Naringin dihydrochalcone
Naringin Dihydrochalcone is an artificial sweetener derived from naringin. Naringin is a major flavanone glycoside obtained from tomatoes, grapefruits, and many other citrus fruits. Naringin exhibits biological properties such as antioxidant, anti-inflammatory, and antiapoptotic activities. Naringin suppresses NF-κB signaling pathway.
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Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to
24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Need more advice on solubility, usage and handling? Please email to: service@chemfaces.com
The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
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《Fine Chemical Intermediates》 2011-04
Study on Preparation of Naringin Dihydrochalcone[Reference:
WebLink]
The process for preparation of Naringin dihydrochalcone from naringin was investigated.The product was obtained in 90% yield under optimum conditions of pH 13,temperature 45℃,H2 pressure 0.5 MPa,raney nickel loading 5%,and reaction time 4 h.
Food Research International Volume 54, Issue 1, November 2013, Pages 691–696
Preparation and physicochemical characterization of the supramolecular inclusion complex of naringin dihydrochalcone and hydroxypropyl-β-cyclodextrin[Reference:
WebLink]
Naringin dihydrochalcone (naringin DC) is an intense sweetener and a strong antioxidant with potential applications in many food and pharmaceutical products. However, its low water solubility impedes the realization of these applications.
METHODS AND RESULTS:
This study investigated the feasibility of using hydroxypropyl-β-cyclodextrin (HP-β-CD) to form a supramolecular inclusion complex with Naringin dihydrochalcone to improve its solubility. The inclusion complex was prepared by stirring an equal molar solution of Naringin dihydrochalcone and HP-β-CD at 30°C for 24 h, followed by freeze-drying.Results showed clearly the formation of a supramolecular complex in which the guest molecule, Naringin dihydrochalcone, was entrapped inside the cavity of the host, HP-β-CD. The close association between naringin DC and HP-β-CD resulted in changes in some of the characteristic spectral, phase transitional and morphological properties of Naringin dihydrochalcone. Furthermore, 1H-NMR analyses demonstrated that it was the B ring of Naringin dihydrochalcone that was inserted into the HP-β-CD cavity to form the supramolecular complex.
