Pectin sugar
D(-)-Arabinose
CAS: 10323-20-3;28697-53-2
Molecular Formula: C5H10O5
Pectin sugar - Names and Identifiers
| Name | D(-)-Arabinose |
| Synonyms | DGumsugar pectinose D-Arabinose Pectin sugar Arabinose(D) D(-)-Arabinose D-(-)-Arabinose D-arabinopyranose beta-D-(-)-Arabinose D-Arabinose-1,2-13C2 d-[1,3-13C2]arabinose d-[1,5-13C2]arabinose beta-L-arabinopyranose beta-D-arabinopyranose alpha-D-arabinopyranose .beta.-D-Arabinopyranose D(-)-Gum sugar D(-)-Pectinose (2S,3R,4R)-2,3,4,5-tetrahydroxypentanal |
| CAS | 10323-20-3 28697-53-2 |
| EINECS | 233-708-5 |
| InChI | InChI=1/C5H10O5/c6-2-1-10-5(9)4(8)3(2)7/h2-9H,1H2/t2-,3-,4+,5-/m0/s1 |
| InChIKey | SRBFZHDQGSBBOR-ZRMNMSDTSA-N |
Pectin sugar - Physico-chemical Properties
| Molecular Formula | C5H10O5 |
| Molar Mass | 150.13 |
| Density | 1.1897 (rough estimate) |
| Melting Point | 156-160°C |
| Boling Point | 191.65°C (rough estimate) |
| Specific Rotation(α) | -104 ° (C=10, H2O) |
| Flash Point | 155.3°C |
| Water Solubility | Soluble in water. |
| Solubility | Soluble in water, slightly soluble in alcohol, insoluble in ether, methanol and acetone. |
| Vapor Presure | 9.92E-06mmHg at 25°C |
| Appearance | White crystal |
| Color | White powder |
| Odor | Odorless |
| BRN | 1723079 |
| pKa | pK1: 12.34 (25°C) |
| Storage Condition | Inert atmosphere,Store in freezer, under -20°C |
| Refractive Index | -104 ° (C=10, H2O) |
| MDL | MFCD00135608 |
| Physical and Chemical Properties | alpha:-103.5 o (c=4, H2O, 24hrs.) |
| Use | Used as a sweetener |
Pectin sugar - Risk and Safety
| Hazard Symbols | Xn - Harmful |
| Risk Codes | R20/21/22 - Harmful by inhalation, in contact with skin and if swallowed. R36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36 - Wear suitable protective clothing. S24/25 - Avoid contact with skin and eyes. |
| WGK Germany | 3 |
| FLUKA BRAND F CODES | 3-10 |
| TSCA | Yes |
| HS Code | 29400000 |
Pectin sugar - Reference
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Xue Shujuan, Chen Suiqing Based on metabonomics analysis, the change rule of carbohydrate components in Rehmannia glutinosa prepared with different steaming times [J] Chinese Journal of Experimental Formulas, 2018, 024 (022): 1-5. 6. Jin Youquan, Zhang Sijie, Qian Zheng, et al Composition Analysis and Antioxidant Activity of Polysaccharides from Hibiscus syriacus [J] Chinese Journal of Traditional Chinese Medicine, 2019 (9). 7. Tian Youqiu, Jia Jinxia, Shu Xu, et al Isolation, Purification and Structural Analysis of Polysaccharides from Fructus Lateralis Pallas [J] Food and Fermentation Industry, 2018, v.44; No.372 (12): 70-76. 8. Qin Fuxia Extraction and purification of polysaccharide from pitaya fruit and determination of monosaccharide composition [J] Southern Agriculture, 2016, 10 (15): 152-153. 9. Luo Min, Chen Dejing, Ji Xiaohui Studies on the Composition and Antioxidation of Rice Embryo Polysaccharides [J] Research and Development of Natural Products, 2018, v.30 (06): 13-19+25. 10. Xu Xuefeng, Li Guijuan, Yan Hao, etc Isolation and Purification of Ganoderma lucidum Polysaccharide and Its Antioxidant Activity in Vitro [J] Food and Machinery, 2017, 33 (001): 143-147. 11. Zhang Sijie, Qian Zheng, Liu Jingjing, etc Studies on the relative molecular weight and monosaccharide composition of dendrobium officinale flower polysaccharides [J] Chinese Journal of Traditional Chinese Medicine, 2017, 42 (020): 3919-3925. 12. Li Ya, Liu Jingjing, Zhang Xinfeng, et al Study on the determination method of non starch polysaccharide content in Dendrobium candidum [J] Chinese Journal of Traditional Chinese Medicine, Volume 44, Issue 15, 2019, page 3221-3225, MEDLINE ISTIC PKU CSCD CA BP, 2019. 13. He Lianjun, Gan Yaping, Lu Weide, etc Determination of monosaccharide composition of polygonatum polysaccharides by high performance anion exchange chromatography with pulsed amperometric detection [J] Chinese Herbal Medicine, 2017, 048 (008): 1671-1676. 14. Zhang Can, Sun Mengyang, Hu Kai, etc Characteristics of soluble dietary fiber from black and white glutinous rice bran and its effect on starch digestion and absorption in vitro [J] Journal of Central China Agricultural University, 2017 (5). 