ABSINTHIN

ABSINTHIN Basic information
Product Name:ABSINTHIN
Synonyms:ABSINTHIN;ABSYNTHIN;ABSINTHII TINCTURA;Absynthine;Absinthiin;Sbsinthin;2H-7,13b-Ethenopentaleno[1'',2'':6,7;5'',4'':6',7']dicyclohepta[1,2-b:1',2'-b']difuran-2,12(11H)-dione,3,3a,4,5,6,6a,6b,7,7a,8,9,10,10a,13a,13c,14b-hexadecahydro-6,8-dihydroxy-3,6,8,11,14,15-hexamethyl-,(3S,3aS,6S,6aR,6bS,7S,7aR,8S,10aS,11S,13aS,13bR,13cR
CAS:1362-42-1
MF:C30H40O6
MW:496.64
EINECS:
Product Categories:Miscellaneous Natural Products
Mol File:1362-42-1.mol
ABSINTHIN Structure
ABSINTHIN Chemical Properties
Melting point 165-166℃ (dec.)
alpha D20 +107.0° (c = 1.9 in CHCl3); D20 +103.5° (c = 1.0 in CHCl3)
Boiling point 700.6±60.0 °C(Predicted)
density 1.29±0.1 g/cm3 (20 ºC 760 Torr)
storage temp. Amber Vial, -20°C Freezer, Under inert atmosphere
solubility Chloroform (Slightly, Sonicated), DMSO (Slightly), Methanol (Slightly)
pka14.66±0.70(Predicted)
form Solid
color White to Off-White
Water Solubility insoluble in water
Stability:Light Sensitive, Unstable in Acidic Condition
Safety Information
HS Code 29329990
MSDS Information
ABSINTHIN Usage And Synthesis
UsesAbsinthin is an extract from the bitter liquor Absinthe, which owes its taste to substances found in the wormwood plant used in its formulation. Absinthin contributes to this bitter taste through action upon the hTAS2R14 bitter taste receptor.
DefinitionChEBI: A dimeric sesquiterpene lactone that is produced by the plant Artemisia absinthium (Wormwood). The bitter tasting constituent of Absinthe.
ABSINTHIN Preparation Products And Raw materials
Whiskey lactone 1-HYDROXYMETHYL-3-CYCLOPENTENE TETRAISOBUTYLENE cis-3-Hexenyl hexanoate ALLYL LAURATE CIS-10-HEPTADECENOIC ACID METHYL ESTER N-VALERIC ACID CIS-3-HEXEN-1-YL ESTER PHYTANIC ACID LYCOPERSILURE ALLYL PALMITATE TRANS-11-OCTADECENOIC ACID METHYL ESTER CIS-BICYCLO(3.3.0)-2-OCTENE PRENYL ISOBUTYRATE CIS-3-HEXENYL BUTYRATE CIS-7, CIS-11-HEXADECADIENYL ACETATE Tetradecanedioic acid ABSINTHIN 3A,4,7,7A-TETRAHYDROINDENE

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