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Merck
CN

851493

Sigma-Aldrich

麦芽三糖 水合物

95%

别名:

O-α-D-吡喃葡糖基-(1→4)-O-α-D-吡喃葡糖基-(1→4)-O-α-D-葡萄糖

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About This Item

经验公式(希尔记法):
C18H32O16 · xH2O
分子量:
504.44 (anhydrous basis)
EC 号:
MDL编号:
UNSPSC代码:
12352201
PubChem化学物质编号:
NACRES:
NA.22

质量水平

检测方案

95%

形式

crystals

旋光性

[α]24/D +162°, c = 2 in H2O

mp

132-135 °C (lit.)

SMILES字符串

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

InChI

1S/C18H32O16.H2O/c19-1-4-7(22)8(23)12(27)17(31-4)34-15-6(3-21)32-18(13(28)10(15)25)33-14-5(2-20)30-16(29)11(26)9(14)24;/h4-29H,1-3H2;1H2/t4-,5-,6-,7-,8+,9-,10-,11-,12-,13-,14-,15-,16?,17-,18-;/m1./s1

InChI key

HNKASWRMLBJLKJ-HNNWOXMSSA-N

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一般描述

Maltotriose is an oligosaccharide with α-1,4 glycoside linkage. It does not possess any ionic groups, hence is suitable for examining the interaction between molecular motion and water molecules.

应用

Maltotriaose hydrate can be used:
  • for sensitive analysis of simple sugars
  • to study heat capacities for sugars and sugar alcohols in dilute aqueous solution by calorimetry
  • as an internal standard in the analysis of sugar levels, during fermentation process in wort samples using HPLC and spectrophotometry

WGK

WGK 3

闪点(°F)

Not applicable

闪点(°C)

Not applicable

个人防护装备

Eyeshields, Gloves, type N95 (US)

法规信息

监管及禁止进口产品

分析证书(COA)

输入产品批号来搜索 分析证书(COA) 。批号可以在产品标签上"批“ (Lot或Batch)字后找到。

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访问文档库

Dielectric relaxation of aqueous solutions of maltotriose
Biorheology, 31, 1620-1620 (2017)
Utilisation of pH stacking in conjunction with a highly absorbing chromophore, 5-aminofluorescein, to improve the sensitivity of capillary electrophoresis for carbohydrate analysis
Journal of Chromatography A, 1200, 8491-8491 (2008)
Heat capacities of maltose, maltotriose, maltotetrose and alpha-, beta-, and gamma-cyclodextrin in the solid state and in dilute aqueous solution
LE Briggner
The Journal of Chemical Thermodynamics, 22, 1067-1074 (1990)
Monitoring of monosaccharides, oligosaccharides, ethanol and glycerol during wort fermentation by biosensors, HPLC and spectrophotometry
R Monosik
Food Chemistry, 138, 220-226 (2013)

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