>>Signaling Pathways>> Apoptosis>>β-Ionone


카탈로그 번호: GC64619

β-Ionone은 위 선암 SGC7901 세포에서 세포 사멸 유도에 효과적입니다. 항암 활성.

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β-Ionone 화학 구조

Cas No.:14901-07-6

Size 가격 재고 수량
100 mg
재고 있음

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Sample solution is provided at 25 µL, 10mM.

Product Documents

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β-Ionone is effective in the induction of apoptosis in gastric adenocarcinoma SGC7901 cells. Anti-cancer activity[1].

β-Ionone is an analog of β-carotenoids which widely distributed in fruit and vegetables[1]. β-ionone (25, 50, 100 and 200 μM; for 24 and 48 h) inhibits SGC-7901 cell line growth. The measured IC50 value is 89 μM[1].

[1]. Mahsa Ansari, et al. β-Ionone and Its Analogs as Promising Anticancer Agents. Eur J Med Chem. 2016 Nov 10;123:141-154.

화학적 특성

Cas No. 14901-07-6 SDF Download SDF
Formula C13H20O M.Wt 192.3
용해도 Storage Store at -20°C
일반적인 팁 높은 용해도를 얻기 위해 튜브를 37℃에서 데운 후 초음파 욕조에서 잠시 흔들어 주십시오. 원액은 -20℃ 이하에서 수개월간 보관할 수 있습니다.
배송 조건 평가 샘플 솔루션: 블루아이스와 함께 배송합니다. 다른 모든 가능한 크기: 요청 시 RT 또는 블루아이스와 함께 배송합니다.

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Research Update

HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process

Food Chem 2021 Apr 2;357:129654.PMID:33866239DOI:10.1016/j.foodchem.2021.129654.

Each type of tea has a unique volatile profile due to its variety, processing technologies and origin. Using HS-SPME and GC/MS, we analyzed the changes of volatile components in cultivar Yinghong No. 9 during pile-fermentation every 10 days. A total of 94 compounds showed significant differences during a total of 60 days mainly including alkanes, ketones, esters, terpenes, aromatics and heterocyclic compounds. Interestingly, 13 metabolites were progressively reduced during the first 20 days and remained unchanged in subsequent procedures, while 17 metabolites remained unchanged in the early stage and progressively increased during the last 20 days of pile fermentation, indicating that they are characteristic volatile compounds of raw material sun-dried green tea and dark tea, respectively. β-Ionone, phenylethyl alcohol, and a-ionone could be the top three contributed aroma compounds in the final dark tea. Our study provides a theoretical basis for process and quality improvement of Yinghong No. 9.


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