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质量水平
方案
≥95% (HPLC)
表单
powder
甜味
1500 × sucrose
杂质
<12% water
颜色
white to off-white
mp
156-158 °C (lit.)
溶解性
water: 50 mg/mL, clear, yellow
储存温度
−20°C
SMILES字符串
COc1ccc(CCC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO)[C@@H](O)[C@H](O)[C@H]3O[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)cc2O)cc1O
InChI
1S/C28H36O15/c1-11-21(34)23(36)25(38)27(40-11)43-26-24(37)22(35)19(10-29)42-28(26)41-13-8-16(32)20(17(33)9-13)14(30)5-3-12-4-6-18(39-2)15(31)7-12/h4,6-9,11,19,21-29,31-38H,3,5,10H2,1-2H3/t11-,19+,21-,22+,23+,24-,25+,26+,27-,28+/m0/s1
InChI key
ITVGXXMINPYUHD-CUVHLRMHSA-N
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警示用语：
Warning
危险声明
危险分类
Acute Tox. 4 Oral
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
Eyeshields, Gloves, type N95 (US)
Agata Zygler et al.
Analytical and bioanalytical chemistry, 400(7), 2159-2172 (2011-04-06)
An analytical procedure involving solid-phase extraction (SPE) and high-performance liquid chromatography-mass spectrometry has been developed for the determination of nine high-intensity sweeteners authorised in the EU; acesulfame-K (ACS-K), aspartame (ASP), alitame (ALI), cyclamate (CYC), dulcin (DUL), neohesperidin dihydrochalcone (NHDC), neotame
R K Sahu et al.
Mutation research, 89(1), 69-74 (1981-05-01)
4 important flavonoid compounds, namely quercetin, kaempferol, neohesperidin dihydrochalcone and rutin, were administered to male mice for the detection of gross chromosomal anomalies by the micronucleus test. The first 3 compounds were positively clastogenic to different extents, whereas the 4th
J H Kroeze
Chemical senses, 25(5), 555-559 (2000-10-04)
Neohesperidin dihydrochalcone (NHDC) is an intensive sweetener, obtained by alkaline hydrogenation of neohesperidin. In this investigation a supposed taste enhancing effect of this substance was tested. A three-step procedure was used. In the first experiment, using a pool of 31
J S Cho et al.
Journal of agricultural and food chemistry, 48(2), 152-154 (2000-02-26)
Neohesperidin dihydrochalcone (NHDC), a sweet compound derived from citrus fruits, was modified to a series of its oligosaccharides by transglycosylation activity of Bacillus stearothermophilus maltogenic amylase (BSMA). Maltotriose as a donor was reacted with NHDC as an acceptor to glycosylate
An exponential model for adaptation in taste.
J F Gent
Sensory processes, 3(4), 303-316 (1979-12-01)
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