SMB00131
3,5-二咖啡酰奎尼酸
≥95% (LC/MS-ELSD)
别名:
3,5-DCQA, 3,5-Dicaffeoylquinate, 3,5-Dicaffeoylquinic acid, 3,5-O-Dicaffeoylquinic acid, Isochlorogenic Acid A
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关于此项目
经验公式（希尔记法）:
C25H24O12
化学文摘社编号:
分子量:
516.45
NACRES:
NA.25
PubChem Substance ID:
UNSPSC Code:
12352205
MDL number:
产品名称
3,5-二咖啡酰奎尼酸, ≥95% (LC/MS-ELSD)
InChI
1S/C25H24O12/c26-15-5-1-13(9-17(15)28)3-7-21(30)36-19-11-25(35,24(33)34)12-20(23(19)32)37-22(31)8-4-14-2-6-16(27)18(29)10-14/h1-10,19-20,23,26-29,32,35H,11-12H2,(H,33,34)/b7-3+,8-4+/t19-,20-,23-,25+/m1/s1
SMILES string
O[C@H]1[C@@H](C[C@@](O)(C[C@H]1OC(=O)\C=C\c2ccc(O)c(O)c2)C(O)=O)OC(=O)\C=C\c3ccc(O)c(O)c3
InChI key
KRZBCHWVBQOTNZ-PSEXTPKNSA-N
assay
≥95% (LC/MS-ELSD)
form
solid
application(s)
metabolomics
vitamins, nutraceuticals, and natural products
storage temp.
−20°C
Quality Level
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Application
3,5-二咖啡酰奎宁酸已用作高效液相色谱—二极管阵列检测(HPLC-DAD)技术的参考标准品，以定量分析蒿属植物酚类化合物。还用作高效液相色谱-紫外(HPLC-UV)技术的参考标准品，以定量测定菊芋/洋姜(Helianthus tuberosus L./Jerusalem artichoke)中的多酚类化合物。
Biochem/physiol Actions
3,5-二咖啡酰奎宁酸可通过抗氧化作用发挥针对体外视网膜损伤的神经保护功能。它是一种强效的麦芽糖酶抑制剂。
General description
3,5-二咖啡酰奎宁酸是忍冬(Lonicera japonica Thunb)花蕾中的一种酚酸。已用于药理、食品和化妆品研究。
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
Sebastian E W Opitz et al.
Phytochemical analysis : PCA, 28(2), 106-114 (2016-12-23)
Coffee is a widely consumed beverage containing antioxidant active compounds. During roasting the phytochemical composition of the coffee bean changes dramatically and highly polymeric substances are produced. Besides chlorogenic acids that are already present in green coffee beans, melanoidins show
Jiahui Chang et al.
Journal of ethnopharmacology, 194, 1032-1042 (2016-11-12)
Houshiheisan (HSHS), a classic traditional medicine prescription, has notable effects on patients with stroke AIM OF THE STUDY: To investigate the neurorestorative effects of HSHS on ischemic stroke and explore its mode of action. Focal cerebral ischemia models were induced
alpha-Glucosidase inhibitory activity by the flower buds of Lonicera japonica Thunb
Zhang Z, et al.,
Journal of functional foods, 5(3), 1253-1259 (2013)
Water extract of propolis and its main constituents, caffeoylquinic acid derivatives, exert neuroprotective effects via antioxidant actions
Nakajima Y, et al.,
Life Sciences, 80(4), 370-377 (2007)
Dilem Tanriseven et al.
Food chemistry, 305, 125505-125505 (2019-10-14)
Shalgam is a beverage which is produced by lactic acid fermentation of black carrot juice. Two commercial methods (traditional method - TM and direct method - DM) used to produce shalgams were compared with respect to their effects on the
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