柚皮苷是黄烷酮柚皮素和二糖新橙皮苷之间的黄烷酮-7-O-糖苷。 类黄酮柚皮苷在柑橘类水果中天然存在，特别是在葡萄柚中，其中柚皮苷是造成水果苦味的原因。 在商业葡萄柚汁生产中，柚皮苷酶可用于消除柚皮苷产生的苦味。 在人体中，柚皮苷通过存在于肠道中的柚苷酶代谢成甙元柚皮素（非苦味）。

当柚皮苷用氢氧化钾或另一种强碱处理，然后催化氢化时，它变成柚苷二氢查耳酮，这种化合物在阈值浓度下比糖甜约300-1800倍。

柚皮甙Naringin简介

【产品别名】柚甙、柑橘甙、异橙皮甙

【植物来源】芸香科植物柚(Citrus grandis)果实，葡萄柚 (Citrus paradisi)果实

【产品性状】类白色或淡黄色粉末，属于黄酮类化合物。

【产品规格】

98.0% HPLC

【熔点及溶解度】

纯品柚皮甙中结晶水的含量及其熔点因结晶和干燥方法而异，以水作溶剂结晶所得柚皮甙分子中含6～8个结晶水，熔点83；而在110下干燥至恒重后得到的柚皮苷分子含有2个结晶水，其熔点升至171。溶于甲醇、乙醇、丙酮、醋酸、稀碱溶液和热水，常温下，在水中的溶解度为0.1％，75时可达10％。不溶于石油醚、 、苯和氯仿等非极性溶剂。

【含量分析】

检测条件:柱子:hypersil BDS C18(200*4.6)5um

紫外吸收波长:284nm 流动相:乙腈:水=25:75 进样量:10ul 样品浓度:0.2mg/ml左右 温度:室温

在上述条件下,待仪器运行平稳,基线平衡后,将对照品及样品分别注入液相色谱仪,单点外标法计算含量

 

产品详询：13657416805

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