oolong homobisflavan C | 126716-06-1

• 分子结构分类: 有机化合物 - 苯丙烷和聚酮 - 黄酮类化合物
• 英文名称: oolong homobisflavan C
• 英文别名: (2R,2'R,3R,3'R)-6,6'-Methylenebis(5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)chroman-6,3-diyl) bis(3,4,5-trihydroxybenzoate)；[(2R,3R)-6-[[(2R,3R)-5,7-dihydroxy-3-(3,4,5-trihydroxybenzoyl)oxy-2-(3,4,5-trihydroxyphenyl)-3,4-dihydro-2H-chromen-6-yl]methyl]-5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)-3,4-dihydro-2H-chromen-3-yl] 3,4,5-trihydroxybenzoate
• CAS: 126716-06-1
• 化学式: C₄₅H₃₆O₂₂
• 分子量: 928.768
• InChiKey: XFXWWUQNBXYTCW-SBTBOKMESA-N

物化性质

• 沸点：
  1375.0±65.0 °C(Predicted)
• 密度：
  2.02±0.1 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  4.5
• 重原子数：
  67
• 可旋转键数：
  10
• 环数：
  8.0
• sp3杂化的碳原子比例：
  0.16
• 拓扑面积：
  395
• 氢给体数：
  16
• 氢受体数：
  22

反应信息

• 作为产物：
  描述：

  epicatechin 3-O-gallate-(4β->6)-epigallocatechin 3-O-gallate 在 盐酸 、 溶剂黄146 作用下， 以 乙醇 为溶剂， 反应 4.0h， 生成 oolong homobisflavan C
  参考文献：
  名称：

  Tannins and related compounds. XC. 8-C-ascorbyl (-)-epigallocatechin 3-O-gallate and novel dimeric flavan-3-ols, oolonghomobisflavans A and B, from oolong tea.(3).

  摘要：

  对商业乌龙茶中的多酚成分进行化学检查，导致了一种新的黄烷-3-醇的分离，两个新型的二聚黄烷-3-醇被命名为乌龙双黄烷 A 和 B，以及八种新的原花青素，并与二十一种已知的多酚类物质包括原花青素、水解单宁和红色素一同发现。根据化学和光谱证据，该黄烷-3-醇被表征为8-C-抗坏血酸 (-)-表没食子酸-3-O-没食子酸酯（22），而乌龙双黄烷 A（26）和 B（27）被确定为二聚黄烷-3-醇，其中两个单元通过甲撑桥分别在8, 8'-和8, 6'-位连接。新的原花青素的结构主要通过单宁酶水解和硫解降解阐明，分别为表没食子酸-(4β→8)-表没食子酸-3-O-没食子酸酯（29）、表没食子酸-3-O-没食子酸酯-(4β→8)-表没食子酸-3-O-没食子酸酯（30）、儿茶素-(4α→8)-表没食子酸-3-O-没食子酸酯（31）、前南梅素 B-4 3'-O-没食子酸酯（32）、表没食子酸-3-O-没食子酸酯-(4β→6)-表没食子酸-3-O-没食子酸酯（33）、表没食子酸-3-O-没食子酸酯-(4β→6)-表没食子酸-3-O-没食子酸酯（34）、表阿伏塞黑素-3-O-没食子酸酯-(4β→6)-表没食子酸-3-O-没食子酸酯（35）和前南梅素 B-2 3'-O-没食子酸酯（36）。

  DOI：

  10.1248/cpb.37.3255

文献信息

• Beverage containing tea polymerized polyphenol and RebD and/or RebM
  申请人：SUNTORY HOLDINGS LIMITED

  公开号：US10645943B2

  公开（公告）日：2020-05-12

  Tea polymerized polyphenol-containing beverages having reduced bitterness and astringency of tea polymerized polyphenols while maintaining tea-like preferable flavors, methods of production thereof, and the like are provided. The content of tea polymerized polyphenols in a beverage is adjusted to within a certain range, the total content of RebM and RebD in the beverage is adjusted to within a certain range, and the weight ratio of the total content of RebD and RebM to the content of the tea polymerized polyphenols is adjusted to within a certain range.

  本发明提供了既能降低茶多酚的苦味和涩味，又能保持茶味的含茶多酚饮料及其生产方法等。饮料中茶多酚的含量被调整到一定范围内，饮料中 RebM 和 RebD 的总含量被调整到一定范围内，RebD 和 RebM 的总含量与茶多酚含量的重量比被调整到一定范围内。
• EPIGALLOCATECHIN DIMERS OR TRIMERS HAVING LIPASE INHIBITORY ACTIVITY AND/OR ANTIOXIDATIVE ACTIVITY
  申请人：Suntory Holdings Limited

  公开号：EP1754702B1

  公开（公告）日：2012-03-07
• NOVEL EPIGALLOCATECHIN GALLATE TETRAMER, AND VASCULAR ENDOTHELIAL FUNCTION IMPROVER COMPRISING SAME
  申请人：Suntory Holdings Limited

  公开号：EP2330103B1

  公开（公告）日：2015-10-07
• Epigallocatechin Dimers or Trimers Having Lipase Inhibitory Activity and/or Antioxidant Activity
  申请人：Nakai Masaaki

  公开号：US20080275258A1

  公开（公告）日：2008-11-06

  It is intended to provide a lipase activity inhibitor which shows a high inhibitory activity on pancreatic lipase, regulates the absorption of fat from meals and/or contributes to the regulation or prevention of obesity, a food and a drink containing the same, and a tea-origin lipase inhibitor being highly preferable and not worsening taste. It is also intended to provide a method of producing the lipase inhibitor. It is further intended to provide antioxidative agent. To overcome these problems, an epigallocatechin dimer (oolong homo bis flavans) or trimer is added to foods or drinks. Thus, the absorption of fat from meals can be regulated and an antioxidative effect can be obtained. The above compounds can be produced by reacting epigallocatechin gallate with formaldehyde in the presence of an acid.
• ASPARTAME-CONTAINING ACIDIC BEVERAGES
  申请人：Nonaka Yuji

  公开号：US20100297305A1

  公开（公告）日：2010-11-25

  The present invention relates to aspartame-containing acidic beverages, and also relates to acidic beverages designed to prevent a storage-induced reduction in the sweetness of aspartame, which comprise a polymerized polyphenol (particularly a polymerized catechin). The present invention further relates to a method for preventing a storage-induced reduction in the sweetness of aspartame in aspartame-containing acidic beverages by using a polymerized polyphenol (particularly a polymerized catechin).