所有图片(1)
About This Item
经验公式（希尔记法）:
C6H10O5
CAS号:
分子量:
162.14
MDL编号:
UNSPSC代码:
12352201
PubChem化学物质编号:
NACRES:
NA.25
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质量水平
方案
≥75% (TLC)
表单
solid
颜色
faintly yellow to orange
储存温度
room temp
SMILES字符串
OC[C@H]1OC(O)C(=O)C[C@@H]1O
InChI
1S/C6H10O5/c7-2-5-3(8)1-4(9)6(10)11-5/h3,5-8,10H,1-2H2/t3-,5+,6?/m0/s1
InChI key
UHPMJDGOAZMIID-OPAZFOKUSA-N
相关类别
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
Eyeshields, Gloves, type N95 (US)
He Li et al.
Journal of agricultural and food chemistry, 67(32), 9050-9059 (2019-07-25)
The control of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP) formation in the Maillard reaction is important to improve the thermally treated food quality as a result of its intense bitterness and potential toxicity. In this work, phenolic acids, such as gallic, protocatechuic, caffeic, and
Alina Shapira et al.
Molecular nutrition & food research, 51(4), 473-478 (2007-03-29)
Peritoneal dialysis (PD) is commonly performed by using preprepared dialysis solutions containing glucose, which are thermally treated to achieve commercial sterilization. A series of glucose degradation products (GDPs) are being formed, which react with the tissue during the dialysis procedure
Danielle T Loughlin et al.
Wound repair and regeneration : official publication of the Wound Healing Society [and] the European Tissue Repair Society, 17(5), 739-749 (2009-09-23)
The interaction of fibroblasts with the extracellular matrix is critical for wound healing. Advanced glycation end products (AGEs) occur through nonenzymatic glycation of long-lived proteins such as collagens. One precursor to these modifications, 3-deoxyglucosone (3DG), is elevated in patients with
Michael Hellwig et al.
Journal of agricultural and food chemistry, 58(19), 10752-10760 (2010-09-09)
1,2-Dicarbonyl compounds are formed in food during Maillard and caramelization reactions. 3-Deoxy-D-threo-hexos-2-ulose (3-deoxygalactosone, 3-DGal) and galactosone, two 1,2-dicarbonyl compounds originating from the degradation of galactose, were synthesized and converted to the respective quinoxalines, which were characterized by NMR spectroscopy. Analytical
Kim Maasen et al.
Food chemistry, 339, 128063-128063 (2020-11-07)
Dicarbonyls are reactive precursors of advanced glycation endproducts. They are formed endogenously and during food processing. Currently, a comprehensive database on dicarbonyls in foods that covers the entire range of food groups is lacking, limiting knowledge about the amount of
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