DihydrorobinetinCAS# 4382-33-6 |
Quality Control & MSDS
Number of papers citing our products
Chemical structure
3D structure
| Cas No. | 4382-33-6 | SDF | Download SDF |
| PubChem ID | 6708707 | Appearance | Powder |
| Formula | C15H12O7 | M.Wt | 304.3 |
| Type of Compound | Flavonoids | Storage | Desiccate at -20°C |
| Solubility | Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc. | ||
| Chemical Name | (2R,3R)-3,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)-2,3-dihydrochromen-4-one | ||
| SMILES | C1=CC2=C(C=C1O)OC(C(C2=O)O)C3=CC(=C(C(=C3)O)O)O | ||
| Standard InChIKey | VSJCDPYIMBSOKN-LSDHHAIUSA-N | ||
| Standard InChI | InChI=1S/C15H12O7/c16-7-1-2-8-11(5-7)22-15(14(21)12(8)19)6-3-9(17)13(20)10(18)4-6/h1-5,14-18,20-21H/t14-,15+/m0/s1 | ||
| General tips | For obtaining a higher solubility , please warm the tube at 37 ℃ and shake it in the ultrasonic bath for a while.Stock solution can be stored below -20℃ for several months. We recommend that you prepare and use the solution on the same day. However, if the test schedule requires, the stock solutions can be prepared in advance, and the stock solution must be sealed and stored below -20℃. In general, the stock solution can be kept for several months. Before use, we recommend that you leave the vial at room temperature for at least an hour before opening it. |
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| About Packaging | 1. The packaging of the product may be reversed during transportation, cause the high purity compounds to adhere to the neck or cap of the vial.Take the vail out of its packaging and shake gently until the compounds fall to the bottom of the vial. 2. For liquid products, please centrifuge at 500xg to gather the liquid to the bottom of the vial. 3. Try to avoid loss or contamination during the experiment. |
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| Shipping Condition | Packaging according to customer requirements(5mg, 10mg, 20mg and more). Ship via FedEx, DHL, UPS, EMS or other couriers with RT, or blue ice upon request. | ||
| Description | (+)-Dihydrorobinetin is reported as a chemical marker of vinegars aged in acacia wood and can be used for authenticity purposes. |
| Structure Identification | J Agric Food Chem. 2009 Oct 28;57(20):9551-4.(+)-Dihydrorobinetin: a marker of vinegar aging in acacia (Robinia pseudoacacia) wood.[Pubmed: 19785439](+)-Dihydrorobinetin, a dihydroflavonol identified for the first time in vinegars as a marker of aging in this kind of wood. |
Dihydrorobinetin Dilution Calculator
Dihydrorobinetin Molarity Calculator
| 1 mg | 5 mg | 10 mg | 20 mg | 25 mg | |
| 1 mM | 3.2862 mL | 16.4312 mL | 32.8623 mL | 65.7246 mL | 82.1558 mL |
| 5 mM | 0.6572 mL | 3.2862 mL | 6.5725 mL | 13.1449 mL | 16.4312 mL |
| 10 mM | 0.3286 mL | 1.6431 mL | 3.2862 mL | 6.5725 mL | 8.2156 mL |
| 50 mM | 0.0657 mL | 0.3286 mL | 0.6572 mL | 1.3145 mL | 1.6431 mL |
| 100 mM | 0.0329 mL | 0.1643 mL | 0.3286 mL | 0.6572 mL | 0.8216 mL |
| * Note: If you are in the process of experiment, it's necessary to make the dilution ratios of the samples. The dilution data above is only for reference. Normally, it's can get a better solubility within lower of Concentrations. | |||||
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(+)-Dihydrorobinetin: a marker of vinegar aging in acacia (Robinia pseudoacacia) wood.[Pubmed:19785439]
J Agric Food Chem. 2009 Oct 28;57(20):9551-4.
The use of acacia wood for the aging of vinegars is increasing because the efficient air transfer through the pores permits a good acetification rate. In this study, vinegars aged in acacia (Robinia pseudoacacia) wood barrels were analyzed and found to contain a characteristic compound, which increased during the aging process. This so far unknown compound was isolated by semipreparative LC and structurally identified by NMR spectroscopy. (1)H and (13)C NMR chemical shifts and optical rotation revealed its structure to be (+)-Dihydrorobinetin, a dihydroflavonol identified for the first time in vinegars as a marker of aging in this kind of wood. This study also reports for the first time the complete assignment of (13)C NMR data for this compound. Moreover, it revealed a longer contact time with acacia wood results in higher concentrations of (+)-Dihydrorobinetin found in vinegars. Another finding was that the vinegars aged with nontoasted acacia chips showed significantly higher concentrations of (+)-Dihydrorobinetin than found in vinegars aged with toasted acacia chips (384.8 and 23.5 mg/L, respectively). The in vitro antioxidant activity (DPPH(*) and ORAC assays) of (+)-Dihydrorobinetin was also determined. (+)-Dihydrorobinetin is reported here for the first time as a chemical marker of vinegars aged in acacia wood and can be used for authenticity purposes.
