Rutin → Isoquercetin

HRID 638763

反応式

HRID 638763 の反応式
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]=1

参加物

3

反応物 1

HCID 5280805Rutin

生成物 1

HCID 5280804Isoquercetin

試薬・触媒・溶媒 1

HCID 962Water溶媒

反応条件

温度
30 °C

実験手順

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.

後処理

  1. additionTo this mixture were added 10 g of naringinase (Amano Enzyme, Inc
  2. additionThe amount of each edible component added
  3. concentrationthe concentration in the mixture
  4. customprepared
  5. waitThe reaction solution was left
  6. customThe components precipitated
  7. temperatureby cooling
  8. filtrationwere recovered by filtration
  9. washSolid filtrates were washed with water
  10. customdried

出典と根拠

ORDレコード
ord-5fdec39e06ed4ad7a709cdb051bf5e05
出典データセット
uspto-grants-2010_04
特許番号
US07691425B2

関連ノート

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