Month: December 2022

Lura, Ard published the artcileTransfer and scale-up of the manufacturing of orodispersible mini-tablets from a compaction simulator to an industrial rotary tablet press, HPLC of Formula: 64519-82-0, the main research area is orodispersible minitablet compaction simulator industrial rotary tablet press; Compaction simulator; Direct compression; Functionalized excipients; Mini-tablets; Rotary tablet press; Scale-up.

Orodispersible mini-tablets (ODMTs) are a promising dosage form for the pediatric use showing increasing interest from pharmaceutical industry. However, a scale-up process for ODMTs from a compaction simulator to a rotary tablet press following FDA and EMA guidelines has not been performed and investigated yet. Isomalt (galenIQ721) and Ludiflash both excipients with proven suitability for the development of ODMTs have been investigated in transfer and scale-up from a compaction simulator to a rotary tablet press. ODMTs with isomalt and Ludiflash were produced on the rotary tablet press monitoring the product temperature over time and assessing the properties of the residual powder in the feed shoe. Critical quality attributes like tensile strength, mass and disintegration time were evaluated. The transfer from compaction simulator to rotary tablet press succeeded as for both excipients similar disintegration times, tabletability and compactibility profiles were obtained. However, during scale-up, disintegration time significantly increases over time for both excipients. Monitoring of the product temperature revealed that with increasing batch size the product temperature increases as well having a significant impact on disintegration time. The properties of ODMTs produced with the residual powder are comparable in tabletability and disintegration time compared with ODMTs produced from fresh powder.

International Journal of Pharmaceutics (Amsterdam, Netherlands) published new progress about Heat transfer. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, HPLC of Formula: 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Sohani, Ali published the artcileDetermination of Hildebrand solubility parameter of pure 1-alkanols up to high pressures, COA of Formula: C8H18O, the main research area is alkanol Hildebrand solubility parameter determination monte carlo simulation.

An extended approach to determine Hildebrand solubility parameter (HISP) of pure 1-alkanols by precise calculation of the isothermal compressibility coefficient and heat capacities is proposed. The approach is introduced during its implementation for four pure polar 1-alkanols, namely 1-heptanol, 1-octanol, 1-nonanol, and 1-decanol. Having described the approach, the prediction ability of that is compared with the previous methods for calculation of the properties. Comparisons show that for all the three mentioned properties, the proposed approach provides significantly better predictions. The mean absolute error for prediction of the isothermal compressibility coefficient, isobaric heat capacity, and HISP by the proposed approach are 1.77, 1.32, and 0.17% (for 1-heptanol), 1.54, 1.11, and 0.18% (for 1-octanol), 2.90, 0.97, and 0.28% (for 1-nonanol), and 1.39, 1.61, and 0.39% (for 1-decanol), resp. In addition to checking the accuracy of the proposed approach, to investigate the impacts of temperature and pressure as two key parameters on HISP of 1-alkanols, sensitivity analyses are conducted. The results of sensitivity analyses show that same as the non-polar substances, in the case of polar compounds, increase in pressure leads to an increase in HISP. Furthermore, when temperature does not change, HISP approaches a constant value at high pressures. Moreover, the relationship between temperature and HISP is linear.

Journal of Molecular Liquids published new progress about Heat capacity. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, COA of Formula: C8H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Kartha, Ravindranathan K. P. published the artcileSimple and efficient strategy for making β-(1→6)-linked galactooligosaccharides using ‘naked’ galactopyranosides as acceptors, Computed Properties of 2595-07-5, the main research area is galactooligosaccharide beta linked preparation; galactopyranoside unprotected regioselective stereoselective glycosidation acetobromosugar.

Unprotected (naked) galactopyranosides were used for the first time in the direct regio- and stereoselective synthesis of β-(1→6)-linked oligosaccharides in 75-90% yield by coupling them with acetobromosugars in the presence of silver carbonate in dichloromethane. β-(1→4)-Linked oligosaccharides (yield 5-10%) were the byproducts. Thus, glycoside I (OSE = OCH2CH2SiMe3)was reacted with bromide II in the presence of Ag2CO3 in CH2Cl2 to give the disaccharide III (R = H).

Journal of the Chemical Society, Perkin Transactions 1: Organic and Bio-Organic Chemistry published new progress about Glycosylation. 2595-07-5 belongs to class alcohols-buliding-blocks, name is (2R,3R,4S,5R,6R)-2-(Allyloxy)-6-(hydroxymethyl)tetrahydro-2H-pyran-3,4,5-triol, and the molecular formula is C9H16O6, Computed Properties of 2595-07-5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Naresh, K. published the artcilePushing the limits of automated glycan assembly: synthesis of a 50mer polymannoside, Recommanded Product: Benzyl (5-hydroxypentyl)carbamate, the main research area is oligosaccharide mannooligosaccharide preparation polysaccharide automated glycan assembly glycosylation.

