柚皮苷是黃烷酮柚皮素和二糖新橙皮苷之間的黃烷酮-7-O-糖苷。 類黃酮柚皮苷在柑橘類水果中天然存在，特別是在葡萄柚中，其中柚皮苷是造成水果苦味的原因。 在商業葡萄柚汁生產中，柚皮苷酶可用於消除柚皮苷產生的苦味。 在人體中，柚皮苷通過存在於腸道中的柚苷酶代謝成甙元柚皮素（非苦味）。

當柚皮苷用氫氧化鉀或另一種強碱處理，然後催化氫化時，它變成柚苷二氫查耳酮，這種化合物在閾值濃度下比糖甜約300-1800倍。

柚皮甙Naringin簡介

【產品別名】柚甙、柑橘甙、異橙皮甙

【植物來源】芸香科植物柚(Citrus grandis)果實，葡萄柚 (Citrus paradisi)果實

【產品性狀】類白色或淡黃色粉末，屬於黃酮類化合物。

【產品規格】

98.0% HPLC

【熔點及溶解度】

純品柚皮甙中結晶水的含量及其熔點因結晶和乾燥方法而異，以水作溶劑結晶所得柚皮甙分子中含6～8個結晶水，熔點83；而在110下乾燥至恆重后得到的柚皮苷分子含有2個結晶水，其熔點升至171。溶于甲醇、乙醇、丙酮、醋酸、稀碱溶液和熱水，常溫下，在水中的溶解度為0.1％，75時可達10％。不溶于石油醚、 、苯和氯仿等非極性溶劑。

【含量分析】

檢測條件:柱子:hypersil BDS C18(200*4.6)5um

紫外吸收波長:284nm 流動相:乙腈:水=25:75 進樣量:10ul 樣品濃度:0.2mg/ml左右 溫度:室溫

在上述條件下,待儀器運行平穩,基線平衡后,將對照品及樣品分別注入液相色譜儀,單點外標法計算含量

 

產品詳詢：13657416805

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