Cinnamylideneacetic acid
Cinnamylideneacetic acid is a natural product from Chinese propolis.
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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.
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Food Science, 2013, 34(10):139-143.
Analysis of Polyphenolics in Propolis from Henan Province.[Reference:
WebLink]
METHODS AND RESULTS:
Polyphenolics in nine propolis samples from Henan province were analyzed by high performance liquid chromatography(HPLC).Totally 29 compounds were confirmed in 75% ethanol extracts from nine propolis samples,and 25 of them were quantified.The results showed that propolis mainly contained flavonoids,phenolic acids and esters.Phenolic acids and their esters mainly included caffeic acid phenethyl ester,Cinnamylideneacetic acid,p-coumaric acid,benzoic acid,isoferulic acid,caffeic acid,and 3,4-dimethoxyl cinnamic acid,and the average content of caffeic acid phenethyl ester revealed the highest level.
CONCLUSIONS:
Flavonoids mainly included pinobanksin-3-O-acetate,chrysin,pinocembrin,pinobanksin,galangin,and pinobanksin-3-O-acetate exhibited the highest average content among these flavonoids.
