 |
| 酸度系数 | 9.29±0.60(Predicted) |
| 存储条件 | Inert atmosphere,2-8°C |
| 外观 | 整洁 |
| 物化性质 | 化学性质 淡黄色粉末，可溶于甲醇、乙醇、DMSO等有机溶剂，来源于葡萄籽。 |
| MDL号 | MFCD01861512 |
| 安全术语 | 24/25 - 避免与皮肤和眼睛接触。 |
| WGK Germany | 3 |
| FLUKA BRAND F CODES | 10-23 |
| 海关编号 | 29329990 |
| 上游原料 | (+)-儿茶素 没食子酸 |
| 参考资料 展开查看 | 1. 李敏 郭青 张潇. HPLC法同时测定金荞麦片中6个多酚类成分[J]. 药物分析杂志 2015(04):644-648. 2. 陈晓静 何杰 杨建云 等. RP-HPLC法同时测定葡萄籽提取物中没食子酸 儿茶素和表儿茶素的含量[J]. 药物分析杂志 2015 035(004):723-727. 3. 杨代晓, 陈晓静, 胡秋菊,等. 液相色谱-质谱联用法分析葡萄籽提取物中的5种多酚类成分[J]. 药物分析杂志, 2016(8):1330-1337. 4. 周婷, 雷润梅, 赵晓丹,等. 花生红衣中B型二聚体原花青素对丙烯酰胺的抑制效果[J]. 现代食品科技, 2016(10):66-71. 5. 毛雪, 刘玉梅. 葡萄枝蔓中原花色素的不同分析方法比较及含量分析[J]. 食品科学, 2016, 37(12):169-175. 6. 马有川,毕金峰,易建勇,杜茜茜,冯舒涵,李所彬.预冻对苹果片真空冷冻干燥特性及品质的影响[J].农业工程学报,2020,36(18):241-250. 7. Wang, Mengting, et al. "Inhibitory kinetics and mechanism of flavonoids from lotus (Nelumbo nucifera Gaertn.) leaf against pancreatic α-amylase." International journal of biological macromolecules 120 (2018): 2589-2596.https://doi.org/10.1016/j.ijbiomac.20 8. Yang, Jing, et al. "Determination of active compounds in raspberry leaf extracts and the effects of extract intake on mice." Food Science and Technology 40 (2019): 124-131.https://doi.org/10.1590/fst.35518 9. Yang, Jing, et al. "Determination of active compounds in raspberry leaf extracts and the effects of extract intake on mice." Food Science and Technology 40 (2019): 124-131.https://doi.org/10.1590/fst.35518 10. Yang, Jing, et al. "Comparisons of the active components in four unripe raspberry extracts and their activites." Food Science and Technology 39 (2019): 632-639.https://doi.org/10.1590/fst.27418 11. [IF=6.953] Mengting Wang et al."Inhibitory kinetics and mechanism of flavonoids from lotus (Nelumbo nucifera Gaertn.) leaf against pancreatic α-amylase."Int J Biol Macromol. 2018 Dec;120:2589 12. [IF=5.396] Jiachan Zhang et al."Understanding the role of extracts from sea buckthorn seed residues in anti-melanogenesis properties on B16F10 melanoma cells."Food Funct. 2018 Oct;9(10):5402-5416 13. [IF=5.279] Zhen-zhen Ge et al."Metabolites and Changes in Antioxidant Activity of A-Type and B-Type Proanthocyanidin Dimers after Incubation with Rat Intestinal Microbiota."J Agr Food Chem. 2015;63(41):8991–8998 14. [IF=7.514] Li Zhao et al."Synergistic inhibitory effects of procyanidin B2 and catechin on acrylamide in food matrix."Food Chem. 2019 Oct;296:94 15. [IF=7.514] Balarabe B. Ismail et al."High-intensity ultrasound processing of baobab fruit pulp: Effect on quality, bioactive compounds, and inhibitory potential on the activity of α-amylase and α-glucosidase."Food Chem. 2021 Nov;361:130144 16. [IF=6.513] Balarabe B. Ismail et al."Ultrasound-assisted adsorption/desorption for the enrichment and purification of flavonoids from baobab (Adansonia digitata) fruit pulp."Ultrason Sonochem. 2020 Jul;65:104980 17. [IF=4.952] Ting Zhao et al."The antioxidant property and α-amylase inhibition activity of young apple polyphenols are related with apple varieties."Lwt Food Sci Technol. 