SMB01317
Sinapine thiocyanate
research grade
Synonym(s):
Sinapine cyanide sulfonate, Sinapine thiocyanate anhydrous
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About This Item
Empirical Formula (Hill Notation):
C17H24N2O5S
CAS Number:
Molecular Weight:
368.45
UNSPSC Code:
12352205
NACRES:
NA.77
biological source
synthetic
Quality Level
Assay
≥98%
form
powder
storage condition
(keep sealed and from light)
technique(s)
HPLC: suitable
color
light yellow
storage temp.
−20°C
SMILES string
SC#N.[N+](CCOC(=O)C=Cc1c(cc(c(c1)OC)[O-])OC)(C)(C)C
InChI
1S/C16H23NO5.CHNS/c1-17(2,3)8-9-22-16(19)7-6-12-10-15(21-5)13(18)11-14(12)20-4;2-1-3/h6-7,10-11H,8-9H2,1-5H3;3H
InChI key
NPOZDPAVPFLLCN-UHFFFAOYSA-N
General description
Sinapine thiocyanate is a salt of sinapine, the choline ester of sinapic acid. Sinapine is known to be present in some foods such as cauliflower, and it has been studied as a dietary precursor of TMAO (trimethylamine N-oxide) in rapeseed-derived feed for pigs.
Application
Metabolomics research, microbiome research
Other Notes
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Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Regulatory Information
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Louis M M Mouterde et al.
Journal of agricultural and food chemistry, 68(26), 6998-7004 (2020-06-03)
Naturally occurring sinapine was successfully synthesized through a proline-mediated Knoevenagel-Doebner condensation in ethanol. This synthetic process involving biobased syringaldehyde, Meldrum's acid, and choline chloride offers a sustainable alternative to the existing low-yield pathways. This two-step strategy gives access to sinapine
Doria Boulghobra et al.
Redox biology, 34, 101554-101554 (2020-05-29)
When confronted to stress or pathological conditions, the mitochondria overproduce reactive species that participate in the cellular dysfunction. These organelles are however difficult to target with antioxidants. A feature of mitochondria that can be used for this is the negatively
Monika Anna Olszewska et al.
Food & function, 11(8), 7231-7244 (2020-08-08)
Broccoli sprouts represent a health-promoting food, rich in antioxidant and anti-inflammatory phytochemicals, among which sulfur compounds are most extensively investigated. In this study, the phenolics of broccoli sprouts (Brassica oleracea var. italica'Cezar') were examined for variability during germination and influence
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