Rutin → Isoquercetin

HRID 638763

반응식

HRID 638763 반응식
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

참가 물질

3

반응물 1

HCID 5280805Rutin

생성물 1

HCID 5280804Isoquercetin

시약·촉매·용매 1

HCID 962Water용매

반응 조건

온도
30 °C

실험 절차

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.

후처리

  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

출처 및 근거

ORD 기록
ord-5fdec39e06ed4ad7a709cdb051bf5e05
출처 데이터셋
uspto-grants-2010_04
특허 번호
US07691425B2

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