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Merck
CN

69553

Sigma-Aldrich

α-隐黄素

≥90.0% (HPLC)

别名:

α-胡萝卜-3-醇, (3R,6′R)-β,ε-胡萝卜-3-醇, 玉米黄质, 胡萝卜醇

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About This Item

经验公式(希尔记法):
C40H56O
CAS号:
分子量:
552.87
MDL编号:
UNSPSC代码:
12352202
PubChem化学物质编号:
NACRES:
NA.32

质量水平

方案

≥90.0% (HPLC)

表单

solid

λ

in hexane (with 2% dichloromethane)

紫外吸收

λ: 450 nm±10 nm Amax

储存温度

−20°C

SMILES字符串

CC(/C=C/C1=C(C)C[C@@H](O)CC1(C)C)=C\C=C\C(C)=C\C=C\C=C(C)\C=C\C=C(\C=C\[C@@H]2C(C)(C)CCC=C2C)C

InChI

1S/C40H56O/c1-30(18-13-20-32(3)23-25-37-34(5)22-15-27-39(37,7)8)16-11-12-17-31(2)19-14-21-33(4)24-26-38-35(6)28-36(41)29-40(38,9)10/h11-14,16-26,36-37,41H,15,27-29H2,1-10H3/b12-11+,18-13+,19-14+,25-23+,26-24+,30-16+,31-17+,32-20+,33-21+/t36-,37+/m1/s1

InChI key

NBZANZVJRKXVBH-NHWXEJKLSA-N

一般描述

α-隐黄质是不对称α-胡萝卜素(β,ε-胡萝卜素)的衍生物,属于胡萝卜素家族。它是存在于人脑中的主要叶黄素之一。α-隐黄质存在于胡萝卜叶和秋橄榄中。

储存分类代码

11 - Combustible Solids

WGK

WGK 3

闪点(°F)

Not applicable

闪点(°C)

Not applicable


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Fruit of Autumn Olive: A Rich Source of Lycopene
Fordham I M, et al.
Hortscience: a Publication of the American Society For Horticultural Science Hortscience, 36(3), 1136-1137 (2001)
Jörg Schlatterer et al.
Journal of agricultural and food chemistry, 53(16), 6355-6361 (2005-08-04)
Citrus fruits contain a wide range of bioactive compounds. Their carotenoid fraction is inter alia dominated by structural cryptoxanthin isomers as beta-cryptoxanthin and zeinoxanthin. Both xanthophylls were identified in saponified citrus fruit extracts by comparison to reference compounds extracted from
Jörg Schlatterer et al.
The British journal of nutrition, 96(2), 371-376 (2006-08-23)
Xanthophylls have attracted a lot of interest since their health benefits were documented. Unfortunately, studying their intestinal absorption is often affected by high baseline levels present in the fasting plasma. As alpha-cryptoxanthin is rarely found in the traditional European diet
Analysis of ?-Cryptoxanthin, ?-Cryptoxanthin, ? -Carotene, and ?-Carotene of Pandanus Conoideus Oil by High-performance Liquid Chromatography (HPLC)
Sarungallo Z L, et al.
Procedia Food Science, 3, 231-243 (2015)

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