[(2R,3S,4R,5R)-4-羟基-2,5-二[[(E)-3-(4-羟基苯基)丙-2-烯酰基]氧基甲基]-2-[(2R,3R,4S,5S,6R)-3,4,5-三羟基-6-[[(E)-3-(4-羟基-3-甲氧基苯基)丙-2-烯酰基]氧基甲基]四氢吡喃-2-基]氧基四氢呋喃-3-基](E)-3-(4-羟基苯基)丙-2-烯酸酯 | 155179-21-8

• 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: [(2R,3S,4R,5R)-4-羟基-2,5-二[[(E)-3-(4-羟基苯基)丙-2-烯酰基]氧基甲基]-2-[(2R,3R,4S,5S,6R)-3,4,5-三羟基-6-[[(E)-3-(4-羟基-3-甲氧基苯基)丙-2-烯酰基]氧基甲基]四氢吡喃-2-基]氧基四氢呋喃-3-基](E)-3-(4-羟基苯基)丙-2-烯酸酯
• 英文名称: Vanicoside B
• 英文别名: [(2R,3R,4S,5S)-3-hydroxy-4-[(E)-3-(4-hydroxyphenyl)prop-2-enoyl]oxy-5-[[(E)-3-(4-hydroxyphenyl)prop-2-enoyl]oxymethyl]-5-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-[[(E)-3-(4-hydroxy-3-methoxyphenyl)prop-2-enoyl]oxymethyl]oxan-2-yl]oxyoxolan-2-yl]methyl (E)-3-(4-hydroxyphenyl)prop-2-enoate
• CAS: 155179-21-8
• 化学式: C₄₉H₄₈O₂₀
• 分子量: 956.9
• InChiKey: ALSDWGAQQGXOHC-PWYSLETCSA-N

物化性质

• 熔点：
  157-159 °C
• 沸点：
  1165.0±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)：
  3.7
• 重原子数：
  69
• 可旋转键数：
  22
• 环数：
  6.0
• sp3杂化的碳原子比例：
  0.27
• 拓扑面积：
  304
• 氢给体数：
  8
• 氢受体数：
  20

文献信息

• COMPOSITIONS AND METHODS FOR TREATMENT OF VIRAL DISEASES
  申请人：Johansen Lisa M.

  公开号：US20100009970A1

  公开（公告）日：2010-01-14

  The present invention features compositions, methods, and kits useful in the treatment of viral diseases. In certain embodiments, the viral disease is caused by a single stranded RNA virus, a flaviviridae virus, or a hepatic virus. In particular embodiments, the viral disease is viral hepatitis (e.g., hepatitis A, hepatitis B, hepatitis C, hepatitis D, hepatitis E) and the agent or combination of agents includes sertraline, a sertraline analog, UK-416244, or a UK-416244 analog. Also featured are screening methods for identification of novel compounds that may be used to treat a viral disease.

  本发明涉及用于治疗病毒性疾病的组合物、方法和试剂盒。在某些实施方式中，病毒性疾病是由单链RNA病毒、黄病毒科病毒或肝病毒引起的。在特定实施方式中，病毒性疾病是病毒性肝炎（例如甲型肝炎、乙型肝炎、丙型肝炎、丁型肝炎、戊型肝炎），药剂或药剂组合包括舍曲林、舍曲林类似物、UK-416244或UK-416244类似物。还包括用于鉴定可用于治疗病毒性疾病的新化合物的筛选方法。
• Use of neoflavonoids for flavor modification
  申请人：Backes Michael

  公开号：US20130078192A1

  公开（公告）日：2013-03-28

  The present invention relates primarily to the use of one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I) for flavor modification, in particular for altering or masking a bitter, astringent and/or metallic flavor impression of a bitter, astringent and/or metallic tasting substance and a corresponding method of flavor modification. The present invention further relates to certain mixtures and certain preparations fit for consumption containing one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I).

  本发明主要涉及使用公式(I)的一个或多个新黄酮类化合物和/或公式(I)的一个或多个生理上可接受的盐来进行风味改良，特别是用于改变或掩盖苦、收敛和/或金属口感物质的苦、收敛和/或金属风味印象及相应的风味改良方法。本发明还涉及某些混合物和某些适合食用的制剂，其中包含公式(I)的一个或多个新黄酮类化合物和/或公式(I)的一个或多个生理上可接受的盐。
• Verwendung von Neoflavonoiden zur Geschmacksmodifizierung
  申请人：Symrise AG

  公开号：EP2570035B1

  公开（公告）日：2014-06-18
• Compositions and methods for treatment of viral diseases
  申请人：Johansen Lisa M.

  公开号：US20080161324A1

  公开（公告）日：2008-07-03

  The present invention features compositions, methods, and kits useful in the treatment of viral diseases. In certain embodiments, the viral disease is caused by a single stranded RNA virus, a flaviviridae virus, or a hepatic virus. In particular embodiments, the viral disease is viral hepatitis (e.g., hepatitis A, hepatitis B, hepatitis C, hepatitis D, hepatitis E). Also featured are screening methods for identification of novel compounds that may be used to treat a viral disease.
• Use of certain neoflavonoids for intensifying and/or producing a sensory impression of sweetness
  申请人：Backes Michael

  公开号：US20130084252A1

  公开（公告）日：2013-04-04

  The present invention primarily relates to the use of one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I) for producing a sensory impression of sweetness (i.e. an impression of sweetness) in an orally consumable preparation or for intensifying the sensory impression of sweetness of an orally consumable preparation comprising at least one further sweet-tasting and/or sweet-smelling substance. The present invention further relates to certain semifinished products and certain orally consumable preparations containing one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I). Finally the invention also relates to a method of producing an orally consumable preparation and a method of producing and/or intensifying a sensory impression of sweetness in/of an orally consumable preparation.