CAS: 7659-95-2; Betanin

该化合物是天然色素,主要来自甲虫根(贝塔粗俗),属于乙酸类,即可溶水色素,有助于甜菜红紫色,贝塔宁因其抗氧化性特性而闻名,并经常用作各种烹饪应用的天然食品色素,特别是饮料,糖果和奶制品中的天然食品色素.该化合物在酸性条件下保持稳定,但在接触高温或碱性环境时可降解.贝塔宁在可见的范围之内展示出一种强大的吸收频谱,这是其充满活力的颜色的原因.此外,它具有潜在的健康惠益,包括防炎和抗癌特性,使其成为营养研究的一个主题.然而,其稳定性和功效可能受到诸如pH,光和温度等因素的影响,这些因素是食品中应用的重要考虑因素.

结构式图片

相似化合物

220137-33-7 207343-36-0 1219117-51-7

合成工艺路线路线简述

    海关参考信息

    专利信息


    专利号:WO-2017072382-A1
    优先权日:2015-10-27
    标 题 :Method for optimising the synthesis of hybrid nanopigments
    南京乔康生物科技有限公司
    ⚠️ 未注册 · 未认证企业
    ⚠️ 该商家尚未完成注册及企业认证,请用户仔细辨别,谨慎交易。
    数据来源于公开网络搜索,平台未作核实,请自行辨别。
    🏢敬请 企业认领
    🏬开设公司展台
    📢获取免费会员权益
    🎖️点亮专属注册企业标签
    📇展现公司完整信息 样本查看立即注册认领 →
    网址: http://www.kangcare.com
    电话: 025-84650384👤
    📞南京乔康生物科技有限公司 ⚠️参考联系方式

    销售电话:025-84650384
    邮箱:sales@kangcare.com,william.huang@kangcare.com
    🆔 联系时候可告知是从"百琢研"平台获取的信息.
    ⚠️ 声明: 该企业未认证、未认领,请自行辨别信息的真实性和可靠性。咨询或交易时请注意风险评估与信息核实,百琢研不参与任何交易。企业认领注册入口→

    ⚠️ 未注册 · 未认证企业
    注册入口 备注: 📌 数据来源说明:本展台内容基于各搜索引擎等公开数据整理,仅作展示用途。请用户自行辨别 ✉️ 若企业需抹除展台内容或有异议, 请通过页面底部联系方式告知我们,我们会尽快处理。
    第 1 / 1 页
    现货

    供应商参考报价(招募中)

    品牌试剂参考报价(招募中)

    📌 第三方产品分析报告

    ✅ COA系统入驻 | 共享模式

    主要参考文献


    1: Toth S, Jonecova Z, Maretta M, Curgali K, Kalpakidis T, Pribula M, Kusnier M, Fagova Z, Fedotova J, La Rocca G, Rodrigo L, Caprnda M, Zulli A, Ciccocioppo R, Mechirova E, Kruzliak P. The effect of Betanin parenteral pretreatment on Jejunal and pulmonary tissue histological architecture and inflammatory response after Jejunal ischemia-reperfusion injury. Exp Mol Pathol. 2019 Aug 1;110:104292. doi: 10.1016/j.yexmp.2019.104292. [Epub ahead of print] pii: E244. doi: 10.3390/foods8070244. doi: 10.1007/s10068-018-00550-z. eCollection 2019 Aug.
    5: Kosa SA, Zaheer Z. Betanin assisted synthesis of betanin@silver nanoparticles and their enhanced adsorption and biological activities. Food Chem. 2019 Nov 15;298:125014. doi: 10.1016/j.foodchem.2019.125014. Epub 2019 Jun 22. doi: 10.1039/c9pp00131j. Epub 2019 Jul 1. doi: 10.1016/j.foodchem.2019.124994. Epub 2019 Jun 11. doi: 10.1021/acs.jafc.9b01168. Epub 2019 Jun 24. doi: 10.1039/c9fo00737g. doi: 10.1371/journal.pone.0216001. eCollection 2019.
    11: Belhadj Slimen I, Chabaane H, Chniter M, Mabrouk M, Ghram A, Miled K, Behi I, Abderrabba M, Najar T. Thermoprotective properties of Opuntia ficus-indica f. inermis cladodes and mesocarps on sheep lymphocytes. J Therm Biol. 2019 Apr;81:73-81. doi: 10.1016/j.jtherbio.2019.02.018. Epub 2019 Feb 27. doi: 10.1002/ptr.6345. Epub 2019 Mar 24. doi: 10.1002/jssc.201801172. Epub 2019 Mar 14. pii: E458. doi: 10.3390/molecules24030458.

    合成参考文献


    摘要:S13 | EUCOSMETICS | Combined Inventory of Ingredients Employed in Cosmetic Products (2000) and Revised Inventory (2006) | DOI:10.5281/zenodo.2624118
    参考文献:10.1002/ptr.5491
    摘要:Nowacki L, Vigneron P, Rotellini L, Cazzola H, Merlier F, Prost E, Ralanairina R, Gadonna JP, Rossi C, Vayssade M. Betanin-Enriched Red Beetroot (Beta vulgaris L.) Extract Induces Apoptosis and Autophagic Cell Death in MCF-7 Cells. Phytother Res. 2015 Dec;29(12):1964–73. doi: 10.1002/ptr.5491.
    参考文献:10.1080/15376516.2018.1471636
    摘要:Indumathi D, Sujithra K, Srinivasan S, Vinothkumar V. RETRACTED ARTICLE: Betanin exhibits significant potential as an antihyperglycemic and attenuating the glycoprotein components in streptozotocin–nicotinamide-induced experimental rats. Toxicology Mechanisms and Methods. 2018 May 21;28(7):547–54. doi: 10.1080/15376516.2018.1471636.
    参考文献:10.1016/j.foodchem.2019.124994
    摘要:Tutunchi P, Roufegarinejad L, Hamishehkar H, Alizadeh A. Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction: A strategy for enhancing the extraction efficacy of bioactive compounds and their stability in food models. Food Chem. 2019 Nov 01;297():124994. doi: 10.1016/j.foodchem.2019.124994.
    参考文献:10.1016/j.foodchem.2019.125014
    摘要:Kosa SA, Zaheer Z. Betanin assisted synthesis of betanin@silver nanoparticles and their enhanced adsorption and biological activities. Food Chem. 2019 Nov 15;298():125014. doi: 10.1016/j.foodchem.2019.125014.
    📝 需求与反馈
    尽可能描述清楚需求与问题信息
    ×

    通知