634-74-2

Basic information

• Product Name: D-Rhamnose
• Synonyms: D-Rhamnose;6-Deoxy-D-mannose;(2S,3S,4S,5S,6R)-6-methyloxane-2,3,4,5-tetrol;(2S,3S,4S,5S,6R)-6-methyltetrahydropyran-2,3,4,5-tetrol
• CAS NO: 634-74-2
• Molecular Formula: C₆H₁₂O₅
• Molecular Weight: 164.1565
• Mol File: 634-74-2.mol
• Article Data: 41

Chemical Properties

• Melting Point: 120-160 °C
• Boiling Point: 399.1 °C at 760 mmHg
• Flash Point: 209.3 °C
• Appearance: /
• Density: 1.41 g/cm³
• Vapor Pressure: 1.99E-05mmHg at 25°C
• Refractive Index: 1.593
• PKA: 12.50±0.20(Predicted)
• CAS DataBase Reference: D-Rhamnose(CAS DataBase Reference)
• NIST Chemistry Reference: D-Rhamnose(634-74-2)
• EPA Substance Registry System: D-Rhamnose(634-74-2)

Safety Data

• Hazardous Substances Data: 634-74-2(Hazardous Substances Data)

Usage

General Description

D-Rhamnose is a naturally occurring deoxy sugar that is found in a variety of plant sources and bacteria. It has a sweet taste and is often used as a flavor enhancer in food products. Despite being a sugar, D-Rhamnose does not raise blood sugar levels, making it potentially useful for diabetics. Scientifically, D-Rhamnose has been shown to have many biological roles such as cell signaling, bacterial virulence, and immune response. It is also utilized in the production of certain antibiotics and other pharmaceuticals. The chemical structure of D-Rhamnose allows it to be easily modified for use in a variety of applications in the pharmaceutical and biotechnology industries.

InChI:InChI=1/C6H12O5/c1-2-3(7)4(8)5(9)6(10)11-2/h2-10H,1H3/t2-,3-,4+,5+,6+/m1/s1

Upstream product

• 15814-59-2 (2S,3S,4S,5S,6R)-2-methoxy-6-methyltetrahydro-2H-pyran-3,4,5-triol 
• 75735-16-9 C₄₇H₆₁NO₂₇ 
• 106533-58-8 pseudo-ginsenoside-RS₁ 
• 7664-93-9 sulfuric acid 
• 106293-98-5 6-deoxy-D-mannono-1,4-lactone 
• 7512-03-0 methyl 2,3,4-tri-O-benzoyl-6-deoxy-α-D-mannopyranoside 
• 1051388-66-9 (1β,3β,5β,25S)-spirostan-1,3-diol 1-[α-L-rhamnopyranosyl-(1->2)-β-D-fucopyranoside] 
• 1166398-39-5 8,3'-dihydroxy-3,7,4'-trimethoxy-6-O-[α-L-rhamnopyranosyl-(1->2)]-β-D-glucopyranoside flavone 
• 1201171-06-3 kaempferol 3-(2-O-α-L-arabinopyranosyl-α-L-rhamnopyranoside)-7-O-α-L-rhamnopyranoside 
• 1253285-17-4 26-O-β-D-glucopyranosyl-(25R)-5α-furostan-20(22)-en-3β,26-diol-3-O-β-D-xylopyranosyl-(1→2)-[β-D-xylopyranosyl-(1→3)]-β-D-glucopyranosyl-(1→4)-[α-L-rhamnopyranosyl-(1→2)]-β-D-galactopyranoside 
• 1198083-03-2 3α,11α,30-trihydroxylup-23-al-20(29)-en-28-oic acid 28-O-[α-L-rhamnopyranosyl-(1->4)-β-D-glucopyranosyl-(1->6)-β-D-glucopyranosyl] ester 
• 22324-77-2 quercitrin 

