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Cat. No.: HY-N6593

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Arillanin A

Arillanin A is an oligosaccharide ester isolated from Polygala arillata.

For research use only. We do not sell to patients.

CAS No.: 154287-47-5
Formula: C₃₃H₄₀O₁₈
Molecular Weight:724.66

Storage:

Please store the product under the recommended conditions in the Certificate of Analysis.

Data Sheet (266 KB)

Arillanin A Chemical Structure

CAS No.: 154287-47-5

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Sample (0.1mg)

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Use of MCE Products

Fluorescent Dye

Strong Fluorescence Signal / Multi-Disciplinary Applications / High Fluorescence Specificity

Biological Activity

Description

Arillanin A is an oligosaccharide ester isolated from Polygala arillata.

Chemical Information

CAS No. 154287-47-5
Molecular Weight 724.66
Formula C₃₃H₄₀O₁₈
SMILES

OC[C@@]1([C@H]([C@@H]([C@H](O1)CO)O)OC(/C=C/C2=CC(OC)=C(C=C2)O)=O)O[C@H]3O[C@@H]([C@H]([C@@H]([C@H]3O)O)O)COC(/C=C/C4=CC(OC)=C(C(OC)=C4)O)=O
Structure Classification
- Phenylpropanoids
- Simple Phenylpropanols
- Phenols
- Polyphenols
Initial Source
Shipping

Room temperature in continental US; may vary elsewhere.
Storage

Please store the product under the recommended conditions in the Certificate of Analysis.

Purity & Documentation

Select Batch:

Purity: 99.98%

Assay: 99.98%

ee.: 99.98%

Data Sheet (266 KB)
COA (2659 KB)
Elemental Analysis Report (2659 KB)
HNMR (2659 KB)
CNMR (2659 KB)
RP-HPLC (2659 KB)
NP-HPLC (2659 KB)
MS (2659 KB)
LCMS (2659 KB)
IR (2659 KB)
GC (2659 KB)
OR (2659 KB)
SDS-PAGE (2659 KB)
SEC-HPLC (2659 KB)
Other Report (2659 KB)
Handling Instructions (2659 KB)

References

[1]. Wu ZJ, et, al. Oligosaccharide esters and phenol compounds from Polygala arillata. Plant Diversity. 2000; 22(004):482-494.

Calculators

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Help & FAQs

How should lyophilized recombinant proteins be reconstituted and stored?

1. Before opening the cap, centrifuge the vial at 13000 rpm for 20-30 seconds. This step will ensure that any lyophilized powder that may have adhered to the cap or walls is collected at the bottom of the vial, minimizing the risk of product loss.

Keywords

100 mg

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