CAS No.77-95-2,Cyclohexanecarboxylicacid, 1,3,4,5-tetrahydroxy-, (1a,3R,4a,5R)- Suppliers,MSDS download

Detail of "77-95-2"

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CAS Number:

77-95-2

Name:

Cyclohexanecarboxylicacid, 1,3,4,5-tetrahydroxy-, (1a,3R,4a,5R)-

Superlist Name:

Quinic acid

Molecular Structure:

Formula:

C₇H₁₂O₆

Molecular Weight:

192.17

Synonyms:

Cyclohexanecarboxylicacid, 1,3,4,5-tetrahydroxy-, (-)- (8CI);Cyclohexanecarboxylic acid, 1,3,4,5-tetrahydroxy-,[1R-(1a,3a,4a,5b)]-;(-)-Quinic acid;D-(-)-Quinic acid;D-Quinic acid;Quinic acid, (-)-;

EINECS:

201-072-8

Density:

1.828 g/cm³

Melting Point:

165-170 °C

Boiling Point:

438.4 °C at 760 mmHg

Flash Point:

233.1 °C

Solubility:

400 g/l (20 °C )in water

Appearance:

white to light yellow crystal powder

Hazard Symbols:

Risk Codes:

36/37/38

Safety:

22-24/25-36-26 Details

particular:

particular

Reference

Determination of chlorogenic acid in potato tubers: Determination of chlorogenic acid in potato tubers. Malmberg, Alf G.; Theander, Olof (Dep. Chem. Mol. Biol., Swed. Univ. Agric. Sci., Uppsala S-750 07, Swed.). J. Agric. Food Chem., 33(3), 549-51 (English) 1985. CODEN: JAFCAU. ISSN: 0021-8561. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Chlorogenic acid [327-97-9] was detd. in potato tubers by HPLC and GLC and the results were compared with the results of a spectrophotometric method. The HPLC anal. was performed by reversed-phase chromatog. on a C18 mBondapak column (10 mm, 30 cm ′ 4 mm i.d.) with UV detection at 3.3 nm). For GLC, the chlorogenic acid or the quinic acid [77-95-2] obtained by enzymic hydrolysis was silylated. The methods have been applied to the peel and peeled tubers of 6 varieties of potato. The results establish that the chromatog. methods (HPLC or GLC) provide the most reliable detn. of chlorogenic acid in potato exts. Spectrophotometric measurements gave higher levels of the acid than HPLC and GLC anal. in a majority of the potato samples. The indirect detn. by enzymic hydrolysis and anal. of the increase in quinic acid content did not give reliable results.

Fermentation of sunflower meal: Fermentation of sunflower meal. Canella, Marco; Bernardi, Adriano; Marghinotti, Daniele (Lab. Ric. Assoreni, Monterotondo I-00015, Italy). Lebensm.-Wiss. Technol., 17(3), 142-5 (English) 1984. CODEN: LBWTAP. ISSN: 0460-1173. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) A lactic acid fermn. occurred when sunflower meal was mixed with water, acidified at pH 5.5 and incubated at 38°. Lactobacillus brevis, L. cellobiosus, And L. coprophilus were isolated. Coliforms disappeared from the sample by the 3rd day, lactics dominated during the 3 days of fermn. Chlorogenic acid [327-97-9] was considerably reduced by fermn., whereas caffeic [331-39-5] and quinic acid [77-95-2] were enhanced, sucrose [57-50-1] decreased and raffinose [512-69-6] was eliminated in the fermented product. Lysine, S-contg. amino acids, phenylalanine, and tyrosine contents in sunflower increased after the incubation period, whereas valine decreased and the other essential amino acids appeared to be less affected. The acceptability of the fermented sunflower meal was tested by sensory evaluation.

Detail of "77-95-2"

Cyclohexanecarboxylicacid, 1,3,4,5-tetrahydroxy-, (1a,3R,4a,5R)-

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CAS No.77-95-2 Quinic acid

CAS No.77-95-2 Quinic acid

CAS No.77-95-2 Quinic acid

CAS No.77-95-2 Quinic acid

CAS No.77-95-2 Quinic acid

CAS No.77-95-2 Quinic acid

CAS No.77-95-2 Quinic acid

CAS No.77-95-2 Quinic acid

CAS No.77-95-2 Quinic acid

CAS No.77-95-2 Quinic acid

CAS No.77-95-2 Quinic acid

CAS No.77-95-2 Quinic acid

CAS No.77-95-2 Quinic acid

CAS No.77-95-2 Quinic acid

CAS No.77-95-2 Quinic acid

CAS No.77-95-2 Quinic acid

Reference