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Almondsandapricotkernels
MeltingPoint
210-215°C
OpticalRotation
-40°to-45°
Assay
(HPLC):≥98.0%
LossonDrying
≤5.0%
Impurities
Chloride:≤20ppm
Amygdalin(VitaminB17) isaglucosidederivedfromalmondsandapricotkernalsandisstructurallyrelatedtovitaminB17.Inthe1950s,amygdalinwasaproposedanti-canceragent;however,becauseofitscyanogenicproperties,itsuseishighlyavoided.Amygdalinisfreelysolubleinwaterat83mg/mL.
29883-15-6
C20H27NO11
457.43
Afteringestionofamygdalin,β-glucosidaseenzymesinthedigestivesystemmetabolizeamygdalinproducinghydrogencyanide.Someofthehydrogencyanideproducedcanfinditswaytotumorcellswhichisthoughttohaveapotentcytotoxiceffect.
2-8°C
2936.29.5050
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Almondsandapricotkernels
210-215°C
-40°to-45°
(HPLC):≥98.0%
≤5.0%
Chloride:≤20ppm