WARNING: This product is for research use only, not for human or veterinary use.

MedKoo CAT#: 561550

CAS#: 134859-96-4

Description: 6-O-Acetylglycitin is a metabolite of soy isoflavone. It has also been shown to prevent bone loss and reverse the unfavorable changes of lipid metabolism.

Price and Availability




6-O-Acetylglycitin is not in stock, may be available through custom synthesis. For cost-effective reason, minimum 1 gram order is requested. The product will be characterized by NMR, HPLC and MS analysis. Purity (HPLC) is usually >98%. CoA, QC data, MSDS will be provided when product is successfully made. The estimated lead time is 2-3 months. Please send email to sales@medkoo.com to inquire quote.

Chemical Structure


Theoretical Analysis

MedKoo Cat#: 561550
Name: 6-O-Acetylglycitin
CAS#: 134859-96-4
Chemical Formula: C24H24O11
Exact Mass: 488.1319
Molecular Weight: 488.44
Elemental Analysis: C, 59.02; H, 4.95; O, 36.03

Synonym: 6-O-Acetylglycitin; 6 O Acetylglycitin; 6OAcetylglycitin; Glycitein 6'-O-Acetylglucoside;

IUPAC/Chemical Name: [(2R,3S,4S,5R,6S)-3,4,5-Trihydroxy-6-[3-(4-hydroxyphenyl)-6-methoxy-4-oxochromen-7-yl]oxyoxan-2-yl]methyl acetate


InChi Code: InChI=1S/C24H24O11/c1-11(25)32-10-19-21(28)22(29)23(30)24(35-19)34-18-8-16-14(7-17(18)31-2)20(27)15(9-33-16)12-3-5-13(26)6-4-12/h3-9,19,21-24,26,28-30H,10H2,1-2H3/t19-,21-,22+,23-,24-/m1/s1

SMILES Code: CC(OC[C@H]1O[C@@H](OC2=CC3=C(C=C2OC)C(C(C4=CC=C(O)C=C4)=CO3)=O)[C@H](O)[C@@H](O)[C@@H]1O)=O

Technical Data

Solid powder

>98% (or refer to the Certificate of Analysis)

Shipping Condition:
Shipped under ambient temperature as non-hazardous chemical. This product is stable enough for a few weeks during ordinary shipping and time spent in Customs.

Storage Condition:
Dry, dark and at 0 - 4 C for short term (days to weeks) or -20 C for long term (months to years).

Soluble in DMSO

Shelf Life:
>2 years if stored properly

Drug Formulation:
This drug may be formulated in DMSO

Stock Solution Storage:
0 - 4 C for short term (days to weeks), or -20 C for long term (months).

Harmonized System Code:


1: Handa CL, de Lima FS, Guelfi MF, Georgetti SR, Ida EI. Multi-response optimisation of the extraction solvent system for phenolics and antioxidant activities from fermented soy flour using a simplex-centroid design. Food Chem. 2016 Apr 15;197(Pt A):175-84. doi: 10.1016/j.foodchem.2015.10.124. Epub 2015 Nov 11. PubMed PMID: 26616938.

2: Andrade JC, Mandarino JM, Kurozawa LE, Ida EI. The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors. Food Chem. 2016 Mar 1;194:1095-101. doi: 10.1016/j.foodchem.2015.08.115. Epub 2015 Sep 3. PubMed PMID: 26471658.

3: Chen LJ, Zhao X, Plummer S, Tang J, Games DE. Quantitative determination and structural characterization of isoflavones in nutrition supplements by liquid chromatography-mass spectrometry. J Chromatogr A. 2005 Jul 29;1082(1):60-70. PubMed PMID: 16038195.

4: Wiseman H, Casey K, Clarke DB, Barnes KA, Bowey E. Isoflavone aglycon and glucoconjugate content of high- and low-soy U.K. foods used in nutritional studies. J Agric Food Chem. 2002 Mar 13;50(6):1404-10. PubMed PMID: 11879011.