InChI
1S/C15H12O5/c16-9-6-10(17)12-11(7-9)20-15(14(19)13(12)18)8-4-2-1-3-5-8/h1-7,14-17,19H/t14-,15+/m0/s1
SMILES string
O[C@@H]1[C@H](Oc2cc(O)cc(O)c2C1=O)c3ccccc3
InChI key
SUYJZKRQHBQNCA-LSDHHAIUSA-N
assay
≥95% (HPLC)
form
powder
application(s)
metabolomics
vitamins, nutraceuticals, and natural products
Quality Level
General description
短叶松素是一种类黄酮,广泛存在于蜂蜜和不同蜂胶中。
Application
短叶松素已被用作参考标准品,用于通过高效液相色谱和光电二极管阵列检测(HPLC-DAD)鉴定和测量十一种不同洋槐蜂蜜样品中的短叶松素。
Biochem/physiol Actions
短叶松素是一种强效的抗氧化剂。它作为细胞凋亡诱导剂具有多种抗癌特性,也可作为B细胞淋巴瘤(M12.C3.F6)细胞和人脐静脉内皮细胞的抗增殖剂和抗血管生成剂 。短叶松素也具有抗菌和抗真菌特性。
Packaging
无底玻璃瓶。内含物在插入的融合锥体内。
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
Efrain Alday et al.
Chemico-biological interactions, 242, 35-44 (2015-09-15)
Propolis is a resinous substance produced by honeybees (Apis mellifera) from the selective collection of exudates and bud secretions from several plants. In previous works, we reported the antiproliferative activity of Sonoran propolis (SP) on cancer cells; in addition we
Phenolics and abscisic acid identified in acacia honey comparing different SPE cartridges coupled with HPLC-PDA
Sun C, et al.,
J. Food Compos. Anal., 53, 91-101 (2016)
Ticiano Gomes do Nascimento et al.
Nanoscale research letters, 11(1), 301-301 (2016-06-19)
The ever-increasing demand for natural products and biotechnology derived from bees and ultra-modernization of various analytical devices has facilitated the rational and planned development of biotechnology products with a focus on human health to treat chronic and neglected diseases. The
María Gómez-Romero et al.
Journal of separation science, 30(4), 595-603 (2007-04-21)
Propolis is a resinous hive product rich in antioxidant compounds. Capillary electrophoresis coupled to mass spectrometric detection can provide selective information about the analytes present in complex extracts of propolis and has turned out to be an attractive alternative to
Antiangiogenic effect of pinobanksin on human umbilical vein endothelial cells
Bang, Ho-Jeong and Ahn, Mok-Ryeon
Journal of functional foods, 79, 104408-104408 (2021)
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