130622-31-0

Basic information

• Product Name: benzyl alcohol xylopyranosyl-(1-6)-glucopyranoside
• Synonyms: benzyl alcohol xylopyranosyl-(1-6)-glucopyranoside
• CAS NO: 130622-31-0
• Molecular Formula: C₁₈H₂₆O₁₀
• Molecular Weight: 402.393
• Mol File: 130622-31-0.mol

Chemical Properties

• Boiling Point: 657.7°Cat760mmHg
• Flash Point: 351.6°C
• Appearance: /
• Density: 1.52g/cm³
• Vapor Pressure: 3.41E-18mmHg at 25°C
• Refractive Index: 1.634
• CAS DataBase Reference: benzyl alcohol xylopyranosyl-(1-6)-glucopyranoside(CAS DataBase Reference)
• NIST Chemistry Reference: benzyl alcohol xylopyranosyl-(1-6)-glucopyranoside(130622-31-0)
• EPA Substance Registry System: benzyl alcohol xylopyranosyl-(1-6)-glucopyranoside(130622-31-0)

Safety Data

• Hazardous Substances Data: 130622-31-0(Hazardous Substances Data)

Usage

InChI:InChI=1/C18H26O10/c19-10-7-26-17(15(23)12(10)20)27-8-11-13(21)14(22)16(24)18(28-11)25-6-9-4-2-1-3-5-9/h1-5,10-24H,6-8H2/t10-,11-,12+,13-,14+,15-,16-,17+,18-/m1/s1

Upstream product

• 14262-83-0 2,3,4-tri-O-benzoyl-α-D-xylopyranosyl bromide 
• 192827-10-4 2,3,4-tri-O-benzoyl-β-D-xylopyranosyl-(1->6)-1,2,3,4-tera-O-benzoyl-β-D-glucopyranose 
• 192827-11-5 2,3,4-tri-O-benzoyl-β-D-xylopyranosyl-(1->6)-2,3,4-tri-O-benzoyl-α-D-glucopyranosyl bromide 
• 104707-01-9 1,2,3,4-tetra-O-benzoyl-β-D-glucopyranose 
• 100-51-6 benzyl alcohol 
• 4304-12-5 (2R,3R,4S,5S,6R)-2-(benzyloxy)-6-(hydroxymethyl)tetrahydro-2H-pyran-3,4,5-triol 
• 50-99-7 D-glucose 
• 374789-78-3 benzyl 2,3,4-tri-O-acetyl-6-O-tertbutyldimethylsilyl-β-D-glucopyranoside 
• 868843-87-2 benzyl 6-O-tertbutyldimethylsilyl-β-D-glucopyranoside 
• 29868-41-5 benzyl 2,3,4-tri-O-acetyl-β-D-glucopyranoside 
• 52544-91-9 (2S,3R,4S,5R)-2-(phenylthio)tetrahydro-2H-pyran-3,4,5-triyl triacetate 
• 192827-12-6 C₆₀H₅₀O₁₆ 

Downstream Products

• 133962-98-8 1-O-β-D-xylopyranosyl-(1,6)-β-D-glucopyranoside 
• 100-51-6 benzyl alcohol 

Relevant articles and documents

Chemoenzymatic synthesis of naturally occurring benzyl 6-O-glycosyl-β- D-glucopyranosides

Direct β-glucosidation between benzyl alcohol and D-glucose (5) using the immobilized β-glucosidase from almonds with the synthetic prepolymer ENTP-4000 gave a benzyl β-D-glucoside (1) in 53% yield. The coupling of the benzyl β-D-glucopyranoside congener

Efficient synthesis of β-primeverosides as aroma precursors by transglycosylation of β-diglycosidase from Penicillium multicolor

The enzyme activity transferring a β-primeverosyl unit was found from culture filtrates of Penicillium multicolor IAM7153 and was useful for synthesizing a series of β-primeverosides via a β-primeverosyl transfer reaction in an aqueous-organic biphasic system. With the acceptors benzyl alcohol, 2-phenylethanol, and (Z)-3-hexenol, the enzyme induced the transfer products benzyl, 2-phenylethyl, and (Z)-3-hexyl β-primeverosides in high yields of 51% to 70% based on the donor added. When geraniol and eugenol were used as acceptors, the corresponding geranyl and eugenyl β-primeverosides were obtained in lower yields of 8% to 12%. The enzyme was an excellent tool for producing naturally occurring β-primeverosides on a mmol scale. Copyright Taylor & Francis LLC.

The Role of Diglycosides as Tea Aroma Precursors: Synthesis of Tea Diglycosides and Specificity of Glycosidases in Tea Leaves

Two general synthetic routes were established in order to synthesize two diglycosides, primeverosides (1) and vicianosides (2), found in tea leaves. Procedure 1 is based on the Koenig-Knorr type of condensation of aglycon alcohols and 1-α-bromohexabenzoylprimeverose (6) and is suitable for the condensation of primary alcohols. Procedure 2 is to combine tribenzoyl-β-D-glucoside (8) and 1-α-bromotribenzoylxylose (4). The primeveroside of a tertiary alcohol was synthesized by this method which is also applicable to the synthesis of vicianosides. The hydrolysis rate of each of the 12 synthesized glycosides by a crude tea enzyme was evaluated, which suggest that the main glycosidase is primeverosidase and the enzyme mixture shows substrate specificity to both the carbohydrate and aglycon moieties.