D-MaltoseMonohydrate,SubstrateGrade
maltose
CAS: 69-79-4
Molecular Formula: C12H22O11
D-MaltoseMonohydrate,SubstrateGrade - Names and Identifiers
| Name | maltose |
| Synonyms | MALTOSE maltose D-MALTOSE MALTOBIOSE D-(+)-MALTOSE maltose, pure D-MaltoseMonohydrate,SubstrateGrade MALTOSE MONOHYDRATE FOR MICROBIOLOGY 4-O-alpha-D-glucopyranosyl-D-glucose 4-O-alpha-D-glucopyranosyl-beta-D-glucopyranose D-Glucopyranose, 4-O-a-D-glucopyranosyl- (8CI, 9CI) 6-(hydroxymethyl)-5-[3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydropyran-2-yl]oxy-tetrahydropyran-2,3,4-triol |
| CAS | 69-79-4 |
| EINECS | 200-716-5 |
| InChI | InChI=1/C12H22O11/c13-1-3-5(15)6(16)9(19)12(22-3)23-10-4(2-14)21-11(20)8(18)7(10)17/h3-20H,1-2H2/t3-,4+,5+,6+,7+,8-,9-,10+,11+,12+/m1/s1 |
D-MaltoseMonohydrate,SubstrateGrade - Physico-chemical Properties
| Molecular Formula | C12H22O11 |
| Molar Mass | 342.3 |
| Density | 1.5400 |
| Melting Point | 110 °C |
| Boling Point | 397.76°C (rough estimate) |
| Flash Point | 357.8°C |
| Water Solubility | 310.3g/L(20 ºC) |
| Solubility | Soluble in water, slightly soluble in ethanol, insoluble in ether |
| Vapor Presure | 1.08E-20mmHg at 25°C |
| Appearance | White crystal |
| Maximum wavelength(λmax) | ['λ: 260 nm Amax: 0.08', , 'λ: 280 nm Amax: 0.07'] |
| Merck | 13,5736 |
| BRN | 93798 |
| pKa | 12.39±0.20(Predicted) |
| PH | 4.0-6.5 (25℃) |
| Storage Condition | 2-8°C |
| Stability | Stable. Combustible. Incompatible with strong oxidizing agents. |
| Refractive Index | n20/D 1.361 |
| MDL | MFCD00135877 |
| Physical and Chemical Properties | Maltose is a white crystal with a melting point of 160-165 °c and is viscous when melted. Not as sweet as sucrose. It has optical rotation, and its aqueous solution has variable optical rotation. Soluble in water, ethanol-soluble, insoluble in ether, reducing. The unglycosidic portion of maltose has both α-and β-forms. In aqueous solution, there is an interconversion equilibrium between cyclic hemiacetal and open-chain structure, which belongs to reducing sugar and can be hydrolyzed to glucose. The overview of maltose, physical and chemical properties, preparation methods, applications, etc. are compiled by Wang Xuyan. (2016-06-17) |
D-MaltoseMonohydrate,SubstrateGrade - Risk and Safety
| WGK Germany | - |
D-MaltoseMonohydrate,SubstrateGrade - Standard
Authoritative Data Verified Data
This product is 4-Oa glucopyranosyl-I. E.-glucopyranose and contains one crystal water or is anhydrous. The content of C12 H22 ( ) n shall not be less than 98.0% calculated as anhydrous.
Last Update：2024-01-02 23:10:35
D-MaltoseMonohydrate,SubstrateGrade - Trait
Authoritative Data Verified Data
- This product is white crystal or crystalline powder; Sweet.
- This product is soluble in water, slightly soluble in methanol, very slightly soluble in ethanol, almost insoluble in ether.
specific rotation
dry the product at 80°C for 4 hours, take about 10g, weigh it accurately, put it in a 100ml measuring flask, add 0.2ml of ammonia test solution, dilute it to the scale with water, shake it well, measured according to law (General rule 0621), the specific rotation is from ten 126 ° to 131 °.
Last Update：2022-01-01 11:22:34
D-MaltoseMonohydrate,SubstrateGrade - Differential diagnosis
Authoritative Data Verified Data
- take 0.5g of this product, add 5M l of water to dissolve it, add 5ml of ammonia test solution, and heat it in a water bath for 5 minutes. The solution will appear orange.
- take this product solution (1-20)2~3 drops added to the hot alkaline copper tartrate solution 5M l, should generate red precipitate.
- in the chromatogram recorded under the content determination item, the retention time of the main peak of the test solution should be consistent with the retention time of the main peak of the reference solution.
