等级
analytical standard
质量水平
检测方案
≥97% (HPLC)
旋光性
[α]/D 153±8°, 3 hr, c = 0.8 in H2O
保质期
limited shelf life, expiry date on the label
应用
food and beverages
格式
neat
SMILES字符串
OC[C@H]1O[C@H](OC[C@H]2O[C@H](O[C@H]3[C@H](O)[C@@H](O)[C@@H](O)O[C@@H]3CO)[C@H](O)[C@@H](O)[C@@H]2O)[C@H](O)[C@@H](O)[C@@H]1O
InChI
1S/C18H32O16/c19-1-4-7(21)9(23)13(27)17(32-4)30-3-6-8(22)10(24)14(28)18(33-6)34-15-5(2-20)31-16(29)12(26)11(15)25/h4-29H,1-3H2/t4-,5-,6-,7-,8-,9+,10+,11-,12-,13-,14-,15-,16+,17+,18-/m1/s1
InChI key
OWEGMIWEEQEYGQ-QNHQVNOCSA-N
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一般描述
D-Panose belongs to the class of oligosaccharides, found to be mildly sweet. It is composed of 1–4 and 1–6 linkages in its structure. Its potential as a prebiotic candidate in pure culture and colon simulator utilizing the complex fecal microbiota is investigated. It is reported as a component present in Chinese rice wine, and also exists as an important bioactive constituent of various types of honey.
应用
D-Panose may be used as an analytical standard in the following:
- analysis of the analyte in spiked aqueous samples using magnesium oxide nanoparticles (MgO-NPs) as a matrix followed by surface-assisted laser desorption-ionization time-of-flight mass spectrometry (SALDI-MS). This technique can be further applied for the analysis of the analyte in the low-mass region
- determination of the analyte in Chinese rice wine using Fourier transform mid-infrared spectroscopy (FT-MIR)
- determination of the analyte in adulterated commercial sweet sorghum syrup using ion chromatography with integrated pulsed amperometric detection (IC-IPAD)- sodium hydroxide (NaOH)/sodium acetate (NaOAc) gradient method
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
法规信息
监管及禁止进口产品
Detecting adulterated commercial sweet sorghum syrups with ion chromatography oligosaccharide fingerprint profiles
Eggleston G, et al.
Separations, 3(3), 20-20 (2016)
Continuous production of panose by immobilized neopullulanase
Kuriki T, et al.
Journal of Fermentation and Bioengineering, 73(3), 198-202 (1995)
Screening bioactivity and bioactive constituents of Nordic unifloral honeys
Salonen A, et al.
Food Chemistry, 237, 214-224 (2017)
H Mäkeläinen et al.
Letters in applied microbiology, 49(6), 666-672 (2009-10-31)
To investigate the prebiotic potential of two novel candidates, sophorose and panose, with in vitro methods. The growth of single microbial strains was first assessed for both substrates in pure cultures, and panose was further analysed in the simulated colon
Oligosaccharides Isolated from MGO? Manuka Honey Inhibit the Adhesion of Pseudomonas aeruginosa, Escherichia Coli O157: H7 and Staphylococcus Aureus to Human HT-29 cells
Lane AJ, et al.
Foods (Basel, Switzerland), 8(10), 446-446 (2019)
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