Compound: Benzoyl-beta-D-glucoside
SMILES: O=C(O[C@@H]1O[C@@H]([C@@H](O)[C@@H]([C@H]1O)O)CO)c2ccccc2
InChIKey: LVFCLUMIBMHAFL-HMUNZLOLSA-N
Synonyms: Benzoyl-beta-D-glucoside, U2X7G335QH, NSC-231872, [(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] benzoate, ((2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl) benzoate, Benzoyl-I2-d-glucoside, RefChem:1079390, periplanetin, 21056-52-0, Benzoyl beta-D-glucopyranoside, benzoyl-beta-D-glucopyranose, (2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl benzoate, benzoyl-beta-glucoside, Benzoyl |A-D-glucopyranoside, benzoate beta-D-glucose ester, phenylformic acid glucose ester, orb1681042, SCHEMBL10524702, beta-D-glucopyranose, 1-benzoate, DTXSID40943366, 1-O-Benzoyl-beta-D-glucopyranose, CHEBI:141410, benzoic acid beta-D- glucose ester, BENZOYL .BETA.-D-GLUCOSIDE, AKOS040762851, HY-W415953, .BETA.-D-GLUCOPYRANOSYL BENZOATE, NCGC00385680-01, DA-66585, benzenecarboxylic acid beta-D-glucose ester, CS-0535859, NS00066846, Q4890806, BENZOIC ACID 1-O-.BETA.-D-GLUCOPYRANOSYL ESTER, NCGC00385680-01_C13H16O7_1-O-Benzoyl-beta-D-glucopyranose, (2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl benzoate
Theoretical properties:
molecular_formula: C13H16O7
molecular_weight: 284.26 g/mol
exact_mass: 284.08960285 g/mol
formal_charge: 0
hydrogen_bond_donor_count: 4
hydrogen_bond_acceptor_count: 7
rotatable_bond_count: 4
heavy_atom_count: 20
topological_polar_surface_area: 116 Å²
isotope_atom_count: 0
covalently_bonded_unit_count: 1
Physical properties:
Descriptions:
{"pubchem": "Benzoyl-beta-D-glucoside is a beta-D-glucoside. It is functionally related to a benzoic acid.", "chebi": null, "chembl": null, "wikipedia": "A glucoside is a glycoside that is chemically derived from glucose. Glucosides are common in plants, but rare in animals. Glucose is produced when a glucoside is hydrolysed by purely chemical means, or decomposed by fermentation or enzymes.\nThe name was originally given to plant products of this nature, in which the other part of the molecule was, in the greater number of cases, an aromatic aldehydic or phenolic compound (exceptions are Jinigrin and Jalapin or Scammonin). It has now been extended to include synthetic ethers, such as those obtained by acting on alcoholic glucose solutions with hydrochloric acid, and also the polysaccharoses, e.g. cane sugar, which appear to be ethers also. Although glucose is the most common sugar present in glucosides, many are known which yield rhamnose or iso-dulcite; these may be termed pentosides. Much attention has been given to the non-sugar parts (aglycone) of the molecules; the constitutions of many have been determined, and the compounds synthesized; and in some cases the preparation of the synthetic glucoside effected.\nThe simplest glucosides are the alkyl ethers which have been obtained by reacting hydrochloric acid on alcoholic glucose solutions. A better method of preparation is to dissolve solid anhydrous glucose in methanol containing hydrochloric acid. A mixture of alpha- and beta-methylglucoside results.\nThe classification of glucosides is a matter of some intricacy. One method based on the chemical constitution of the non-glucose part of the molecules has been proposed that posits four groups: (1) alkyl derivatives, (2) benzene derivatives, (3) styrolene derivatives, and (4) anthracene derivatives. A group may also be constructed to include the cyanogenic glucosides, i.e. those containing prussic acid. Alternate classifications follow a botanical classification, which has several advantages; in particular, plants of allied genera contain similar compounds. This article follows the chemical classification and discusses only the more important compounds."}