Description
Roquefortine C is a mycotoxin produced by various fungi including the Penicillium molds. It was first isolated from a strain of Penicillium roqueforti, a species commercially used to make various cheeses.
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Roquefortine C is a mycotoxin produced by various fungi including the Penicillium molds. It was first isolated from a strain of Penicillium roqueforti, a species commercially used to make various cheeses.
Cas No. | 58735-64-1 |
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Purity | ≥98% |
Formula | C22H23N5O2 |
Formula Wt. | 389.46 |
Chemical Name | (3E,5aS,10bR)-10b-(1,1-dimethyl-2-propen-1-yl)-6,10b,11,11aS-tetrahydro-3-(1H-imidazol-5-ylmethylene)-2H-pyrazino[1',2':1,5]pyrrolo[2,3-b]indole-1,4(3H,5aH)-dione |
IUPAC Name | (3E,5aS,10bR)-10b-(1,1-dimethyl-2-propen-1-yl)-6,10b,11,11aS-tetrahydro-3-(1H-imidazol-5-ylmethylene)-2H-pyrazino[1',2':1,5]pyrrolo[2,3-b]indole-1,4(3H,5aH)-dione |
Synonym | Roquefortine; NSC292134; NSC 292134; Roquefortin; Rorifone |
Melting Point | 202-205°C |
Solubility | Soluble in ethanol, methanol (10 mg/ml), DMSO (10 mg/ml), DMF, and slightly soluble in water |
Appearance | White to slightly yellow powder |
Store Temp | -20°C |
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Ship Temp | Ambient |
MSDS | |
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Info Sheet |
Polonsky J, Merrien MA, Scott PM. Roquefortine and isofumigaclavine A, alkaloids from Penicillium roqueforti. Ann Nutr Aliment. 1977;31(4-6):963-8. PMID: 613945.
Finoli C1, Vecchio A, Galli A, Dragoni I. Roquefortine C occurrence in blue cheese. J Food Prot. 2001;64(2):246-51. PMID: 11271775
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