纯净的鞣花酸为乳白色结晶,熔点在360℃以上(分解)。不纯的提取物为白色或浅黄色粉末结晶或液体,微溶于水和乙醇。鞣花酸含有四个酚羟基,具有弱酸性,可溶于碱性水溶液和苯、乙酸乙酯等有机溶剂。鞣花酸耐热性能好,150℃以上加热6h仍不分解,抗氧化性能好。
主要从植物中提取,在爪哇漆树所产五倍子、菱角果实、榄仁树果实、蓝桉的叶子中存在较丰富,通常将原料脱脂后用碱性水溶液浸提或用乙醇浸提,然后脱去水溶蛋白和醇溶蛋白后,再用酶分解脱去糖配体可制得较纯的鞣花酸。
可用作食品抗氧化剂。一般与VE、Vc或没食子酸等混合后使用。此外,鞣花酸具有抗癌/抗突变性能,对人体免疫缺陷病毒的抑制作用,对多种细菌、病毒都具有抑制作用,有降压、镇静作用。
中文名 | 鞣花酸 |
英文名 | Ellagic acid |
别名 | 倍原 鞣花 鞣花酸 柔花酸 逆没食子酸,鞣花酸 二缩双(三羟基甲酸) 棓原,逆没食子酸,二缩双(三羟基甲酸), 2,3,7,8-四羟基-[1]-苯并吡喃并[5,4,3-CDE][1]苯并吡喃-5,10-二酮 |
英文别名 | lagistase C.I. 75270 C.I. 55005 eleagicacid ELLAGIC ACID Ellagic acid AKOS NCG1-0028 BENZOARIC ACID Raspberry extract TIMTEC-BB SBB006501 gallogen(astringent) ellagic acid from chestnut bark 2,3,7,8-tetrahydroxychromeno[5,4,3-cde]chromene-5,10-dione 2,3,7,8-tetrahydroxy(1)benzopyrano(5,4,3-cde)(1)benzopyran-5,10-dione |
CAS | 476-66-4 |
EINECS | 207-508-3 |
化学式 | C14H6O8 |
分子量 | 302.19 |
InChI | InChI=1/C14H6O8/c15-5-1-3-7-8-4(14(20)22-11(7)9(5)17)2-6(16)10(18)12(8)21-13(3)19/h1-2,15-18H |
InChIKey | AFSDNFLWKVMVRB-UHFFFAOYSA-N |
密度 | 1.667 |
熔点 | ≥350°C |
沸点 | 363.24°C (rough estimate) |
闪点 | 310.1°C |
水溶性 | <0.1 g/100 mL at 21 ºC |
蒸汽压 | 2.32E-26mmHg at 25°C |
溶解度 | 1 m NaOH: 10mg/ml,深绿色 |
折射率 | 1.5800 (estimate) |
存储条件 | 2-8°C |
稳定性 | 稳定。可燃。与强氧化剂不相容。 |
敏感性 | Air & Light Sensitive |
外观 | 粉末 |
颜色 | tan to gray |
Merck | 14,3547 |
BRN | 47549 |
物化性质 | 白色泛绿结晶粉末,可溶于甲醇、乙醇、DMSO等有机溶剂,来源于Mangifera indica,柠檬桉叶 Eucalyptus citriodora,千屈菜 Lythrum salicaria,鼠掌老鹳草 Geranium sibiricum,仙鹤草 Agrimonia pilosa var.japonica.。 |
MDL号 | MFCD00006914 |
危险品标志 | Xi - 刺激性物品 |
风险术语 | 36/37/38 - 刺激眼睛、呼吸系统和皮肤。 |
安全术语 | S26 - 不慎与眼睛接触后,请立即用大量清水冲洗并征求医生意见。 S36 - 穿戴适当的防护服。 S36/37 - 穿戴适当的防护服和手套。 |
WGK Germany | 3 |
RTECS | DJ2620000 |
FLUKA BRAND F CODES | 8-10-23 |
海关编号 | 29322090 |
参考资料 展开查看 | 1. 罗兰 黄慧 饶雪娥 等. UPLC测定余甘子产地 采收时间和炮制对其质量关系影响[J]. 海峡药学 2020 032(001):30-34. 2. 马建勇 李梦丽 李春美. 两种不同成熟度树莓营养成分分析及果胶酶对树莓出汁率的影响[J]. 食品工业科技 2017 38(006):213-216. 3. 杨文润 莫晓彦 颜林 等. 兔血浆应用于部分凝血活酶时间(PTT)试验以评价医疗器械促凝活性的研究[J]. 中国医疗器械信息 2020 026(001):24-26. 4. 春然 张家成 王鑫 等. 单宁酶固定化及其降低蓝靛果汁口腔染色作用分析[J]. 食品科学 2018 v.39;No.581(16):125-132. 5. 陈青, 宗伟, 孙明月,等. 四种常用酵母菌对树莓果酒的发酵影响[J]. 北方园艺, 2019, No.445(22):120-126. 6. 翟锴华, 娄季宇. 基于PI3K/Akt/NOS通路探讨鞣花酸在脑缺血再灌注损伤大鼠的神经保护作用[J]. 中国实用神经疾病杂志 2020年23卷13期, 1105-1109页, ISTIC, 2020. 7. 王佳慧, 于欣悦, 廖声玲,等. 树莓中鞣花酸提取工艺的优化[J]. 中国林副特产, 2017(4):14-17. 8. 刘卉, 杨国伟, 兰蓉,等. 树莓叶中鞣花酸提取工艺的研究[J]. 食品研究与开发, 2015, 36(18):55-58. 9. 阿米娜·阿不拉,斯拉甫·艾白,古力娜·达吾提,李治建.鞣花酸体外抗真菌活性及对小鼠白色念珠菌感染模型的治疗作用研究[J].中国药理学通报,2016,32(03):399-403. 10. 张立华, 张元湖, 孙蕾,等. 鞣花酸和三萜类物质在石榴不同器官中的分布[J]. 食品科学, 2015, 36(6):136-139. 11. 马晶, 康美玲, 田忠景,等. 鞣花酸微球的制备及其对前脂肪细胞生长和成脂分化的影响[J]. 食品科学, 2018(1):104-108. 12. 徐加喜, 高迪, 朱晓梅,等. 高温高压条件制备石榴皮鞣花酸的试验研究[J]. 