7,13-Dideacetyl-9,10-didebenzoyltaxchinin C
7,13-Dideacetyl-9,10-didebenzoyltaxchinin C is a natural product from Taxus chinensis var. mairei.
Inquire / Order:
manager@chemfaces.com
Technical Inquiries:
service@chemfaces.com
Tel:
+86-27-84237783
Fax:
+86-27-84254680
Address:
1 Building, No. 83, CheCheng Rd., Wuhan Economic and Technological Development Zone, Wuhan, Hubei 430056, PRC
Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to
24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Need more advice on solubility, usage and handling? Please email to: service@chemfaces.com
The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
Microb Pathog.2019, 131:128-134
Front Pharmacol.2021, 12:761922.
JLiquid Chromatography & Related Tech.2021, 10826076.
Natural Product Communications2022, 7(3):1-7.
Inflammation.2015, 38(4):1502-16
The Pharmaceutical Society of Japan2018, 138(4):571-579
Food Science and Biotechnology2022, 10.1007.
Wageningen University & Research2018, January 2018
Int J Mol Sci.2018, 19(9):E2681
Phytomedicine.2019, 62:152962
Related and Featured Products
Chinese Journal of Natural Medicines, 2006, 4(1):52-57.
Chemical constituents of cultured Taxus mairei (I)[Reference:
WebLink]
To intensively investigate the chemical constituents of cultured (3y) Taxus chinensis var. mairei (Lemee et Levl).
METHODS AND RESULTS:
The whole plant was extracted with ethanol, the ethanol extract was subjected to extraction with methylene trichloride, which was submitted to chromatography on silica gel and Sephadex column to isolate some compounds. And their structures were elucidated on the basis of spectral analysis (UV, IR, ESI-MS, 1H NMR, 13C NMR). The compounds were identified as 2α-deacetoxytaxinine J (I), taxuyunnanine C (II), yunnanxane (III), taxinine J(IV), 1-dehydroxy-baccatin VI (V), taxol (VI), 19-debenzoyl-19-acetyltaxinine M (VII), taxinine M (VIII), taxicin (IX), taxa-4(20)-11-diene-2α, 5α, 10β-triacetoxy-14β, 2-methybutyrate (X), baccatin III (XI), cephalomannine(XII), 7,13-Dideacetyl-9,10-didebenzoyltaxchinin C (XIII), taxamairin A(XIV), taxamairin B (XV), α-conidendrin (XVI), secoisolariciresinol (XVII), isotaxiresinol (XVIII), β-sitosterol (XIX) and daucosterol (XX), VII, XIII were isolated from this source for the first time.
CONCLUSIONS:
The chemical constituents of planted Taxus mairei are nearly the same as that of the wild.
