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Cat. No.: HY-N3165

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O-Acetylcyclocalopin A

O-Acetylcyclocalopin A is an amino acid analog of cyclocalopin, isolated from the Boletus calopus fungus from Yunnan Province.

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

CAS No.: 486430-93-7
Formula: C₁₇H₂₂O₇
Molecular Weight:338.35

Storage:

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

Data Sheet (276 KB)

O-Acetylcyclocalopin A Chemical Structure

CAS No.: 486430-93-7

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Use of MCE Products

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

Biological Activity

Description

O-Acetylcyclocalopin A is an amino acid analog of cyclocalopin, isolated from the Boletus calopus fungus from Yunnan Province^[1].

Chemical Information

CAS No. 486430-93-7
Molecular Weight 338.35
Formula C₁₇H₂₂O₇
SMILES

CC(O[C@H]1[C@]2(CC=C(C1=O)C)[C@]3([H])[C@](C(OC[C@H]3C)=O)([H])O[C@]2(O)C)=O
Structure Classification
- Terpenoids
- Sesquiterpenes
Initial Source
- Microorganisms
basidiomycete Boletus calopus
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 (276 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]. Liu D Z, et al. A novel sesquiterpene from the basidiomycete Boletus calopus[J]. Zeitschrift für Naturforschung B, 2008, 63(1): 114-116.

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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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