食品工业科技, 2017, 38(017):174-177. 13. 李铁柱 张晓丽 周华杰 等. 不同品种石榴叶片制茶品质特性的比较[J]. 湖北农业科学 2018(12). 14. 李俊 卢汝梅 黎云清 等. HPLC法同时测定九龙盘中6种成分[J]. 中成药 2020 v.42(05):126-130. 15. 马瑞丽, 李锦田, 马桂芝. 扎冲十三味丸HPLC指纹图谱建立及4种成分测定[J]. 中成药, 2020, v.42(06):38-42. 16. 张卜升 李铁柱 成妮妮 等. 加工工艺对石榴叶茶酚类物质及挥发性成分的影响[J]. 湖北农业科学 2019 58(07):99-104. 17. 刘晓丽 杨冰鑫 陈柳青 等. HPLC测定余甘子茶中3种多酚成分及抗氧化活性研究[J]. 食品工业科技 2020(13). 18. 王新然, 刘瑶, 张晓瑞,等. 核桃瓣膜提取物组成、体外抗氧化性及其对羊肉保鲜作用分析[J]. 食品与发酵工业, 2019, 045(010):78-85. 19. 李云龙, 韩林, 王敏. 基于超滤技术的苦荞提取物抑制α-葡萄糖苷酶活性研究[J]. 中国粮油学报, 2019(5):22-26. 20. 王琬宁, 李兴国, 孙侨冶,等. 红树莓非花色苷酚的提取与鉴定[J]. 北方园艺, 2020, No.457(10):28-37. 21. 旷慧, 冯建文, 范倩,等. 红树莓多酚的组分分析及体外抗脂质过氧化活性[J]. 食品科学, 2018, 39(003):83-89. 22. 黑青稞麸皮结合态酚类物质大孔树脂分离纯化工艺优化 23. 王婷婷, 苑伟, 李华,等. 复合小浆果果酒中的酚类物质及其抗氧化活性分析[J]. 食品与发酵工业, 2019, 45(03):183-188. 24. 林琪,张嘉颖,吴振,陈燕江,王立强.鞣花酸柔性纳米脂质体的制备工艺优化与体外透皮实验[J].华侨大学学报(自然科学版),2020,41(05):638-646. 25. 姚鑫,诸炜荣,黄宏亮,曾燕如,喻卫武.掌叶覆盆子药用有效成分变异与优良种质筛选[J].中国中药杂志,2021,46(03):575-581. 26. 陈青青,李柯,唐晓清,耿丽,王磊,彭雅萍.华东覆盆子果、茎与叶的酚类成分及抗氧化活性分析[J].食品科学,2020,41(24):209-215. 27. 王俊丽,庞克坚,唐辉,袁小红,张虹,郑家耀.蒙药材博格日乐吉根的质量标准研究[J].中国现代应用药学,2020,37(24):2953-2961. 28. Li, Zhi‐Jian, et al. "Antifungal activity of ellagic acid in vitro and in vivo." Phytotherapy Research 29.7 (2015): 1019-1025.https://doi.org/10.1002/ptr.5340 29. Dandan Zheng, Chanmei Lv, Xiao Sun, Jinglong Wang, Zhongxi Zhao, Preparation of a supersaturatable self-microemulsion as drug delivery system for ellagic acid and evaluation of its antioxidant activities, Journal of Drug Delivery Science and Technology, Vo 30. Li, P, Du, R, Chen, Z, et al. Punicalagin is a neuraminidase inhibitor of influenza viruses. J Med Virol. 2021; 93: 3465– 3472. https://doi.org/10.1002/jmv.26449 31. 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 32. Bao, Tao, et al. "Cold plasma: An emerging pretreatment technology for the drying of jujube slices." Food Chemistry 337 (2021): 127783.https://doi.org/10.1016/j.foodchem.2020.127783 33. 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 34. [IF=6.057] Zhihong Li et al."New MS network analysis pattern for the rapid identification of constituents from traditional Chinese medicine prescription Lishukang capsules in vitro and in vivo based on UHPLC/Q-TOF-MS."Talanta. 2018 Nov;189:606 35. [IF=5.878] Zhi-Jian Li et al."Antifungal Activity of Ellagic Acid In Vitro and In Vivo."Phytother Res. 2015 Jul;29(7):1019-1025 36. [IF=4.411] Hongkai Wang et al."Preparation of β-CD-Ellagic Acid Microspheres and Their Effects on HepG2 Cell Proliferation."Molecules. 2017 Dec;22(12):2175 37. [IF=3.935] Li Li et al."Rapid identification of urokinase plasminogen activator inhibitors from Traditional Chinese Medicines based on ultrafiltration, LC–MS and in silico docking."J Pharmaceut Biomed. 