l-[1-13C]arabinose
L(+)-Arabinose
CAS: 87-72-9
Molecular Formula: C5H10O5
l-[1-13C]arabinose - Names and Identifiers
| Name | L(+)-Arabinose |
| Synonyms | L(+)arabinose L(+)-Arabinose L-(+)-Arabinose L-Arabinopyranose l-[1-13C]arabinose l-[2-13C]arabinose ARABITOL, L-(-)-(RG) L-ARABINOSE extrapure alpha-L-arabinopyranose L-(+)-Arabinose, L-arabinose (2R,3R,4S,5S)-oxane-2,3,4,5-tetrol N-{[4'-({3-butyl-5-oxo-1-[2-(trifluoromethyl)phenyl]-1,5-dihydro-4H-1,2,4-triazol-4-yl}methyl)biphenyl-2-yl]sulfonyl}-5-methylthiophene-2-carboxamide |
| CAS | 87-72-9 |
| EINECS | 201-767-6 |
| InChI | InChI=1S/C5H10O5/c6-2-1-10-5(9)4(8)3(2)7/h2-9H,1H2/t2-,3-,4+,5?/m0/s1 |
l-[1-13C]arabinose - Physico-chemical Properties
| Molecular Formula | C5H10O5 |
| Molar Mass | 150.13 |
| Density | 1.1897 (rough estimate) |
| Melting Point | 160-163°C(lit.) |
| Boling Point | 191.65°C (rough estimate) |
| Specific Rotation(α) | 103 º (c=5, H2O) |
| Water Solubility | soluble |
| Appearance | White Crystal |
| Color | White |
| Merck | 14,761 |
| BRN | 1723085 |
| pKa | 12.26±0.70(Predicted) |
| Storage Condition | Inert atmosphere,Room Temperature |
| Refractive Index | 1.3920 (estimate) |
| MDL | MFCD00067709 |
| Physical and Chemical Properties | Melting Point: 160 - 163 |
l-[1-13C]arabinose - 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 | S24/25 - Avoid contact with skin and eyes. S36 - Wear suitable protective clothing. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. |
| WGK Germany | 3 |
| FLUKA BRAND F CODES | 3-10 |
| TSCA | Yes |
| HS Code | 29400000 |
l-[1-13C]arabinose - Reference
| Reference Show more | 1. [IF=9.381] Shikai Zhang et al."Physicochemical characterization and emulsifying properties evaluation of RG-I enriched pectic polysaccharides from Cerasus humilis."Carbohyd Polym. 2021 May;260:117824 2. [IF=9.147] Xin Pan et al."Physicochemical and structural properties of three pectin fractions from muskmelon (Cucumis melo) and their correlation with juice cloud stability."Food Hydrocolloid. 2022 Mar;124:107313 3. [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 4. [IF=6.953] Hengqiang Zhao et al."Acidic hydrolysate fingerprints based on HILIC-ELSD/MS combined with multivariate analysis for investigating the quality of Ganoderma lucidum polysaccharides."Int J Biol Macromol. 2020 Nov;163:476 5. [IF=6.475] Mingchun Wen et al."Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing."Food Res Int. 2021 Oct;148:110588 6. [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 7. [IF=4.072] Cai-Ping Yao et al."Seladelicatulasine A–G, C27 steroidal glycosides with cholinesterase inhibitory activities from Selaginella delicatula."Phytochemistry. 2020 Dec;180:112514 8. [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 9. [IF=3.361] Kuncheng Qiu et al."Study on extraction methods of polysaccharides from a processed product of Aconitum carmichaeli Debx.."Rsc Adv. 2021 Jun;11(35):21259-21268 10. [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 11. [IF=6.576] Hui-qing Wu et al.Sequential Extraction, Characterization, and Analysis of Pumpkin Polysaccharides for Their Hypoglycemic Activities and Effects on Gut Microbiota in Mice.Front Nutr. 2021; 8: 769181 12. [IF=4.411] Datong Hu et al.Purification, Structural Characterization, and Anti-Inflammatory Effects of a Novel Polysaccharide Isolated from Orostachys fimbriata.Molecules. 2021 Jan;26(23):7116 13. [IF=2.72] Dan Shen et al.Effects of L-arabinose by hypoglycemic and modulating gut microbiome in a high-fat diet- and streptozotocin-induced mouse model of type 2 diabetes mellitus.J Food Biochem. 2021 Dec;45(12):e13991 |
l-[1-13C]arabinose - 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) |
| trait | L-arabinose is white crystalline powder. No odor. Specific gravity 1.585, melting point 154-158 ℃, specific rotation degree specific rotation [α]20D(C = 5,H2O,24h)+100? ~ +104? Boiling Point (℃):160 ℃, soluble in water, slightly soluble in alcohol, insoluble in ether, methanol and acetone, 12 ℃ 1 part soluble in 48 90% ethanol. |
| Introduction | L-arabinose, also known as gum aldose and pectin, is a kind of pentalose. In nature, L-arabinose rarely exists in the form of monosaccharides, usually in combination with other monosaccharides, in the form of pectin, hemicellulose, pectic acid, bacterial polysaccharides and some glycosides. Its stability to heat and acid is high. As a low-calorie sweetener, L-arabinose has been approved as a health food additive by the U. S. Food and Drug Administration and the Japanese Ministry of Health and Welfare. |
| Application | Application fields of L-arabinose:(1) Food and Health Products: diabetes food, weight loss food, health functional food, sucrose additive (2) drug: as an additive or excipient for prescription and over-the-counter drugs for weight loss and blood sugar control;(3) ideal intermediate for flavor and fragrance synthesis;(4) as a drug synthesis intermediates;(5) organic synthesis, chemical reagents. |
| arabinose | arabinose a five-carbon aldose produced by hydrolysis of gums. It is usually present in a bound state in vivo. It is a component of various gums, hemicellulose, pectin and other polysaccharides and some glycosides. There are three kinds of optical isomers, mainly for the L type, most of the nature of the difference is very small, white crystals, relative density of 1.585, melting point of 155.5~156.5. Soluble in water and glycerol, insoluble in ethanol and ether. Used in medicine and as a culture medium. In addition to being prepared from the gum or cherry tree glue of the glandular tree, it can also be prepared by the action of the right-handed calcium gluconate and hydrogen peroxide. The yeast cannot ferment it. L-arabinose is a commonly used food additive, also known as pectin, L-arabinose, L-pentose, appearance at room temperature for the orthogonal prism crystal; Melting point of 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 the local hydrolysis of the mesprite gum. Or with 4% acetic acid at 100 deg C for 2 hours, separation, washing, then at 100 deg C with 1%H2SO4 treatment of cob, concentrated hydrolysate, separation, treatment with charcoal under vacuum and demineralization by ion exchange yielded 5-5.5% of L-arabinose. |
| Sowden-Fischer reaction to prepare L-fructose | L-arabinose can be obtained from the hydrolysis of plant lignin fiber, the content of L-arabinose in some lignin fibers can reach more than 10%, and a small amount of L-arabinose can also be crystallized from beet pulp by hydrolysis, evaporation and filtration. With L-arabinose as raw material, L-fructose product with good quality can be converted by Sowden-Fischer or Kiliani-Fischer reaction. using a Sowden-Fischer reaction process, Arena et al. converted L-arabinose to a mixture of L-glucose and L-mannose (4:6), this mixture is isomerized to L-fructose under the Action of 30~40 ℃ temperature and 40% alkali solution for 48h, and then pure L-fructose final product is extracted by membrane separation or chromatographic separation technique. |
| Use | commonly used food additives |
Last Update：2024-04-09 20:52:54
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