FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (8): 143-147.

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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

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