2019 Aug;111:252 18. [IF=4.952] Si Tan et al."The effects of drying methods on chemical profiles and antioxidant activities of two cultivars of Psidium guajava fruits."Lwt Food Sci Technol. 2020 Jan;118:108723 19. [IF=4.952] Yuxin Hao et al."Stability and mechanism of phenolic compounds from raspberry extract under in vitro gastrointestinal digestion."Lwt Food Sci Technol. 2021 Mar;139:110552 20. [IF=4.24] Nana Li et al."Characterization of phenolic compounds and anti-acetylcholinase activity of coconut shells."Food Biosci. 2021 Aug;42:101204 21. [IF=3.463] Jing Yang et al."Evaluation of physicochemical properties in three raspberries (Rubus idaeus) at five ripening stages in northern China."Sci Hortic-Amsterdam. 2020 Mar;263:109146 22. [IF=2.72] Meiling Han et al."Phenolic compounds present in fruit extracts of Malus spp. show antioxidative and pro-apoptotic effects on human gastric cancer cell lines."J Food Biochem. 2019 Nov;43(11):e13028 23. [IF=1.296] Han Meiling et al."Analysis of flavonoids and anthocyanin biosynthesis-related genes expression reveals the mechanism of petal color fading of Malus hupehensis (Rosaceae)."Braz J Bot. 2020 Mar;43(1):81-89 24. [IF=1.296] Shen Ting et al."Pigment profile and gene analysis revealed the reasons of petal color difference of crabapples."Braz J Bot. 2021 Jun;44(2):287-296 25. [IF=4.451] Suwen Liu et al."Castanea mollissima shell polyphenols regulate JAK2 and PPARγ expression to suppress inflammation and lipid accumulation by inhibiting M1 macrophages polarization."J Funct Foods. 2022 May;92:105046 26. [IF=7.514] YueTong Yu et al."Identification and Quantification of Oligomeric Proanthocyanidins, Alkaloids, and Flavonoids in Lotus Seeds: A Potentially Rich Source of Bioactive Compounds."Food Chem. 2022 Jan;:132124 27. [IF=7.514] Jie Meng et al."Conduction of a chemical structure-guided metabolic phenotype analysis method targeting phenylpropane pathway via LC-MS: Ginkgo biloba and soybean as examples."FOOD CHEMISTRY. 2022 Oct;390:133155 |
原花青素 B1, 来源于葡萄籽 - 用途与合成方法
原花青素B1是一种天然的植物化合物，常见于一些水果和蔬菜中，如葡萄、蓝莓、紫薯等。它具有很强的抗氧化性质，对于预防氧化损伤，延缓衰老，以及预防心脑血管疾病等方面具有重要作用。
原花青素B1的合成方法相对复杂，一般通过天然的植物提取或生物酶的合成得到。其中合成方法可以分为两个步骤。
通过采用酸催化或酶催化的方法将植物中的花青素轮胎酸与单宁酸反应，生成形成熟花青素。
其次，利用高温等条件，将形成熟花青素分子中的槲皮素基团去除，生成原花青素B1。
原花青素B1的合成方法相对复杂，一般通过天然的植物提取或生物酶的合成得到。其中合成方法可以分为两个步骤。
通过采用酸催化或酶催化的方法将植物中的花青素轮胎酸与单宁酸反应，生成形成熟花青素。
其次，利用高温等条件，将形成熟花青素分子中的槲皮素基团去除，生成原花青素B1。
最后更新：2024-04-10 22:29:15
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产品名: 原花青素B1(10mM in DMSO,无菌) 去供应商网站查看 询盘CAS: IP10801
产地: 北京
包装: 1ml/瓶
规格: IP10801-1ml
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库存: 现询
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现货供应
产品名: 原花青素B1(10mM in DMSO,无菌) 去供应商网站查看 询盘CAS: IP10801
产地: 北京
包装: 1ml/瓶
规格: IP10801-1ml
价格: 电话、微信、QQ、邮件
库存: 现询
电话: 010-50973130
手机: 17801761073(微信同号)
电子邮件: 3193328036@qq.com
QQ: 3193328036
微信: 17801761073
产品描述: 索莱宝直销,欢迎来询
原花青素 B1, 来源于葡萄籽的上游原料
Benzoic acid, 3,4,5-trihydroxy-, (2R,2'R,3R,3'S,4R)-2,2'-bis(3,4-dihydroxyphenyl)-3,3',4,4'-tetrahydro-3',5,5',7,7'-pentahydroxy[4,8'-bi-2H-1-benzopyran]-3-yl ester 5,7,3'',4''-Tetra-O-benzylepicatechin 原花青素B7
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