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Cat. No.: HY-N8647

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Naringin 4'-glucoside

Naringin 4'-glucoside is isolated from the natural Cirrus paradisi segment .

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

CAS No.: 17257-21-5
Formula: C₃₃H₄₂O₁₉
Molecular Weight:742.68

Storage:

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

Data Sheet (268 KB)

Naringin 4'-glucoside Chemical Structure

CAS No.: 17257-21-5

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Use of MCE Products

Fluorescent Dye

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

Biological Activity

Description

Naringin 4'-glucoside is isolated from the natural Cirrus paradisi segment ^[1].

Chemical Information

CAS No. 17257-21-5
Molecular Weight 742.68
Formula C₃₃H₄₂O₁₉
SMILES

O=C1C(C(O[C@H](C(C=C2)=CC=C2O[C@@H]([C@@H]([C@H]3O)O)O[C@@H]([C@H]3O)CO)C1)=CC(O[C@H](O[C@@H]4CO)[C@@H]([C@H]([C@@H]4O)O)O[C@@](O[C@H]5C)([H])[C@@H]([C@@H]([C@H]5O)O)O)=C6)=C6O
Structure Classification
- Flavonoids
- Flavonones
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 (268 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]. Gerold Aurnhummer, et al. Synthese des 7- P-Neohesperidosyl-4’- P-D-glucopyranosylnaringenins, eines Flavanontriglykosids aus Citrusfriichten. Chem. Ber. 1971, 104:473-478.

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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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