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Catalog Number:
32303
CAS Number:
78153-79-4
Fluoruro de 2,3,4,6-tetra- O -bencil-β-D-glucopiranosilo
Purity:
≥ 98 % (HPLC)
Documents
$93.14 /100 mg
Tamaño
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Product Information

Conservar lejos de agentes oxidantes.

CAS Number
78153-79-4
Purity
≥ 98 % (HPLC)
Molecular Formula
C 34 H 35 FO 5
Molecular Weight
542.65
MDL Number
MFCD01862264
PubChem ID
4153684
Melting Point
45-49° C
Appearance
Polvo cristalino de color blanco a blanquecino.
Optical Rotation
[a]20/D= +29 a +33° (C=1 en CHCl 3 )
Conditions
Conservar entre 2 y 8 °C.
General Information
CAS Number
78153-79-4
Purity
≥ 98 % (HPLC)
Molecular Formula
C 34 H 35 FO 5
Molecular Weight
542.65
MDL Number
MFCD01862264
PubChem ID
4153684
Melting Point
45-49° C
Appearance
Polvo cristalino de color blanco a blanquecino.
Optical Rotation
[a]20/D= +29 a +33° (C=1 en CHCl 3 )
Conditions
Conservar entre 2 y 8 °C.
Properties
Additional property information coming soon!
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Safety and Regulations
Hazmat
No
Antibiotic
No
DEA-regulated
No
Warnings
-
Applications

2,3,4,6-Tetra-O-benzyl-b-D-glucopyranosyl fluoride is widely utilized in research focused on:

  • Synthetic Chemistry: This compound serves as a key intermediate in the synthesis of various glycosides, enabling researchers to create complex carbohydrate structures for further study.
  • Drug Development: It plays a role in the development of glycosylated drugs, which can enhance the bioavailability and efficacy of therapeutic agents, particularly in targeting specific biological pathways.
  • Biotechnology: Used in the modification of biomolecules, it aids in the design of novel biomaterials and drug delivery systems, improving the stability and functionality of therapeutic compounds.
  • Analytical Chemistry: This compound is valuable in the preparation of standards for chromatography and mass spectrometry, helping researchers accurately analyze complex mixtures in biological samples.
  • Food Industry: It can be utilized in the development of functional food ingredients, enhancing the nutritional profile and stability of food products through glycosylation processes.

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