129715-13-5

Basic information

• Product Name: 2,6-Dimethoxyphenyl 2,3,4,6-tetra-O-acetyl-β-D-glucopyranoside
• Synonyms: 2,6-Dimethoxyphenyl 2,3,4,6-tetra-O-acetyl-β-D-glucopyranoside
• CAS NO: 129715-13-5
• Molecular Weight: 484.457
• Mol File: 129715-13-5.mol
• Article Data: 4

Chemical Properties

• CAS DataBase Reference: 2,6-Dimethoxyphenyl 2,3,4,6-tetra-O-acetyl-β-D-glucopyranoside(CAS DataBase Reference)
• NIST Chemistry Reference: 2,6-Dimethoxyphenyl 2,3,4,6-tetra-O-acetyl-β-D-glucopyranoside(129715-13-5)
• EPA Substance Registry System: 2,6-Dimethoxyphenyl 2,3,4,6-tetra-O-acetyl-β-D-glucopyranoside(129715-13-5)

Safety Data

• Hazardous Substances Data: 129715-13-5(Hazardous Substances Data)

Upstream product

• 91-10-1 1,3-dimethoxy-2-hydroxy-benzene 
• 439-03-2 2,3,4,6-tetra-O-acetyl-1-fluoro-α-D-glucopyranose 
• 100432-86-8 1-deoxy-1-[(R/S)-(phenyl)sulfinyl]-2,3,4,6-tetra-O-acetyl-β-D-glucopyranose 
• 108-24-7 acetic anhydride 
• 572-09-8 2,3,4,6-tetra-O-acetyl-α-D-glucopyranosyl bromide 

Relevant articles and documents

Glycosylation of smoke-derived volatile phenols in grapes as a consequence of grapevine exposure to bushfire smoke

The presence of glycosides of smoke-derived volatile phenols in smoke-affected grapes and the resulting wines of Chardonnay and Cabernet Sauvignon was investigated with the aid of highperformance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). All volatile phenols studied (phenol, p-, m-, and o-cresols, methylguaiacol, syringol, and methylsyringol) could be detected as glycosylated metabolites in smoke-affected grapes in a similar fashion to that previously reported for guaiacol. These phenolic glycosides were found in smoke-affected grapes and wines at significantly elevated levels compared to those in non-smoked control grapes and wines. The extraction of these glycosides from grapes into wine was estimated to be 78% for Chardonnay and 67% for Cabernet Sauvignon. After acid hydrolysis, a large proportion of these phenolic glycosides in grapes (50%) and wine (92%) disappeared but the concentrations of volatile phenols determined by gas chromatography-mass spectrometry (GC-MS) were lower than expected. In the case of wine, the majority of the glycosides of phenol, cresols, guaiacol, and methylguaiacol were decomposed upon acid hydrolysis without releasing their respective aglycones, while syringol and methylsyringol were more effectively released. 2010 American Chemical Society.

Highly efficient β-glucosylation of the acidic hydroxyl groups, phenol and carboxylic acid, with an peracetylated glucosyl fluoride using a combination of BF3·Et2O and DTBMP as a promoter

A combination of BF3·Et2O and DTBMP was established to be an efficient promoter of β-glucosylation of both phenols and carboxylic acids with a peracetylated glucosyl fluoride (2). This new method achieved remarkably high yields and β