ABSINTHIN

Synonyms. Absinthin; (3S-(3alpha,3aalpha,6beta,6aalpha,6bbeta,7alpha,7alphabeta, 8alpha, 10abeta, 11beta,13aalpha,13balpha,13cbeta,14bbeta))-3,3a,4,5,6,6a,6b,7,7a,8,9,10,10a,13a, 13c, 14b-Hexadecahydro-6,8-dihydroxy-3,6,8,11,14,15-hexamethyl-2H-7,13b-ethenopentaleno(1",2":6,7;5" ,4":6",7")dicyclohepta(1,2-b:1',2'-b')difuran-2,12(11H)-dione; (3s,3as,6s,6ar,6bs,7s,7ar,8s, 10as,11s,13as, 13br,13cr,14bs)-6,8-dihydroxy-3,6,8,11,14,15- hexamethyl-3,3a,4,5,6,6a,6b,7,7a,8,9,10,10a,13a,13c,14b- hexadecahydro- 2h-7,13b-ethenofuro[2'',3'':4',5']azuleno[1',2':2,3] azuleno[4,5-b]furan-2,12(11h )-dione; Absinthiin; Absynthin;

ABSINTHIN

Click for original image

 

PRODUCT IDENTIFICATION

CAS RN

1362-42-1

EINECS RN

 

FORMULA

 C30H40O6

MOLE WEIGHT

496.66

H.S CODE

  

SMILES

 C[C@H]1[C@@H]2CC[C@]([C@@H]3[C@H]4[C@H]5C=C([C@@]6 ([C@H] 4C(=C3[C@H]2OC1= O)C)[C@@H]5[C@@](CC[C@@H]7 [C@@H]6OC(=O )[C@H]7C)(C)O)C)(C)O

CLASSIFICATION

Triterpenoid

EXTRA NOTES

Absinthin is a naturally produced sesquiterpene lactone from the plant Artemisia absinthium (Wormwood). It constitutes one of the most bitter chemical agents responsible for Absinthe's distinct taste. The compound shows biological activity and has shown promise as an anti-inflammatory agent, and should not to be confused with thujone, a neurotoxin also found in Artemisia absinthium.(Wikipedia)
The main bitter principle of wormwood, Artemisia absinthium L., Compositae.

 

PHYSICAL AND CHEMICAL PROPERTIES

PHYSICAL STATE.

yellow to brown powder

MELTING POINT

179 ~ 180 C

BOILING POINT

 

DENSITY

 

SOLUBILITY IN WATER

Practically insoluble

SOLVENT SOLUBILITY Soluble in alcohol, chloroform.

VAPOR DENSITY

 

log P(octanol-water)

  

VAPOR PRESSURE

  

AUTOIGNITION TEMP

  
pK

 

REFRACTIVE INDEX

 

FLASH POINT

 

 
STABILITY AND REACTIVITY
STABILITY Stable under normal conditions.

INCOMPATIBLE MATERIALS

Strong oxidizing agents.

POLYMERIZATION

Has not been reported

NFPA RATINGS

Health: 1, Flammability: 0, Reactivity: 0

 

EXTERNAL LINKS & GENERAL DESCRIPTION

Wikipedia Linking - Absinthin

Google Scholar Search - Absinthin

Drug Information Portal (U.S. National Library of Medicine) - Absinthin

PubChem Compound Summary - Absinthin

KEGG (Kyoto Encyclopedia of Genes and Genomes) - Absinthin

http://www.ebi.ac.uk/ - Absinthin

http://www.ncbi.nlm.nih.gov/ - Absinthin

http://www.gumbopages.com/
Absinthe is a strong herbal liqueur distilled with a great number of flavorful herbs like anise, licorice, hyssop, veronica, fennel, lemon balm, angelica and wormwood (the flavor of anise and/or licorice, at least in contemporary forms of the liquor, tends to predominate). Wormwood, the one that's gained the most notoriety, is Artemisia absinthum, an herb that grows wild in Europe and has been cultivated in the United States as well. Much of the liquor's legendary effect is due to its extremely high alcohol content, ranging from 50% to 75% (usually around 60%), plus the contribution of the various herbs. It has been assumed by many that the so-called "active ingredient" in absinthe is wormwood, although that is apparently not really the case. It was traditionally served with ice water and a cube of sugar; the sugar cube was placed on a slotted "absinthe spoon", and the water was drizzled over the sugar into the glass of absinthe (typically in a 3:1 or 4:1 ratio). The sugar helped take the bitter edge from the absinthe, and when the water is drizzled into the the liquor it all turns milky greenish-white (the effect is called "louche")....

 

SALES SPECIFICATION

APPEARANCE

yellow to brown powder

ASSAY

98.0% min

OPTICAL ROTATION

+101.5° ~ +105.5° (c = 1 in CHCl3)

HEAVY METALS

20ppm max

 

TRANSPORT & REGULATORY INFORMATION

UN NO.

Not regulated

HAZARD CLASS

  
PACKING GROUP  

 

SAFETY INFORMATION

HAZARD OVERVIEW

May be harmful if inhaled. May cause respiratory tract irritation. May be harmful if absorbed through skin. May cause skin irritation. May cause eye irritation. May be harmful if swallowed.

HAZARD CODES

 

RISK PHRASES

 

SAFETY PHRASES

 26-36

 

PACKING

Preserve in light-resistant and well-closed containers