Downstream Products

• 634-74-2 D,L-rhamnose 
• 6422-34-0 L-idomethylonic acid 
• 51607-21-7 6-deoxy-D-altritol 
• 20031-16-7 6-deoxy-D-gulono-1,4-lactone 
• 128613-55-8 trifluoroacetylated 6-deoxymannose anti-O-benzyloxime 
• 128613-64-9 trifluoroacetylated 6-deoxymannose syn-O-benzyloxime 
• 620-02-0 5-Methylfurfural 
• 50705-55-0 Methyl β-L-rhamnofuranosid 
• 50705-54-9 methyl-α-L-rhamnofuranoside 
• 14917-55-6 methyl 6-deoxy-α-L-mannopyranoside 
• 42214-00-6 (2S,3R,4R,5R,6S)-2-Methoxy-6-methyl-tetrahydro-pyran-3,4,5-triol 
• 67-47-0 5-hydroxymethyl-2-furfuraldehyde 
• 3615-37-0 D-Fucose 
• 2438-80-4 L-Fucose 

Relevant articles and documents

A novel low-molecular-mass pumpkin polysaccharide: Structural characterization, antioxidant activity, and hypoglycemic potential

The novel natural low-molecular-mass polysaccharide (SLWPP-3) from pumpkin (Cucurbia moschata) was separated from the waste supernatant after macromolecular polysaccharide production and purified using a DEAE cellulose-52 column and gel-filtration chromatography. Chemical and instrumental studies revealed that SLWPP-3 with a molecular mass of 3.5 kDa was composed of rhamnose, glucose, arabinose, galactose and uronic acid with a weight ratio of 1: 1: 4: 6: 15, and primarily contained →3,6)-β-D-Galp-(1→, →4)-α-GalpA-(1→(OMe), →4)-α-GalpA-(1→, →2,4)-α-D-Rhap-(1→, →3)-β-D-Galp-(1→, →4)-α-D-Glcp, and →4)-β-D-Galp residues in the backbone. The branch chain passes were connected to the main chain through the O-4 atom of glucose and O-3 atom of arabinose. Physiologically, the ability of SLWPP-3 to inhibit carbohydrate-digesting enzymes and DPPH and ABTS radicals, as well as protect pancreatic β cells from oxidative damage by decreasing MDA levels and increasing SOD activities, was confirmed. The findings elucidated the structural types of pumpkin polysaccharides and revealed a potential adjuvant natural product with hypoglycemic effects.

Antiangiogenic phenylpropanoid glycosides from Gynura cusimbua

A new phenylpropanoid glycoside, named α-L-rhamnopyranosyl-(1?2)-β-D-[4″-(8E)-7-(3,4-dihydroxyphenyl)-8-propenoate, 1″-O-(7S)-7-(3,4-dihydroxyphenyl)-7-methoxy-ethyl]-glucopyranoside (1), together with nine known compounds (2–10) were isolated from the active fraction (n-Butanol fraction) of Gynura cusimbua for the first time. The known compounds (2–10) were identified as phenylpropanoid glycosides on the basis of extensive spectral data and references. The antiangiogenic activities of compounds (1–10) were evaluated by MTT assay on HUVECs and wild-type zebrafish in vivo model assay. As a result, compounds 1, 6, 7, 8 and 10 exhibited certain antiangiogenic activities.

Optimization of ultrasound-assisted extraction of okra (Abelmoschus esculentus (L.) Moench) polysaccharides based on response surface methodology and antioxidant activity

This study determined the optimal conditions for ultrasound-assisted extraction of a water-soluble polysaccharide, Raw Okra Polysaccharide, from the fruit of okra using response surface methodology. The optimal extraction temperature, extraction time and ultrasonic power were 59 °C, 30 min and 522 W, respectively, giving a yield of 10.35 ± 0.11%. ROP was further isolated, lyophilized and purified using a DEAE-Sepharose Fast Flow column and Sepharose CL-6B column, revealing three elution peaks subsequently designated ROP ?1, ?2, and ?3, respectively. Of these, ROP-2 showed the highest yield, and was therefore selected for physicochemical analysis and evaluation of antioxidant activity. Gas chromatography, fourier transform infrared spectroscopy, and high-performance liquid chromatography were used to characterize the primary structural features and molecular weight, revealing that ROP-2 is composed of glucose, mannose, galactose, arabinose, xylose, fructose, and rhamnose (molar percentages: 28.8, 12.5, 13.1, 15.9, 9.2, 13.7, and 6.8%, respectively) and has an average molecular weight of 1.92 × 105 Da. A superoxide radical scavenging assay and DPPH radical scavenging assay further revealed the significant in vitro antioxidant activity of ROP-2. These findings present an effective technique for extraction of the natural antioxidant ROP-2, warranting further analysis of its potential application in the food industry.