추천 제품
Quality Level
분석
≥90.0% (HPLC)
형태
solid
λ
in hexane (with 2% dichloromethane)
UV 흡수
λ: 450 nm±10 nm Amax
저장 온도
−20°C
SMILES string
CC(/C=C/C1=C(C)C[C@@H](O)CC1(C)C)=C\C=C\C(C)=C\C=C\C=C(C)\C=C\C=C(\C=C\[C@@H]2C(C)(C)CCC=C2C)C
InChI
1S/C40H56O/c1-30(18-13-20-32(3)23-25-37-34(5)22-15-27-39(37,7)8)16-11-12-17-31(2)19-14-21-33(4)24-26-38-35(6)28-36(41)29-40(38,9)10/h11-14,16-26,36-37,41H,15,27-29H2,1-10H3/b12-11+,18-13+,19-14+,25-23+,26-24+,30-16+,31-17+,32-20+,33-21+/t36-,37+/m1/s1
InChI key
NBZANZVJRKXVBH-NHWXEJKLSA-N
일반 설명
α-Cryptoxanthin is a derivative of asymmetric α-carotene (β,ε-carotene) and belongs to the carotenoid family. It is one of the major xanthophylls present in the human brain. α-Cryptoxanthin is found in carrot leaves and autumn olive.
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point (°F)
Not applicable
Flash Point (°C)
Not applicable
시험 성적서(COA)
제품의 로트/배치 번호를 입력하여 시험 성적서(COA)을 검색하십시오. 로트 및 배치 번호는 제품 라벨에 있는 ‘로트’ 또는 ‘배치’라는 용어 뒤에서 찾을 수 있습니다.
이미 열람한 고객
Journal of agricultural and food chemistry, 53(16), 6355-6361 (2005-08-04)
Citrus fruits contain a wide range of bioactive compounds. Their carotenoid fraction is inter alia dominated by structural cryptoxanthin isomers as beta-cryptoxanthin and zeinoxanthin. Both xanthophylls were identified in saponified citrus fruit extracts by comparison to reference compounds extracted from
Fruit of Autumn Olive: A Rich Source of Lycopene
Hortscience: a Publication of the American Society For Horticultural Science Hortscience, 36(3), 1136-1137 (2001)
The British journal of nutrition, 96(2), 371-376 (2006-08-23)
Xanthophylls have attracted a lot of interest since their health benefits were documented. Unfortunately, studying their intestinal absorption is often affected by high baseline levels present in the fasting plasma. As alpha-cryptoxanthin is rarely found in the traditional European diet
Analysis of ?-Cryptoxanthin, ?-Cryptoxanthin, ? -Carotene, and ?-Carotene of Pandanus Conoideus Oil by High-performance Liquid Chromatography (HPLC)
Procedia Food Science, 3, 231-243 (2015)
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