| IUPAC names
| Other names
α: α-Amyrenol; α-Amirin; α-Amyrine; Urs-12-en-3β-ol; Viminalol
β: β-Amyrenol; β-Amirin; β-Amyrine; Olean-12-en-3β-ol; 3β-Hydroxyolean-12-ene
| 638-95-9 (α) |
|3D model (Jmol)|| (α): Interactive image|
(β): Interactive image
|ChemSpider|| 65935 (α)|
|PubChem|| 73170 (α)|
|Molar mass||426.73 g·mol−1|
|Melting point|| α: 186 °C|
β: 197-187.5 °C
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
The amyrins are three closely related natural chemical compounds of the triterpene class. They are designated α-amyrin, β-amyrin and δ-amyrin. Each is a pentacyclic triterpenol with the chemical formula C30H50O. They are widely distributed in nature and have been isolated from a variety of plant sources such as epicuticular wax. All three amyrins occur in the surface wax of tomato fruit. α-Amyrin is found in dandelion coffee.
- Merck Index, 11th Edition, 653
- Merck Index, 11th Edition, 654
- Bauer, Stefan; Schulte, Erhard; Thier, Hans-Peter (2004). "Composition of the surface wax from tomatoes II. Quantification of the components at the ripe red stage and during ripening". European Food Research and Technology. 219: 487–491. doi:10.1007/s00217-004-0944-z.