952068-57-4

Basic information

• Product Name: Parishin E
• Synonyms: Parishin E;4-[(3,4-Dicarboxy-3-hydroxy-1-oxobutoxy)methyl]phenyl beta-D-glucopyranoside
• CAS NO: 952068-57-4
• Molecular Formula: C₁₉H₂₄O₁₃
• Molecular Weight: 460.38606
• Mol File: 952068-57-4.mol
• Article Data: 1

Chemical Properties

• Boiling Point: 784.1±60.0 °C(Predicted)
• Appearance: /
• Density: 1.631±0.06 g/cm3(Predicted)
• PKA: 3.10±0.28(Predicted)
• CAS DataBase Reference: Parishin E(CAS DataBase Reference)
• NIST Chemistry Reference: Parishin E(952068-57-4)
• EPA Substance Registry System: Parishin E(952068-57-4)

Safety Data

• Hazardous Substances Data: 952068-57-4(Hazardous Substances Data)

Usage

Uses

Parishin E is a natural Gastrodia elata active component which may be useful in treating dementia.

Upstream product

• 174972-80-6 parishin C 
• 62499-28-9 [3-[[[4-(beta-D-glucopyranosyloxy)phenyl]methoxy]carbonyl]-3-hydroxy-1,5-dioxo-1,5-pentanediyl] bis(oxymethylene-4,1-phenylene) bis-beta-D-glucopyranoside 

Relevant articles and documents

Transformation mechanisms of chemical ingredients in steaming process of gastrodia elata blume

To explore the transformation mechanisms of free gastrodin and combined gastrodin before and after steaming of Gastrodia elata (G. elata), a fresh G. elata sample was processed by the traditional steaming method prescribed by Chinese Pharmacopoeia (2015 version), and HPLC-ESI-TOF/MS method was used to identify the chemical composition in steamed and fresh G. elata. Finally, 25 components were identified in G. elata based on the characteristic fragments of the compounds and the changes of the 25 components of fresh and steamed G. elata were compared by the relative content. Hydrolysis experiments and enzymatic hydrolysis experiments of 10 monomer compounds simulating the G. elata steaming process were carried out for the first time. As a result, hydrolysis experiments proved that free gastrodin or p-hydroxybenzyl alcohol could be obtained by breaking ester bond or ether bond during the steaming process of G. elata. Enzymatic experiments showed that steaming played an important role in the protection of gastrodin, confirming the hypothesis that steaming can promote the conversion of chemical constituents of G. elata—inhibiting enzymatic degradation. This experiment clarified the scientific mechanism of the traditional steaming method of G. elata and provided reference for how to apply G. elata decoction to some extent.