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47739

Sigma-Aldrich

D-(−)-fruttosio

BioUltra, ≥99.0% (HPLC)

Sinonimo/i:

D-levulosio, Zucchero della frutta

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About This Item

Formula empirica (notazione di Hill):
C6H12O6
Numero CAS:
57-48-7
Peso molecolare:
180.16
Beilstein:
1239004
Numero CE:
200-333-3
Numero MDL:
MFCD00148910
Codice UNSPSC:
12352201
ID PubChem:
57651096
NACRES:
NA.25

Nome Commerciale

BioUltra

Saggio

≥99.0% (HPLC)

Forma fisica

solid

Attività ottica

[α]20/D −92±2°, 1 hr, c = 10% in H2O

Impurezze

insoluble matter, passes filter test

Residuo alla calcinazione

≤0.1% (as SO4)

Perdita

≤0.1% loss on drying, 20 °C (HV)

Colore

colorless

pH

5.0-7.0 (25 °C, 0.1 M in H2O)

Punto di fusione

119-122 °C (dec.) (lit.)

Solubilità

H2O: 0.1 M at 20 °C, clear, colorless

Anioni in tracce

chloride (Cl-): ≤50 mg/kg
sulfate (SO42-): ≤50 mg/kg

Cationi in tracce

Al: ≤5 mg/kg
As: ≤0.1 mg/kg
Ba: ≤5 mg/kg
Bi: ≤5 mg/kg
Ca: ≤10 mg/kg
Cd: ≤5 mg/kg
Co: ≤5 mg/kg
Cr: ≤5 mg/kg
Cu: ≤5 mg/kg
Fe: ≤5 mg/kg
K: ≤50 mg/kg
Li: ≤5 mg/kg
Mg: ≤5 mg/kg
Mn: ≤5 mg/kg
Mo: ≤5 mg/kg
Na: ≤50 mg/kg
Ni: ≤5 mg/kg
Pb: ≤5 mg/kg
Sr: ≤5 mg/kg
Zn: ≤5 mg/kg

λ

0.1 M in H2O

Assorbanza UV

λ: 260 nm Amax: 0.04
λ: 280 nm Amax: 0.04

Temperatura di conservazione

room temp

Stringa SMILE

OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO

InChI

1S/C6H12O6/c7-1-3(9)5(11)6(12)4(10)2-8/h3,5-9,11-12H,1-2H2/t3-,5-,6-/m1/s1
BJHIKXHVCXFQLS-UYFOZJQFSA-N

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Categorie correlate

Applicazioni

D-Fructose is an important monosaccharide used in a wide range of applications. D-fructose is used in carbohydrate research, in organic and bioorganic synthesis; as a model compound; as a reference material, as an enzyme substrate and as a nutrient.

Altre note

To gain a comprehensive understanding of our extensive range of Monosaccharides for your research, we encourage you to visit our Carbohydrates Category page.

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable

Dispositivi di protezione individuale

Eyeshields, Gloves, type N95 (US)

Certificati d'analisi (COA)

Cerca il Certificati d'analisi (COA) digitando il numero di lotto/batch corrispondente. I numeri di lotto o di batch sono stampati sull'etichetta dei prodotti dopo la parola ‘Lotto’ o ‘Batch’.

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D(-)-Fructose

Thomas Barclay et al.
Carbohydrate research, 347(1), 136-141 (2011-12-02)
D-Fructose was analysed by NMR spectroscopy and previously unidentified (1)H NMR resonances were assigned to the keto and α-pyranose tautomers. The full assignment of shifts for the various fructose tautomers enabled the use of (1)H NMR spectroscopy in studies of
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Molecules (Basel, Switzerland), 25(18) (2020-09-19)
Pollination is essential for efficient reproduction in pollinator-dependent crops that rely on the attraction of pollinators to flowers. Especially, floral nectar is considered to be an important factor attracting pollinator like honey bees, but differences among major chestnut species (Castanea
B P Chumpitazi et al.
Alimentary pharmacology & therapeutics, 42(4), 418-427 (2015-06-25)
A low fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP) diet can ameliorate symptoms in adult irritable bowel syndrome (IBS) within 48 h. To determine the efficacy of a low FODMAP diet in childhood IBS and whether gut microbial composition and/or metabolic
Souhir Marsit et al.
Molecular biology and evolution, 32(7), 1695-1707 (2015-03-10)
Although an increasing number of horizontal gene transfers have been reported in eukaryotes, experimental evidence for their adaptive value is lacking. Here, we report the recent transfer of a 158-kb genomic region between Torulaspora microellipsoides and Saccharomyces cerevisiae wine yeasts
K Shiraga et al.
Carbohydrate research, 406, 46-54 (2015-02-07)
Terahertz time-domain attenuated total reflection measurements of monosaccharide (glucose and fructose) and disaccharide (sucrose and trehalose) solutions from 0.146 M to 1.462 M were performed to evaluate (1) the hydration state and (2) the destructuring effect of saccharide solutes on
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