5328-37-0
L-Arabinose
CAS: 5328-37-0
Molecular Formula: C5H10O5
5328-37-0 - Names and Identifiers
| Name | L-Arabinose |
| Synonyms | 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 |
| 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 |
5328-37-0 - Physico-chemical Properties
| Molecular Formula | C5H10O5 |
| Molar Mass | 150.13 |
| Density | 1.508±0.06 g/cm3(Predicted) |
| Melting Point | 160-163°C(lit.) |
| Boling Point | 415.5±38.0 °C(Predicted) |
| Specific Rotation(α) | 104 º (C=6, IN WATER 23 ºC) |
| Flash Point | 155.3°C |
| Water Solubility | almost transparency |
| Solubility | Soluble in water and glycerin, insoluble in ethanol and ether |
| Vapor Presure | 0Pa at 20℃ |
| Appearance | White crystal or powder |
| Color | White crystalline |
| Odor | Odorless |
| Maximum wavelength(λmax) | ['λ: 260 nm Amax: ≤0.05', , 'λ: 280 nm Amax: ≤0.04'] |
| Merck | 14,761 |
| BRN | 1723085 |
| pKa | 12.46±0.20(Predicted) |
| PH | 6.5-7.0 (100g/l, H2O, 20℃) |
| Storage Condition | room temp |
| Stability | Stable. Incompatible with strong oxidizing agents. |
| Sensitive | Easily absorbing moisture |
| Refractive Index | 104 ° (C=10, H2O) |
| MDL | MFCD00135866 |
5328-37-0 - Risk and Safety
| WGK Germany | 3 |
| FLUKA BRAND F CODES | 3-10 |
| HS Code | 2940 00 00 |
5328-37-0 - Reference Information
| FEMA | 3255 | L-ARABINOSE |
| LogP | -2.8 at 20℃ |
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| L-arabinose | L-arabinose is a commonly used food additive, also known as pectose, L-arabinose, L-arabinose, the appearance at room temperature is orthogonal prismatic crystal; 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. 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 prepared by Sowden-Fischer reaction with L-fructose | L-arabinose can be obtained from hydrolysis of plant lignin fibers. The content of L-arabinose in some lignin fibers can reach more than 10%. In addition, a small amount of L-arabinose can be crystallized from beet pulp after hydrolysis, evaporation and filtration. L-arabinose can be converted into L-fructose products with good quality by Sowden-Fischer or Kiliani-Fischer reaction. Arena et al. used the Sowden-Fischer reaction process to convert L-arabinose into a mixture of L-glucose and L-mannose (4:6). this mixture isomerizes into L-fructose for 48 hours at a temperature of 30~40 ℃ and a 40% alkali solution, and then extracts pure L-fructose final products by membrane separation or chromatographic separation technology. |
| applicable food category | scope of use: all kinds of food, but excluding infant food |
| approval date | 2008-05-26 |
| Announcement No. | Ministry of Health No. 12, 2008 |
| Announcement Title | Announcement of the Ministry of Health on Approving 7 New Resource Foods including Lactobacillus acidophilus |
| Character | white crystalline powder |
| L-arabinose content | ≥99.0% |
| Moisture | ≤1.0% |
| Ash | ≤0.1% |
| Melting point | 154-158℃ |
| The specific rotation [α]20D(C = 5,H2O,24h) | 100~ 104 |
| Biological activity | L-( )-Arabinose (DL-Arabinose, Pectinose) is a substrate used to identify and distinguish pentose isomerase. |
| Uses | L-arabinose is a naturally occurring isomer and is a component of plant polysaccharides. Most bacteria contain an inducible arabinose operon, which encodes a range of enzymes and transporters that allow L-arabinose to be used as the sole carbon source in microbial cultures. |
Last Update：2024-04-09 21:01:54
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