肉苁蓉苷 C | 94492-22-5

• 分子结构分类: 有机化合物 - 苯丙烷和聚酮 - 肉桂酸及其衍生物
• 中文名称: 肉苁蓉苷 C
• 中文别名: 肉苁蓉苷C
• 英文名称: cistanoside C
• 英文别名: [(2R,3R,4R,5R,6R)-5-hydroxy-6-[2-(4-hydroxy-3-methoxy-phenyl)ethoxy]-2-(hydroxymethyl)-4-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyl-tetrahydropyran-2-yl]oxy-tetrahydropyran-3-yl] (E)-3-(3,4-dihydroxyphenyl)prop-2-enoate；[(2R,3R,4R,5R,6R)-5-hydroxy-6-[2-(4-hydroxy-3-methoxyphenyl)ethoxy]-2-(hydroxymethyl)-4-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-3-yl] (E)-3-(3,4-dihydroxyphenyl)prop-2-enoate
• CAS: 94492-22-5
• 化学式: C₃₀H₃₈O₁₅
• 分子量: 638.623
• InChiKey: SUNMCVVGOLDIKD-CPPDSBOHSA-N

物化性质

• 沸点：
  885.2±65.0 °C(Predicted)
• 密度：
  1.54±0.1 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  -0.2
• 重原子数：
  45
• 可旋转键数：
  12
• 环数：
  4.0
• sp3杂化的碳原子比例：
  0.5
• 拓扑面积：
  234
• 氢给体数：
  8
• 氢受体数：
  15

反应信息

• 作为反应物：
  描述：

  肉苁蓉苷 C 在 sodium methylate 作用下， 以 甲醇 为溶剂， 反应 5.0h， 以35 mg的产率得到cistanoside E
  参考文献：
  名称：

  Studies on the constituents of Cistanchis Herba. V. Isolation and structures of two new phenylpropanoid glycosides, cistanosides E and F.

  摘要：

  从列当科肉苁蓉 (C. A. MEY.) G. BECK (C. A. MEY.) G. BECK (C. A. MEY.) G. BECK (C. A. MEY.) G. BECK (C. A. MEY.) G. BECK (C. A. MEY.) G. BECK (C. A. MEY.) G. BECK (C. A. MEY.) G. BECK (C. A. MEY.) G. BECK (列当科) 的全草中分离得到两种新的苯丙素苷，命名为肉苁蓉苷 E (III) 和 F (IV)。 I) 和 (+)-丁香树脂醇 O-β-D-吡喃葡萄糖苷 (II)。 III和IV的结构确定为2-(4-羟基-3-甲氧基苯基)乙基O-α-L-吡喃鼠李糖基-(1→3)-O-β-D-吡喃葡萄糖苷和α-L-吡喃鼠李糖基( 1→3)-O-(4-O-咖啡酰基)-D-吡喃葡萄糖，分别基于化学和光谱数据。

  DOI：

  10.1248/cpb.33.1452

文献信息

• Kobayashi, Hiromi; Karasawa, Hiroko; Miyase, Toshio, Chemical and pharmaceutical bulletin, 1984, vol. 32, # 10, p. 3880 - 3885
  作者：Kobayashi, Hiromi、Karasawa, Hiroko、Miyase, Toshio、Fukushima, Seigo

  DOI：——

  日期：——
• COMPOUNDS FOR SWEETNESS ENHANCEMENT
  申请人：International Flavors & Fragrances Inc.

  公开号：US20210177023A1

  公开（公告）日：2021-06-17

  The use of a secoiridoid glucoside or a polyphenol compound to enhance the sweetness, mask the bitter off-taste and/or improve the flavor perception of a sweetness modifier and to decrease the amount of a sweetness modifier used in a consumable is provided.
• Studies on the constituents of Cistanchis Herba. V. Isolation and structures of two new phenylpropanoid glycosides, cistanosides E and F.
  作者：HIROMI KOBAYASHI、HIROKO KARASAWA、TOSHIO MIYASE、SEIGO FUKUSHIMA

  DOI：10.1248/cpb.33.1452

  日期：——

  Two new phenylpropanoid glycosides, named cistanosides E (III) and F (IV), were isolated from Cistanchis Herba, the whole plant of Cistanche salsa (C. A. MEY.) G. BECK (Orobanchaceae), together with two known lignan glycosides, liriodendrin (I) and (+)-syringaresinol O-β-D-glucopyranoside (II). The structures of III and IV were determined to be 2-(4-hydroxy-3-methoxyphenyl) ethyl O-α-L-rhamnopyranosyl-(1→3)-O-β-D-glucopyranoside and α-L-rhamnopyranosyl (1→3)-O-(4-O-caffeoyl)-D-glucopyranose, respectively, on the basis of chemical and spectral data.

  从列当科肉苁蓉 (C. A. MEY.) G. BECK (C. A. MEY.) G. BECK (C. A. MEY.) G. BECK (C. A. MEY.) G. BECK (C. A. MEY.) G. BECK (C. A. MEY.) G. BECK (C. A. MEY.) G. BECK (C. A. MEY.) G. BECK (C. A. MEY.) G. BECK (列当科) 的全草中分离得到两种新的苯丙素苷，命名为肉苁蓉苷 E (III) 和 F (IV)。 I) 和 (+)-丁香树脂醇 O-β-D-吡喃葡萄糖苷 (II)。 III和IV的结构确定为2-(4-羟基-3-甲氧基苯基)乙基O-α-L-吡喃鼠李糖基-(1→3)-O-β-D-吡喃葡萄糖苷和α-L-吡喃鼠李糖基( 1→3)-O-(4-O-咖啡酰基)-D-吡喃葡萄糖，分别基于化学和光谱数据。