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.
Product Info
| Cas No. | 58735-64-1 |
|---|---|
| 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 |
Shipping and Storage
| Store Temp | -20°C |
|---|---|
| Ship Temp | Ambient |
Downloads
| MSDS | |
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| Info Sheet |
References
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