512-69-6OCC1OC(OCC2OC(OC3(CO)OC(CO)C(O)C3O)C(O)C(O)C2O)C(O)C(O)C1OMUPFEKGTMRGPLJ-UHFFFAOYSA-NHex-2-ulofuranosyl hexopyranosyl-(1->6)hexopyranoside is an oligosaccharide.
安全情報は参考情報です。供給元の安全データシート(SDS)、適用法令、専門家による評価に代わるものではありません。
解説β-D-fructofuranosyl-6-O-α-D-galactopyranosyl-α-D-glucopyranoside.C18H32O16(504.44).ラフィノースは,メリトリオースともいう.三糖類の一種.サトウダイコン,ワタの実,そのほか植物界に広く分布し,その存在量はオリゴ糖のうちではスクロースの次に多い.五水和物は融点80 ℃.無水物は融点118~120 ℃.[α]D+105°(水).非還元性であり,変旋光を示さない.甘さはスクロースの0.48倍.インベルターゼの作用または希酸で穏やかに加水分解すると,D-フルクトースとメリビオースとを与え,α-ガラクトシダーゼでは,D-ガラクトースとスクロースとを生じる.森北出版「化学辞典(第2版)
使用D-(+)-Raffinose is an oligosaccharide and trisaccharide whose physical structure and chemical properties have been shown to affect the stability and crystallization of amorphous sucrose, helping to increase the shelf-life of sucrose-containing foods.
Raffinose occurs naturally in Australian manna, cottonseed meal, and seeds of various food legumes. It can be isolated from beet sugar molasses through sucrose separation, seed-crystallization, and filtration.
純化方法fructo-furanose [17629-30-0 (5H2O), 512-69-6 (anhydrous)] M 594.5, m 8 0o, 80 -82o, +124o (c 10, H2O), [ ] D +105o (c 1 for pentahydrate, H2O), pK 1 12.40, pK 2 13.44, pK 3 13.52. D(+)-Raffinose crystallises from H2O, 90% aqueous EtOH or MeOH as the pentahydrate. The anhydrous sugar has m 132-135o. It has RF 0.8 on TLC (Silica Gel, and 1:3:3 CHCl3/butanone:/MeOH). The undecaacetate has been purified through an alumina column by elution with CHCl3, and recrystallised from EtOH/MeOH/H2O (3:2:5), with m 99-100o, [] D +92.8o (c 5.14, EtOH). [pK : Coccioli & Vicedomini Ann Chim (Rome) 66 269, 275 1976, 1H NMR: Suami et al. Carbohydr Research 26 234 1973, Beilstein 17 III/IV 3801, 17/8 V 403.]
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512-69-6DTXSID50859429CHEBI:188714化学的特性Raffinose is a white crystalline powder. It is odorless and has a sweet taste approximately 10% that of sucrose.
定義本品は、サトウダイコン Beta vulgaris の根から得られる三糖類である。