LDN-0096693 | 1171821-21-8

• 分子结构分类: 有机化合物 - 苯丙烷和聚酮 - 单宁
• 英文名称: LDN-0096693
• 英文别名: 2',2'-bisepigallocatechin monogallate；theasinensin B；[(2R,3R)-5,7-dihydroxy-2-[3,4,5-trihydroxy-2-[2,3,4-trihydroxy-6-[(2R,3R)-3,5,7-trihydroxy-3,4-dihydro-2H-chromen-2-yl]phenyl]phenyl]-3,4-dihydro-2H-chromen-3-yl] 3,4,5-trihydroxybenzoate
• CAS: 1171821-21-8
• 化学式: C₃₇H₃₀O₁₈
• 分子量: 762.634
• InChiKey: CTVAVEOYQKVFFY-DUSGSIEYSA-N

物化性质

• 沸点：
  1189.4±65.0 °C(Predicted)
• 密度：
  2.04±0.1 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  3
• 重原子数：
  55
• 可旋转键数：
  6
• 环数：
  7.0
• sp3杂化的碳原子比例：
  0.16
• 拓扑面积：
  328
• 氢给体数：
  14
• 氢受体数：
  18

反应信息

• 作为反应物：
  描述：

  LDN-0096693 在 单宁酶 作用下， 以 水 为溶剂， 反应 1.0h， 以6.7 mg的产率得到theasinensin C
  参考文献：
  名称：

  Nonaka, Gen-Ichiro; Kawahara, Osamu; Nishioka, Itsuo, Chemical and pharmaceutical bulletin, 1983, vol. 31, # 11, p. 3906 - 3914

  摘要：

  DOI：
• 作为产物：
  描述：

  (-)-表没食子儿茶素没食子酸酯 、 (-)-表没食子儿茶素 在 碳酸氢钠 、 potassium hexacyanoferrate(III) 作用下， 以 水 为溶剂， 反应 1.0h， 生成 theasinensin C 、 LDN-0096693 、 theasinensin A
  参考文献：
  名称：

  Hashimoto, Fumio; Nonaka, Gen-Ichiro; Nishioka, Itsuo, Chemical and pharmaceutical bulletin, 1988, vol. 36, # 5, p. 1676 - 1684

  摘要：

  DOI：

文献信息

• Lipase Inhibitors
  申请人：Nakai Masaaki

  公开号：US20080317821A1

  公开（公告）日：2008-12-25

  The present invention provides lipase inhibitors containing dimers of flavan-3-ols derived from teas as well as foods and beverages and medicines containing said inhibitors. More specifically, the present invention provides lipase inhibitors containing at least one of assamicains represented by the formula: wherein G represents a galloyl group; theasinensins represented by the formula: wherein R 1 represents G or H, and R 2 represents G; and theaflavins represented by the formula:

  本发明提供了含有茶叶来源的黄烷-3-醇二聚体的脂肪酶抑制剂，以及含有该抑制剂的食品、饮料和药品。更具体地说，本发明提供了含有至少一种阿萨米卡因的脂肪酶抑制剂，该阿萨米卡因的结构式为：其中G代表没食子酸基团；含有茶氨酸的脂肪酶抑制剂，该茶氨酸的结构式为：其中R1代表G或H，R2代表G；以及含有茶黄素的脂肪酶抑制剂，该茶黄素的结构式为：
• Cosmetic composition and production thereof
  申请人：Kawasaki Yuji

  公开号：US20060018867A1

  公开（公告）日：2006-01-26

  It has been desired to develop a highly preservative and antibacterial cosmetic composition that can easily be applied to both emulsion and non-emulsion type cosmetics. It has also been desired to develop a method of improving a preservative and/or antibacterial effect(s) of a cosmetic composition comprising polyorganosiloxane-containing epsilon-polylysine and thereby reducing the amount of antibacterial preservative agent to be used. There is provided a cosmetic composition comprising one or a combination of two or more of polyorganosiloxane-containing epsilon-polylysine compounds obtained by reacting epsilon-polylysine with polyorganosiloxane or a physiologically acceptable salt thereof, and polyhydric alcohol.

  人们一直希望开发一种高防腐性和抗菌性的化妆品组合物，这种组合物既可用于乳液型化妆品，也可用于非乳液型化妆品。此外，还希望开发一种方法，以改善含有聚有机硅氧烷的ε-聚赖氨酸的化妆品组合物的防腐和/或抗菌效果，从而减少抗菌防腐剂的用量。本发明提供了一种化妆品组合物，该组合物包含一种或两种以上的含聚有机硅氧烷的ε-聚赖氨酸化合物的组合，这些ε-聚赖氨酸化合物是通过ε-聚赖氨酸与聚有机硅氧烷或其生理上可接受的盐以及多元醇反应而得到的。
• LIPASE INHIBITORS
  申请人：Suntory Holdings Limited

  公开号：EP1767204B1

  公开（公告）日：2017-02-01
• METHOD OF PRODUCING FERMENTED TEA DRINK
  申请人：Takemoto Masumi

  公开号：US20110064850A1

  公开（公告）日：2011-03-17

  Disclosed is a process for preparing a fermented tea drink comprising the steps of: adding water to fresh tea leaves and milling the mixture; removing a solid fraction from the mixture; and heating the liquid, or adding water to fresh tea leaves and milling the mixture; incubating the mixture with shaking for 1 to 40 minutes; removing a solid fraction from the mixture; and heating the liquid; to obtain the fermented tea drink. Catechins can be efficiently converted into theaflavin to provide a fermented tea drink that has a high content of theaflavin, theasinensins A and B, and gallic acid, that exhibits little bitterness and astringency, that is entirely free of cream down, and that has an excellent aroma and sweetness.
• METHOD OF PRODUCING FERMENTED TEA DRINK RICH IN THEAFLAVINS
  申请人：Takemoto Masumi

  公开号：US20110064851A1

  公开（公告）日：2011-03-17

  The present invention provides a convenient and economical process for preparing a fermented tea drink that exhibits little bitterness and astringency and that has an excellent aroma and sweetness. The fermented tea drink can be obtained by adding water to fresh tea leaves and milling for 1 second to 3 minutes with a mixer; incubating the mixture with standing for at least 15 minutes or with stirring semi-anaerobically; removing solid fraction from the mixture; and heating the liquid. The process of the present invention can efficiently convert catechins into theaflavin and can thereby provide a fermented tea drink with a high content of theaflavin, theasinensins A and B, and gallic acid.