Last Update：2022-01-01 11:22:34
D-MaltoseMonohydrate,SubstrateGrade - Exam
Authoritative Data Verified Data
acidity
take l .O g of this product, add water to 10ml, and determine it according to law (General rule 0631). p H value should be 4. 5~6. 5.
chloride
take this product 0 .4 0G, according to the inspection (General Principles 0801>, and standard sodium chloride solution 7. Compared with the control solution made of 2tnl, it should not be more concentrated (0. 018%).
sulfuric acid hanging
take this product l.O g, check according to law (General rule 0802), compared with the standard potassium sulfate solution 2. 4ml made of the control solution, should not be more concentrated (0. 024%).
dextrin, soluble starch, and sulfite
after 10ml of water was added, 1 drop of Iodine test solution was added. The solution showed yellow color, and 1 drop of starch indicator was added.
Related substances
take an appropriate amount of this product, accurately weigh it, add water to dissolve and make a solution containing 50mg per lm l as a test solution; Take lm l for precision measurement, in a 100ml measuring flask, dilute to the scale with water, and shake to serve as a control solution. According to the chromatographic conditions under the content determination item, take the control solution 20 ^ 1 and inject it into the human liquid chromatograph to adjust the detection sensitivity so that the peak height of the main component chromatographic peak is 15%-25% of the full scale. The sample solution and the control solution were respectively 20(^ 1), and human liquid chromatograph was injected respectively. The chromatogram was recorded to 2.5 times of the retention time of the main component peak. In the chromatogram of the test solution, in addition to the solvent peak, the sum of the impurity peak area before the main component peak shall not be greater than 1 of the main peak area of the control solution. 5 times (1. 5% ), the sum of the impurity peak area after the main component peak shall not be greater than 0 of the main peak area of the control solution. 5 times (0. 5%).
moisture
take this product, according to the determination of moisture (General Principles 0832 The first method> determination, the water content of water should not be 1. 5%, a water content of water is divided into 4. 5% ~ 6. 5%.
ignition residue
This product l .O g, inspection according to law (General 0841), residue shall not exceed 0.05%.
Heavy metals
take 0821g of this product, add 23ml of water to dissolve, add 2ml of acetate buffer (ph), and check according to law (the first method of general rule), containing no more than 4 parts per million of heavy metals.
arsenic salt
take this product 1. 5G, add 5ml of water, add 5ml of dilute sulfuric acid and 1ml of bromine test solution, heat for 5 minutes on a water bath, then heat and concentrate to 5ml, let it cool, add 5ml of hydrochloric acid and 23ml of water to dissolve, inspection according to law (General rule 0822), should comply with the provisions (0. 000 13%).
microbial limit
This product shall be taken and inspected according to law (General rule 1105 and general rule 1 1 0 6). The total number of aerobic bacteria per l g of sample shall not exceed lOOcfu, and the total number of molds and yeasts shall not exceed lOOcfu, E. Coli should not be detected.
Last Update：2022-01-01 11:22:35
D-MaltoseMonohydrate,SubstrateGrade - Content determination
Authoritative Data Verified Data
measured by high performance liquid chromatography (General 0512).
- chromatographic conditions and system suitability test using amino-bonded silica gel as filler; Acetonitrile-water (70: 30) as mobile phase; Column temperature of 35°C; Differential refractive index detector; take the appropriate amount of maltose, glucose and maltotriose, add water to dissolve and dilute to make the solution containing 10 mg per LML, measure 20M1, inject human liquid chromatograph, record chromatogram, the separation degree of maltose peak, glucose peak and maltotriose peak should be consistent with the demand.
- determination method the product is suitable for the world, precision weighing. Add water to dissolve and dilute to make a solution containing 10 mg of maltose in each lm l, take 20m ↑ with precision, inject human liquid chromatograph, record chromatogram; Take an appropriate amount of maltose reference substance, and determine with the same method, according to the external standard method to calculate the peak area, that is.
Last Update：2022-01-01 11:22:36
D-MaltoseMonohydrate,SubstrateGrade - Category
Authoritative Data Verified Data
pharmaceutical excipients, fillers and flavoring agents.
Last Update：2022-01-01 11:22:36
D-MaltoseMonohydrate,SubstrateGrade - Storage
Authoritative Data Verified Data
sealed storage.
