| Roquefortine C | |
|---|---|
| Identifiers | |
| CAS number | 58735-64-1 |
| Properties | |
| Molecular formula | C22H23N5O2 |
| Molar mass | 389.5 g/mol |
| Appearance | White to off-white solid |
| Solubility in water | Soluble in ethanol, methanol, DMF or DMSO |
| (verify) (what is: /?) Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) |
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| Infobox references | |
Roquefortin C is a mycotoxin produced by various fungi, particularly species from the Penicillium genus.[1] It was first isolated from a strain of Penicillium roqueforti, a species commercially used to make Roquefort cheese.