Name: Amygdalin
CAS NO: 29883-15-6
Specification:>98%

Another name: (R)-Amygdaloside; (R)-Laenitrile
Molecular formula: C20H27NO11
Molecular weight: 457.43

Melting point: 223-226 °C
Appearance: white crystalline powder

Solubility: soluble in the water, ethanol, hardly soluble in the aether.

Storage: Store in cool & dry place, Keep away from strong light and heat.

Shelf life:18 Months when properly stored.

Packing: Paper-drums and two plastic-bags inside

N.W.: 25kg

Amygdalin (Vitamin B17) (from the Greek word for ‘almond’) is a substance found in the seeds of many kinds of fruits, such as plums, cherries, oranges, nectarines, apples and peaches, as well as in raw nuts, including bitter almonds. Apricots contain a particularly large amount of Vitamin B17 (amygdalin), and it’s also abundant in plants such as clover, lima beans, millet, mung bean sprouts and sorghum. These are all highly nutritious foods with chemical contents that provide an excellent range of important benefits for the human body. As a result, many people have begun to call amygdalin ‘vitamin B17’.