Synonym
Absinthin; NSC 407315; NSC-407315; NSC407315
IUPAC/Chemical Name
[no name]
InChi Key
PZHWYURJZAPXAN-VEBRTYOCSA-N
InChi Code
InChI=1S/C30H40O6/c1-12-11-18-20-21(30(12)24(18)29(6,34)10-8-17-14(3)27(32)36-25(17)30)15(4)19-22(20)28(5,33)9-7-16-13(2)26(31)35-23(16)19/h11,13-14,16-18,20-25,33-34H,7-10H2,1-6H3/t13-,14-,16-,17-,18+,20-,21+,22-,23-,24-,25-,28+,29-,30-/m0/s1
SMILES Code
CC1=C[C@@H]2[C@@H]3[C@@H]([C@@](O)(C)CC[C@@H]4[C@@H]5OC([C@H]4C)=O)C5=C(C)[C@H]3[C@]1([C@H]6O7)[C@@H]2[C@](O)(C)CC[C@H]6[C@H](C)C7=O
Purity
>98% (or refer to the Certificate of Analysis)
Shipping Condition
Shipped under ambient temperature as non-hazardous chemical. This product is stable enough for a few weeks during ordinary shipping and time spent in Customs.
Storage Condition
Dry, dark and at 0 - 4 C for short term (days to weeks) or -20 C for long term (months to years).
Solubility
Soluble in DMSO
Shelf Life
>2 years if stored properly
Drug Formulation
This drug may be formulated in DMSO
Stock Solution Storage
0 - 4 C for short term (days to weeks), or -20 C for long term (months).
HS Tariff Code
2934.99.9001
Preparing Stock Solutions
The following data is based on the
product
molecular weight
482.62
Batch specific molecular weights may vary
from batch to batch
due to the degree of hydration, which will
affect the solvent
volumes required to prepare stock solutions.
| Concentration / Solvent Volume / Mass |
1 mg |
5 mg |
10 mg |
| 1 mM |
1.15 mL |
5.76 mL |
11.51 mL |
| 5 mM |
0.23 mL |
1.15 mL |
2.3 mL |
| 10 mM |
0.12 mL |
0.58 mL |
1.15 mL |
| 50 mM |
0.02 mL |
0.12 mL |
0.23 mL |
1: Guo N, Xu Y, Cao Z. Absinthin attenuates LPS-induced ALI through MIP-1α-mediated inflammatory cell infiltration. Exp Lung Res. 2015;41(9):514-24. doi: 10.3109/01902148.2015.1093566. PubMed PMID: 26495959.
2: Zhang W, Luo S, Fang F, Chen Q, Hu H, Jia X, Zhai H. Total synthesis of absinthin. J Am Chem Soc. 2005 Jan 12;127(1):18-9. PubMed PMID: 15631427.
3: Turak A, Shi SP, Jiang Y, Tu PF. Dimeric guaianolides from Artemisia absinthium. Phytochemistry. 2014 Sep;105:109-14. doi: 10.1016/j.phytochem.2014.06.016. Epub 2014 Jul 15. PubMed PMID: 25037681.
4: Roudnitzky N, Behrens M, Engel A, Kohl S, Thalmann S, Hübner S, Lossow K, Wooding SP, Meyerhof W. Receptor Polymorphism and Genomic Structure Interact to Shape Bitter Taste Perception. PLoS Genet. 2015 Sep 25;11(9):e1005530. doi: 10.1371/journal.pgen.1005530. eCollection 2015. PubMed PMID: 26406243; PubMed Central PMCID: PMC4583475.
5: Bach B, Cleroux M, Saillen M, Schönenberger P, Burgos S, Ducruet J, Vallat A. A new chemical tool for absinthe producers, quantification of α/β-thujone and the bitter components in Artemisia absinthium. Food Chem. 2016 Dec 15;213:813-817. doi: 10.1016/j.foodchem.2016.06.045. Epub 2016 Jun 16. PubMed PMID: 27451252.
6: Aberham A, Cicek SS, Schneider P, Stuppner H. Analysis of sesquiterpene lactones, lignans, and flavonoids in wormwood (Artemisia absinthium L.) using high-performance liquid chromatography (HPLC)-mass spectrometry, reversed phase HPLC, and HPLC-solid phase extraction-nuclear magnetic resonance. J Agric Food Chem. 2010 Oct 27;58(20):10817-23. doi: 10.1021/jf1022059. Epub 2010 Oct 1. PubMed PMID: 20886883.
7: Brockhoff A, Behrens M, Roudnitzky N, Appendino G, Avonto C, Meyerhof W. Receptor agonism and antagonism of dietary bitter compounds. J Neurosci. 2011 Oct 12;31(41):14775-82. doi: 10.1523/JNEUROSCI.2923-11.2011. PubMed PMID: 21994393.
8: Lachenmeier DW, Walch SG, Padosch SA, Kröner LU. Absinthe--a review. Crit Rev Food Sci Nutr. 2006;46(5):365-77. Review. PubMed PMID: 16891209.
