33497-79-9

Basic information

• Product Name: tauropine
• Synonyms: tauropine
• CAS NO: 33497-79-9
• Molecular Formula: C5H11NO5S
• Molecular Weight: 197.20954
• Mol File: 33497-79-9.mol
• Article Data: 1

Chemical Properties

• Boiling Point: °Cat760mmHg
• Flash Point: °C
• Appearance: /
• Density: 1.478g/cm³
• Refractive Index: 1.524
• CAS DataBase Reference: tauropine(CAS DataBase Reference)
• NIST Chemistry Reference: tauropine(33497-79-9)
• EPA Substance Registry System: tauropine(33497-79-9)

Safety Data

• Hazardous Substances Data: 33497-79-9(Hazardous Substances Data)

Usage

General Description

Tauropine, also known as muscarine, is a naturally occurring toxic alkaloid found in certain mushrooms, including Amanita muscaria and Inocybe species. It is a strong agonist of muscarinic acetylcholine receptors and acts as a parasympathomimetic agent, causing symptoms such as increased salivation, lacrimation, sweating, and gastrointestinal disturbances. Tauropine also has psychoactive effects, leading to hallucinations, delirium, and potential other central nervous system effects. It is a potent toxin, and ingestion of even a small amount of tauropine-containing mushrooms can lead to severe toxic effects, including organ damage and potentially death. Treatment for tauropine poisoning involves supportive care and administration of atropine to counteract its effects on muscarinic receptors.

InChI:InChI=1/C5H11NO5S/c1-4(5(7)8)6-2-3-12(9,10)11/h4,6H,2-3H2,1H3,(H,7,8)(H,9,10,11)/t4-/m0/s1

Upstream product

• 32644-15-8 (S)-2-bromopropanoic acid 
• 107-35-7 Tau 

Relevant articles and documents

Identification and Quantitation of Taste-Active Compounds in Dried Scallops by Combined Application of the Sensomics and a Quantitative NMR Approach

Application of the sensomics concept on dried scallops, a Japanese specialty produced from the adductor muscle of scallops, revealed after activity-guided fractionation with subsequent (comparative) taste dilution analyses besides nucleotides, amino acids, organic acids, and inorganic ions, the presence of taste-modulating quaternary ammonium compounds and opines in highly taste-active fractions. In order to recreate the taste of dried scallops, two independent quantitation approaches were applied and compared. The first approach used multiple targeted UHPLC–MS/MS and high-performance ion chromatography methods. Besides already established quantitation methods for basic taste compounds, a new HILIC-UHPLC–MS/MSMRM method for the quantitation of chromatographically challenging opines, using synthesized stable isotope-labeled standards, was developed. Furthermore, a qHNMR approach was applied, enabling a direct identification and quantitation of organic taste compounds in a food extract without prior fractionation using a reference 1H NMR database. Both methods yielded similar quantitative results of taste-active compounds in dried scallop extracts and subsequent taste recombination experiments based on these data were able to recreate the taste of dried scallops.