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枸橘苷

分析標(biāo)準(zhǔn)品,HPLC≥98%

Poncirin

CAS號：14941-08-3

分子式：C28H34O14

分子量：594.56

MDL：MFCD00017476

別名：枸橘甙

產(chǎn)品介紹

熔點：210℃

沸點：900.1℃ at 760 mmHg

比旋光度：(c, 1 in DMF)-81.7

外觀：粉末

溶解性：DMSO

儲存條件：2-8℃

注意：部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權(quán)威性，僅供客戶參考交流研究之用。

參考文獻(xiàn)(15篇)

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13. [IF=2.5] Wenjun Cai et al."Differential distribution of characteristic constituents in peel and pulp of Aurantii Fructus Immaturus (Citrus aurantium L.) using MALDI mass spectrometry imaging."FITOTERAPIA.2024 Jun;:106067

12. [IF=8.7] Yuan Ziyu et al."Four novel Cit7GlcTs functional in flavonoid 7-O-glucoside biosynthesis are vital to flavonoid biosynthesis shunting in citrus."Horticulture Research".2024 Apr;:

11. [IF=5.2] Dan Wu et al."Optimizing the Solvent Selection of the Ultrasound-Assisted Extraction of Sea Buckthorn (Hippophae rhamnoides L.) Pomace: Phenolic Profiles and Antioxidant Activity."Foods".2024 Jan;13(3):482

10. [IF=4.927] Si Tan et al."Polyphenol Profile, Antioxidant Activity, and Hypolipidemic Effect of Longan Byproducts."MOLECULES.2023 Jan;28(5):2083

9. [IF=5.168] Pan Wang et al."Discovery and characterization of novel ATP citrate lyase inhibitors from natural products by a luminescence-based assay."CHEMICO-BIOLOGICAL INTERACTIONS.2022 Nov;367:110199

8. [IF=6.208] Pan Wang et al."Discovery of Flavonoids as Novel Inhibitors of ATP Citrate Lyase: Structure–Activity Relationship and Inhibition Profiles."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2022 Jan;23(18):10747

7. [IF=3.949] Jiang Anze et al."Effects of Fruit Bagging on the Physiochemical Changes of Grapefruit (Citrus paradisi)."Food Quality and Safety.2022 Jul;:

6. [IF=4.927] Xuedan Cao et al."Effects of Poncirin, a Citrus Flavonoid and Its Aglycone, Isosakuranetin, on the Gut Microbial Diversity and Metabolomics in Mice."MOLECULES.2022 Jan;27(11):3641

5. [IF=4.411] Liuyi Yu et al."Systematic Detection and Identification of Bioactive Ingredients from Citrus aurantium L. var. amara Using HPLC-Q-TOF-MS Combined with a Screening Method."Molecules. 2020 Jan;25(2):357

4. [IF=4.952] Si Tan et al."The effects of drying methods on chemical profiles and antioxidant activities of two cultivars of Psidium guajava fruits."Lwt Food Sci Technol. 2020 Jan;118:108723

3. [IF=5.279] Jiajing Chen et al."Primary Bitter Taste of Citrus is Linked to a Functional Allele of the 1,2-Rhamnosyltransferase Gene Originating from Citrus grandis."J Agr Food Chem. 2021;69(34):9869–9882

2. [IF=6.543] Wang Yue et al."Polymethoxyflavones in Citrus Regulate Lipopolysaccharide-Induced Oscillating Decay of Circadian Rhythm Genes by Inhibiting Nlrp3 Expression."Oxid Med Cell Longev. 2021;2021:8419415

1. [IF=7.514] Jing Zhao et al."A sensitive and practical ELISA for analyzing naringenin in pummelo and herb samples."Food Chem. 2021 Nov;362:130223