Molecular Formula | C15H14O |
Molar Mass | 210.28 |
Density | 1.0614 g/cm3(Temp: 23 °C) |
Melting Point | 70-72°C |
Boling Point | 145-150 °C(Press: 7 Torr) |
Water Solubility | Insoluble in water. |
Storage Condition | Sealed in dry,Room Temperature |
MDL | MFCD00039563 |
Physical and Chemical Properties | Chemical properties of white needle crystalline powder, fruit-like sweet taste, no bitter aftertaste, sweetness about 330~490 times of sucrose. The stability to heat is poor, and the Ph value is more stable than 2.0 at room temperature. The Ph value of saturated aqueous solution is 6.25 at 25 ℃. No hygroscopicity. Melting point 152~154 ℃, relative density (d254)0.8075. Slightly soluble in water, soluble in dilute alkali, insoluble in ether and inorganic acid. |
Use | Use 1, non-nutritive sweeteners. Suitable for low pH and low temperature heating products. 2, organic intermediates. |
Safety Description | S22 - Do not breathe dust. S24/25 - Avoid contact with skin and eyes. |
TSCA | Yes |
BRN | 1910661 |
EPA chemical information | 1-Propanone, 1,3-diphenyl- (1083-30-3) |
introduction
dihydrochalcone (dihydrochalcone,DHC) is a kind of compound with the parent core structure of benzo chromophore. it can be regarded as the product of the C ring opening of dihydroflavone under alkaline conditions. it has been isolated from Lilies, Compositae, Rosaceae, Rhododendron and other plants. Dihydrochalcone is a kind of very important medicinal active ingredients, which has antioxidant, anti-tumor, anti-diabetic, antibacterial and anti-epileptic effects. Studies have isolated a kind of dihydrochalcone-dragon blood A(loureirin A), that is, 4'-hydroxy -2, 4-dimethoxydihydrochalcone, from Draconis in Yunnan, and proved that it is effective Fungus such as Cladosporium, Fusarium graminearum, Draconae var., Fusarium graminearum Yunnan var., and Aureobularia vulus.
application
Dihydrochalcone is a non-nutritive sweetener, suitable for organic intermediates of low Ph value and low temperature heating products.
1. The preparation method of a pure-tasting compound sweetener is characterized in that the stevioside sweetener (component A) and the dihydrochalcone glycoside sweetening and bitterness inhibitor (component B) are mixed evenly according to a certain formula ratio, or dissolved in water according to the formula ratio, and then concentrated and crystallized, or spray dried.
2. Preparation of an edible composition having a low glycemic index and a pure sucrose flavor, including isomaltulose and a mixture of acesulfame or acesulfame with one or more other high-sweetness sweeteners (HIS).
Preparation
From flavonoid glycosides (the content in immature citrus can reach 20%, such as hesperidin, the rhamnose residue on the orange peel glycosyl group is cut with hesperidase, and hydrogenated under alkaline conditions to obtain glucose hesperetin dihydrochalcone (sweet in taste, but only 0.1% in solubility), and then use starch glucosyltransferase to connect several glucose groups, that is, the solubility reaches 1%, commercial products include naringin dihydrochalcone and neohesperidin dihydrochalcone. It is obtained by hydroreduction of benzylidene acetophenone. The reaction was carried out in the solvent ethyl acetate with yields of 81-95%.
Toxicity
Acute, subacute and chronic toxicology tests were not abnormal (FDA).
production method
1. It is obtained by hydrogenation and reduction of benzylidene acetophenone. The reaction was carried out in the solvent ethyl acetate with yields of 81-95%.
2. From flavonoid glycosides (the content in immature citrus can reach 20%, such as hesperidin, the rhamnose residue on the orange peel glycosyl group is cut with hesperidase, and hydrogenated under alkaline conditions to obtain glucose hesperetin dihydrochalcone (sweet in taste, but only 0.1% in solubility), and then use starch glucosyltransferase to connect several glucose groups, that is, the solubility reaches 1%, commercial products include naringin dihydrochalcone and neohesperidin dihydrochalcone.