Detail of "1063-77-0"

CAS Number:
1063-77-0
Name:
Nomilin
Molecular Structure:
Formula:
C₂₈H₃₄O₉
Molecular Weight:
514.57
Synonyms:
Nomilin(6CI,7CI);Obacunoic acid, 1-(acetyloxy)-1,2-dihydro-, e-lactone;Oxireno[4,4a]-2-benzopyrano[6,5-g][2]benzoxepin-3,5,9(3aH,4bH,6H)-trione,1-(3-furyl)decahydro-11-hydroxy-4b,7,7,11a,13a-pentamethyl-, acetate (8CI);NSC297134;Oxireno[4,4a]-2-benzopyrano[6,5-g][2]benzoxepin-3,5,9(3aH,4bH,6H)-trione,11-(acetyloxy)-1-(3-furanyl)decahydro-4b,7,7,11a,13a-pentamethyl-, [1S-(1a,3aa,4aS*,4bb,6aa,11a,11ab,11ba,13aa)]-;Oxireno[4,4a]-2-benzopyrano[6,5-g][2]benzoxepin-3,5,9(3aH,4bH,6H)-trione,11-(acetyloxy)-1-(3-furanyl)decahydro-4b,7,7,11a,13a-pentamethyl-,(1S,3aS,4aR,4bR,6aR,11S,11aR,11bR,13aS)-;
Density:
1.33 g/cm³
Boiling Point:
657.7 °C at 760 mmHg
Flash Point:
351.6 °C

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Effects of low temperature storage on the contents of limonin and nomilin in navel orange and Hassaku orange: Effects of low temperature storage on the contents of limonin and nomilin in navel orange and Hassaku orange.Some chemicals with cas registry numbers like 74-85-1 and 1180-71-8 are also used. Sakamoto, Koji; Inoue, Atushiko; Iyama, Mitsuo (Hiroshima Food Res. Inst., Hiroshima 730, Japan). Hiroshima-ken Shokuhin Kogyo Shikenjo Kenkyu Hokoku, (16), 41-4 (Japanese) 1982. CODEN: HSKSA3. ISSN: 0367-6307. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) The contents of limonin [1180-71-8] and nomilin [1063-77-0] in both navel and hassaku oranges changed little during storage at 5-6° for 4 mo, whereas the contents of limonin in the flesh and peel of navel orange pretreated with ethylene [74-85-1] gas decreased by 36 and 50%, resp., but that in the segment membrane did not change. .

Quality improvement of citrus juice and utilization of peels with ion-exchange resins: Quality improvement of citrus juice and utilization of peels with ion-exchange resins. I. Removal of bitterness and reduction of acidity in Hassaku (Citrus hassaku hort. ex Tanaka) juice with ion-exchange resins and adsorbents. Maeda, Hisao; Takahashi, Yasuo; Miyake, Masaki; Ifuku, Yasushi (Wakayama Agric. Process. Res. Corp. 649-61, Japan). Nippon Shokuhin Kogyo Gakkaishi, 31(6), 413-20 (Japanese) 1984. CODEN: NSKGAX. ISSN: 0369-5727. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) The change of bitter components during the squeezing of Hassaku oranges by an In Line juice extractor and removal of bitterness as well as redn. of acids with 33 kinds of synthetic ion-exchangers and adsorbents were studied. Limonin (I) [1180-71-8] and nomilin (II) [1063-77-0] contents of the bitter components increased during evapn. Weak basic anion-exchangers of styrene-DVB [9003-70-7] and acrylonitrile-DVB [9058-15-5] were very effective for redn. of acidity, and the treatment could be done continuously. Adsorbents of styrene-DVB and acrylonitrile-DVB were effective for orange juice debittering. Approx. 60% of naringin [10236-47-2] and 75-90% of I and II were removed by adsorption.