Syringetin-3-O-glucosideCAS# 40039-49-4 |
- Syringetin 3-O-galactoside
Catalog No.:BCN0139
CAS No.:55025-56-4
Quality Control & MSDS
Number of papers citing our products
Chemical structure
3D structure
| Cas No. | 40039-49-4 | SDF | Download SDF |
| PubChem ID | 20056942 | Appearance | Yellow powder |
| Formula | C23H24O13 | M.Wt | 508.43 |
| Type of Compound | Flavonoids | Storage | Desiccate at -20°C |
| Solubility | Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc. | ||
| Chemical Name | 5,7-dihydroxy-2-(4-hydroxy-3,5-dimethoxyphenyl)-3-[(3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-one | ||
| SMILES | COC1=CC(=CC(=C1O)OC)C2=C(C(=O)C3=C(C=C(C=C3O2)O)O)OC4C(C(C(C(O4)CO)O)O)O | ||
| Standard InChIKey | JMFWYRWPJVEZPV-BZMFKJDCSA-N | ||
| Standard InChI | InChI=1S/C23H24O13/c1-32-12-3-8(4-13(33-2)16(12)27)21-22(18(29)15-10(26)5-9(25)6-11(15)34-21)36-23-20(31)19(30)17(28)14(7-24)35-23/h3-6,14,17,19-20,23-28,30-31H,7H2,1-2H3/t14-,17-,19+,20-,23?/m1/s1 | ||
| 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. | ||
| Structure Identification | Talanta. 2008 Jun 15;75(5):1190-202.Principal components of phenolics to characterize red Vinho Verde grapes: anthocyanins or non-coloured compounds?[Pubmed: 18585201]Phenolic profile of 10 different varieties of red "Vinho Verde" grapes (Azal Tinto, Borraçal, Brancelho, Doçal, Espadeiro, Padeiro de Basto, Pedral, Rabo de ovelha, Verdelho and Vinhão), from Minho (Portugal) were studied.
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Syringetin-3-O-glucoside Dilution Calculator
Syringetin-3-O-glucoside Molarity Calculator
| 1 mg | 5 mg | 10 mg | 20 mg | 25 mg | |
| 1 mM | 1.9668 mL | 9.8342 mL | 19.6684 mL | 39.3368 mL | 49.171 mL |
| 5 mM | 0.3934 mL | 1.9668 mL | 3.9337 mL | 7.8674 mL | 9.8342 mL |
| 10 mM | 0.1967 mL | 0.9834 mL | 1.9668 mL | 3.9337 mL | 4.9171 mL |
| 50 mM | 0.0393 mL | 0.1967 mL | 0.3934 mL | 0.7867 mL | 0.9834 mL |
| 100 mM | 0.0197 mL | 0.0983 mL | 0.1967 mL | 0.3934 mL | 0.4917 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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Principal components of phenolics to characterize red Vinho Verde grapes: anthocyanins or non-coloured compounds?[Pubmed:18585201]
Talanta. 2008 Jun 15;75(5):1190-202.
Phenolic profile of 10 different varieties of red "Vinho Verde" grapes (Azal Tinto, Borracal, Brancelho, Docal, Espadeiro, Padeiro de Basto, Pedral, Rabo de ovelha, Verdelho and Vinhao), from Minho (Portugal) were studied. Nine Flavonols, four phenolic acids, three flavan-3-ols, one stilben and eight anthocyanins were determined. Malvidin-3-O-glucoside was the most abundant anthocyanin while the main non-coloured compound was much more heterogeneous: catechin, epicatechin, myricetin-3-O-glucoside, quercetin-3-O-glucoside or Syringetin-3-O-glucoside. Anthocyanin contents ranged from 42 to 97%. Principal component analysis (PCA) was applied to analyse the date and study the relations between the samples and their phenolic profiles. Anthocyanin profile proved to be a good marker to characterize the varieties even considering different origin and harvest. "Vinhao" grapes showed anthocyanins levels until twenty four times higher than the rest of the samples, with 97% of these compounds.