Last Update：2022-01-01 11:22:36
D-MaltoseMonohydrate,SubstrateGrade - Reference Information
| NIST chemical information | information provided by: webbook.nist.gov (external link) |
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| Overview | maltose is the abbreviation of maltobiose, also known as D-maltose, maltose. A disaccharide composed of two molecules of α-D-glucose linked, condensed and dehydrated by α-1,4 glycosidic bonds. There is also a free hemiacetal hydroxyl group in the molecule, which belongs to the reducing sugar and can make the Duolun reagent and the Fehling reagent react positively like glucose. In this form of alpha -1, 4-glycosidic linkage, it is linked to a long chain, known as amylose, with an average molecular weight of 2 to 200,000. Α-glucose is linked by 1,4-glycosidic bond into maltose and then further uses 1,6-glycosidic bond to link the resulting starch, which is called amylopectin, is water-soluble, in starch accounted for 70 ~ 90%, the molecular weight of 100~6 million. With the hydrolysis of inorganic acid first made dextrin, then maltose. The saccharide is less distributed in nature, and is mostly found in germinated malt. Two molecules of glucose can be obtained by further decomposition of one molecule of maltose. The sweetness of maltose is about half that of sucrose, but the taste is refreshing and does not stimulate the gastric mucosa. Maltose is one of the sugars with the highest nutritional value. The working people of our country were already able to make sugar as early as in the Shang Dynasty. The traditional process of maltose is to use the hydrolase in wort to degrade the starch in glutinous rice or broken rice to obtain a mixture of dextrin and maltose, that is, maltose, which is the main component of maltose. The new production method is to use amylase to directly act on starch and add alcohol to remove dextrin. Maltose in the animal digestive tract, can be hydrolyzed to glucose. When flour and water are mixed into dough for fermentation, the dough also contains maltose produced by starch hydrolysis by amylase; Sweet potato also has a large amount of maltose produced by enzymatic hydrolysis during cooking or baking. Maltose is a reducing sugar, prone to Maillard reaction, so that baked products produce yellow color; Can be used by yeast as fermentation energy. maltose is a cheap nutritious food, easy to digest, and can be metabolized by animals. It is an auxiliary agent for sweet food and is commonly used as an ingredient and adhesive in fried rice sugar and sesame sugar, can also be used as a sugar supplement for people with diabetes. Traditional Chinese Medicine, maltose temperature, with tonic Qi, spleen and stomach, warm pain, lung and cough and other functions. Children with cough Cough less sputum, phlegm and belong to the lung dry Cough, can be mixed with fresh red radish maltose, They were allowed to stand for one day, dissolved in sugar water, and then served. If the body is weak, digestion and absorption is not good, and often epigastric pain, maltose and honey can be used in the same amount. |
| solubility in water (g/100ml) | grams dissolved per 100ml of water: 108g/20 ℃ |
| preparation method | using starch as raw material to produce Maltose: according to different saccharification methods, it can be divided into acid method, total enzymatic method, enzyme method, enzyme acid method, etc. Due to the mild reaction conditions, high specificity and high catalytic efficiency of enzyme preparation, enzymatic method has become the most important method in the production of high purity maltose. 1. Liquefaction enzyme: the enzyme used in the process of starch emulsion is called liquefaction enzyme. The most commonly used is alpha amylase, which is derived from bacteria and belongs to endonuclease, which has strong enzyme activity and fast liquefaction speed, hydrolysis is carried out from the inside of the molecule, and the intermediate α-1,4 glycosidic bonds are hydrolyzed (the order is not certain), but the α-1, 6 glycosidic bonds cannot be cut off, however, the hydrolysis can be continued beyond this bond. The product is mainly short chain dextrin, and there is a certain amount of glucose. The longer the reaction time, the higher the amount of glucose produced. Therefore, the liquefaction time should be strictly controlled in production. 2. Saccharification enzymes: increasing the content of maltose in the saccharification liquid is the most important link in the production of high purity maltose syrup, the properties and combination of enzymes used in saccharification determine the purity of the final product and the quality of the finished product. Currently, there are β-amylase, debranching enzyme (pullulanase, isoamylase), fungal α-amylase (Fungamyl enzyme), Maltogenase (maltase), maltotriase, and the like. 3. Decolorization: Activated carbon is one of the commonly used decolorizing agents in the sugar industry. The principle of decolorization is that there are a large number of pores on the surface of activated carbon particles, which can adsorb the pigment with the molecular weight of the sugar solution and the pore size of the activated carbon, based on the theory of adsorption of solid adsorbents to solution components in physical chemistry, the adsorption of activated carbon can be expressed by Freundlich adsorption formula. The increase of activated carbon can make the decolorization of maltose more complete, but the color of its porous structure adsorption is a certain degree of saturation, that is, when the saturation is reached, even if the amount of activated carbon is increased, the decolorization rate will not increase, but also the adsorption of sugar liquid, causing unnecessary loss, the best amount of activated carbon is 2.0% of the dry matter of maltose liquid. |
