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(+)-Nootkatone

analytical standard

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About This Item

Formula empirica (notazione di Hill):
C15H22O
Numero CAS:
Peso molecolare:
218.33
Beilstein:
4676969
Numero CE:
Numero MDL:
Codice UNSPSC:
85151701
ID PubChem:
NACRES:
NA.24

Grado

analytical standard

Livello qualitativo

Saggio

≥99.0% (GC)

Durata

limited shelf life, expiry date on the label

Condizioni di stoccaggio

under inert gas (Argon)

tecniche

HPLC: suitable
gas chromatography (GC): suitable

Impurezze

≤1.0% water

Punto di fusione

35-39 °C

applicazioni

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

Formato

neat

Temperatura di conservazione

2-8°C

Stringa SMILE

C[C@@H]1CC(=O)C=C2CC[C@H](C[C@@]12C)C(C)=C

InChI

1S/C15H22O/c1-10(2)12-5-6-13-8-14(16)7-11(3)15(13,4)9-12/h8,11-12H,1,5-7,9H2,2-4H3/t11-,12-,15+/m1/s1
WTOYNNBCKUYIKC-JMSVASOKSA-N

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Descrizione generale

(+)-Nootkatone is a bicyclic conjugated sesquiterpene ketone, which is found as an important flavoring constituent in grapes. It can be synthesized from the sesquiterpene hydrocarbon valencene. It finds applications as an antiulcer drug and has insecticidal activity against Drosophila melanogaster.

Applicazioni

(+)-Nootkatone may be used as a reference standard in the determination of (+)-nootkatone in Alpinia oxyphylla oil using gas chromatography coupled with flame ionization detector (GC-FID).
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Pittogrammi

Exclamation mark

Avvertenze

Warning

Indicazioni di pericolo

Consigli di prudenza

Classi di pericolo

Skin Sens. 1

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 2

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable


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Certificati d'analisi (COA)

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Conversion of valencene to nootkatone.
Hunter KLG and Brogden BW
Journal of Food Science, 30(5), 876-878 (1965)
Sesquiterpenes. I. Nootkatone, a new grapefruit flavor constituent.
MacLeod WD and Buigues NM.
Journal of Food Science, 29(5), 565-568 (1964)
Marco A Fraatz et al.
Applied microbiology and biotechnology, 83(1), 35-41 (2009-04-01)
Due to its pleasant grapefruit-like aroma and various further interesting molecular characteristics, (+)-nootkatone represents a highly sought-after specialty chemical. (+)-Nootkatone is accumulated in its producer plants in trace amounts only, and the demand of the food, cosmetics and pharmaceutical industry
Qing Miao et al.
Journal of pharmaceutical and biomedical analysis, 102, 436-442 (2014-12-03)
Analytical methods for quantitative analysis and chemical fingerprinting of volatile oils from Alpinia oxyphylla were established. The volatile oils were prepared by hydrodistillation, and the yields were between 0.82% and 1.33%. The developed gas chromatography-flame ionization detection (GC-FID) method showed
Boyuan Wang et al.
Molecular cell, 80(1), 29-42 (2020-08-29)
(p)ppGpp is a nucleotide messenger universally produced in bacteria following nutrient starvation. In E. coli, ppGpp inhibits purine nucleotide synthesis by targeting several different enzymes, but the physiological significance of their inhibition is unknown. Here, we report the structural basis of

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