Amygdalin
A beta-cyanogenic glycoside of bitter almonds, bound to the cyanide group (CN) in the molecule. After eating bitter almonds, the free cyanide group is released, so that the eater is poisoned; Amygdalin is a product of phenylalanine metabolism in bitter almonds. There are β-glucosidase and mandelonitrile hydrolase in bitter almonds (refer to related literature)
Product Description
| Product Name | Amygdalin | Structural formula |
| Cas No. | 29883-15-6 |  |
| Molecular formula | C20H27NO11 | |
| Molecular weight | 457.43 | |
| melting point | 223-226 °C | |
| boiling point | 563.27°C | |
| storage condition | Sealed in dry,Room Temperature | |
| appearance | white to almost white |
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