16124-24-6

Basic information

• Product Name: Fructose-alanine (Mixture of diastereoMers)
• Synonyms: Fructose-alanine (Mixture of diastereoMers);(S)-1-[(1-Carboxyethyl)aMino]-1-deoxy-D-fructose;1-Alanino-1-deoxy-D-fructose;1-Deoxy-1-L-alanine-D-fructose;N-(1-Deoxy-D-fructos-1-yl)-L-alanine;N-(1-Deoxy-D-fructosyl)-L-alanine
• CAS NO: 16124-24-6
• Molecular Formula: C9H17NO7
• Molecular Weight: 251.23378
• Product Categories: Amino Acids & Derivatives;Apoptosis;Carbohydrates & Derivatives;Amino Acids & Derivatives, Apoptosis, Carbohydrates & Derivatives
• Mol File: 16124-24-6.mol
• Article Data: 1

Chemical Properties

• Melting Point: 138-140°C
• Appearance: /
• Storage Temp.: Refrigerator, Under Inert Atmosphere
• Solubility: DMSO (Slightly, Heated), Methanol (Slightly), Water (Slightly)
• Stability: Very Hygroscopic
• CAS DataBase Reference: Fructose-alanine (Mixture of diastereoMers)(CAS DataBase Reference)
• NIST Chemistry Reference: Fructose-alanine (Mixture of diastereoMers)(16124-24-6)
• EPA Substance Registry System: Fructose-alanine (Mixture of diastereoMers)(16124-24-6)

Safety Data

• Hazardous Substances Data: 16124-24-6(Hazardous Substances Data)

Usage

Chemical Properties

Pale Yellow Solid

Uses

An Amadori compound having the potential to alter cellular adhesion, inhibit cancer metastasis and induce apoptosis.

Upstream product

• 56-41-7 L-alanin 
• 50-99-7 D-glucose 

Relevant articles and documents

Analysis of Amadori compounds by high-performance cation exchange chromatography coupled to tandem mass spectrometry

High-performance cation exchange chromatography coupled to tandem mass spectrometry or electrochemical detection was found to be an efficient tool for analyzing Amadori compounds derived from hexose and pentose sugars. The method allows rapid separation and identification of Amadori compounds, while benefiting from the well-known advantages of mass spectrometry, such as specificity and sensitivity. Glucose- and xylose-derived Amadori compounds of several amino acids, such as glycine, alanine, valine, leucine/isoleucine, methionine, proline, phenylalanine, and glutamic acid, were separated or discriminated using this new method. The method is suitable for the analysis of both model reaction mixtures and food products. Fructosylglutamate was found to be the major Amadori compound in dried tomatoes (～1.5 g/100 g) and fructosylproline in dried apricots (～0.2 g/100 g). Reaction of xylose and glycine at 90 °C (pH 6) for 2 h showed rapid formation of xylulosylglycine (～12 mol %, 15 min) followed by slow decrease over time. Analysis of pentose-derived Amadori compounds is shown for the first time, which represents a major breakthrough in studying occurrence, formation, and decomposition of these labile Maillard intermediates.