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beta-D-Fructopyranose

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beta-D-Fructopyranose Basic information

Product Name:
beta-D-Fructopyranose
Synonyms:
  • beta-D-fructopyranose
  • Fructopyranose
  • FRUCTOSE HPLC
  • Fructosteril
  • Frutabs
  • Laevoral
  • Levungen
  • (2R,3S,4R,5R)-2-methyloltetrahydropyran-2,3,4,5-tetrol
CAS:
7660-25-5
MF:
C6H12O6
MW:
180.16
EINECS:
200-333-3
Product Categories:
  • chemical reagent
  • pharmaceutical intermediate
  • phytochemical
  • reference standards from Chinese medicinal herbs (TCM).
  • standardized herbal extract
  • Inhibitors
Mol File:
7660-25-5.mol
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beta-D-Fructopyranose Chemical Properties

Melting point:
103°C
Boiling point:
232.96°C (rough estimate)
Density 
1.6000
refractive index 
1.6170 (estimate)
pka
11.52±0.70(Predicted)
form 
Solid
color 
White to off-white
CAS DataBase Reference
7660-25-5
NIST Chemistry Reference
Fructose(7660-25-5)
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Safety Information

Hazardous Substances Data
7660-25-5(Hazardous Substances Data)
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beta-D-Fructopyranose Usage And Synthesis

Chemical Properties

Fructose is also called levulose or fruit sugar, C6H12O6. It is the sweetest of the common sugars, being from 1.1 to 2.0 times as sweet as sucrose. Fructose is generally found in fruits and honey. An apple is 4% sucrose, 6% fructose, and 1% glucose (by weight). A grape (Vitis labrusca) is about 2% sucrose, 8% fructose, 7% glucose, and 2% maltose (by weight) (Shallenberger).

Production Methods

Commercially processed fructose is available as white crystals, soluble in water, alcohol, and ether, with a melting point between 103 and 105 °C (217.4 and 221 °F) (decomposition). Fructose can be derived by the hydrolysis of inulin; by the hydrolysis of beet sugar followed by lime separation; and from cornstarch by enzymic or microbial action.

Definition

ChEBI: Beta-D-fructopyranose is a D-fructopyranose in which the anomeric centre has beta-configuration. It is an enantiomer of a beta-L-fructopyranose.

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