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E1895

Sigma-Aldrich

Erlose

≥94% (HPLC)

Sinonimo/i:

α-D-Glc-(1→4)-α-D-Glc-(1→2)-β-D-Fru, α-Maltosyl β-fructofuranoside

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About This Item

Formula empirica (notazione di Hill):
C18H32O16
Numero CAS:
13101-54-7
Peso molecolare:
504.44
Numero MDL:
MFCD00190706
Codice UNSPSC:
12352201
ID PubChem:
329799021
NACRES:
NA.25

Origine biologica

plant

Livello qualitativo

200

Saggio

≥94% (HPLC)

Stato

powder

Attività ottica

[α]20/D 108.5 to 112.0 °, c = 0.84% (w/v) in water

Condizioni di stoccaggio

desiccated

Impurezze

≤12.5% water (Karl Fischer)

Colore

white to off-white

Solubilità

H2O: 50 mg/mL, clear to slightly hazy, colorless to faintly yellow

Temperatura di conservazione

−20°C

Stringa SMILE

OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O[C@@H]2CO)O[C@]3(CO)O[C@H](CO)[C@@H](O)[C@@H]3O)[C@H](O)[C@@H](O)[C@@H]1O

InChI

1S/C18H32O16/c19-1-5-8(23)10(25)12(27)16(30-5)32-14-7(3-21)31-17(13(28)11(14)26)34-18(4-22)15(29)9(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
FVVCFHXLWDDRHG-KKNDGLDKSA-N

Applicazioni

Erlose, a triose sugar (trisaccharide), is used in studies on dietary preference and utilization of triose sugars from aphid honeydew by various insects, such as honey bees and ants. Erlose may be used as a reference compound in assays that analyze the sugars of foods such as royal jelly and honey.

Avvertenza

moisture sensitive

Altre note

To gain a comprehensive understanding of our extensive range of Oligosaccharides 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 3

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable

Dispositivi di protezione individuale

Eyeshields, Gloves, type N95 (US)

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Certificati d'analisi (COA)

Lot/Batch Number
SLCK3434
SLCK3438
SLCD1256
SLCC8085
SLBR7964V

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Supelco

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Supelco

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T Taga et al.
Carbohydrate research, 240, 39-45 (1993-02-24)
Erlose [O-beta-D-fructofuranosyl-(1-->2)-O-alpha-D-glucopyranosyl-(1-->4)- alpha-D-glucopyranoside] monohydrate, C18H32O16.H2O, M(r) = 522.45, is orthorhombic, P2(1)2(1)2(1) with a = 30.748 (3), b = 8.757 (1), c = 8.270 (1) A, and Z = 4. The structure was solved by direct methods, and refined to R
Gaëlle Daniele et al.
Food chemistry, 134(2), 1025-1029 (2012-10-31)
A gas chromatographic method was developed to quantify the major and minor sugars of 400 Royal Jellies (RJs). Their contents were compared in relation to the geographical origins and different production methods. A reliable database was established from the analysis
Daniela Fischer et al.
The FEBS journal, 273(1), 137-149 (2005-12-22)
Little is known about the structure and function of oligosaccharides in cyanobacteria. In this study, a new class of saccharides from Nostoc was identified by MS and NMR techniques, consisting of alpha-D-glucopyranosyl-(1-->2)-[alpha-D-glucopyranosyl-(1-->2)]n-beta-D-fructofuranosides ranging from the trisaccharide (n = 1) to
Roger Konrad et al.
Journal of insect physiology, 55(12), 1158-1166 (2009-08-25)
Like honey bees (Apis mellifera), non-Apis bees could exploit honeydew as a carbohydrate source. In addition to providing carbohydrates, this may expose them to potentially harmful plant products secreted in honeydew. However, knowledge on honeydew feeding by solitary bees is
S Hojo et al.
Infection and immunity, 55(3), 698-703 (1987-03-01)
Resting-cell suspensions of oral microorganisms grown in sucrose were studied for the production of acid from glucosylsucrose and maltosylsucrose. Most oral microorganisms fermented these sugars to only a limited extent. Streptococcus salivarius, however, metabolized glucosylsucrose as well as sucrose. We
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