Ekstrak Sophora Japonica Ekstrak Quercetin pemasok Ekstrak Sophora Japonica Ekstrak Quercetin produsen Ekstrak Sophora Japonica Ekstrak Quercetin pabrik sampel gratis

Quercetin– (Sophora japonica extract) -was a hydrolysis product from Rutin which extracted from dried flower buds of Sophora japonica L, by alkali extraction, acid precipitation and purification process, it NLT 98.0% and NMT 102.0% of quercetin, calculated on the anhydrous basis.

Quercetin is a flavonol compound widely distributed in the plant kingdom and has a variety of biological activities. Quercetin can fight against free radicals, complex or capture free radicals to prevent lipid peroxidation in the body; it can directly inhibit tumors and effectively play anti-cancer and anti-cancer effects; it is also effective in antibacterial, anti-inflammatory, anti-allergic, and preventing diabetic complications. Strong biological activity. In addition, quercetin can also lower blood pressure, enhance capillary resistance, reduce capillary fragility, lower blood lipids, expand coronary arteries, increase coronary blood flow, etc. It also has an auxiliary therapeutic effect on patients with coronary heart disease and hypertension.

Sophora Japonica Extract Quercetin Physical and Chemical Properties

Sophora japonica extract quercetin ,Yellow powder (methanol), its dihydrate is yellow needle crystal. It becomes anhydrous at 95~97℃, with a melting point of 313~314℃ (decomposition). Soluble in hot ethanol (1:23), cold ethanol (1:300), soluble in methanol, ethyl acetate, glacial acetic acid, pyridine, etc., insoluble in petroleum ether, benzene, ether, chloroform, and almost insoluble in water. Its alkali aqueous solution is yellow, and its ethanol solution has a very bitter taste. Blue fluorescence appears under UV light, the fluorescence changes to yellow-green when AlCl3 ethanol solution is added, and the hydrochloric acid-magnesium powder reaction appears red.

Quercetin is a flavonol compound. Flavonoids mostly exist in the form of glycosides. Due to the different types and positions of the sugars connected, a variety of flavonoid glycosides are formed. The sugars that make up flavonoid glycosides are mostly monosaccharides.Flavonols have poor water solubility, while their glycosides are more soluble in water.