520-26-3 Hesperidin

Superiority:

Product Name: Hesperidin
Synonyms: Hesperidin 520-26-3;Diosmin EP Impurity B;Diosmin EP Impurity B(Hesperidin);HESPERIDINE;HESPERETIN-1-RHAMNOSIDO-D-GLUCOSE;HESPERETIN-7-O-RUTINOSIDE;HESPERETIN-7-RHAMNOGLUCOSIDE;HESPERETIN-7-RUTINOSIDE
CAS: 520-26-3
MF: C28H34O15
MW: 610.56
EINECS: 208-288-1
Product Categories: Flavanones;plant extract;Antioxidant;Biochemistry;Disaccharides;Flavonoids;Glycosides;Sugars;Natural Plant Extract;natural product;Inhibitors;Carbohydrates & Derivatives;Intermediates & Fine Chemicals;Pharmaceuticals;chemical reagent;pharmaceutical intermediate;phytochemical;reference standards from Chinese medicinal herbs (TCM).;standardized herbal extract
Mol File: 520-26-3.mol

Hesperidin Chemical Properties
Melting point  250-255 °C (dec.)(lit.)
alpha  -76 º (c=2,pyridine)
Boiling point  576.16°C (rough estimate)
density  1.3290 (rough estimate)
refractive index  1.5940 (estimate)
storage temp.  2-8°C
pka 7.15±0.40(Predicted)
form  Powder
color  light brown
Water Solubility  Insoluble in water. Soluble in organic solvents such as DMSO.
Sensitive  Hygroscopic
Merck  14,4671
BRN  75140
Stability: Stable. Incompatible with strong oxidizing agents.
InChIKey QUQPHWDTPGMPEX-QJBIFVCTSA-N
CAS DataBase Reference 520-26-3(CAS DataBase Reference)
EPA Substance Registry System Hesperidin (520-26-3)
Safety Information
Hazard Codes  Xi
Risk Statements  22-36/37/38
Safety Statements  22-24/25-36/37/39-27-26
WGK Germany  3
RTECS  MK6650000
F  3-10
TSCA  Yes
HS Code  29389090

Hesperidin Usage And Synthesis
Hesperidin Hesperidin (glycoside) is a flavonoid substance which has flavanone oxygen glycoside structure. It is weakly acidic with pure being white needle-like crystals. It is also the main component of vitamin P.

Figure 1 the molecular structure of hesperidin.
After the hydrogenation, hesperidin becomes a natural sweetener, dihydrochalcone, whose sweetness is 1,000 times as high as sucrose. It can be used as a functional food for application. Hesperidin has a variety of biological characteristics. Modern research has found that: hesperidin has various effects such as antioxidant, anti-cancer, anti-mildew, anti-allergy, lowering blood pressure, inhibiting oral cancer and esophageal cancer, maintenance of osmotic pressure, increasing capillary toughness, and lowering cholesterol. Related studies have shown that hesperidin has broad antibacterial spectrum on common food contamination. It has significant inhibitory effect on Bacillus subtilis, Salmonella typhimurium, Shigella bacteria, hemolytic streptococcus and Vibrio cholerae. Therefore, it is widely applied in food additives and food processing.