Osladin
 | |
| Names | |
|---|---|
| IUPAC name
26-O-α-L-rhamnopyranosyl-(22R,25S,26R)-22,26-expoxy-6-oxo-5α-cholestan-3β,26-diol-3-o-α-L-rhamnopyrano-syl-(1→2)-β- D-glucopyranoside | |
| Identifiers | |
33650-66-7  | |
| 3D model (Jmol) | Interactive image |
| ChemSpider | 8616159 |
| PubChem | 441890 |
| |
| |
| Properties | |
| C45H74O17 | |
| Molar mass | 887.07 g·mol−1 |
| Appearance | White crystals[1] |
| Melting point | 202 to 204 °C (396 to 399 °F; 475 to 477 K)[1] |
| Low in water.[2] Soluble in ethanol.[1] | |
| Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
verify (what is  ?) | |
| Infobox references | |
Osladine is a naturally occurring, high-intensity sweetener isolated from the rhizome of Polypodium vulgare.[3] It is a saponin, sapogenin steroid glycoside, 500 times sweeter than sucrose.[4]
A related compound, polypodoside A, has been identified from Polypodium glycyrrhiza and is 600 times sweeter than a sucrose solution at 6%.[2]
See also
References
- 1 2 3 C.-R. Yang & O. Tanaka: Advances in Plant Glycosides, Chemistry and Biology. in Proceedings of the International Symposium on Plant Glycosides, August 12-15, 1997, Kunming, China; Elsevier, 1999. ISBN 978-0-444-50180-6
- 1 2 AD Kinghorn & CM Compadre, Alternative Sweeteners: Third Edition, Revised and Expanded, Marcel Dekker, New York, 2001. ISBN 0-8247-0437-1
- ↑ J Jizba, L Dolejs, V Herout & F Sorm, « The structure of osladin — The sweet principle of the rhizomes of Polypodium vulgare L. », dans Tetrahedron Lett., vol. 18, 1971, p. 1329-1332 doi:10.1016/S0040-4039(01)96701-2
- ↑ Yamada, H. und Nishizawa, M. (1995): Synthesis and Structure Revision of Intensely Sweet Saponin Osladin. In: J Org Chem. 60(2); 386–397; doi:10.1021/jo00107a018
This article is issued from Wikipedia - version of the 11/2/2015. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.