??-D-???? ???????
|
|
??-D-???? ??????? ??
- ???
- 111-113 °C
- ??
- 97 º (c=1, CHCl3)
- ?? ?
- 435.58°C (rough estimate)
- ??
- 1.3984 (rough estimate)
- ???
- 0-0Pa at 20-50℃
- ???
- 105.5 ° (C=1.5, MeOH)
- ?? ??
- Sealed in dry,Room Temperature
- ???
- ?????: 0.1 g/mL, ??, ??
- ??? ??
- ??
- ??
- ???? ?????
- ??
- 100.00%??. ?? ??
- ?? ??
- ?? ??
- optical activity
- [α]20/D ≥+98°, c = 1 in ethanol
- ???
- < 5G/L(25&C)
- BRN
- 98852
- LogP
- 1.87 at 25℃ and pH5.7
- CAS ??????
- 604-68-2(CAS DataBase Reference)
??
- ?? ? ?? ??
- ?? ? ???? ?? (GHS)
| ??? ?? | Xn,Xi | ||
|---|---|---|---|
| ?? ???? ?? | 21-36/38-46-62-63 | ||
| ????? | 24/25-53-36/37-26-25 | ||
| WGK ?? | 3 | ||
| TSCA | Yes | ||
| HS ?? | 29400000 | ||
| ???? ?? | KE-17752 |
??-D-???? ??????? C??? ??, ??, ??
??? ??
white to light yellow crystal powde??
D-Glucose pentaacetate was reported to stimulate insulin release in rat pancreatic islets. Only α-D-glucose pentaacetate caused an immediate increase in insulin output. The β-anomer of D-glucose pentaacetate first transiently inhibited insulin release, this initial effect being followed by a secondary rise in secretory rate.?? ??
Glucose-penta-acetate is a bitter principle in food products, mainly spice blends, condiments, alcoholic beverages, etc. The concentration is equivalent to about 100 to 1500 ppm in the finished consumer product.Purification Methods
Crystallise it from MeOH, EtOH or three recrystallisations from 95% EtOH. [Wolfrom & Thompson Methods in Carbohydrate Chemistry II 212 1963, Academic Press, Beilstein 17/7 V 318.]??-D-???? ??????? ?? ?? ? ???
???
?? ??
??-D-???? ??????? ?? ??
???( 392)?? ??
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