Product Name:Amygdalin
CAS: 29883-15-6
MF: C20H27NO11
MW: 457.43
Description:
Chemical Properties : white fine crystalline powder
Solubility H2O: 0.1 g/mL hot, clear to very faintly turbid, colorless
Water Solubility: 83 g/L (25 ºC)
Amygdalin is a glycoside initially isolated from the seeds of the tree Prunus dulcis, also known as bitter almonds, by Pierre-Jean Robiquet[1] and A. F. Boutron-Charlard in 1830, and subsequently investigated by Liebig and Wöhler in 1830, and others. Several other related species in the genus of Prunus, including apricot (Prunus armeniaca) and black cherry (Prunus serotina),[2] also contain amygdalin.