中文名 | 木犀草素-7-O-β-D-葡萄糖醛酸苷 |
英文名 | Luteolin-7-O-β-D-glucuronide |
别名 | 卢特噢琳-7 -葡萄糖醛酸 木犀草素-7-葡萄糖醛酸苷 木犀草素-7-O-葡萄糖醛酸苷 木犀草素-7-葡萄糖醛酸苷标准品 木犀草素-7-葡萄糖醛酸苷对照品 木犀草素-7-O-Β-D-葡萄糖酸苷 四羟黄酮-7-BETA-D-葡糖苷酸 木犀草素-7-O-Β-D-葡萄糖醛酸苷 木犀草素-7-O-β-D-葡萄糖醛酸苷 |
英文别名 | luteolin-7-glucuronide Luteolin-7-O-glucuronide Luteolin 7-O-beta-glucuronide Luteolin-7-beta-D-glucuronide Luteolin-7-O-β-D-glucuronide Luteolin 7-O-beta-glucuronopyranoside Luteolin 7-O-beta-D-glucuronopyranoside 3′,4′,5,7-Tetrahydroxy-7-β-D-glucopyranuronoside flavone b-D-Glucopyranosiduronic acid,2-(3,4-dihydroxyphenyl)-5-hydroxy-4-oxo-4H-1-benzopyran-7-yl 2-(3,4-Dihydroxyphenyl)-5-hydroxy-4-oxo-4H-1-benzopyran-7-yl-β-D-glucopyranosiduronic acid |
CAS | 29741-10-4 |
化学式 | C21H18O12 |
分子量 | 462.36 |
InChIKey | VSUOKLTVXQRUSG-DAZJWRSOSA-N |
密度 | 1.810±0.06 g/cm3(Predicted) |
熔点 | 242-244℃ |
沸点 | 892.5±65.0 °C(Predicted) |
溶解度 | DMSO (微溶) 、甲醇 (微溶) |
酸度系数 | 2.73±0.70(Predicted) |
存储条件 | -20°C |
稳定性 | 吸湿性 |
外观 | 固体 |
颜色 | Pale Yellow to Light Yellow |
物化性质 | 黄色结晶粉末,可溶于甲醇、乙醇、DMSO等有机溶剂,来源于苦碟子。 |
MDL号 | MFCD04039811 |
WGK Germany | 3 |
参考资料 展开查看 | 1. 曹妍 李婷 许霞 李军 赵云芳 屠鹏飞 宋月林.利用反相色谱-亲水作用色谱-预测多反应监测方法快速鉴定中药茵陈的化学成分组成[J].中国中药杂志 2019 44(13):2667-2674. 2. Wang, Chu-Yang, et al. "Isolation of wheat mutants with higher grain phenolics to enhance anti-oxidant potential." Food chemistry 303 (2020): 125363.https://doi.org/10.1016/j.foodchem.2019.125363 3. [IF=3.645] Guoyan Liu et al."Isolation, purification, and identification of the main phenolic compounds from leaves of celery (Apium graveolens L. var. dulce Mill./Pers.)."J Sep Sci. 2017 Jan;40(2):472-479 4. [IF=7.514] Chu-Yang Wang et al."Isolation of wheat mutants with higher grain phenolics to enhance anti-oxidant potential."Food Chem. 2020 Jan;303:125363 5. [IF=2.72] Ji-Yu Nie et al."Antioxidant activity evaluation of rosemary ethanol extract and their cellular antioxidant activity toward HeLa cells."J Food Biochem. 2019 Jul;43(7):e12851 6. [IF=6.576] Junkun Pan et al."Inhibition of Dipeptidyl Peptidase-4 by Flavonoids: Structure–Activity Relationship, Kinetics and Interaction Mechanism."Frontiers in Nutrition. 2022; 9: 892426 |
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