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4-Hydroxy-3-methylphenyl beta-D-glucopyranoside(CAS: 25712-94-1)

4-Hydroxy-3-methylphenyl beta-D-glucopyranoside
CAS Number

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Basic Information

Molecular Formula
C13H18O7
Molecular Weight
286.28 g/mol
Physical State
Powder

Physical Properties

Melting Point
192-193 ºC
Boiling Point
563.1°Cat760mmHg
Flash Point
294.4°C

Chemical Identifiers

SMILES
CC1=C(C=CC(=C1)OC2C(C(C(C(O2)CO)O)O)O)O
InChIKey
SUSHDSMGFVANCQ-UJPOAAIJSA-N

Database References

MDL Number
MFCD00238608

FAQ

4-Hydroxy-3-methylphenyl beta-D-glucopyranoside is a complex organic compound with the CAS number 25712-94-1. It is a glycoside derived from a phenolic compound and glucose. This compound has a molecular structure that includes a phenolic ring, a methyl group, and a glucose moiety linked by a glycosidic bond.
4-Hydroxy-3-methylphenyl beta-D-glucopyranoside is primarily used in the pharmaceutical industry as a potential bioactive compound for medicinal research. It can also be utilized in food applications for its potential health benefits and as a natural food additive. Additionally, it may serve as a model compound for scientific research due to its unique chemical structure.
4-Hydroxy-3-methylphenyl beta-D-glucopyranoside is considered safe for use in the pharmaceutical and food industries when used according to recommended guidelines. However, appropriate handling and storage precautions should be followed to minimize potential risks. Personal protective equipment, such as gloves and safety glasses, is recommended during handling.
4-Hydroxy-3-methylphenyl beta-D-glucopyranoside should be stored in a cool, dry place away from direct sunlight and sources of heat. It is recommended to keep the compound in a tightly sealed container to prevent degradation. The optimal storage temperature should be maintained between 15-25°C (59-77°F) to preserve its stability and integrity.

Safety Notice

Please verify product specifications and safety data before use. Contact the supplier for detailed safety information.

Always follow proper handling procedures

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