Naringin dihydrochalcone
From Infogalactic: the planetary knowledge core
| 250px | |
| Names | |
|---|---|
| IUPAC name
1-[4-[(3S,4R,5R,6S)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-2, 6-dihydroxyphenyl]-3-(4-hydroxyphenyl)propan-1-one
|
|
| Systematic IUPAC name
3,5-Dihydroxy-4-[3-(4-hydroxyphenyl)propanoyl]phenyl 2-O-(6-deoxy-α-L-mannopyranosyl)-β-L-glucopyranoside
|
|
| Other names
Naringin DC
|
|
| Identifiers | |
18916-17-1  |
|
| ChemSpider | 23089598  |
| Jmol 3D model | Interactive image |
| PubChem | 25245680 |
|
|
|
|
| Properties | |
| C27H34O14 | |
| Molar mass | 582.55 g·mol−1 |
| Appearance | White powder |
| Melting point | 169 to 170 °C (336 to 338 °F; 442 to 443 K) |
| Vapor pressure | {{{value}}} |
|
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|
|
 verify (what is ?) |
|
| Infobox references | |
Naringin dihydrochalcone, sometimes abbreviated to naringin DC, is an artificial sweetener derived from naringin, a bitter compound found in citrus.[1]
Naringin dihydrochalcone is a phloretin glycoside discovered at the same time as neohesperidin dihydrochalcone during the 1960s as part of a United States Department of Agriculture research program to find methods for minimizing the taste of bitter flavorants in citrus juices.
When naringin is treated with potassium hydroxide or another strong base, and then catalytically hydrogenated, it becomes a dihydrochalcone that is roughly 300–1800 times sweeter than sugar at threshold concentrations.[2]
