Roquefortine C

Molecular Formula

C22H23N5O2

M.W.

389.50

CAS number

58735-64-1

Details

Source

Penicillium roqueforti

Fermentek product Code

RQC-001

Brand/grade

For research

Specifications

Appearance

White to slightly yellow powder

Purity by HPLC

≥98% ; refer to CoA for more data

Purity By TLC

≥98% ; refer to CoA for more data

Solubility test

Clear colorless solution at 10 mg/ml Methanol or DMSO

Chemical identification

Names and identifiers

Synonyms

Roquefortine
Roquefortin
roquefortine C
Rorifone

RTECS: UQ4730500

HSDB 7246

Description

Roquefortine C is a mycotoxin produced by various fungi, particularly species from the Penicillium genus. It was first isolated from a strain of Penicillium roqueforti, a species commercially used to make Roquefort, Danish Blue, Stilton and Gorgonzola cheeses.

InChl Key

SPWSUFUPTSJWNG-CXUHLZMHSA-N

Canonical SMILES

CC(C)(C=C)C12CC3C(=O)NC(=CC4=CN=CN4)C(=O)N3C1NC5=CC=CC=C25

Isomeric SMILES

CC(C)(C=C)C12CC3C(=O)N/C(=C/C4=CN=CN4)/C(=O)N3C1NC5=CC=CC=C25

Further Information

Solubility ( literature )

Soluble in 100% ethanol, methanol (10 mg/ml), DMSO (10 mg/ml), DMF, and water (poor).

Storage, handling

Store in a freezer upon arrival, at -10°C to -25°C

Protect from moisture