L-阿拉伯糖糖浆
L-阿拉伯糖(L-Arabinose)
CAS: 5328-37-0
化学式: C5H10O5
| 中文名 | L-阿拉伯糖 |
| 英文名 | L-Arabinose |
| 别名 | 樹膠糖 果胶糖 树胶糖 L-阿戊糖 L-阿拉伯糖 L-树胶醛糖 L-阿拉伯糖糖浆 L-(+)-阿拉伯糖 |
| 英文别名 | L-ARA NSC 1941 Pectinose FEMA 3255 AI3-52209 Arabinose,l L-Arabinose Arabinose(L) FEMA No. 3255 Arabinose, L- L-lyxopyranose L-arabinopyranose X-GAL (SOLID POWDER L-ARABINOSE, POWDER |
| CAS | 5328-37-0 |
| EINECS | 226-214-6 |
| 化学式 | C5H10O5 |
| 分子量 | 150.13 |
| 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 | PYMYPHUHKUWMLA-VAYJURFESA-N |
| 密度 | 1.508±0.06 g/cm3(Predicted) |
| 熔点 | 160-163°C(lit.) |
| 沸点 | 415.5±38.0 °C(Predicted) |
| 比旋光度 | 104 º (C=6, IN WATER 23 ºC) |
| 闪点 | 155.3°C |
| 水溶性 | almost transparency |
| 蒸汽压 | 0Pa at 20℃ |
| 溶解度 | H2O: 1m在20 °C，澄清，无色 |
| 折射率 | 104 ° (C=10, H2O) |
| 酸度系数 | 12.46±0.20(Predicted) |
| PH值 | 6.5-7.0 (100g/l, H2O, 20℃) |
| 存储条件 | room temp |
| 稳定性 | 稳定。与强氧化剂不相容。 |
| 敏感性 | Easily absorbing moisture |
| 外观 | 固体 |
| 颜色 | White crystalline |
| 气味 | Odorless |
| 最大波长(λmax) | ['λ: 260 nm Amax: ≤0.05', , 'λ: 280 nm Amax: ≤0.04'] |
| Merck | 14,761 |
| BRN | 1723085 |
| MDL号 | MFCD00135866 |
| WGK Germany | 3 |
| FLUKA BRAND F CODES | 3-10 |
| 海关编号 | 2940 00 00 |
| 上游原料 | 2,3,8-TRI-O-METHYLELLAGIC ACID D-无水葡萄糖 |
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HPAEC-PAD法测定石斛属植物单糖组分与主成分聚类分析[J]. 中国实验方剂学杂志 2018(15). 6. 张守军, 王荣申, 刘兵,等. 柱前衍生化HPLC法测定香椿子多糖的单糖组成[J]. 山东化工, 2015, 44(017):71-73. 7. 腾飞, 郑悦, 王萍. 龙葵果花色苷的分离与鉴定[J]. 食品科学, 2016, 37(07):56-61. 8. 田蕾,李恩源,关统伟,唐蜀昆,刘晓飞,张小平.艾丁湖可培养嗜盐菌多样性及功能酶、抗菌活性筛选[J].微生物学通报,2017,44(11):2575-2587. 9. 刘瑶, 王新然, 赵悦,等. 荞麦皮多糖组成及其抗氧化特性分析[J]. 食品与发酵工业, 2019(13). 10. 贤能,万鹏,赵瑞芝,胡巧红.醋柴胡多糖VBCP-3的结构和抗炎作用研究[J].动物医学进展,2021,42(04):59-63. 11. 白利琴,杨新,李冲,李研东,肖妙,郝建雄,赵丹丹,刘璐,李晟霖,韩雪.雪燕营养成分分析及抗氧化活性评价[J].食品研究与开发,2021,42(02):18-25. 12. 亭亭. 黄芪发酵多糖提取物组份鉴定及其对猪流行性腹泻的免疫调节作用[D].山东农业大学,2020. 13. 晨业,包晓玮,王娟,何梦梦,曾兰君,张亚涛.沙棘多糖分离纯化及抗氧化活性[J].食品科学,2021,42(04):227-232. 14. 李怡欣,张盟雨,王颂,王静,张应中,谢桂军,李兴伟.高效液相色谱法测定油茶饼粕多糖组成[J].中国油脂,2020,45(12):126-131+136. 15. Zou, Man, et al. "Immunomodulatory acidic polysaccharides from Zizyphus jujuba cv. Huizao: Insights into their chemical characteristics and modes of action." Food chemistry 258 (2018): 35-42.https://doi.org/10.1016/j.foodchem.2018.03.052 16. Qiu, Kuncheng, et al. "Study on extraction methods of polysaccharides from a processed product of Aconitum carmichaeli Debx." RSC Advances 11.35 (2021): 21259-21268.https://doi.org/10.1039/D1RA03628A 17. Bingwu Liao, Chunhui Zhou, Tingting Liu, Yangyan Dai, Huihua Huang,A novel Hericium erinaceus polysaccharide: Structural characterization and prevention of H2O2-induced oxidative damage in GES-1 cells,International Journal of Biological Macromolecules,V 18. Hengqiang Zhao, Chang-Jiang-Sheng Lai, Yi Yu, Ya-nan Wang, Yu-Jun Zhao, Fangli Ma, Minghua Hu, Juan Guo, Xiao Wang, Lanping Guo,Acidic hydrolysate fingerprints based on HILIC-ELSD/MS combined with multivariate analysis for investigating the quality of Gan 19. Yan, Xiaoteng, et al. "Extraction, Purification, Characterization, and Antiangiogenic Activity of Acidic Polysaccharide from Buddleja officinalis." Evidence-Based Complementary and Alternative Medicine 2020 (2020).https://doi.org/10.1155/2020/5175138 20. 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L-阿拉伯糖糖浆 - 简介
L-阿拉伯糖是一种天然存在的单糖，它以D-阿拉伯糖的手性异构体形式存在。L-阿拉伯糖呈现无色结晶或白色颗粒状固体，具有甜味。它可溶于水，微溶于乙醇和乙醚。
L-阿拉伯糖具有多种用途。它是一种重要的营养成分，可作为碳源和能量来源。
制备L-阿拉伯糖的方法主要包括两种：通过酶法和化学合成。化学合成方法主要利用棉籽油中的脂肪酸进行合成。
安全信息：L-阿拉伯糖在正常剂量下一般被认为是安全的，没有明显的毒性和致病性。过量摄入可能会导致胃不适、腹泻和其他消化问题。在使用L-阿拉伯糖时应遵循适量使用的原则。对于过敏体质的人群，应特别注意慎用。
L-阿拉伯糖具有多种用途。它是一种重要的营养成分，可作为碳源和能量来源。
制备L-阿拉伯糖的方法主要包括两种：通过酶法和化学合成。化学合成方法主要利用棉籽油中的脂肪酸进行合成。
安全信息：L-阿拉伯糖在正常剂量下一般被认为是安全的，没有明显的毒性和致病性。过量摄入可能会导致胃不适、腹泻和其他消化问题。在使用L-阿拉伯糖时应遵循适量使用的原则。对于过敏体质的人群，应特别注意慎用。
最后更新：2024-04-09 21:01:54
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