phillyrinn.

Brit.

/ˈfɪlᵻrɪn/, U.S.

/ˈfɪlər(ə)n/

Forms: 1800s phillyrine, 1800s– phillyrin.

Origin: A borrowing from German. Etymon: German Phillyrin.

Etymology: < German Phillyrin (Carboncini 1836, in Ann. der Chem. u. Pharm 24 242) < scientific Latin Phillyrea (see phillyrea n.) + German -in -in suffix¹.

Chemistry.

A bitter, crystalline glucoside, C₂₇H₃₄O₁₁, obtained from the bark of Phillyrea latifolia and some other plants. Cf. phillygenin n.

ΘΚΠ

the world > matter > chemistry > organic chemistry > neutral substances from plants > bitter principles > [noun] > crystallizable or crystalline

guaiacin1830

phlorizin1835

phillyrin1838

aesculetin1853

thiosinamine1853

taraxacin1858

olivite1866

taraxacerin1890

1838 R. D. Thomson Brit. Ann. 337 Phillyrin. Obtained by Carboncini from the bark of the phillyrea media and latifolia.

1858 Penny Cycl. 2nd Suppl. 135/1 Phillyrine is a non-azotised compound, crystallising in silver scales and of a bitter taste.

1948 W. W. Pigman & R. M. Goepp Chem. Carbohydrates xi. 471 Dextrorotating phillyrin from Forsythia suspensa and Olea fragrans is believed to be an α- d-glucoside, for it is hydrolyzed by yeast α-glucosidase and not by almond emulsin.

1993 Phytochemistry 33 194/1 Compound 2 was identified as phillyrin which has been isolated previously from several species.

This entry has been updated (OED Third Edition, March 2006; most recently modified version published online March 2022).

单词	phillyrin
释义	phillyrinn. Brit. /ˈfɪlᵻrɪn/, U.S. /ˈfɪlər(ə)n/ Forms: 1800s phillyrine, 1800s– phillyrin. Origin: A borrowing from German. Etymon: German Phillyrin. Etymology: < German Phillyrin (Carboncini 1836, in Ann. der Chem. u. Pharm 24 242) < scientific Latin Phillyrea (see phillyrea n.) + German -in -in suffix¹. Chemistry. A bitter, crystalline glucoside, C₂₇H₃₄O₁₁, obtained from the bark of Phillyrea latifolia and some other plants. Cf. phillygenin n. ΘΚΠ the world > matter > chemistry > organic chemistry > neutral substances from plants > bitter principles > [noun] > crystallizable or crystalline guaiacin1830 phlorizin1835 phillyrin1838 aesculetin1853 thiosinamine1853 taraxacin1858 olivite1866 taraxacerin1890 1838 R. D. Thomson Brit. Ann. 337 Phillyrin. Obtained by Carboncini from the bark of the phillyrea media and latifolia. 1858 Penny Cycl. 2nd Suppl. 135/1 Phillyrine is a non-azotised compound, crystallising in silver scales and of a bitter taste. 1948 W. W. Pigman & R. M. Goepp Chem. Carbohydrates xi. 471 Dextrorotating phillyrin from Forsythia suspensa and Olea fragrans is believed to be an α- d-glucoside, for it is hydrolyzed by yeast α-glucosidase and not by almond emulsin. 1993 Phytochemistry 33 194/1 Compound 2 was identified as phillyrin which has been isolated previously from several species. This entry has been updated (OED Third Edition, March 2006; most recently modified version published online March 2022). < n.1838
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