Naringinase CAS 9068-31-9

Naringinase Quick Details

Chemical Name: Naringinase

CAS: 9068-31-9

Appearance: White to light yellow powder


Naringinase Typical Properties


TEST Specifications Test Results Results
Appearance White to light yellow powder White to light yellow powder Conform
Enzyme activity (thousand u/g) ≥100 100 Conform
Total arsenic (mg/kg) ≤3 <3 Conform
Pb (mg/kg) ≤5 <5 Conform
Total number of colonies (cfu/g) ≤50000 22000 Conform
Coliform (cfu/g) ≤30 18 Conform
Molds and yeasts (cfu/g) ≤30 16 Conform
Escherichia coli (mpn/g) ≤3 <3 Conform
Salmonella (25g) Not detectable Not detected Conform
Brand name Fousi chemical


We produce NARINGINASE with enzyme activity of 20,000. 50,000. 100,000 and 200,000, if you need other levels, we can also customize. 

Naringinase Chemical properties

1. This product is an enzyme preparation. It is mainly used for the debittering of fruit juice, pulp and peel of grapefruit and bitter orange.

2. This product mainly contains two enzymes, one is rhamnosidase, which can hydrolyze the bitter naringin (pummeloside-7-rhamnoside) to rhamnose and nosulin, the second one is β -Glucosidase, which can hydrolyze sakurarin to odorless pomelo substance and glucose, the process is: the optimal pH value of naringinase is 3.5 ~ 0, and the optimal temperature is 50 ~ 60 ℃.

Naringinase Usage


1. Production of antibiotics

Using the biological activity of rhamnosidase in naringinase, the antibiotic chloropolysporin can be produced, which is a class of deglycosylated glycopeptide antibiotics. Chloropolysporins A, B and C can be converted into deglycosylated products by enzymatic hydrolysis. The combined use of chloropolysporinC antibiotics and lactam antibiotics can enhance the effect on meth-resistant Staphylococcus. Chloropolysporins have a strong inhibitory effect on Gram-positive bacteria, including methicillin-resistant Staphylococcus and anaerobic Gram-positive intestinal bacteria. Generally speaking, chloropolysporinC is the most active component of chloropolysporin compounds, and its activity is higher than β-avoparcins.


2. Production of rhamnose

Rhamnose can be produced by hydrolyzing naringin with naringinase composed of a mixed system of high activity rhamnosidase and low activity glucosidase. Rhamnose can be used to prepare medicines and plant protection agents.


3. Production of Prunin

After the immobilized naringinase is treated with alkaline buffer, naringin can be hydrolyzed to produce purunin. The yield of the product is higher. Prunin has the activity against DNA/RNA viruses. Flavonoids have anti-inflammatory activity and can be used as a substitute for sweets for diabetics. Many natural flavonoids are found to have variable spectral characteristics against DNA or RNA viruses. Through cell culture in vitro, the infection and replication of flavonoids naringin, hesperitin and purunin against HSV-1 (poliovirustype-1), Pf-3 (parainfluenzavirustype-3) and RSV (respiratorysyncytialvirus) viruses are being studied. According to reports, through animal simulation experiments, dihydroflavonoid glycoside naringenin can prevent gastric ulcers. Naringenin itself has an effect on stomach problems caused by alcohol.


4. Transforming Steroids

Fenugreek seeds can be enzymatically hydrolyzed by naringinase to produce saponin and dioscin (a clinically useful steroid). In this process, the immobilized naringinase and pectinase can be reused twice without loss of dioscin.


5. Other

The interaction of rhamnosidase, β-glucosidase and arabinosidase can improve the flavor of wine, which mainly utilizes the biological activity of rhamnosidase in naringinase. The purpose of immobilizing fungal glucosidase on a solid carrier is to continuously act on the wine, promote the improvement of the flavor, and increase the flavor of the wine. At the same time, the dynamic behavior and immobilization of the system are also studied. The co-immobilization of amylase, polygalacturonase and naringinase for the hydrolysis of starch and pectin in fruit and vegetable juice is better than immobilizing amylase and pectinase alone. Naringinase was immobilized on chitin, chitosan and DE-chitosan respectively, and the results showed that all of them could enhance the flavor of wine.

Naringinase Packaging


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