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Merck

S9951

Sigma-Aldrich

大豆皂甙 Ⅰ

别名:

SCM 3B, 大豆皂甙 Bb

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About This Item

经验公式(希尔记法):
C48H78O18
CAS号:
分子量:
943.12
MDL號碼:
分類程式碼代碼:
12352212
NACRES:
NA.25

生物源

Glycine max (soybean)

化驗

≥94% (HPLC)

形狀

powder

儲存條件

protect from light

溶解度

ethanol: 1 mg/mL, clear, colorless

應用

metabolomics
vitamins, nutraceuticals, and natural products

儲存溫度

2-8°C

SMILES 字串

CC1(C)C[C@@H](O)[C@@](CC[C@]2(C)C3=CC[C@@]4([H])[C@@]2(C)CC[C@]5([H])[C@]4(C)CC[C@H](O[C@]6([H])O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]6O[C@@]7([H])[C@H](O[C@]8([H])O[C@@H](C)[C@H](O)[C@@H](O)[C@H]8O)[C@@H](O)[C@@H](O)[C@@H](CO)O7)[C@@]5(CO)C)(C)[C@@]3([H])C

InChI

1S/C48H78O18/c1-21-29(52)31(54)35(58)40(61-21)65-37-32(55)30(53)24(19-49)62-41(37)66-38-34(57)33(56)36(39(59)60)64-42(38)63-28-12-13-45(5)25(46(28,6)20-50)11-14-48(8)26(45)10-9-22-23-17-43(2,3)18-27(51)44(23,4)15-16-47(22,48)7/h9,21,23-38,40-42,49-58H,10-20H2,1-8H3,(H,59,60)/t21-,23-,24+,25+,26+,27+,28-,29-,30-,31+,32-,33-,34-,35+,36-,37+,38+,40-,41-,42+,44+,45-,46+,47+,48+/m0/s1

InChI 密鑰

PTDAHAWQAGSZDD-IOVCITQVSA-N

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一般說明

大豆皂甙I是一种齐墩果烯型三萜类糖苷配基,是B组大豆皂甙。它是一种两亲分子,可被肠道细菌代谢成糖和糖苷配基。

應用

大豆皂苷I已被用于:
  • 测试其对卵巢癌细胞系迁移和侵袭的影响
  • 作为定量藜麦和葫芦巴样品中皂苷的标准品
  • 作为用于斑马鱼肝细胞系的L-15培养基补充剂

生化/生理作用

大豆中发现的抗氧化和抗炎皂苷。减轻 TNBS 诱导的小鼠结肠炎。结构由糖苷部分和三萜衍生物组成。唾液酸转移酶抑制剂和肾素抑制剂。

儲存類別代碼

11 - Combustible Solids

水污染物質分類(WGK)

WGK 3

閃點(°F)

Not applicable

閃點(°C)

Not applicable


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Marco A Lazo-Vélez et al.
Journal of food science, 81(1), C19-C26 (2015-12-10)
Pseudocereal Chenopodium berlandieri spp. (huauzontle) was evaluated to determine saponin composition. Saponins were evaluated in raw and germinated grains subjected to chemical stress induced by sodium selenite. Analysis by liquid chromatography coupled with ELSD detector revealed the presence of 12
Soyasaponin I and sapongenol B have limited absorption by Caco-2 intestinal cells and limited bioavailability in women
Hu J, et al.
The Journal of Nutrition, 134(8), 1867-1873 (2004)
Inger-Cecilia Mayer Labba et al.
Food research international (Ottawa, Ont.), 140, 110038-110038 (2021-03-03)
A dietary shift from resource-demanding animal protein to sustainable food sources, such as protein-rich beans, lowers the climate footprint of food production. In this study, we examined the nutrients and antinutrients in 15 fava bean varieties cultivated in Sweden to
Cell Recognition Molecule L1 Regulates Cell Surface Glycosylation to Modulate Cell Survival and Migration.
Gang Shi et al.
International journal of medical sciences, 14(12), 1276-1283 (2017-11-07)
San Huang et al.
Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 24(3), 232-241 (2017-12-05)
Soaking of legumes results in the loss of macronutrients, micronutrients and phytochemicals. Fibre, protein and phytochemicals found in legumes exert emulsifying activity that may improve the structure and texture of gluten-free bread. The legume soaking water of haricot beans, garbanzo

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