IUPAC names
α: (3β)-Urs-12-en-3-ol
β: (3β)-Olean-12-en-3-ol
δ: (3β)-Olean-13(18)-en-3-ol
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) YesY
559-70-6 (β) YesY
508-04-3 (δ) YesY
3D model (Jmol) (α): Interactive image
(β): Interactive image
ChemSpider 65935 (α)
65921 (β)
26333109 (δ)
ECHA InfoCard 100.010.321
PubChem 73170 (α)
73145 (β)
12358447 (δ)
Molar mass 426.73 g·mol−1
Melting point α: 186 °C[1]
β: 197-187.5 °C[2]
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references

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.[3] α-Amyrin is found in dandelion coffee.


  1. Merck Index, 11th Edition, 653
  2. Merck Index, 11th Edition, 654
  3. 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.
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