Amyrin

Amyrins
	; α-Amyrin
	; β-Amyrin
Names
	IUPAC names α: (3β)-Urs-12-en-3-ol; β: (3β)-Olean-12-en-3-ol; δ: (3β)-Olean-13(18)-en-3-ol
	Other names α: α-Amyrenol; α-Amirin; α-Amyrine; Urs-12-en-3β-ol; Viminalol; β: β-Amyrenol; β-Amirin; β-Amyrine; Olean-12-en-3β-ol; 3β-Hydroxyolean-12-ene
Identifiers
CAS Number	638-95-9 (α) ; 559-70-6 (β) ; 508-04-3 (δ) ;
3D model (JSmol)	(α): Interactive image; (β): Interactive image;
ChemSpider	65935 (α); 65921 (β); 26333109 (δ);
ECHA InfoCard	100.010.321
PubChem CID	73170 (α); 73145 (β); 12358447 (δ);
	InChI InChI=1S/C30H50O/c1-19-11-14-27(5)17-18-29(7)21(25(27)20(19)2)9-10-23-28(6)15-13-24(31)26(3,4)22(28)12-16-30(23,29)8/h9,19-20,22-25,31H,10-18H2,1-8H3/t19-,20+,22+,23-,24+,25+,27-,28+,29-,30-/m1/s1 Key: FSLPMRQHCOLESF-SFMCKYFRSA-N ; (β): InChI=1S/C30H50O/c1-25(2)15-16-27(5)17-18-29(7)20(21(27)19-25)9-10-23-28(6)13-12-24(31)26(3,4)22(28)11-14-30(23,29)8/h9,21-24,31H,10-19H2,1-8H3/t21-,22-,23+,24-,27+,28-,29+,30+/m0/s1 Key: JFSHUTJDVKUMTJ-QHPUVITPSA-N ;
	SMILES (α): O[C@H]2CC[C@@]1([C@@H]3[C@](CC[C@H]1C2(C)C)(C)[C@]5(C(=C/C3)\[C@@H]4[C@@H](C)[C@H](C)CC[C@]4(C)CC5)C)C ; (β): C[C@@]12CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)O)C)C)[C@@H]1CC(CC2)(C)C)C ;
Properties
Chemical formula	C30H50O
Molar mass	426.73 g·mol−1
Melting point	α: 186 °C; β: 197-187.5 °C
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
	Infobox references

The amyrins are three closely related natural chemical compounds of the triterpene class. They are designated α-amyrin (ursane skeleton),^[3] β-amyrin (oleanane skeleton) ^[4] and δ-amyrin. Each is a pentacyclic triterpenol with the chemical formula C₃₀H₅₀O. They are widely distributed in nature and have been isolated from a variety of plant sources such as epicuticular wax. In plant biosynthesis, α-amyrin is the precursor of ursolic acid and β-amyrin is the precursor of oleanolic acid.^[5] All three amyrins occur in the surface wax of tomato fruit.^[6]^[7] α-Amyrin is found in dandelion coffee.^{[citation needed]}

References[edit]

^ Merck Index, 11th Edition, 653
^ Merck Index, 11th Edition, 654
^ Saimaru, H; Orihara, Y; Tansakul, P; Kang, YH; Shibuya, M; Ebizuka, Y. "Production of triterpene acids by cell suspension cultures of Olea europaea". Chem Pharm Bull. 55: 784–8. doi:10.1248/cpb.55.784. PMID 17473469.
^ Tansakul, P; Shibuya, M; Kushiro, T; Ebizuka, Y. "Dammarenediol-II synthase, the first dedicated enzyme for ginsenoside biosynthesis, in Panax ginseng". FEBS Lett. 580: 5143–9. doi:10.1016/j.febslet.2006.08.044. PMID 16962103.
^ http://www.phytojournal.com/vol2Issue2/Issue_july_2013/37.1.pdf
^ Yasumoto, S; Seki, H; Shimizu, Y; Fukushima, EO; Muranaka, T. "Functional Characterization of CYP716 Family P450 Enzymes in Triterpenoid Biosynthesis in Tomato". Front Plant Sci. 8: 21. doi:10.3389/fpls.2017.00021. PMC 5278499 . PMID 28194155.
^ Bauer, Stefan; Schulte, Erhard; Thier, Hans-Peter (2004). "Composition of the surface wax from tomatoes II. Quantification of the components at the ripe red stage and during ripening". European Food Research and Technology. 219: 487–491. doi:10.1007/s00217-004-0944-z.

