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Nuezhenidic acid

CAS# 183238-67-7

Nuezhenidic acid

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Chemical structure

Nuezhenidic acid

3D structure

Chemical Properties of Nuezhenidic acid

Cas No. 183238-67-7 SDF Download SDF
PubChem ID 133561674 Appearance Powder
Formula C17H24O14 M.Wt 452.36
Type of Compound Iridoids Storage Desiccate at -20°C
Solubility Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc.
Chemical Name 2-[3-(carboxymethyl)-3-hydroxy-5-methoxycarbonyl-2-[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-2,4-dihydropyran-4-yl]acetic acid
SMILES COC(=O)C1=COC(C(C1CC(=O)O)(CC(=O)O)O)OC2C(C(C(C(O2)CO)O)O)O
Standard InChIKey ZGRZULFRVWCUPF-UHFFFAOYSA-N
Standard InChI InChI=1S/C17H24O14/c1-28-14(26)6-5-29-16(17(27,3-10(21)22)7(6)2-9(19)20)31-15-13(25)12(24)11(23)8(4-18)30-15/h5,7-8,11-13,15-16,18,23-25,27H,2-4H2,1H3,(H,19,20)(H,21,22)
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.
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.
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.

Source of Nuezhenidic acid

The herbs of Ligustrum lucidum

Protocol of Nuezhenidic acid

Structure Identification
Chinese Journal of Experimental Traditional Medical Formulae, 2014 , 20 (12) :14-17.

Dynamic Changes of Neonuezhenide,Oleoside-11-methyl Ester and Nuezhenidic Acid in Wine Steaming Process of Ligustri Lucidi Fructus[Reference: WebLink]

To analyze dynamic changes of three kinds of secoiridoid glycosides( neonuezhenide,oleoside-11-methyl ester and Nuezhenidic acid) in wine steaming process of Ligustri Lucidi Fructus.
METHODS AND RESULTS:
Contents of neonuezhenide, oleoside-11-methyl ester and Nuezhenidic acid in crude and processed products of Ligustri Lucidi Fructus were determined by HPLC under processing time span in 4,8,12,16,20,24 h,mobile phase was acetonitrile( A)-0. 1% formic acid( B) with gradient elution( 0-19 min,12%-25% A),detection wavelength was set at 235 nm. Linear range of neonuezhenide,oleoside-11-methyl ester,Nuezhenidic acid were 0. 034 5-3. 450,0. 005 86-0. 586,0. 028 6-2. 860 μg,average recoveries were 99. 49%,99. 02% and 97. 80%,respectively. After steamed with wine,contents of neonuezhenide and oleoside-11-methyl ester in Ligustri Lucidi Fructus decreased significantly,but the content of Nuezhenidic acid increased markedly; with extension of steaming time,contents of neonuezhenide and oleoside-11-methyl ester decreased gradually and the content of Nuezhenidic acid increased gradually up to a steady state in 24 h.
CONCLUSIONS:
After Ligustri Lucidi Fructus been steamed with wine,neonuezhenide and oleoside-11-methyl ester took qualitative changes while Nuezhenidic acid took quantitative changes,this study could provide experimental basis to explain processing mechanism and standardized management of Ligustri Lucidi Fructus.

Nuezhenidic acid Dilution Calculator

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Preparing Stock Solutions of Nuezhenidic acid

1 mg 5 mg 10 mg 20 mg 25 mg
1 mM 2.2106 mL 11.0531 mL 22.1063 mL 44.2126 mL 55.2657 mL
5 mM 0.4421 mL 2.2106 mL 4.4213 mL 8.8425 mL 11.0531 mL
10 mM 0.2211 mL 1.1053 mL 2.2106 mL 4.4213 mL 5.5266 mL
50 mM 0.0442 mL 0.2211 mL 0.4421 mL 0.8843 mL 1.1053 mL
100 mM 0.0221 mL 0.1105 mL 0.2211 mL 0.4421 mL 0.5527 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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References on Nuezhenidic acid

Dynamic Changes of Neonuezhenide,Oleoside-11-methyl Ester and Nuezhenidic Acid in Wine Steaming Process of Ligustri Lucidi Fructus

Chinese Journal of Experimental Traditional Medical Formulae, 2014 , 20 (12) :14-17.

To analyze dynamic changes of three kinds of secoiridoid glycosides( neonuezhenide,oleoside-11-methyl ester and Nuezhenidic acid) in wine steaming process of Ligustri Lucidi Fructus. Method: Contents of neonuezhenide, oleoside-11-methyl ester and Nuezhenidic acid in crude and processed products of Ligustri Lucidi Fructus were determined by HPLC under processing time span in 4,8,12,16,20,24 h,mobile phase was acetonitrile( A)-0. 1% formic acid( B) with gradient elution( 0-19 min,12%-25% A),detection wavelength was set at 235 nm. Result: Linear range of neonuezhenide,oleoside-11-methyl ester,Nuezhenidic acid were 0. 034 5-3. 450,0. 005 86-0. 586,0. 028 6-2. 860 μg,average recoveries were 99. 49%,99. 02% and 97. 80%,respectively. After steamed with wine,contents of neonuezhenide and oleoside-11-methyl ester in Ligustri Lucidi Fructus decreased significantly,but the content of Nuezhenidic acid increased markedly; with extension of steaming time,contents of neonuezhenide and oleoside-11-methyl ester decreased gradually and the content of Nuezhenidic acid increased gradually up to a steady state in 24 h.Conclusion: After Ligustri Lucidi Fructus been steamed with wine,neonuezhenide and oleoside-11-methyl ester took qualitative changes while Nuezhenidic acid took quantitative changes,this study could provide experimental basis to explain processing mechanism and standardized management of Ligustri Lucidi Fructus.

Description

Nuezhenidic acid, isolated from the fruits of Ligustrum lucidum, posseses inhibitory activities against influenza A virus.

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