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Cat. No.: HY-124385

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Tunaxanthin

Tunaxanthin is a xanthophyll, exists in fruits of various tomato strains and their hybrid. Tunaxanthin is also a carotenoid present in fish.

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

CAS No.: 12738-95-3
Formula: C₄₀H₅₆O₂
Molecular Weight:568.87

Storage:

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

Data Sheet (260 KB)

Tunaxanthin Chemical Structure

CAS No.: 12738-95-3

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Biological Activity

Description

Tunaxanthin is a xanthophyll, exists in fruits of various tomato strains and their hybrid. Tunaxanthin is also a carotenoid present in fish^[1]^[2].

Chemical Information

CAS No. 12738-95-3
Molecular Weight 568.87
Formula C₄₀H₅₆O₂
SMILES

CC(/C=C/C=C(C)/C=C/C1C(C)=CC(O)CC1(C)C)=C\C=C\C=C(C)\C=C\C=C(C)\C=C\C2C(C)=CC(O)CC2(C)C
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 (260 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]. Saishi HIROTA, et al., Relationship of Carotene and Xanthophyll Production in Tomato Strains and Their Progenies. Food Science and Technology International, Tokyo, 1996.

[2]. Takashi Maoka, et al., Carotenoids of Red, Brown, and Black Specimens of Plectropomus leopardus, the Coral Trout (Suziara in Japanese). Journal of Oleo Science.

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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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