等级
analytical standard
方案
≥95.0% (HPLC)
保质期
limited shelf life, expiry date on the label
杂质
≤15.0% water
应用
food and beverages
包装形式
neat
运输
wet ice
储存温度
−20°C
SMILES字符串
O=C(C1=CC(O)=C(O)C(O)=C1C2=C(C(OC[C@@]3([H])O4)=O)C=C(O)C(O)=C2O)O[C@@]3([H])[C@H](O5)[C@@]([C@H]6O)([H])OC(C7=C6C(O)=C(O)C(O)=C7C8=C(O)C(O)=C(O)C(C9=C(O)C(O)=C(O)C=C9C4=O)=C8C5=O)=O
InChI
1S/C41H26O26/c42-8-1-5-12(24(48)21(8)45)13-6(2-9(43)22(46)25(13)49)39(60)65-34-11(4-63-37(5)58)64-38(59)7-3-10(44)23(47)26(50)14(7)15-18-16(28(52)32(56)27(15)51)17-19-20(30(54)33(57)29(17)53)31(55)35(66-41(19)62)36(34)67-40(18)61/h1-3,11,31,34-36,42-57H,4H2
InChI key
UDYKDZHZAKSYCO-UHFFFAOYSA-N
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一般描述
Castalagin is a polyphenol that is mainly present in oak and chestnut wood. It belongs to the class of hydrolyzable tannins or ellagitannins that is reported to exhibit anti-inflammatory, anticancer, antioxidant, and antibacterial properties. The anti-herpes virus activity of the compound is also investigated.
应用
Castalagin may be used as an analytical standard for the determination of the analyte in oak species, and various parts of white strawberry species by chromatography techniques.
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
Analysis of oak tannins by liquid chromatography-electrospray ionisation mass spectrometry
Mammela P, et al.
Journal of Chromatography A, 891(1), 75-83 (2000)
Polyphenolic compounds as chemical markers of wine ageing in contact with cherry, chestnut, false acacia, ash and oak wood
de Simon BF, et al.
Food Chemistry, 143, 66-76 (2014)
Three-dimensional analysis of combination effect of ellagitannins and acyclovir on herpes simplex virus types 1 and 2
Vilhelmova N, et al.
Antiviral Research, 89(2), 174-181 (2011)
Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle
Rasines-Perea Z, et al.
Food Chemistry, 9(8), 316-316 (2019)
Determination of phenolic composition and antioxidant activity in fruits, rhizomes and leaves of the white strawberry (Fragaria chiloensis spp. chiloensis form chiloensis) using HPLC-DAD-ESI-MS and free radical quenching techniques
Simirgiotis MJ and Schmeda-Hirschmann G
Journal of food composition and analysis, 23(6), 545-553 (2010)
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