15. Shi Chenshan, Sun Guiqing, Wu Ruixia, Gong Zhengsi, Wang Xianghong Studies on the Primary Structure and Cellular Immunomodulatory Activity of Non agarose Polysaccharides from Gracilaria binata [J] Modern Food Science and Technology (Issue 7): 12-17. 16. Wang Shiqi, Huang Xiaoyun, Yi Yang, Huang Fei, Wang Limei, Wang Hongxun. Comparison of physicochemical and biochemical properties of crude polysaccharides from longan pulp dried in different ways [J]. Food Science, 2020, 41 (13): 69-75. 17. Yan Wei, Deng Lisa, Wang Yan, Liu Qiang, Liu Bing, Tao Tingting, Liu Jue, Ding Chao. Effects of components, extraction rate and antioxidant activity of rice bran polysaccharides based on infrared radiation treatment [J]. Food Science, 2020,41 (15): 158-163. 18. Han Miaomiao, Yao Juan, Yi Yang, Huang Fei, Wang Limei. Physical and chemical characteristics and activity changes of polysaccharides in longan pulp during drying [J]. Food Science, 2017,38 (21): 67-73. 19. Wang Xiaoqin, Ji Xiaolong, Peng Qiang, etc Preliminary Structural Characteristics and Antioxidant Activity of Jujube Jujuba Polysaccharide ZJP2 [J] Modern Food Science and Technology, 2016, v.32; No. 200 (04): 100-105. 20. Liu Yao, Wang Xinran, Zhao Yue, etc Composition and antioxidant properties of buckwheat peel polysaccharide [J] Food and Fermentation Industry, 2019 (13). 21. Liang Yuting, Zhou Junhui, Nantie Gui, etc Methodological study on determination of 12 monosaccharides by UPLC-MS/MS with precolumn derivatization and its application [J] Chinese Journal of traditional Chinese medicine, 2018, 43 (22): 111-115. < br > 22. Zhang, Zhou shangru, Yan Yukui, Guo Mei. Determination of hg-2 content of Hedysarum polysaccharide and parameters of combined hyaluronic acid hydrogel [J]. Journal of PLA pharmacy, 2018, 34 (06): 487-490. < br > 23. Zhang Yali, Gao Jian, Miao Xiangzhen, et al Rapid identification of monosaccharide composition in Coptis chinensis polysaccharide by HPLC-MSn method [J] World Journal of Traditional Chinese Medicine, 2017 (11): 244-247, 2021,37 (02): 129-137. 26. Feng Feng, Yang Shuling, Zhang Qi, Wu Yanbin. Structural composition and in vitro antioxidant activity of crude polysaccharides from different parts of Bawang flower [J]. Modern Chinese Applied Pharmacy, 2021,38 (02): 189-195. 27. Song Linlin, Xue Shujuan, Wang Lili, Zhang Fei, Chen Suiqing. Analysis of chemical constituents of rehmannia glutinosa in different storage years [J]. Chinese patent medicine, 2020,42 (10): 2661-2669. 28. Liu Xinye, Li Yunshu, Ma Qi, Wu Zijian, Xu Huaide, Li Mei. Study on the Effect of Different Drying Methods on the Taste Components of Pleurotus eryngii [J]. Food Research and Development, 2020, 41 (16): 8-13. 29. Tingting Identification of components of astragalus polysaccharide extract and its immunomodulatory effect on porcine epidemic diarrhea [D]. Shandong Agricultural University, 2020. 30. Chenye, Bao Xiaowei, Wang Juan, He Mengmeng, Zeng Lanjun, Zhang Yatao. Separation, purification and antioxidant activity of seabuckthorn polysaccharide [J]. Food Science, 2021,42 (04): 227-232. 31. Li Yixin, Zhang Lianyu, Wang Song, Wang Jing, Zhang Yingzhong, Xie Guijun, Li Xingwei. Determination of polysaccharide composition of camellia oleifera cake by HPLC [J]. China Oil, 2020,45(12):126-131+136. 32. Xu, Yourui, et al. "Isolation, characterization and bioactivities of the polysaccharides from Dicliptera chinensis (L.) Juss." International journal of biological macromolecules 101 (2017): 603-611.https://doi.org/10.1016/j.ijbiomac.2017.03.112 33. Xu, Danping, et al. "Extraction, purification and antioxidant activity of polysaccharide from cold pressed oil cake of ‘Tengjiao’seed." International Journal of Biological Macromolecules 163 (2020): 508-518.https://doi.org/10.1016/j.ijbiomac.2020.06.207 34. [IF=9.381] Ting Hu et al."A comb-like branched β-d-glucan produced by a Cordyceps sinensis fungus and its protective effect against cyclophosphamide-induced immunosuppression in mice."Carbohyd Polym. 2016 May;142:259 35. [IF=9.381] Jun Mu et al."Revealing a novel natural bioflocculant resource from Ruditapes philippinarum: Effective polysaccharides and synergistic flocculation."Carbohyd Polym. 