Automated glycan assembly (AGA) enables rapid access to oligosaccharides. The overall length of polymers created via automated solid phase synthesis depends on very high yields at every step to obtain full length products. The synthesis of long polymers serves as the ultimate test of the efficiency and reliability of synthetic processes. A series of Man-(1→6)-α-Man linked oligosaccharides up to a 50mer, the longest synthetic sequence yet assembled from monosaccharides, has been realized via a 102 step synthesis. We identified a suitable mannose building block and applied a capping step in the final five AGA cycles to minimize (n – 1) deletion sequences that are otherwise difficult to remove by HPLC.

Chemical Communications (Cambridge, United Kingdom) published new progress about Glycosylation. 87905-98-4 belongs to class alcohols-buliding-blocks, name is Benzyl (5-hydroxypentyl)carbamate, and the molecular formula is C13H19NO3, Recommanded Product: Benzyl (5-hydroxypentyl)carbamate.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Cipolla, Laura published the artcileGlycosyl sulfates as glycosyl donors, Quality Control of 87905-98-4, the main research area is glycosyl sulfate glycosidation; glycoside preparation glycosyl sulfate; disaccharide preparation glycosyl sulfate.

2,3,4,6-Tetra-O-benzyl-D-glucopyranose was treated with SO3.NMe3 complex to give 2,3,4,6-tetra-O-benzyl-D-glucopyranosyl sulfate trimethylamine salt (α:β = 3:1), which when reacted with various acceptors promoted by Lewis acids gave glycosides and disaccharides as α,β mixtures For example, coupling 2,3,4,6-tetra-O-benzyl-α-D-glucopyranosyl sulfate with 2,3,4,6-tetra-O-α-D-glucopyranose gave trehaloses in 96% overall yield (β,α:α,α:β,β = 8:4:3).

Tetrahedron Letters published new progress about Glycosylation. 87905-98-4 belongs to class alcohols-buliding-blocks, name is Benzyl (5-hydroxypentyl)carbamate, and the molecular formula is C13H19NO3, Quality Control of 87905-98-4.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Bi, Shuang published the artcileGas chromatography-mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers, Application In Synthesis of 111-87-5, the main research area is GC MS multivariate analysis orange juice volatile marker; (E)-2-Heptenal (PubChem CID 5283316); (E)-2-nonenal (PubChem CID 5283335); Carveol (PubChem CID 7438); Discriminant volatile compound; Ethyl butanoate (PubChem CID 7762); Gas chromatography–mass spectrometry; Heptanal (PubChem CID 8130); High hydrostatic pressure; Nootkatone (PubChem CID 1268142); Orange juice; Partial least-squares analysis; Pasteurization; d-Carvone (PubChem CID 16724); d-Limonene (PubChem CID 440917); p-Mentha-1,5-dien-8-ol (PubChem CID 519323); β-Terpineol (PubChem CID 8748).

The contents of volatile aroma compounds in orange juice vary after high hydrostatic pressure (HHP) processing and pasteurization, and hence gas chromatog.-mass spectrometry has potential for discriminating between orange juice samples according to the processing method. Effects of HHP processing and pasteurization on orange juice were investigated immediately after processing and after storage for 28 days at 4°C. Processing decreased the contents of most terpenes and esters and increased those of alcs. and aldehydes. Volatile compounds that could serve as discriminant indicators of HHP processing and pasteurization were heptanal, (E)-2-heptenal, (E)-2-nonenal, and d-carvone and β-terpineol, p-mentha-1,5-dien-8-ol, carveol, and β-copaene, resp. The discrimination abilities of pH, ascorbic acid, total soluble solids, and color were compared with those of volatile compounds, which were found to be lower. The compounds d-carvone and β-terpineol could be used as discriminant indicators of HHP-treated and pasteurized orange juice, resp., throughout the storage period.

Food Chemistry published new progress about Food analysis. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Application In Synthesis of 111-87-5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhao, Guozhong published the artcileCharacterization of the typical fragrant compounds in traditional Chinese-type soy sauce, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is soy sauce fragrant compound; 2-Acetyl-1-pyrroline (PubChem CID: 522834); 2-Methoxy-phenol (PubChem CID: 460); 2-Phenylethanol (PubChem CID: 6054); 5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone (PubChem CID: 93111); Aroma compounds; Ethyl phenylacetate (PubChem CID: 7590); Flavor; Fragrant compounds; Methanol (PubChem CID: 887); Phenylacetaldehyde (PubChem CID: 998); Phenylethyl acetate (PubChem CID: 7654); Sodium chloride (PubChem CID: 5234); Sodium sulfate (PubChem CID: 24436); Soy sauce.

In this work, a total of 35 important aroma compounds with odor activity values (OAVs) greater than 1 were detected by gas chromatog.-mass spectrometry (GC-MS) in traditional Chinese-type soy sauce. Of these, fragrant compounds with aromatic rings (20 compounds) accounted for a large proportion, over 57%. Combining principal component anal. and GC-olfactometry-MS (GC-O-MS), 5-methyl-2-furanmethanethiol (OAV: 284-467), 3-methylbutanal (OAV: 409-938), phenylacetaldehyde (OAV: 47.4-566), 2-phenylethanol (OAV: 7.41-14.3), phenylethyl acetate (OAV: 7.00-18.1) and Et phenylacetate (OAV: 12.7-21.3) were confirmed as the typical fragrant compounds among all samples. Furthermore, full two-dimensional gas mass spectrometry (GC × GC-TQMS) was applied and 414 aroma compounds were identified, which included another 85 fragrant compounds with aromatic rings.

