Title: Apiin
CAS Registry Number: 26544-34-3
CAS Name: 7-[(2-O-D-Apio-b-D-furanosyl-b-D-glucopyranosyl)oxy]-5-hydroxy-2-(4-hydroxyphenyl)-4H-1-benzopyran-4-one
Additional Names: 4¢,5,7-trihydroxyflavone-7-apiosylglucoside; apigenin-7-apiosylglucoside; apioside
Molecular Formula: C26H28O14
Molecular Weight: 564.49
Percent Composition: C 55.32%, H 5.00%, O 39.68%
Literature References: Isoln from parsley and from celery: Vongerichten, Ber. 33, 2334, 2904 (1900); Gupta, Seshadri, Proc. Indian Acad. Sci. 35A, 242 (1952), C.A. 47, 3306c (1953); Rahman, Z. Naturforsch. 13b, 201 (1958). Structure: Vongerichten, Ann. 318, 121 (1901); Marchlewski, Skarzynski, Biochem. Z. 297, 56 (1938); Hemming, Ollis, Chem. Ind. (London) 1953, 85.
Properties: Crystals from ethanol, mp 230-232°. uv max (96% ethanol): 267.5, 342.5 nm (log e 4.18, 4.30). Sol in hot water, hot alcohol; practically insol in ether. Sol in Na2CO3 or NH3 solns with intense yellow color, in NaOH with pale yellow color.
Melting point: mp 230-232°
Absorption maximum: uv max (96% ethanol): 267.5, 342.5 nm (log e 4.18, 4.30)
Apiole (Dill) Apiole (Parsley) Aplasmomycin Aplidine Apoatropine

CAS number 26544-34-3 N
PubChem 5280746
ChemSpider 4444321 YesY
ChEBI CHEBI:15932 YesY
Jmol-3D images Image 1
Molecular formula C26H28O14
Molar mass 564.49 g/mol
 N (verify) (what is: YesY/N?)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
Infobox references

Apiin is a chemical compound isolated from parsley[1] and celery. The aglycone of apiin is apigenin.