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Cat. No.: HY-N3892

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Fargesone B

Fargesone B is a kind of lignan compound. Fargesone B can be isolated from Magnolia sprengeri.

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

CAS No.: 116424-70-5
Formula: C₂₁H₂₄O₆
Molecular Weight:372.41

Storage:

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

Data Sheet (269 KB)

Fargesone B Chemical Structure

CAS No.: 116424-70-5

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Top Publications Citing

Use of MCE Products

Fluorescent Dye

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

Biological Activity

Description

Fargesone B is a kind of lignan compound. Fargesone B can be isolated from Magnolia sprengeri^[1].

Chemical Information

CAS No. 116424-70-5
Molecular Weight 372.41
Formula C₂₁H₂₄O₆
SMILES

CO[C@]12[C@](O[C@H](C3=CC=C(OCO4)C4=C3)[C@H]2C)([H])[C@H](C(C=C1OC)=O)CC=C
Structure Classification
- Phenylpropanoids
- Lignans
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 (269 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]. Yu Sun, et al. Isolation and purification of seven lignans from Magnolia sprengeri by high-speed counter-current chromatography. Journal of Chromatography B. 2011, 879, 31.

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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