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Raffinose pentahydrate

for biochemistry

Synonym(s):

Raffinose pentahydrate, Melitose

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About This Item

CAS Number:
Molecular Weight:
594.52
MDL number:
UNSPSC Code:
12352201
EC Index Number:
208-146-9

Pricing and availability is not currently available.

form

solid

pH

5.5-7.0 (25 °C, 100 g/L in H2O)

mp

80 °C

density

1.465 g/cm3 at 20 °C

storage temp.

15-25°C

InChI

1S/C18H32O16/c19-1-5-8(22)11(25)13(27)16(31-5)30-3-7-9(23)12(26)14(28)17(32-7)34-18(4-21)15(29)10(24)6(2-20)33-18/h5-17,19-29H,1-4H2/t5-,6-,7-,8+,9-,10-,11+,12+,13-,14-,15+,16+,17-,18+/m1/s1

InChI key

MUPFEKGTMRGPLJ-ZQSKZDJDSA-N

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1 of 4

This Item
95068R0514R0250
form

solid

form

-

form

powder

form

powder

storage temp.

15-25°C

storage temp.

-

storage temp.

-

storage temp.

room temp

mp

80 °C

mp

-

mp

-

mp

-

pH

5.5-7.0 (25 °C, 100 g/L in H2O)

pH

-

pH

-

pH

-

density

1.465 g/cm3 at 20 °C

density

-

density

-

density

-

General description

for biochemistry

Application

Raffinose pentahydrate for biochemistry. CAS 17629-30-0, pH 5.5 - 7.0 (100 g/l, H₂O, 25 °C).

Analysis Note

Purity (HPLC)≥ 97.0 %Identity (IR-spectrum)passes testAppearancepasses testAppearance of solution (100 g/l, water)passes testSpec. rotation (α 20/D, 100 g/l, water, calc. on anhydrous substance)122.0 - 124.0 °Heavy metals (as Pb)≤ 0.001 %Reducing sugars (as glucose)≤ 1.0 %Water (according to Karl Fischer)14.0 - 16.0 %

Storage Class

11 - Combustible Solids

wgk_germany

WGK 1

flash_point_c

Not applicable


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Rapid quantitation of avenanthramides in oat-containing products by high-performance liquid chromatography coupled with triple quadrupole mass spectrometry (HPLC-TQMS).
Xie Z, et al.
Food Chemistry, 224(9-10), 280-288 (2017)
Maria Guadalupe Quiroz Vazquez et al.
Biophysical chemistry, 263, 106391-106391 (2020-05-16)
The misfolding of protein and its assembly into amyloid fibrils with a characteristic β-sheet-rich secondary structure, cause a lot of illnesses. Polyphenols have been extensively studied as a class of amyloid inhibitors, whose effect depends on the position and number
Mass spectrometric characterisation of avenanthramides and enhancing their production by germination of oat (Avena sativa).
de Bruijn WJC, et al.
Food Chemistry, 63(9-10), 419-423 (2018)
Selective and sensitive LC-MS determination of avenanthramides in oats.
Jastrebova J, et al.
Chromatographia, 63(9-10), 419-423 (2006)
Oswaldo Hernandez-Hernandez et al.
Food chemistry, 343, 128408-128408 (2020-11-08)
From a mutagenized oat population, produced by ethyl methanesulfonate mutagenesis, hulled grains from 17 lines with elevated avenanthramide (AVN) content were selected and their AVN structures, concentrations and antioxidant potentials were determined by HPLC-MS2 and HPLC equipped with an on-line

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