| 释义 |
dihydrochalcone, n.
Brit. |dʌɪˌhʌɪdrə(ʊ)ˈkalkəʊn|, U.S. |daɪˌhaɪdrəˈkælˌkoʊn|
[‹ dihydro- comb. form + chalcone n.]
1. A dihydro derivative of the compound chalcone; 1,3-diphenyl-propan-1-one, C6H5{b1}CH2CH2CO{b1}C6H5.
[1925Jrnl. Amer. Chem. Soc. 47 1679, 2-Hydroxy-4,6,3′,4′,5′-pentamethoxy-dihydrochalcone... Pure electrolytic hydrogen was passed through a warm solution of 0.2 g. of chalcone.] 1936Chem. Rev. 19 39 The anhydro bases of the latter compounds are formed in 50 per cent yield by the action of glacial acetic acid on the diketones, the remainder of the diketone being converted into dihydrochalcone. 1979Jrnl. Org. Chem. 44 1496/1 The first to elute..was identical with the sample of dihydrochalcone prepared earlier.
2. Any of a group of flavonoids that are dihydro derivatives of chalcones, many of which occur in plants and some of which have an extremely sweet taste and are used in artificial sweeteners.
1956Jrnl. Org. Chem. 21 1395/1 Most of the naturally-occurring compounds of the flavonoid class are polyphenols... o-Dihydroxy phenols..are represented by the catechins..and flavonones;..and o-hydroxycarbonyl derivatives..by chalcones, dihydrochalcones, and aurones. 1970New Scientist 1 Jan. 21/1 These sweetening agents have been produced from dihydrochalcones. 1983J. D. Higginbotham in T. H. Grenby et al. Devel. Sweeteners—2 v. 147 The group of flavonoid derivatives known collectively as the dihydrochalcones have been investigated for nearly 20 years, but are still not used widely. 2004Free Radical Biol. & Med. 36 201 The apple-contained flavonols and flavanols..had a higher antioxidant capacity than the dihydrochalcones, phloridzin and phloretin. |