Absinthiin
Absinthin is a natural bitter flavoring constituent.
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.
Analytical sci. & Tech2020, 33(5):224-231
FEBS Lett.2015, 589(1):182-7
Research Square2021, 10.21203.
Phytomedicine.2023, 120:155063.
bioRxiv - Biochemistry2023, 548213.
Plant Science2024, 338:111914
Natural Product Sciences2023, 29(4):276-280.
J Appl Microbiol.2024, 135(7):lxae180.
Toxins (Basel).2021, 13(9):593.
Biomolecules.2021, 11(10):1537.
Related and Featured Products
Japanese Journal of Food Chemistry, 2004, 11(2): 86-90.
Analysis of Absinthin in Absinth Extract Bittering Agent.[Reference:
WebLink]
The constituents of absinth extract product, a natural bitter flavoring, were investigated as a part of an ongoing study to evaluate its quality and safety as a food additive.
METHODS AND RESULTS:
Two constituents, namely absinthin and anabsinthin were isolated. The concentration of absinthin, the main bitter constituent, was 2.0% in the absinth extract product. It was also confirmed that the origin of the product was the aerial part ofArtemisia absinthiwn L. (Compositae), as determined by comparing TLC and HPLC profiles of the product and 50% ethanol extract prepared from the aerial part of A. absinthiwn.