2019 Feb;164:241 38. [IF=3.638] Yunfeng Pu et al."Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao)."J Sci Food Agr. 2018 Jan;98(2):628-634 39. [IF=7.514] Mengxue Diao et al."Complexation of ellagic acid with α-lactalbumin and its antioxidant property."Food Chem. 2022 Mar;372:131307 40. [IF=7.514] Junwei Cao et al."Number of galloyl moiety and intramolecular bonds in galloyl-based polyphenols affect their interaction with alpha-glucosidase."Food Chem. 2022 Jan;367:129846 41. [IF=7.514] Hongcai Li et al."Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation."Food Chem. 2021 Nov;363:130351 42. [IF=7.514] Tao Bao et al."Cold plasma: An emerging pretreatment technology for the drying of jujube slices."Food Chem. 2021 Feb;337:127783 43. [IF=6.576] Liang Zhao et al."Protective Effects of Ellagic Acid Against Alcoholic Liver Disease in Mice."Front Nutr. 2021; 8: 744520 44. [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 45. [IF=5.396] Junwei Cao et al."Number of galloyl moieties and molecular flexibility are both important in alpha-amylase inhibition by galloyl-based polyphenols."Food Funct. 2020 May;11(5):3838-3850 46. [IF=4.952] Shuxin Tang et al."Effect of Lactobacillus plantarum-fermented mulberry pomace on antioxidant properties and fecal microbial community."Lwt Food Sci Technol. 2021 Jul;147:111651 47. [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 48. [IF=4.546] Yue Zhao et al."Walnut Polyphenol Extract Protects against Malathion- and Chlorpyrifos-Induced Immunotoxicity by Modulating TLRx-NOX-ROS."Nutrients. 2020 Mar;12(3):616 49. [IF=4.24] Mengzhen Han et al."Effect of mixed Lactobacillus on the physicochemical properties of cloudy apple juice with the addition of polyphenols-concentrated solution."Food Biosci. 2021 Jun;41:101049 50. [IF=4.24] Nana Li et al."Characterization of phenolic compounds and anti-acetylcholinase activity of coconut shells."Food Biosci. 2021 Aug;42:101204 51. [IF=4.24] Mingxia Wu et al."Inhibitory effects of acorn (Quercus variabilis Blume) kernel-derived polyphenols on the activities of α-amylase, α-glucosidase, and dipeptidyl peptidase IV."Food Biosci. 2021 Oct;43:101224 52. [IF=3.981] Dandan Zheng et al."Preparation of a supersaturatable self-microemulsion as drug delivery system for ellagic acid and evaluation of its antioxidant activities."J Drug Deliv Sci Tec. 2019 Oct;53:101209 53. [IF=3.638] Tao Bao et al."Green alternative methods for pretreatment of whole jujube before the drying process."Journal Of The Science Of Food And Agriculture. 