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L-Arabinose

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L-Arabinose Basic information

Product Name:
L-Arabinose
Synonyms:
  • ARABITOL, L-(-)-(RG)
  • L-ARABINOSE extrapure
  • (2R,3R,4S,5S)-oxane-2,3,4,5-tetrol
  • L-Arabinose 98%
  • L-(+)-Arabinose, L-arabinose
  • L-Arabinopyranose
  • l-[1-13C]arabinose
  • l-[2-13C]arabinose
CAS:
87-72-9
MF:
C5H10O5
MW:
150.13
EINECS:
201-767-6
Product Categories:
  • Sugars, Carbohydrates & Glucosides
  • Inhibitors
  • Dextrins、Sugar & Carbohydrates
  • Carbohydrates & Derivatives
  • carbohydrate
  • Food Additives
Mol File:
87-72-9.mol
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L-Arabinose Chemical Properties

Melting point:
160-163 °C(lit.)
alpha 
103 º (c=5, H2O)
Boiling point:
191.65°C (rough estimate)
Density 
1.1897 (rough estimate)
refractive index 
1.3920 (estimate)
storage temp. 
Inert atmosphere,Room Temperature
solubility 
Methanol (Slightly), Water (Sparingly)
pka
12.26±0.70(Predicted)
form 
Fine Crystalline Powder
color 
White
optical activity
+190.6 → +104.5
Water Solubility 
soluble
Merck 
14,761
BRN 
1723085
CAS DataBase Reference
87-72-9(CAS DataBase Reference)
NIST Chemistry Reference
Arabinose(L)(87-72-9)
EPA Substance Registry System
L-Arabinopyranose (87-72-9)
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Safety Information

Hazard Codes 
Xn
Risk Statements 
20/21/22-36/37/38
Safety Statements 
24/25-36-26
WGK Germany 
3
3-10
TSCA 
Yes
HS Code 
29400000

MSDS

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L-Arabinose Usage And Synthesis

Chemical Properties

White to off white crystalline powder

Uses

A base component of hemicellulose and pectin, critical biopolymers.

Uses

L-(+)-Arabinose is used to identify and differentiate and characterize pentose sugar isomerase. It is also used as the carbon source in microbial culture. It is involved in the bioproduction of L-ribose. It finds application in the production of savory reaction flavors. Its derivatives are used in the development of antiviral agents such as nucleoside. It acts as a base component of hemicellulose and pectin.

Definition

ChEBI: L-arabinopyranose is the six-membered ring form of L-arabinose. It has a role as an Escherichia coli metabolite and a mouse metabolite.

Purification Methods

beta-L-(+)-Arabinose is recrystallised slowly, twice, from 80% aqueous EtOH, then dried under vacuum over P2O5. It can also be purified by heating the arabinose (200g) with glacial acetic acid (300mL) on a boiling water bath for 45minutes, cooling, filtering, washing with 95% EtOH (500mL) in four portions and drying at 56-60o over P2O5. It has been recrystallised from 5times its weight of 76% EtOH using charcoal (10g) to yield 127g, m 155-157o, [] 20D +190.6o and mutarotating to +104o (c 4, H2O). [Anderson & Sands Org Synth Coll Vol I 67 1941, Wolfrom & Christian J Am Chem Soc 48 3172 1926, Beilstein 1 IV 4217.]

Mode of action

L-arabinose has been shown to slow down glucose absorption by inhibiting the intestinal enzyme sucrase in an uncompetitive manner. Sucrase is present in the brush border of the intestine and critical for hydrolysing sucrose into a glucose and fructose molecule[1].

Mode of action

[1] Korrie Pol, Monica Mars, Marie-Luise Puhlmann. “Efficacy of L-Arabinose in Lowering Glycemic and Insulinemic Responses: The Modifying Effect of Starch and Fat.” Foods (2022).

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