| Application | 1. In the field of food, maltose is widely used in various fields of food industry, such as solid food, liquid food, frozen food, colloidal food (such as jelly), etc. Maltose syrup in food is not only a sweetener, but also an additive, preservative, humectant. Maltose syrup contains a lot of dextrin, has good resistance to crystallization, in frozen food will not have crystal precipitation, but also to prevent other sugar crystallization effect, this can prevent the crystallization of sucrose in the production of jam and jelly, and prolong the shelf life of food. Maltose syrup has good fermentation, so it is also widely used in the manufacture of bread, cakes and beer. Maltose syrup has the effect of preventing the coagulation and aging of starch, which can increase the shelf life of jelly, jam and canned starch. Maltose syrup has low sweetness, low moisture absorption and high moisture retention. Maltose with one molecule of crystal water is very stable, which increases the moisture retention of food. The addition of maltose syrup to cakes can make cakes fresh and delicious, but when maltose absorbs 6-12% of the water, it no longer absorbs water and does not release water, this characteristic can make the food to inhibit dehydration and prevent food aging, so that the food in the long-term cotton soft, wet, fresh, delicious, increase the shelf life of food. Maltose is relatively stable to acid and heat, and almost does not decompose when heated at pH3 and 120 ℃ for 90 min, and the boiling sugar temperature can reach 16 0 ℃, which is not easy to react with malate and discolor when heated, therefore, at room temperature will not be due to the decomposition of maltose caused by the deterioration of food, off taste. High maltose syrup can replace acid hydrolyzed starch syrup in the candy industry, not only the product has mild taste, moderate sweetness, the product is not easy to change color, and the Hard Candy has good transparency, it has good sand resistance and resistance, which can prolong the shelf life. High maltose syrup is less likely to contain protein, amino acids and other substances that can react with sugars, so it has good thermal stability, and is more suitable for the vacuum Film method in the manufacture of candy than the Yi sugar, boil sugar and cast molding. Currently, the main use of high maltose syrup in the food industry is in the manufacture of candy and jelly, cakes, beverages and other products. Relevant studies have shown that the utilization of high maltose syrup is developing in two aspects: one is to prepare ultra-high maltose syrup with a solid content of 80% which does not crystallize under normal storage conditions; The other is to manufacture pure maltose. In the field of medicine in medicine with pure maltose infusion intravenous infusion, blood sugar will not rise, suitable for diabetics to supplement nutrition. Maltose can be absorbed without insulin in human metabolism. It is a nutritional agent and an auxiliary therapeutic agent for diabetic patients, and is also a sweetener for health food and functional food for diabetic patients. Maltose is also a raw material for the manufacture of maltulose and isomaltooligosaccharide Candy, the latter two have a promoting effect on the reproduction of Bifidobacterium which is beneficial to the human body in the intestinal tract, and are good functional foods, so maltose has a unique effect in medicine. Maltose biosynthesis trehalose trehalose is a non-reducing disaccharide linked by two molecules of glucose through α-1,1 glycosidic bonds, which has non-specific protective effect on organisms and biological macromolecules. Two new enzymes for the synthesis of trehalose are found in bacteria, one is trehalose synthase, which converts its α-1,4 glycosidic bonds into α-1,1 glycosidic bonds to form trehalose with maltose as substrate: the other is malto-oligosaccharide-based trehalose generating enzyme and malto-oligosaccharide-based trehalose hydrolase, which can act on the direct conversion of starch to trehalose: |
| Use | scientific research and experiment. There are aldehyde groups in the molecular structure of maltose, which is a reducing sugar. Therefore, it can react with silver ammonia solution by silver mirror, and can also react with new Alkaline copper hydroxide to generate brick red precipitate. Two molecules of glucose can be produced by hydrolysis under certain conditions. Used as biological medium, polysulfide Determination Agent, analytical chemistry colorimetric determination standard Brown |
Last Update：2024-04-09 21:54:55
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D-MaltoseMonohydrate,SubstrateGrade
2-aminophenanthridin-6(5H)-one
Allyldichlorophenylsilane
Roxadustat Impurities2
2-aminophenanthridin-6(5H)-one
Allyldichlorophenylsilane
Roxadustat Impurities2