[1] Merck Index, 11th Edition, 653

[2] Merck Index, 11th Edition, 654

[3] Saimaru, H; Orihara, Y; Tansakul, P; Kang, YH; Shibuya, M; Ebizuka, Y. "Production of triterpene acids by cell suspension cultures of Olea europaea". Chem Pharm Bull. 55: 784–8. doi:10.1248/cpb.55.784. PMID 17473469.

[4] Tansakul, P; Shibuya, M; Kushiro, T; Ebizuka, Y. "Dammarenediol-II synthase, the first dedicated enzyme for ginsenoside biosynthesis, in Panax ginseng". FEBS Lett. 580: 5143–9. doi:10.1016/j.febslet.2006.08.044. PMID 16962103.

[5] ttp://www.phytojournal.com/vol2Issue2/Issue_july_2013/37.1.pdf

[6] Yasumoto, S; Seki, H; Shimizu, Y; Fukushima, EO; Muranaka, T. "Functional Characterization of CYP716 Family P450 Enzymes in Triterpenoid Biosynthesis in Tomato". Front Plant Sci. 8: 21. doi:10.3389/fpls.2017.00021. PMC 5278499 . PMID 28194155.

[Bauer-7] Bauer, Stefan; Schulte, Erhard; Thier, Hans-Peter (2004). "Composition of the surface wax from tomatoes II. Quantification of the components at the ripe red stage and during ripening". European Food Research and Technology. 219: 487–491. doi:10.1007/s00217-004-0944-z.

[1]

[2]

[3]

[4]

[5]

[6]

[7]

Amyrin

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Names
α-Amyrin
β-Amyrin
IUPAC names α: (3β)-Urs-12-en-3-ol β: (3β)-Olean-12-en-3-ol δ: (3β)-Olean-13(18)-en-3-ol
Other names α: α-Amyrenol; α-Amirin; α-Amyrine; Urs-12-en-3β-ol; Viminalol β: β-Amyrenol; β-Amirin; β-Amyrine; Olean-12-en-3β-ol; 3β-Hydroxyolean-12-ene
Identifiers
CAS Number	638-95-9 (α)^Y 559-70-6 (β)^Y 508-04-3 (δ)^Y
3D model (JSmol)	(α): Interactive image (β): Interactive image
ChemSpider	65935 (α) 65921 (β) 26333109 (δ)
ECHA InfoCard	100.010.321
PubChem CID	73170 (α) 73145 (β) 12358447 (δ)
InChI InChI=1S/C30H50O/c1-19-11-14-27(5)17-18-29(7)21(25(27)20(19)2)9-10-23-28(6)15-13-24(31)26(3,4)22(28)12-16-30(23,29)8/h9,19-20,22-25,31H,10-18H2,1-8H3/t19-,20+,22+,23-,24+,25+,27-,28+,29-,30-/m1/s1 Key: FSLPMRQHCOLESF-SFMCKYFRSA-N (β): InChI=1S/C30H50O/c1-25(2)15-16-27(5)17-18-29(7)20(21(27)19-25)9-10-23-28(6)13-12-24(31)26(3,4)22(28)11-14-30(23,29)8/h9,21-24,31H,10-19H2,1-8H3/t21-,22-,23+,24-,27+,28-,29+,30+/m0/s1 Key: JFSHUTJDVKUMTJ-QHPUVITPSA-N
SMILES (α): O[C@H]2CC[C@@]1([C@@H]3[C@](CC[C@H]1C2(C)C)(C)[C@]5(C(=C/C3)\[C@@H]4[C@@H](C)[C@H](C)CC[C@]4(C)CC5)C)C (β): C[C@@]12CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)O)C)C)[C@@H]1CC(CC2)(C)C)C
Properties
Chemical formula	C₃₀H₅₀O
Molar mass	426.73 g·mol⁻¹
Melting point	α: 186 °C^[1] β: 197-187.5 °C^[2]
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references