Allose

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Allose[1]
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Names
IUPAC name
allo-Hexose[2]
Preferred IUPAC name
Allose
Systematic IUPAC name
(2R,3R,4R,5R)-2,3,4,5,6-Pentahydroxyhexanal
Identifiers
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3D model (JSmol)
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  • InChI=1S/C6H12O6/c7-1-3(9)5(11)6(12)4(10)2-8/h1,3-6,8-12H,2H2/t3-,4?,5-,6+/m0/s1 N
    Key: GZCGUPFRVQAUEE-OBOOZECYSA-N N
  • OCC(O)[C@@H](O)[C@@H](O)[C@@H](O)C=O
Properties
C6H12O6
Molar mass 180.156 g·mol−1
Melting point 128 °C (262 °F; 401 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).

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Allose is an aldohexose sugar. It is a rare monosaccharide that occurs as a 6-O-cinnamyl glycoside in the leaves of the African shrub Protea rubropilosa. Extracts from the fresh-water alga Ochromas malhamensis contain this sugar but of unknown absolute configuration. It is soluble in water and practically insoluble in methanol.[citation needed]

Reduction of allose by catalytic hydrogenation produces an obscure sugar alcohol allitol which is rarely used in the chemical industry.[3][4]

Allose is a C-3 epimer of glucose.

Notes

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  1. ^ Page Module:Citation/CS1/styles.css has no content.The Merck Index: An Encyclopedia of Chemicals, Drugs, and Biologicals (11th ed.). Merck. 1989. ISBN 091191028X.
  2. ^ Page Module:Citation/CS1/styles.css has no content."Appendix".
  3. ^ Page Module:Citation/CS1/styles.css has no content.Reusch, William (May 5, 2013). "Carbohydrates". chemistry.msu.edu. East Lansing, Michigan: Michigan State University. Retrieved January 21, 2025.
  4. ^ National Center for Biotechnology Information (2025). PubChem Compound Summary for CID 120700, Allitol. Retrieved January 21, 2025 from Allitol.

References

  • Carbohydrates, edited by P.M. Collins, Chapman and Hall, Template:ISBN

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