2021 Aug 11 54. [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 55. [IF=2.408] Amit Jaisi et al."Investigation of HIV-1 Viral Protein R Inhibitory Activities of Twelve Thai Medicinal Plants and Their Commercially Available Major Constituents."Chemistry & Biodiversity. 2021 Oct 27 56. [IF=2.352] Luo Ting et al."Phytochemical composition and potential biological activities assessment of raspberry leaf extracts from nine different raspberry species and raspberry leaf tea."J Berry Res. 2020 Jan;10(2):295-309 57. [IF=2.327] Ping Li et al."Punicalagin is a neuraminidase inhibitor of influenza viruses."J Med Virol. 2021 Jun;93(6):3465-3472 58. [IF=1.813] Liu Xianjun et al."Ellagic acid exerts anti-fibrotic effects on hypertrophic scar fibroblasts via inhibition of TGF-β1/Smad2/3 pathway."Appl Biol Chem. 2021 Dec;64(1):1-10 59. [IF=3.683] Yang Xuelian et al."Oral administration of Lactobacillus brevis 23017 combined with ellagic acid attenuates intestinal inflammatory injury caused by Eimeria infection by activating the Nrf2/HO-1 antioxidant pathway."Vet Res. 2022 Dec;53(1):1-15 60. [IF=3.167] Jin Gan et al."Purification of polyphenols from Phyllanthus emblica L. pomace using macroporous resins: Antioxidant activity and potential anti-Alzheimer's effects."J Food Sci. 2022 Mar;87(3):1244-1256 61. [IF=4.24] Peiyu Xue et al."Serum albumin complexed with ellagic acid from pomegranate peel and its metabolite urolithin B."Food Biosci. 2022 Apr;46:101618 62. [IF=6.576] Guowei Man et al."Profiling Phenolic Composition in Pomegranate Peel From Nine Selected Cultivars Using UHPLC-QTOF-MS and UPLC-QQQ-MS."Front Nutr. 2021; 8: 807447 63. [IF=2.752] Tai Yang et al."Ellagic Acid Improves Antioxidant Capacity and Intestinal Barrier Function of Heat-Stressed Broilers via Regulating Gut Microbiota."Animals. 2022 Jan;12(9):1180 64. [IF=5.154] Ying Jiang et al."Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice."Food Science and Human Wellness. 202 65. [IF=4.932] Fengfeng Xie et al."Serum Metabolomics Based on GC-MS Reveals the Antipyretic Mechanism of Ellagic Acid in a Rat Model."Metabolites. 2022 Jun;12(6):479 66. [IF=4.412] Fengfeng Xie et al."The Potential Antipyretic Mechanism of Ellagic Acid with Brain Metabolomics Using Rats with Yeast-Induced Fever."Molecules. 2022 Jan;27(8):2465 |
纯净的鞣花酸为乳白色结晶,熔点在360℃以上(分解)。不纯的提取物为白色或浅黄色粉末结晶或液体,微溶于水和乙醇。鞣花酸含有四个酚羟基,具有弱酸性,可溶于碱性水溶液和苯、乙酸乙酯等有机溶剂。鞣花酸耐热性能好,150℃以上加热6h仍不分解,抗氧化性能好。
主要从植物中提取,在爪哇漆树所产五倍子、菱角果实、榄仁树果实、蓝桉的叶子中存在较丰富,通常将原料脱脂后用碱性水溶液浸提或用乙醇浸提,然后脱去水溶蛋白和醇溶蛋白后,再用酶分解脱去糖配体可制得较纯的鞣花酸。
可用作食品抗氧化剂。一般与VE、Vc或没食子酸等混合后使用。此外,鞣花酸具有抗癌/抗突变性能,对人体免疫缺陷病毒的抑制作用,对多种细菌、病毒都具有抑制作用,有降压、镇静作用。
微信搜索化工百科或扫描下方二维码,添加化工百科小程序,随时随地查信息!