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CAS No 10236-47-2 , Naringin Search by region : Germany

  • Name: Naringin
  • Synonyms: 7-(2-O-(6-deoxy-alpha-L-mannopyranosyl)-beta-D-glucopyranosyloxy)-2,3-dihydro-4',5,7-trihydroxyflavone; 7-[[2-O-(6-Deoxy-alpha-L-mannopyranosyl)-beta-D-glucopyranosyl]oxy]-5-hydroxy-2(S)-(4-hydroxyphenyl)-4H-1-benzopyran-4-one;Naringin;
  • CAS Registry Number:
  • Melting Point: 166 ºC
  • Density: 1.66 g/cm3
  • Refractive index: -84 ° (C=2, EtOH)
  • Alpha: -91 º (C=1, C2H5OH)
  • Safety Statements: S24/25
  • Hazard Symbols: Xi
  • EINECS: 233-566-4
  • Molecular Weight: 580.54
  • InChI: InChI=1/C27H32O14/c1-10-20(32)22(34)24(36)26(37-10)41-25-23(35)21(33)18(9-28)40-27(25)38-13-6-14(30)19-15(31)8-16(39-17(19)7-13)11-2-4-12(29)5-3-11/h2-7,10,16,18,20-30,32-36H,8-9H2,1H3/t10-,16?,18+,20-,21+,22+,23-,24+,25+,26-,27+/m0/s1
  • Risk Statements: S24/25
  • Molecular Formula: C27H32O14
  • Molecular Structure:CAS No:10236-47-2 Naringin

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References of Naringin
Title: Naringin
CAS Registry Number: 10236-47-2
CAS Name: 7-[[2-O-(6-Deoxy-a-L-mannopyranosyl)-b-D-glucopyranosyl]oxy]-2,3-dihydro-5-hydroxy-2-(4-hydroxyphenyl)-4H-1-benzopyran-4-one
Synonyms: 4￠,5,7-trihydroxyflavanone 7-rhamnoglucoside; naringenin-7-rhamnoglucoside; aurantiin
Molecular Formula: C27H32O14
Molecular Weight: 580.53
Percent Composition: C 55.86%, H 5.56%, O 38.58%
Literature References: In the flowers of grapefruit trees (Citrus paradisi Macfad, Rutaceae), also in fruit and rind. Most abundant in immature fruit; main bitter component of grapefruit juice. Extraction from grapefruit peel: Zoller, Ind. Eng. Chem. 10, 364 (1918); Pulley, von Loesecke, J. Am. Chem. Soc. 61, 175 (1939); US 2421062; US 2421063 (both 1947 to California Fruit Growers Exchange). Structure: Asahina, Inubuse, C.A. 23, 3475 (1929); cf. also Ber. 61, 1514 (1928); Horowitz, Gentili, Tetrahedron 19, 773 (1963). Solubility data: G. N. Pulley, Ind. Eng. Chem. Anal. Ed. 8, 360 (1936). Review: Kesterson, Hendrickson, Naringin, A Bitter Principle of Grapefruit Bulletin no. 511 (Univ. Florida Agric. Expt. Station, Jan. 1953).
Properties: When crystallized from water, it contains 6 to 8 mols H2O. mp ~83°. After drying at 110° to constant weight, it contains 2 mols H2O, mp 171°. Bitter taste (1:10,000 H2O can be tasted). [a]D19 -82° (alcohol). One gram dissolves in 1000 ml water at 40°. At 75° one gram dissolves in 10 ml water. Sol in acetone, alcohol, warm acetic acid.
Melting point: mp ~83°; mp 171°
Optical Rotation: [a]D19 -82° (alcohol)