2018 Apr;186:17 36. [IF=9.381] Xinxin Liu et al."Purification of an acidic polysaccharide from Suaeda salsa plant and its anti-tumor activity by activating mitochondrial pathway in MCF-7 cells."Carbohyd Polym. 2019 Jul;215:99 37. [IF=7.514] Ting Hu et al."A hyperbranched β-d-glucan with compact coil conformation from Lignosus rhinocerotis sclerotia."Food Chem. 2017 Jun;225:267 38. [IF=6.953] Kaiying Jia et al."Characterization of novel exopolysaccharide of Enterococcus faecium WEFA23 from infant and demonstration of its in vitro biological properties."Int J Biol Macromol. 2019 May;128:710 39. [IF=6.953] Ting Hu et al."Structure, molecular conformation, and immunomodulatory activity of four polysaccharide fractions from Lignosus rhinocerotis sclerotia."Int J Biol Macromol. 2017 Jan;94:423 40. [IF=5.645] Ailian Zhang et al."Polysaccharide and crocin contents, and antioxidant activity of saffron from different origins."Ind Crop Prod. 2019 Jul;133:111 41. [IF=9.381] Zhen Lin et al."Effects of a sulfated glycosaminoglycan from Sepia esculenta ink on transcriptional and metabolic profiles of Saccharomyces cerevisiae."Carbohyd Polym. 2022 Jan;276:118715 42. [IF=9.381] Ya Zhao et al."Polysaccharide from vinegar baked radix bupleuri as efficient solubilizer for water-insoluble drugs of Chinese medicine."Carbohyd Polym. 2020 Feb;229:115473 43. [IF=7.514] Jing Ma et al."The inhibition of pectin oligosaccharides on degranulation of RBL-2H3 cells from apple pectin with high hydrostatic pressure assisted enzyme treatment."Food Chem. 2022 Mar;371:131097 44. [IF=6.953] Zhou Dong et al."Purification and comparative study of bioactivities of a natural selenized polysaccharide from Ganoderma Lucidum mycelia."Int J Biol Macromol. 2021 Nov;190:101 45. [IF=6.953] Bingwu Liao et al."A novel Hericium erinaceus polysaccharide: Structural characterization and prevention of H2O2-induced oxidative damage in GES-1 cells."Int J Biol Macromol. 2020 Jul;154:1460 46. [IF=6.953] Zheya Chen et al."Characterization of physicochemical and biological properties of Schizophyllum commune polysaccharide extracted with different methods."Int J Biol Macromol. 2020 Aug;156:1425 47. [IF=6.953] Yan Zhou et al."Structural characterization and immunomodulatory activities of two polysaccharides from Rehmanniae Radix Praeparata."Int J Biol Macromol. 2021 Sep;186:385 48. [IF=6.953] Danping Xu et al."Extraction, purification and antioxidant activity of polysaccharide from cold pressed oil cake of ‘Tengjiao’ seed."Int J Biol Macromol. 2020 Nov;163:508 49. [IF=5.275] Qiting Pan et al."Extraction, structural characterization, and antioxidant and immunomodulatory activities of a polysaccharide from Notarchus leachii freeri eggs."Bioorg Chem. 2021 Nov;116:105275 50. [IF=4.784] Qiping Zhan et al."Structural characterization and immunomodulatory activity of a novel acid polysaccharide isolated from the pulp of Rosa laevigata Michx fruit."Int J Biol Macromol. 2020 Feb;145:1080 51. [IF=4.411] Erna Li et al."Purification, Characterization, Prebiotic Preparations and Antioxidant Activity of Oligosaccharides from Mulberries."Molecules. 2019 Jan;24(12):2329 52. [IF=4.192] Dongwen Hu et al."Polysaccharide from Mulberry Fruit (Morus alba L.) Protects against Palmitic-Acid-Induced Hepatocyte Lipotoxicity by Activating the Nrf2/ARE Signaling Pathway."J Agr Food Chem. 2020;68(46):13016–13024 53. [IF=3.645] Jiayi Hu et al."Determination and analysis of monosaccharides in Polygonatum cyrtonema Hua polysaccharides from different areas by ultra-high-performance liquid chromatography quadrupole trap tandem mass spectrometry."J Sep Sci. 2021 Sep;44(18):3506-3515 54. [IF=3.24] Jun Mu et al."Microbial origin of bioflocculation components within a promising natural bioflocculant resource of Ruditapes philippinarum conglutination mud from an aquaculture farm in Zhoushan, China."Plos One. 2019 Jun;14(6):e0217679 55. [IF=2.629] Dai Yu-Lin et al."Low Molecular Weight Oligosaccharide from Panax ginseng C.A. Meyer against UV-Mediated Apoptosis and Inhibits Tyrosinase Activity In Vitro and In Vivo."Evid-Based Compl Alt. 2021;2021:8879836 56. [IF=2.19] Qingsong Zheng et al."Effects of different extraction methods on the structure, antioxidant activity, α-amylase, and α-glucosidase inhibitory activity of polysaccharides from Potentilla discolor Bunge."J Food Process Pres. 2021 Oct;45(10):e15826 57. [IF=3.24] Jun Mu et al.Ubiquitous flocculation activity and flocculation production basis of the conglutination mud from Ruditapes philippinarum along the coast of China.Plos One. 2021 Nov;16(11):e0256013 58. 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Pectin sugar - Introduction
