Synthesis of Water-soluble Apigenin

doi:10.7506/spkx1002-6300-200918010

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (18 ): 67-70.doi: 10.7506/spkx1002-6300-200918010

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Synthesis of Water-soluble Apigenin

CHEN Ping1，HAN Jun-jie1，LIU Tao1，CHEN Lu-ying2

1. College of Food Engineering, Harbin University of Commerce, Harbin 150076, China；2. Shanghai Institute of Materia Medica,
Chinese Academy of Science, Shanghai 201203, China

Received:2009-06-18 Online:2009-09-15 Published:2010-12-29
Contact: CHEN Ping E-mail:chenping8228@126.com

Abstract

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

CLC Number:

TS202.3

CHEN Ping1，HAN Jun-jie1，LIU Tao1，CHEN Lu-ying2. Synthesis of Water-soluble Apigenin[J]. FOOD SCIENCE, 2009, 30(18 ): 67-70 https://doi.org/10.7506/spkx1002-6300-200918010

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Synthesis of Water-soluble Apigenin

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