中文名 | 异鼠李素-3-O-新橙皮糖苷 |
英文名 | isorhamnetin-3-O-neohesperidoside |
别名 | 异鼠李素-3-0-新橙皮苷 异鼠李素-3-0-新橙皮糖苷 异鼠李素-3-O-新橙皮糖苷 异鼠李素-3-O-新橙皮糖苷对照品, 异鼠李素-3-O-新橙皮苷(标准品) 异鼠李素-3-O-新橙皮糖苷(分析标准品) ISORHAMNETIN-3-O-NEOHESPEIDOSIDE 异鼠李素-3-O-新橙皮苷 3-(((2S,3R,4S,5S,6R)-4,5-二羟基-6-(羟甲基)-3-(((2S,3R,4R,5R,6S)-3,4,5-三羟基-6-甲基四氢-2H-吡喃-2-基)氧基)四氢-2H-吡喃-2-基)氧基)-5,7-二羟基-2-(4-羟基-3-甲氧基苯基)-4H-苯并吡喃-4-酮 |
英文别名 | Calendoflavoside Hesperidin Impurity 8 Isorhamnetin 3-O-neohesperidin Isorhamnetin-3-O-neohesperosid Isorhamnetin 3-O-neohesperidine Isorhamnetin 3-O-Neohesperoside Isorhamnetin-3-O-neohepeidoside ISORHAMNETIN 3-O-NEOHESPEROSIDE isorhamnetin-3-O-neohesperidoside iso-Rhamnetin 3-O-neo-hesperidoside 5,7-Dihydroxy-2-(4-hydroxy-3-methoxyphenyl)-4-oxo-4H-chromen-3-yl 2-O-(6-deoxy-α-L-mannopyranosyl)-β-D-glucopyranoside 4H-1-Benzopyran-4-one,3-[[2-O-(6-deoxy-a-L-mannopyranosyl)-b-D-glucopyranosyl]oxy]-5,7-dihydroxy-2-(4-hydroxy-3-methoxyphenyl)- 4H-1-Benzopyran-4-one, 3-[[2-O-(6-deoxy-α-L-mannopyranosyl)-β-D-glucopyranosyl]oxy]-5,7-dihydroxy-2-(4-hydroxy-3-methoxyphenyl)- 4H-1-benzopyran-4-one, 3-[[2-O-(6-deoxy-α-L-mannopyranosyl)-β-D-glucopyranosyl]oxy]-5,7-dihydroxy-2-(4-hydroxy-3-methoxyphenyl)- |
CAS | 55033-90-4 |
化学式 | C28H32O16 |
分子量 | 624.54 |
InChI | InChI=1/C28H32O16/c1-9-18(33)21(36)23(38)27(40-9)44-26-22(37)19(34)16(8-29)42-28(26)43-25-20(35)17-13(32)6-11(30)7-15(17)41-24(25)10-3-4-12(31)14(5-10)39-2/h3-7,9,16,18-19,21-23,26-34,36-38H,8H2,1-2H3/t9-,16+,18-,19+,21+,22-,23+,26+,27-,28-/m0/s1 |
密度 | 1.74 |
熔点 | >195oC (dec.) |
沸点 | 956.8±65.0 °C(Predicted) |
比旋光度 | -104 (c, 0.1 in MeOH) |
闪点 | 314.151°C |
蒸汽压 | 0mmHg at 25°C |
溶解度 | DMSO (微溶) 、甲醇 (微溶) 、吡啶 (微溶) |
折射率 | 1.728 |
酸度系数 | 6.17±0.40(Predicted) |
存储条件 | under inert gas (nitrogen or Argon) at 2-8°C |
稳定性 | 吸湿性 |
外观 | 固体 |
颜色 | Light Yellow to Yellow |
物化性质 | 黄色粉末,易溶于甲醇,来源于蒲黄Typha angustata,宽叶香蒲 Typha latifolia.。 |
MDL号 | MFCD11042252 |
参考资料 展开查看 | 1. 刘亚萍,高明亮,陈佩东,周桂生.蒲黄的过筛净制研究[J].中国医药导报,2020,17(34):26-29. 2. Gao, Mingliang, et al. "Evaluation of VEGF mediated pro-angiogenic and hemostatic effects and chemical marker investigation for Typhae Pollen and its processed product." Journal of Ethnopharmacology 268 (2021): 113591.https://doi.org/10.1016/j.jep.2020.113 3. [IF=4.411] Mingliang Gao et al."Chemical Property Changes and Thermal Analysis during the Carbonizing Process of the Pollen Grains of Typha."Molecules. 2019 Jan;24(1):128 4. [IF=3.373] Issac Chi-Chung Cheng et al."Application of UPLC-MS/MS to simultaneously detect four bioactive compounds in the tumour-shrinking decoction (FM1523) for uterine fibroids treatment."Phytochem Analysis. 2019 Jul;30(4):447-455 5. [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 6. [IF=5.645] Zhang-Zhen Bai et al."Comparative investigation on metabolites and biological activities of Paeonia ostii stamens from different geographical regions of China."Ind Crop Prod. 2021 Nov;172:114038 7. [IF=4.36] Mingliang Gao et al."Evaluation of VEGF mediated pro-angiogenic and hemostatic effects and chemical marker investigation for Typhae Pollen and its processed product."J Ethnopharmacol. 2021 Mar;268:113591 8. [IF=4.098] Gao Ming-Liang et al."A gradient-based discriminant analysis method for process quality control of carbonized TCM via Fourier transform near infrared spectroscopy: A case study on carbonized Typhae Pollen."Spectrochim Acta A. 2022 Jan;265:120363 9. [IF=4.411] Yue Li et al.Impact of Drying Methods on Phenolic Components and Antioxidant Activity of Sea Buckthorn (Hippophae rhamnoides L.) Berries from Different Varieties in China.Molecules. 2021 Jan;26(23):7189 10. [IF=5.34] Mingliang Gao et al."Discovery of processing-associated Q-marker of carbonized traditional Chinese medicine: an integrated strategy of metabolomics, systems pharmacology and in vivo high-throughput screening model."PHYTOMEDICINE. 2022 May;:154152 11. [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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