乙基香兰素-b-D-吡喃葡萄糖苷,Glucoethylvanillin

Glucoethyl Vanillin is a research and development product that is used in the production of high-purity vanillin. It has been shown to be bioactive against bacteria, fungi, and parasites. Glucoethyl Vanillin is a secondary metabolite that can be found in plants that are often used as spices or flavoring agents. It is an isolated compound with a purity of >99%. It can be used as reference material in screening techniques such as HPLC standards and analytical methods. Glucoethyl Vanillin can also be used for quality control purposes in the food industry.

Ethylvanillin glucoside belongs to the class of organic compounds known as phenolic glycosides. These are organic compounds containing a phenolic structure attached to a glycosyl moiety. Some examples of phenolic structures include lignans, and flavonoids. Among the sugar units found in natural glycosides are D-glucose, L-Fructose, and L rhamnose. Ethylvanillin glucoside is slightly soluble (in water) and a very weakly acidic compound (based on its pKa). Within the cell, ethylvanillin glucoside is primarily located in the cytoplasm. Ethylvanillin glucoside has a mild and vanilla taste.

3-ethoxy-4-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxybenzaldehyde

性状：白色粉末，呈极微香兰素香气。加热分解。微溶于水，不溶于油脂，微溶于乙醇。

用途：葡萄糖苷酶底物。

食品用香料。用量FEMA(mg/kg)焙烤制品15~150，小吃食品3.0~20，硬糖5~25，速溶咖啡和茶5.0~50。