Rutin → Isoquercetin
Reaktionsgleichung
C[C@@H]1O[C@@H]([O:8][CH2:9][C@H:10]2[O:15][C@@H:14]([O:16][C:17]3[C:26](=[O:27])[C:25]4[C:24]([OH:28])=[CH:23][C:22]([OH:29])=[CH:21][C:20]=4[O:19][C:18]=3[C:30]3[CH:31]=[CH:32][C:33]([OH:37])=[C:34]([OH:36])[CH:35]=3)[C@H:13]([OH:38])[C@@H:12]([OH:39])[C@@H:11]2[OH:40])[C@H](O)[C@H](O)[C@H]1O>O>[CH:31]1[C:30]([C:18]2[O:19][C:20]3[C:25](=[C:24]([OH:28])[CH:23]=[C:22]([OH:29])[CH:21]=3)[C:26](=[O:27])[C:17]=2[O:16][C@@H:14]2[O:15][C@H:10]([CH2:9][OH:8])[C@@H:11]([OH:40])[C@H:12]([OH:39])[C@H:13]2[OH:38])=[CH:35][C:34]([OH:36])=[C:33]([OH:37])[CH:32]=1Komponenten
3
Edukt 1
Produkt 1
Reagenzien, Katalysatoren, Lösungsmittel 1
Reaktionsbedingungen
- Temperatur
- 30 °C
Versuchsvorschrift
Rutin (5 kg) was dispersed in 100 l of water (temperature: 55° C.). To this mixture were added 10 g of naringinase (Amano Enzyme, Inc., trade name: naringinase “Amano”, Japan) and each of the edible components (food additives, food ingredients) listed in Tables 1 and 2. The amount of each edible component added was adjusted that to attain the concentration in the mixture prepared as shown in Tables 1 and 2 (0.5 or 0.05 wt. %). The pH of the reaction mixture was 4.7. The reaction solution was left to stand 24 hours at 72° C., and then cooled to 30° C. The components precipitated by cooling were recovered by filtration. Solid filtrates were washed with water and then dried to obtain isoquercitrin.