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Inocuidad y calidad de los alimentos
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| |
| Aromatizante |
Myricitrin |
| Sinónimos(s) |
3,3',4',5,5',7-Hexahydroxyflavone, 3-rhamnoside;Myricetin 3-O-alpha-L-rhamnopyranoside;Myricetin 3-O-alpha-L-rhamnoside;Myricetin 3-O-alpha-rhamnopyranoside;Myricetin 3-O-rhamnoside;Myricetin 3-rhamnoside;Myricetin-3-O-alpha-rhamnoside;Myricitrine;Myricitroside |
| Última evaluación del JECFA |
2014 (Session 79) |
| Estado de la Especificación |
Full |
| Información necesaria |
|
| Nombre químico |
3',4',5,5',7-pentahydroxy-3-(alpha-L-rhamnopyranosyloxy) flavone |
| Número del JECFA |
2207 |
| Número del CAS |
17912-87-7 |
| Número de la FEMA |
4491 |
| Número del COE |
|
| Número FLAVIS |
|
| Peso molecular |
464.38 |
| Fórmula química |
C21H20O12 |
| Forma física/olor |
Light yellow powder or mass, Slight bayberry aroma |
| Solubilidad |
Practically insoluble to insoluble |
| Solubilidad en etanol |
Slightly Soluble |
| Punto de ebullición (°C) |
|
| Ensayo % mín. |
95% |
| Índice de acidez máx. |
|
| Índice de refracción |
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| Peso específico |
|
| Otros requisitos |
m.p. = : 197-199° |
| Prueba de identificación |
IR, MS, HMMR, CNMR |
| Espectro |
 
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![](fileadmin/user_upload/jecfa/img/<a href="http://www.fao.org/fileadmin/user_upload/jecfa/img/jecfa79/2207-ir.gif" target=_blank><img src="http://www.fao.org/fileadmin/user_upload/jecfa/img/jecfa79/2207-ir.gif" width="60px;"></a><br><a href="http://www.fao.org/fileadmin/user_upload/jecfa/img/jecfa79/2207-ms.gif" target=_blank><img src="http://www.fao.org/fileadmin/user_upload/jecfa/img/jecfa79/2207-ms.gif" width="60px;"></a><br><a href="http://www.fao.org/fileadmin/user_upload/jecfa/img/jecfa79/2207-hnmr.gif" target=_blank><img src="http://www.fao.org/fileadmin/user_upload/jecfa/img/jecfa79/2207-hnmr.gif" width="60px;"></a><br><a href="http://www.fao.org/fileadmin/user_upload/jecfa/img/jecfa79/2207-cnmr.gif" target=_blank><img src="http://www.fao.org/fileadmin/user_upload/jecfa/img/jecfa79/2207-cnmr.gif" width="60px;"></a><br>)