食品科学 ›› 2007, Vol. 28 ›› Issue (8): 143-147.

• 工艺技术 • 上一篇    下一篇

水溶性橙皮苷的合成及结构表征

 陈平, 樊瑞胜, 聂芊   

  1. 哈尔滨商业大学食品工程学院; 蒙牛乳业集团股份有限公司技术中心; 哈尔滨商业大学食品工程学院 黑龙江哈尔滨150076; 内蒙古呼和浩特011500; 黑龙江哈尔滨150076;
  • 出版日期:2007-08-15 发布日期:2011-10-24

Synthesis and Structure Characterization of Water-soluble Hesperidin

 CHEN  Ping, FAN  Rui-Sheng, NIE  Qian   

  1. 1.School of Food Engineering, Harbin University of Commerce, Harbin 150076, China; 2.Technology Centre of Inner Mongolia Mengniu Dairy (Group)Co.Ltd., Huhhot 011500, China
  • Online:2007-08-15 Published:2011-10-24

摘要: 对橙皮苷进行了结构修饰。通过磺化反应合成出水溶性较强的橙皮苷磺酸钠,利用IR和MS对磺化改性产物进行了结构表征。最佳反应条件为温度15℃,每克橙皮苷加入浓硫酸6ml,反应2h,得黄色橙皮苷磺酸钠粉末,产率为52.6%。

关键词: 橙皮苷, 磺化反应, 结构表征

Abstract: Structure of hesperidin was modified. The water-soluble sodium hesperidin sulfonate was synthesized by sulfonated reaction with concentrated H2SO4, and its structure was characterized by IR and MS. The best reaction conditions are that 6 ml sulphric acid added in 1 g hesperidin, reaction time 2 h and reaction temperature 15 ℃. The yellow sodium hesperidin sulfonate powder was obtained with the yield 52.6%.

Key words: hesperidin, sulfonation reaction, structure characterization