Name | Oryzanol |
Synonyms | gamma-oz Gu Weisu Oryzanol gammariza GAMMA-ORYZANOL gamma-orizanol gamma-Oryzanol .gamma.-Orizanol (3beta,9beta)-9,19-cyclolanost-24-en-3-yl (2E)-3-(4-hydroxy-3-methoxyphenyl)prop-2-enoate (3beta,9beta)-24-methylidene-9,19-cyclolanostan-3-yl (2E)-3-(4-hydroxy-3-methoxyphenyl)prop-2-enoate |
CAS | 11042-64-1 12738-23-7 469-36-3 |
EINECS | 600-960-6 |
InChI | InChI=1/C40H58O4/c1-26(2)10-9-11-27(3)29-18-20-38(7)33-16-15-32-36(4,5)34(19-21-39(32)25-40(33,39)23-22-37(29,38)6)44-35(42)17-13-28-12-14-30(41)31(24-28)43-8/h10,12-14,17,24,27,29,32-34,41H,9,11,15-16,18-23,25H2,1-8H3/b17-13+/t27?,29-,32?,33?,34+,37-,38+,39-,40+/m1/s1 |
Molecular Formula | C40H58O4 |
Molar Mass | 602.89 |
Density | 0.9751 (rough estimate) |
Melting Point | 135-137°C |
Boling Point | 571.92°C (rough estimate) |
Flash Point | 193.8°C |
Water Solubility | Practically insoluble in water |
Solubility | Chloroform, ethyl acetate |
Vapor Presure | 3.38E-18mmHg at 25°C |
Appearance | White to white-like solid |
Color | White to Light yellow |
Merck | 14,6886 |
Storage Condition | Sealed in dry,Room Temperature |
Refractive Index | 1.4760 (estimate) |
MDL | MFCD00867548 |
Physical and Chemical Properties | Melting point 135-137°C |
Use | For periodic psychosis, premenstrual catatonia, menopausal syndrome, vascular headache, and autonomic dysfunction |
UN IDs | UN 2811 6.1/PG II |
RTECS | RN0050000 |
Hazard Class | 6.1 |
Packing Group | II |
Toxicity | LD50 oral in rat: > 25gm/kg |
Reference Show more | 1. Jiang Zefang Bai Xinpeng Gao Wei Du Xiaojing Zhang Fangfang. Preparation and Characterization of Low-calorie Organic Gels from Modified Coconut Oil Rich in Polyunsaturated Fatty Acids at Sn-2 Position [J]. China oil 2019 44(05):56-62. 2. [IF = 7.514] Ping Sun et al."Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/stearic acid." Food Chem. 2021 Oct;360:130017 3. [IF = 6.475] Qing Li et al."Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators." Food Res Int. 2021 Feb;140:110076 |