Phlorizin

• Phloridzin
• Phlorrhizin
• 2'-( β -D - glucopyranosyloxy ) -4 ', 6'- dihydroxy- 3-( 4-hydroxyphenyl) - propiophenone

• 60-81-1
• 7061-54-3 (dihydrate )

White, odorless solid

Fixed

106-109 ° C

Decomposition

Poorly in water (1 g · l-1 at 22 ° C)

Dihydrate

Attention

> 500 mg · kg -1 ( LD50, mouse, ip)

Template: Infobox chemical / molecular formula search available phlorizin ( phloridzin also, Phlorrhizin ) is an herbal glycoside from the group of flavonoids ( chalcones), which is formally derived from phloroglucinol.

Phlorizin comes in the bark of pear (Pyrus communis), in apple, cherry and other fruit trees ( Rosaceae ). The aglycone of substance is the phloretin.

Properties

The crystalline, white to yellowish, sweet-tasting substance contains four molecules of water of crystallization and melts at 106-109 ° C. From about 200 ° C it decomposes to Rufin. Add cold water and ether it dissolves bad, better in hot water and ethanol. With prolonged exposure to aqueous acid solutions hydrolyzed phlorizin to phloretin and glucose.

Action and Application

Phlorizin and phloretin specifically block the glucose reabsorption by the renal tubules through inhibition of the sodium / glucose cotransporter SGLT1, which causes glucosuria ( Phlorizindiabetes ). Phlorizin was used to as a substitute for quinine and in the use of experimental physiology.