This product is a biochemical synthetic product. Medium raw materials. D(-) arabinose is a reducing sugar, a pentose analog of D-ribose, a component of the mycobacterial cell wall arabinogalactan (arabinogalactans), and a substrate for the synthesis of D-red ascorbic acid (D-erythroascorbic acid) in yeast.
Last Update：2022-10-16 17:11:39
Pectin sugar - Reference Information
| NIST chemical information | Information provided by: webbook.nist.gov (external link) |
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| arabinose | arabinose is a five-carbon aldose prepared by hydrolysis of gum. It usually exists in a bound state in the body. It is a component of various gums, hemicelluloses, pectin substances and other polysaccharides and some glycosides. There are three kinds of optical isomers, mainly L-type, most of which have little difference in properties, white crystal, 1.585 relative density, melting point 155.5~156.5 ℃. Soluble in water and glycerin, insoluble in ethanol and ether. Used in medicine and as a medium. In addition to being prepared from the gum or cherry tree glue of the glabra tree, it can also be prepared by the action of calcium dextrogluconate and hydrogen peroxide. Yeast cannot ferment it. L-arabinose is a commonly used food additive, also known as pectose, L-arabinose and L-arabinose. Its appearance is orthogonal prismatic crystal at normal temperature. Melting point 159.5 ℃; Density α-D204 1.585,β-D4201.625; Optical rotation [α]D20 +105 (C = 3, in water); Very soluble in water, slightly soluble in ethanol, insoluble in ethanol. It can be obtained by local hydrolysis of mesprite gum. Or use 4% acetic acid to treat the crushed corn cob at 100 ℃ for 2 hours, separate and wash with water, then use 1% H2SO4 to treat the cob at 100 ℃, concentrate the hydrolysate, separate, and use charcoal under vacuum. Treatment, remove minerals through ion exchange, that is, 5 ~ 5.5% L-arabinose. |
| use | as a pharmaceutical intermediate and biochemical reagent. Used as a sweetener D-(-)-arabinose is a reducing sugar, which is a pentose analog of D-ribose, which is composed of mycobacterial cell wall arabinogalactan (arabinogalactans) is also a substrate for the synthesis of D-red ascorbic acid (D-erythroascorbic acid) in yeast. D-arabinose is a reducing sugar, it is a pentose analog of D-ribose, a component of mycobacterial cell wall arabinogalactan, and a substrate for D-red anti-cyclic blood acid synthesis in yeast; used to shield heavy metal pollution |
| production method | is obtained by degradation and oxidation of calcium gluconate. Heat and dissolve calcium gluconate and water together, and add an iron catalyst mixed with barium acetate solution and ferric sulfate solution. Stir and raise the temperature to 95 ℃, and filter out the precipitation. The clear liquid was oxidized by adding hydrogen peroxide at 40 ℃, the reaction temperature did not exceed 56 ℃, and the reaction lasted for half an hour. After the reaction liquid turns black, let it stand for half an hour, cool to 40 ℃, add hydrogen peroxide, and oxidize according to the above method. Add oxalic acid after half an hour, filter, and remove calcium oxalate. Concentrate the filtrate in vacuum to syrup at a temperature not exceeding 48°C. Add anhydrous methanol to dissolve, cool and crystallize, and filter. The filter cake is washed with methanol and dried to a crude product. The crude product was recrystallized with methanol to obtain D(-)-gum aldose. Another preparation method is to oxidize calcium gluconate and iron gluconate with hydrogen peroxide, and the reactant is filtered with a strong acid styrene cation exchange resin and a strong alkaline quaternary ammonium I type anion exchange resin to obtain the finished product. |
Last Update：2024-04-09 20:52:54
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