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等級
analytical standard
品質等級
化驗
≥97% (HPLC)
光學活性
[α]/D 153±8°, 3 hr, c = 0.8 in H2O
儲存期限
limited shelf life, expiry date on the label
應用
food and beverages
格式
neat
SMILES 字串
OC[C@H]1O[C@H](OC[C@H]2O[C@H](O[C@H]3[C@H](O)[C@@H](O)[C@@H](O)O[C@@H]3CO)[C@H](O)[C@@H](O)[C@@H]2O)[C@H](O)[C@@H](O)[C@@H]1O
InChI
1S/C18H32O16/c19-1-4-7(21)9(23)13(27)17(32-4)30-3-6-8(22)10(24)14(28)18(33-6)34-15-5(2-20)31-16(29)12(26)11(15)25/h4-29H,1-3H2/t4-,5-,6-,7-,8-,9+,10+,11-,12-,13-,14-,15-,16+,17+,18-/m1/s1
InChI 密鑰
OWEGMIWEEQEYGQ-QNHQVNOCSA-N
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一般說明
D-Panose belongs to the class of oligosaccharides, found to be mildly sweet. It is composed of 1–4 and 1–6 linkages in its structure. Its potential as a prebiotic candidate in pure culture and colon simulator utilizing the complex fecal microbiota is investigated. It is reported as a component present in Chinese rice wine, and also exists as an important bioactive constituent of various types of honey.
應用
D-Panose may be used as an analytical standard in the following:
- analysis of the analyte in spiked aqueous samples using magnesium oxide nanoparticles (MgO-NPs) as a matrix followed by surface-assisted laser desorption-ionization time-of-flight mass spectrometry (SALDI-MS). This technique can be further applied for the analysis of the analyte in the low-mass region
- determination of the analyte in Chinese rice wine using Fourier transform mid-infrared spectroscopy (FT-MIR)
- determination of the analyte in adulterated commercial sweet sorghum syrup using ion chromatography with integrated pulsed amperometric detection (IC-IPAD)- sodium hydroxide (NaOH)/sodium acetate (NaOAc) gradient method
儲存類別代碼
11 - Combustible Solids
水污染物質分類(WGK)
WGK 3
閃點(°F)
Not applicable
閃點(°C)
Not applicable
Continuous production of panose by immobilized neopullulanase
Journal of Fermentation and Bioengineering, 73(3), 198-202 (1995)
Detecting adulterated commercial sweet sorghum syrups with ion chromatography oligosaccharide fingerprint profiles
Separations, 3(3), 20-20 (2016)
Screening bioactivity and bioactive constituents of Nordic unifloral honeys
Food Chemistry, 237, 214-224 (2017)
Prediction of sugars and acids in Chinese rice wine by mid-infrared spectroscopy
Food Research International, 44(5), 1521-1527 (2011)
Surface-assisted laser desorption-ionization mass spectrometry of oligosaccharides using magnesium,oxide nanoparticles as a matrix
Microchimica Acta, 180, 405-413 (2013)
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