食品科学 ›› 2009, Vol. 30 ›› Issue (18 ): 67-70.doi: 10.7506/spkx1002-6300-200918010
• 工艺技术 • 上一篇 下一篇
陈 平1，韩俊杰1，刘 涛1，陈璐莹2
收稿日期:
出版日期:
发布日期:
通讯作者:
CHEN Ping1，HAN Jun-jie1，LIU Tao1，CHEN Lu-ying2
Received:
Online:
Published:
Contact:
摘要：
对芹菜素进行结构修饰，通过磺化反应制备出水溶性的芹菜素磺化产物。并采用红外光谱、质谱和核磁共振氢谱对其进行结构表征。确定最佳反应条件为，每克芹菜素加入浓硫酸6ml，反应时间60min，反应温度15℃。得到芹菜素磺酸钠深黄色针状晶体，产率为83.5%。
关键词: 芹菜素, 磺化反应, 结构表征
Abstract:
The structure of apigenin was modified by sulfonation reaction with concentrated H2SO4, and water-soluble sodium apigenin sulfonate was obtained. Its structure was characterized by IR, MS and 1H -NMR spectroscopic techniques. The best reaction conditions for producing water-soluble sodium apigenin sulfonate were: ratio of apigenin to concentrated sulfuric acid 1:6 (g/ml), and temperature 15 ℃ for a reaction duration of 60 min. Under the conditions, and the yellow acicular crystals of sodium apigenin sulfonate were obtained with the yield of 83.5%.
Key words: apigenin, sulfonation reaction, structure characterization
中图分类号:
TS202.3
陈 平1，韩俊杰1，刘 涛1，陈璐莹2. 水溶性芹菜素的合成[J]. 食品科学, 2009, 30(18 ): 67-70.
CHEN Ping1，HAN Jun-jie1，LIU Tao1，CHEN Lu-ying2. Synthesis of Water-soluble Apigenin[J]. FOOD SCIENCE, 2009, 30(18 ): 67-70.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6300-200918010
https://www.spkx.net.cn/CN/Y2009/V30/I18 /67
京公网安备 11010202009729号