Hulupinic acidCAS# 1891-42-5 |
Quality Control & MSDS
3D structure
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Number of papers citing our products
| Cas No. | 1891-42-5 | SDF | Download SDF |
| PubChem ID | 12310637 | Appearance | Powder |
| Formula | C15H20O4 | M.Wt | 264.32 |
| Type of Compound | Miscellaneous | Storage | Desiccate at -20°C |
| Solubility | Soluble in methan | ||
| Chemical Name | 4,5-dihydroxy-2,2-bis(3-methylbut-2-enyl)cyclopent-4-ene-1,3-dione | ||
| SMILES | CC(=CCC1(C(=O)C(=C(C1=O)O)O)CC=C(C)C)C | ||
| Standard InChIKey | KKNXLCGOZLVUHL-UHFFFAOYSA-N | ||
| Standard InChI | InChI=1S/C15H20O4/c1-9(2)5-7-15(8-6-10(3)4)13(18)11(16)12(17)14(15)19/h5-6,16-17H,7-8H2,1-4H3 | ||
| General tips | For obtaining a higher solubility , please warm the tube at 37 ℃ and shake it in the ultrasonic bath for a while.Stock solution can be stored below -20℃ for several months. We recommend that you prepare and use the solution on the same day. However, if the test schedule requires, the stock solutions can be prepared in advance, and the stock solution must be sealed and stored below -20℃. In general, the stock solution can be kept for several months. Before use, we recommend that you leave the vial at room temperature for at least an hour before opening it. |
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| About Packaging | 1. The packaging of the product may be reversed during transportation, cause the high purity compounds to adhere to the neck or cap of the vial.Take the vail out of its packaging and shake gently until the compounds fall to the bottom of the vial. 2. For liquid products, please centrifuge at 500xg to gather the liquid to the bottom of the vial. 3. Try to avoid loss or contamination during the experiment. |
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| Shipping Condition | Packaging according to customer requirements(5mg, 10mg, 20mg and more). Ship via FedEx, DHL, UPS, EMS or other couriers with RT, or blue ice upon request. | ||
| Description | 1. Hulupinic acid may show inhibitory activities on the production of NO in macrophage RAW 264.7 cells. |
| Targets | NO |
Hulupinic acid Dilution Calculator
Hulupinic acid Molarity Calculator
| 1 mg | 5 mg | 10 mg | 20 mg | 25 mg | |
| 1 mM | 3.7833 mL | 18.9165 mL | 37.8329 mL | 75.6659 mL | 94.5823 mL |
| 5 mM | 0.7567 mL | 3.7833 mL | 7.5666 mL | 15.1332 mL | 18.9165 mL |
| 10 mM | 0.3783 mL | 1.8916 mL | 3.7833 mL | 7.5666 mL | 9.4582 mL |
| 50 mM | 0.0757 mL | 0.3783 mL | 0.7567 mL | 1.5133 mL | 1.8916 mL |
| 100 mM | 0.0378 mL | 0.1892 mL | 0.3783 mL | 0.7567 mL | 0.9458 mL |
| * Note: If you are in the process of experiment, it's necessary to make the dilution ratios of the samples. The dilution data above is only for reference. Normally, it's can get a better solubility within lower of Concentrations. | |||||
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Prenylflavonoids and phloroglucinol derivatives from hops (Humulus lupulus).[Pubmed:15679315]
J Nat Prod. 2005 Jan;68(1):43-9.
The ethyl acetate soluble fraction of hops (Humulus lupulus) showed potent inhibitory activity on the production of nitric oxide (NO) induced by a combination of LPS and IFN-gamma. Four known prenylflavonoids (1-4) and a new prenylflavonoid (5), Hulupinic acid (6), lupulone (7), and its six new derivatives (8-13) were isolated from the active fraction. The structures were determined on the basis of physiochemical properties and spectroscopic analysis. Their inhibitory activities on the production of NO in macrophage RAW 264.7 cells were examined.
Identification and RP-HPLC-ESI-MS/MS quantitation of bitter-tasting beta-acid transformation products in beer.[Pubmed:19627140]
J Agric Food Chem. 2009 Aug 26;57(16):7480-9.
Thermal treatment of the hop beta-acid colupulone under wort boiling conditions, followed by LC-TOF-MS and 1D/2D NMR spectroscopy, revealed cohulupone, Hulupinic acid, nortricyclocolupone, two tricyclocolupone epimers, two dehydrotricyclocolupone epimers, two hydroxytricyclocolupone epimers, and two hydroperoxytricyclocolupone epimers as the major bitter-tasting beta-acid transformation products. Among these compounds, the chemical structures of the hydroxy- as well as the hydroperoxytricyclocolupone epimers have not previously been confirmed by 1D/2D NMR experiments. Depending on their chemical structure, these compounds showed rather low recognition thresholds ranging from 7.9 to 90.3 micromol/L. The lowest thresholds of 7.9 and 14.7 micromol/L were found for cohulupone, imparting a short-lasting, iso-alpha-acid-like bitter impression, and for hydroxytricyclocolupone, exhibiting a long-lasting, lingering, and harsh bitterness perceived on the posterior tongue and throat. Furthermore, HPLC-ESI-MS/MS analysis allowed for the first time a simultaneous detection and quantitation of these bitter-tasting beta-acid transformation products in a range of commercial beer samples without any sample cleanup. Depending on the type of beer, these studies revealed remarkable differences in the concentrations of the individual beta-acid transformation products.
