5-hydroxy-2-(3-hydroxy-4-methoxyphenyl)-7-methylchroman-4-one

• 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: 5-hydroxy-2-(3-hydroxy-4-methoxyphenyl)-7-methylchroman-4-one
• 英文别名: 5-hydroxy-2-(3-hydroxy-4-methoxyphenyl)-7-methyl-2,3-dihydrochromen-4-one
• 化学式: C₁₇H₁₆O₅
• 分子量: 300.311
• InChiKey: LGLTYGYWJYRBBO-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  3.1
• 重原子数：
  22
• 可旋转键数：
  2
• 环数：
  3.0
• sp3杂化的碳原子比例：
  0.24
• 拓扑面积：
  76
• 氢给体数：
  2
• 氢受体数：
  5

反应信息

• 作为产物：
  描述：

  5,3'-dihydroxy-4-methoxyflavanone 、 2,6-二羟基-4-甲基苯乙酮 生成 5-hydroxy-2-(3-hydroxy-4-methoxyphenyl)-7-methylchroman-4-one
  参考文献：
  名称：

  COMPOUNDS, COMPOSITIONS, AND METHODS FOR MODULATING SWEET TASTE

  摘要：

  本发明提供了含有本发明的甜味调节剂的可食用组合物，包括含有这种可食用组合物的食品产品和制备这种食品产品的方法。本发明还提供了减少食品产品中糖含量的方法，减少饮食中热量摄入的方法，以及增强食品产品甜味的方法。

  公开号：

  US20160015064A1

文献信息

• [EN] COMPOUNDS, COMPOSITIONS, AND METHODS FOR MODULATING SWEET TASTE<br/>[FR] COMPOSÉS, COMPOSITIONS ET PROCÉDÉS PERMETTANT DE MODULER LE GOÛT DE SUCRÉ
  申请人：CHROMOCELL CORP

  公开号：WO2014153000A1

  公开（公告）日：2014-09-25

  The present invention provides edible compositions comprising a sweet taste modulator of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of sugar in a food product, methods of reducing the caloric intake in a diet, and methods of enhancing sweet taste in a food product.

  本发明提供了包含本发明的甜味调节剂的食用组合物，包括这种食用组合物的食品产品以及制备这种食品产品的方法。本发明还提供了减少食品产品中糖的量的方法，减少饮食中热量摄入的方法，以及增强食品产品中甜味的方法。
• Inhibitors and Enhancers of Uridine Diphosphate-Glucuronosyltransferase 2B (UGT2B)
  申请人：Oliver Yoa-Pu Hu

  公开号：US20090074708A1

  公开（公告）日：2009-03-19

  A UGT2B inhibitor capable of increasing the bio-availability of a drug, is a compound in a free base or a pharmaceutically acceptable salt form that is selected from the group consisting of: capillarisin, isorhamnetin, β-naphthoflavone, α-naphthoflavone, hesperetin, terpineol, (+)-limonene, β-myrcene, swertiamarin, eriodictyol, cineole, apigenin, baicalin, ursolic acid, isovitexin, lauryl alcohol, puerarin, trans-cinnamaldehyde, 3-phenylpropyl acetate, isoliquritigenin, paeoniflorin, gallic acid, genistein, glycyrrhizin, protocatechuic acid, ethyl myristate, umbelliferone, PEG (Polyethylene glycol) 400, PEG 2000, PEG 4000, Tween 20, Tween 60, Tween 80, BRIJ® 58, BRIJ® 76, Pluronic® F68, Pluronic® F127, and a combination thereof. A UGT2B enhancer capable of enhancing a clearance rate of morphine-like analgesic agents, is a compound in a free base or a pharmaceutically acceptable salt form that is selected from the group consisting of: nordihydroguaiaretic acid, wogonin, trans-cinnamic acid, baicalein, quercetin, daidzein, oleanolic acid, homoorientin, hesperetin, narigin, neohesperidin, (+)-epicatechin, hesperidin, liquiritin, eriodictyol, formononetin, quercitrin, genkwanin, kaempferol, isoquercitrin, (+)-catechin, naringenin, daidzin, (−)-epicatechin, luteolin-7-glucoside, ergosterol, rutin, luteolin, ethyl myristate, apigenin, 3-phenylpropyl acetate, umbelliferone, glycyrrhizin, protocatechuic acid, poncirin, isovitexin, 6-gingerol, cineole, genistein, trans-cinnamaldehyde, and a combination thereof.
• FOOD OR DRINK AND METHOD OF PRODUCTION THEREOF
  申请人：Watanabe Tokutomi

  公开号：US20100233348A1

  公开（公告）日：2010-09-16

  The present invention provides a method of producing a food or drink containing one or more components extracted from a raw material by using fruit(s), vegetable(s), bean(s), nut(s), mushroom(s), alga(e) or tea(s) as the raw material, which comprises the following steps: freezing the raw material; grinding the frozen matter at a controlled temperature; and dipping the ground matter in a solvent and thus extracting one or more components of the raw material. It is preferable that the temperature in the grinding step is controlled to a level not higher than the brittle temperature of an aroma component, a colorant or an essential oil which can be extracted from the raw material. According to the production method of the present invention, the obtained food or drink can sufficiently contain a desired component contained in fruit(s) or vegetable(s).
• US8163319B2
  申请人：——

  公开号：US8163319B2

  公开（公告）日：2012-04-24
• US8993024B2
  申请人：——

  公开号：US8993024B2

  公开（公告）日：2015-03-31