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Merck
CN

92478

D-(+)-Galacturonic acid monohydrate

analytical standard

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About This Item

Empirical Formula (Hill Notation):
C6H10O7 · H2O
CAS Number:
91510-62-2
Molecular Weight:
212.15
EC Number:
211-682-6
UNSPSC Code:
41116107
NACRES:
NA.24
Beilstein/REAXYS Number:
1727087
MDL number:
MFCD00071585

Key Documents

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Product Name

D-(+)-Galacturonic acid monohydrate, analytical standard

InChI key

BGHPCEJXDOGRGW-KSSASCOMSA-N

InChI

1S/C6H10O7.H2O/c7-1-2(8)4(5(10)11)13-6(12)3(1)9;/h1-4,6-9,12H,(H,10,11);1H2/t1-,2+,3+,4-,6?;/m0./s1

SMILES string

O.OC1O[C@@H]([C@H](O)[C@H](O)[C@H]1O)C(O)=O

grade

analytical standard

assay

≥95.0% (TLC)
≥97% (titration)

optical activity

[α]/D 53.0±2.0°, 5 hr, c = 10 in H2O

shelf life

limited shelf life, expiry date on the label

application(s)

food and beverages

format

neat

Quality Level

100

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Application

D-(+)-Galacturonic acid monohydrate is used as a standard reference material for the quantification of the analyte in the following:
  • Bamboo shoot (Chimonobambusa quadrangularis) residue (BSR)-derived polysaccharides (CPS) using high-performance liquid chromatography (HPLC).
  • Mentha haplocalyx polysaccharides (MHP), extracted from Mentha haplocalyx using a high-pressure ultrasound-assisted extraction (HUAE) followed by analysis using high-performance liquid chromatography (HPLC).

Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

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Certificates of Analysis (COA)

Lot/Batch Number
BCCM1819
BCCK8530
BCCJ2324
BCCF8917
BCCD9630

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High-pressure ultrasonic-assisted extraction of polysaccharides from Mentha haplocalyx: Structure, functional and biological activities
Chen G, et al.
Industrial Crops and Products, 130, 273-284 (2019)
Guangjing Chen et al.
Food chemistry, 292, 281-293 (2019-05-06)
In the present study, the bamboo shoot (Chimonobambusa quadrangularis) residue (BSR)-derived polysaccharides (CPS) were dried using different drying procedures, including hot air-, vacuum-, freeze-, and spray-drying. The influences of different drying procedures on the chemical compositions, physicochemical characteristics, and antioxidant

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