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Cat. No.: HY-N8539

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(–)-Himgaline

(–)-Himgaline is an alkaloid that can be isolated from Galbulimima belgraveana and Galbulimima baccata.

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CAS No.: 16585-08-3
Formule: C₂₀H₃₁NO₂
Masse moléculaire:317.47

Stockage:

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

Data Sheet (274 KB)

(–)-Himgaline Chemical Structure

CAS No.: 16585-08-3

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Description

(–)-Himgaline is an alkaloid that can be isolated from Galbulimima belgraveana and Galbulimima baccata^[1].

Chemical Information

CAS No. 16585-08-3
Masse moléculaire 317.47
Formule C₂₀H₃₁NO₂
SMILES

OC12C(N3[C@@]4([H])[C@@]2([H])CC[C@@H]3C)(C[C@H]5O)[C@@]([C@@]6([H])[C@@]5([H])CCCC6)([H])[C@](C4)([H])C1
Structure Classification
- Alkaloids
- Other Alkaloids
Initial Source
Livraison

Room temperature in continental US; may vary elsewhere.
Stockage

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

Pureté et documentation

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Pureté: 99.98%

Assay: 99.98%

ee.: 99.98%

Fiche technique (274 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)
Instruction de manipulation (2659 KB)

Références

[1]. Lan P, et al. Structures of New Alkaloids from Rain Forest Trees Galbulimima belgraveana and Galbulimima baccata in Papua New Guinea, Indonesia, and Northern Australia. ACS Omega. 2018 Feb 14;3(2):1912-1921. [Content Brief]

Calculators

Calculateur de molarité

Mass (g) = Concentration (mol/L) × Volume (L) × Molecular Weight (g/mol)

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Molecular Weight Molecular Weight

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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.

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100 mg

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