利用化橘红醇提水沉法制备柚皮苷,并将柚皮苷催化加氢制备柚皮苷二氢查尔酮,并用SYBYL-X及Discovery Studio 2.5软件对柚皮苷二氢查尔酮的呈甜机理进行了研究。结果表明,化橘红醇提水沉法可以制备纯度大于95%的柚皮苷单体,该单体催化加氢后可制备纯度大于95%的柚皮苷二氢查尔酮,SYBYL-X及Discovery Studio 2.5软件能有效地解释柚皮苷二氢查尔酮的呈甜机理。
In this study, naringin was prepared by alcohol extraction and water precipitation of Exocarpium citri Grandis. Naringin was catalytically hydrogenated to produce naringin dihydrochalcone. Then the mechanism of sweet taste of naringin dihydrochalcone was studied by SYBYL-X and Discovery Studio 2.5 software. The results showed that naringin monomer with purity more than 95% could be prepared by citrus red alcohol extraction and water precipitation. The monomer could be hydrogenated to produce naringin dihydrochalcone with purity more than 95%. The sweet mechanism of naringin dihydrochalcone could be explained effectively by SYBYL-X and Discovery Studio 2.5 software.
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