中文名 | 单咖啡酰酒石酸 |
英文名 | Cafftaric acid |
别名 | 咖啡酰酒石酸 咖啡酰基酒石酸 单咖啡酰酒石酸 单咖啡酰洒石酸 单咖啡酰酒石酸(咖啡酰酒石酸 咖啡酰酒石酸,咖啡酰基酒石酸 单咖啡酰酒石酸(咖啡酰酒石酸,咖啡酰基酒石酸) |
英文别名 | CAFTARIC ACID Cafftaric acid (2R,3R)-(-)-CAFTARIC ACID) 2-Caffeoyl-L-tartaric acid MONO-(3,4-DIHYDROXYCINNAMOYL)-TARTARIC ACID (2R,3R)-2-[(3,4-Dihydroxy-trans-cinnamoyl)oxy]-3-hydroxybutanedioic acid (2R,3R)-2-(((E)-3-(3,4-Dihydroxyphenyl)acryloyl)oxy)-3-hydroxysuccinic acid (2E,3R)-2-[[3-(3,4-DIHYDROXYPHENYL)-1-OXO-2-PROPENYL)OXY]-3-HYDROXYBUTANEDIOIC ACID |
CAS | 67879-58-7 |
化学式 | C13H12O9 |
分子量 | 312.23 |
密度 | 1.694±0.06 g/cm3(Predicted) |
熔点 | 124~125℃ |
沸点 | 618.2±55.0 °C(Predicted) |
溶解度 | 甲醇 (微溶),水 (微溶,加热,超声处理) |
酸度系数 | 2.18±0.25(Predicted) |
存储条件 | Sealed in dry,2-8°C |
稳定性 | 吸湿性 |
外观 | 整洁 |
颜色 | White to Pale Beige |
物化性质 | 可溶于甲醇、乙醇、DMSO等有机溶剂,来源于紫锥菊。 |
MDL号 | MFCD02094177 |
WGK Germany | 3 |
海关编号 | 2918290000 |
参考资料 展开查看 | 1. 刘婷, 王琼芬, 陈碧莲,等. 基于指纹图谱及聚类分析的蒲地蓝消炎片质量评价[J]. 中国现代应用药学, 2020, v.37(09):49-54. 2. 杨建,何倩,吴娜,阿吉艾克拜尔·艾萨,马晓丽.毛菊苣不同部位中菊苣酸、绿原酸、单咖啡酰酒石酸的含量测定[J].新疆医科大学学报,2020,43(06):792-795. 3. 李健, 张爱均, 刘雯,等. 紫锥菊地上部分4种酚酸类成分的HPLC法测定研究[J]. 辽宁中医杂志, 2017, 044(009):1935-1937. 4. 陈梦杰, 李文霞, 李思潼,等. 蒲公英酚类特征成分含量测定及其特征图谱质量表征关联分析[J]. 中国实验方剂学杂志, 2018, 024(016):12-20. 5. Yang B, Wang Y, Shan L, Zou J, Wu Y, Yang F, Zhang Y, Li Y, Zhang Y. A Novel and Practical Chromatographic “Fingerprint-ROC-SVM” Strategy Applied to Quality Analysis of Traditional Chinese Medicine Injections: Using KuDieZi Injection as a Case Study. Molec 6. [IF=4.411] Bin Yang et al."A Novel and Practical Chromatographic “Fingerprint-ROC-SVM” Strategy Applied to Quality Analysis of Traditional Chinese Medicine Injections: Using KuDieZi Injection as a Case Study."Molecules. 2017 Jul;22(7):1237 7. [IF=3.205] Yuanyuan Li et al."Separation and purification of polyphenols from red wine extracts using high speed counter current chromatography."J Chromatogr B. 2017 Jun;1054:105 8. [IF=4.952] Fangting Bai et al."Caffeoyl substitution changes the inhibition mode of tartaric acid against α-amylase: Analysis of the enzyme inhibition by four caffeic and tartaric acid derivates."Lwt Food Sci Technol. 2020 Nov;133:109942 9. [IF=0] Mengzhen Yan et al."Difference analysis of different parts of chicory based on HPLC fingerprint and multi-component content determination."Chinese Herbal Medicines. 2022 Apr;: |
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