Food Chemistry published new progress about Food analysis. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Recommanded Product: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Feng, Tao published the artcileCharacterization of the key aroma compounds in three truffle varieties from China by flavoromics approach, Quality Control of 505-10-2, the main research area is Tuber aroma compound dimethyl sulfide flavoromic; Yunnan Truffle; aroma recombination; flame photometric detector (FPD); flavoromics; gas chromatography-mass spectrometry (GC-MS); gas chromatography-olfactometry (GC-O); odor-active volatiles (OAV).

The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur compounds were investigated by gas chromatog.-olfactometry (GC-O), gas chromatog.-mass spectrometry (GC-MS) and gas chromatog. with flame photometric detection (GC-FPD). The results showed that 44, 43 and 44 volatile compounds were detected in T1, T2 and T3 samples, resp. In addition, 9, 10 and 9 sulfur compounds were identified in three samples by GC-FPD, resp. Combining physicochem. and sensory properties, T1 presented fatty, green and rotten cabbage odor; T2 exhibited mushroom, sulfuric and musty odor notes; T3 had nutty, floral and roasted potato odor. Di-Me sulfide, 3-methylbutanal, di-Me disulfide, 3-octanone, bis(methylthio) methane, octanal, 1-octen-3-one, 1-octen-3-ol and benzeneacetaldehyde played indispensable roles in the overall aroma of three truffles. Finally, based on quant. concentration in T1, odorous compounds (OAV) > 1 were mixed to recombine aroma, demonstrating that these key aroma compounds based on OAV can successfully recombine pretty similar aroma of each variety.

Molecules published new progress about Food analysis. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Quality Control of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Lukic, Igor published the artcileCombined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical origin, Product Details of C5H12O, the main research area is volatile aroma compound virgin olive oil 2D GC; Comprehensive two-dimensional gas chromatography; Croatia; Geographical origin; Mono-dimensional; Multivariate analysis; Variety; Virgin olive oil; Volatile aroma compounds.

Comprehensive two-dimensional gas chromatog. with time-of-flight mass spectrometry (GC × GC-TOF-MS) was combined with conventional mono-dimensional GC-MS to differentiate Croatian virgin olive oils (VOO) according to variety and geog. origin, based on the profile of volatile aroma compounds isolated by HS-SPME. More than 1000 compounds were detected after untargeted profiling and 256 were identified or tentatively identified, providing one of the most detailed profiles of volatile aroma compounds in VOO up to date. Among them, 131 volatile compounds were significantly different across monovarietal VOOs, while 60 were found useful for the discrimination according to geog. origin. Many major lipoxygenase and minor non-lipoxygenase-generated compounds were shown to have discriminating ability with respect to both factors. Multivariate statistical anal. extracted twenty-one volatile markers with the highest discriminant power for varietal differentiation. The approach reported may have practical application in better understanding, defining, managing, and communicating the varietal or geog. typicity of monovarietal VOOs.

Food Chemistry published new progress about Food analysis. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Product Details of C5H12O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Fang, Chuchu published the artcileComparison on characterization and biological activities of Mentha haplocalyx polysaccharides at different solvent extractions, Computed Properties of 59-23-4, the main research area is Mentha polysaccharide antioxidant physicochem property; Biological activity; Mentha haplocalyx; Physicochemical property; Polysaccharide; Solvent extraction.

This study aimed to compare the effects of four solvent extractions on the physicochem. properties, antioxidant and hypoglycemic activities of polysaccharides from Mentha haplocalyx (MHPs). The solvent extractions included hot water, citric acid (pH 3.0), 5% NaOH/0.05% NaBH4 and 0.9% NaCl. Four corresponding MHPs named as MHP-W, MHP-C, MHP-A and MHP-S were obtained, resp. The exptl. results showed that the extraction yields, basic chem. components, monosaccharide contents, mol. weights, antioxidant and hypoglycemic activities of four MHPs were significantly different. However, their thermal stabilities, preliminary structural characteristics and monosaccharide types were similar. MHP-A possessed the highest extraction yield of 9.37 ± 0.24% and the smallest mol. weight MHP-W had the highest uronic acid content and the largest mol. weight More specifically, MHP-C exhibited the highest sugar content, the most remarkable antioxidant abilities of DPPH radical scavenging activity and ferric reducing power, and the strongest inhibitory activities on α-glucosidase and α-amylase. The above results indicated that MHP-C extracted with citric acid could be served as a promising bioactive substance for applications in the functional food and medicine industries.

International Journal of Biological Macromolecules published new progress about Food analysis. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Computed Properties of 59-23-4.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts