原花色素 A2
原花青素A2(Procyanidin A2)
CAS: 41743-41-3
化学式: C30H24O12
| 中文名 | 原花青素A2 |
| 英文名 | Procyanidin A2 |
| 别名 | 原花青素A2 原花色素 A2 |
| 英文别名 | Procyanidin A2 PROCYANIDIN A2 Proanthocyanidin A2 PROANTHOCYANIDIN A2 Procyanidoepicatechin Procyanidin Impurity 1 PROCYANIDOEPICATECHIN PROCAINE HYDROCHLORIDE(RG) 8,14-Methano-2H,14H-1-benzopyrano[7,8-d][1,3]benzodioxocin-3,5,11,13,15-pentol, 2,8-bis(3,4-dihydroxyphenyl)-3,4-dihydro-, (2R,3R,8S,14R,15R)- |
| CAS | 41743-41-3 |
| EINECS | 200-258-5 |
| 化学式 | C30H24O12 |
| 分子量 | 576.5 |
| 密度 | 1.766±0.06 g/cm3 (20 ºC 760 Torr) |
| 熔点 | 300℃ |
| 沸点 | 946.0±65.0 °C(Predicted) |
| 酸度系数 | 8.77±0.70(Predicted) |
| 存储条件 | 2-8℃ |
| 物化性质 | 生物活性 Procyanidin A2 是存在于蔓越莓和越橘中的黄酮类物质，具有抗癌、抗氧化、抗菌及抗炎活性。 |
| 产品用途 | 用途 用于含量测定/鉴定/药理实验等。 |
| 靶点 | Bacterial |
| 体外研究 | Procyanidin A2 shows DPPH radical scavenging activity, with an IC 50 of 5.08 ± 0.37 μM. |
| 参考资料 展开查看 | 1. 黑青稞麸皮结合态酚类物质大孔树脂分离纯化工艺优化 2. Ge, Zhenzhen, et al. "Comparison of the inhibition on cellular 22-NBD-cholesterol accumulation and transportation of monomeric catechins and their corresponding A-type dimers in Caco-2 cell monolayers." Journal of Functional Foods 27 (2016): 343-351.https: 3. Su, Dongxiao, et al. "Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice." LWT 116 (2019): 108578.https://doi.org/10.1016/j.lwt.2019.108578 4. Wang, Zhineng, et al. "Comparison of the phenolic profiles and physicochemical properties of different varieties of thermally processed canned lychee pulp." RSC Advances 10.12 (2020): 6743-6751.10.1039/C9RA08393F 5. [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 6. [IF=4.451] Zhenzhen Ge et al."Comparison of the inhibition on cellular 22-NBD-cholesterol accumulation and transportation of monomeric catechins and their corresponding A-type dimers in Caco-2 cell monolayers."J Funct Foods. 2016 Dec;27:343 7. [IF=4.952] Dongxiao Su et al."Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice."Lwt Food Sci Technol. 2019 Dec;116:108578 8. [IF=3.361] Zhineng Wang et al."Comparison of the phenolic profiles and physicochemical properties of different varieties of thermally processed canned lychee pulp."Rsc Adv. 2020 Feb;10(12):6743-6751 |
供应商列表
您刚刚浏览过
你知道吗？
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！