In 2021 FOOD CHEM published article about PHYSICOCHEMICAL CHARACTERIZATION; DIOSCOREA in [Zhou, Shiyang; Huang, Gangliang] Chongqing Normal Univ, Coll Chem, Act Carbohydrate Res Inst, Chongqing Key Lab Green Synth & Applicat, Chongqing 401331, Peoples R China; [Zhou, Shiyang; Chen, Guangying] Hainan Normal Univ, Coll Chem & Chem Engn, Key Lab Trop Med Plant Chem Hainan Prov, Haikou 571127, Hainan, Peoples R China in 2021, Cited 29. The Name is Anthrone. Through research, I have a further understanding and discovery of 90-44-8. Quality Control of Anthrone
The polysaccharide of yam was extracted by hot water method and purified by column chromatography. The physicochemical properties of Chinese yam polysaccharide were analyzed by UV, IR, GPC, 1D-NMR and 2D-NMR spectra. The results showed that Chinese yam polysaccharide had alpha-D-Gluc-(1 -> 4) glycoside bond, and the C2 hydroxyl group was replaced by ethoxyl group. The average molecular weight was determined to be 7.28 x 104. It showed that The scavenging effect of yam polysaccharide on hydroxyl radicals was similar to VC. The sulfated polysaccharide (S-P), phosphorylated polysaccharide (P-P), carboxymethylated polysaccharide (C-P) and acetylated polysaccharide (A-P) were identified by IR and NMR. The results showed that P and its derivatives showed good antioxidant activity. Especially, their scavenging ability to hydroxyl radicals reached the level of VC. This laid a theoretical foundation for the development of yam polysaccharide-related foods.
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Reference:
Thiomorpholine – Wikipedia,
,Thiomorpholine | C4H9NS – PubChem