4,6-dihydro-4-hydroxy-2H-furo[3,2-c]pyran-2-one (CAS 149-29-1) — formula C7H6O4, molecular weight 154.12; category organic chemicals.
| CAS Number | 149-29-1 |
|---|---|
| Molecular Formula | C7H6O4 |
| Molecular Weight | 154.12 |
| Melting Point | 111.0 °C |
| LogP | -1 |
| Applications | Uses: Mycotoxin metabolite of many molds that possesses antibacterial, antiviral, and antiprotozoal properties but is toxic to plants and animals, One of the most common sources of contamination is from the blue mold (Penicillium expansum) that causes soft rot of apples, cherries, and other fruit, Also found often in unfermented apple juice, [Reference #1] Antibiotic metabolites derived from various fungi in the Aspergillus, Penicillium, and Gymnoascus species, [Merck Index] Mycotoxin produced by Aspergillus and Penicillium species found in unfermented apple juice and grape juice and field crops, [ChemIDplus] Mycotoxin found on fruits, vegetables, grains, and other foods, Also produced by the fungi Byssochlamys nivea, Purified form included in analytical reagent kit used as a standard for mycotoxins, Formerly used as a topical antibiotic cream, [HSDB], ... Purified patulin, is included, in an analytical reagent kit for use as a standard for mycotoxins., Medication: Patulin was also used at one time as an antibiotic cream for topical application, but was found to cause dermal irritation., Former, Patulin is a mycotoxin produced by a variety of molds, particularly Aspergillus and Penicillium. Although patulin can occur in many molding fruits, grains and other foods, the major source of patulin contamination is in apples with brown rot, and in apple cider or apple juice. Patulin is also an antibiotic. (L1942, L1943), Use Classification: Food Contaminant -> MYCOTOXIN -> JECFA Functional Classes, Methods of Manufacturing: An antibiotic derived from the metabolism of a number of fungi... Birkinshaw et al Lancet 245, 625 (1943), Birkinshaw, Michael, US Pat 2, 417, 584 (1947 To Therap Res Corp Of Great Britain)...Norstadt, McCalla, Appl Microbiol 17, 193 (1969)., Patulin is not produced commercially, but it is available from one company in the US for experimental purposes only and is also available in Israel. This chemical is not authorized for use as a drug by the US Food and Drug Administration., General Manufacturing Information: Stable in grape and apple juice and dry corn, but not in orange juice, flour, baked bread, cheese, wet corn, or apple juice fermented with saccharomyces species., The aim of this study was to evaluate different species of Penicillium to identify those which have the potential to produce the greatest amount of the mycotoxin, patulin. ... Eleven different strains ... included Penicillium expansum, Penicillium griseofulvum (formerly Penicillium urticae), Penicillium clavigerum, and Penicillium coprobium and a recent Penicillium sp. isolated from an apple. Cultures were grown in duplicate in three different liquid media: potato dextrose, malt extract, and glucose, yeast extract, peptone, both with and without manganese supplementation. Patulin production was compared at 24, 48, 72, and 96 hr. Variability in patulin production occurred among the different species, growth media used, and time of incubation. All three of the P. griseofulvum isolates were the highest producers of patulin at 96 hr. For most of the strains, potato dextrose broth supplemented with manganese was optimal for maximum production of patulin. Although P. expansum is frequently cited as the most likely source of patulin in apple juice, certain other Penicillium species are capable of producing more patulin than strains of P. expansum. The apple juice industry should be alert to the possibility that Penicillium species other than P. expansum can be responsible for the occurrence of patulin., Activated charcoal at 5 mg, mL reduced patulin in naturally contaminated cider to nondetectable levels., Trimming removed 93-99% of the total patulin, regardless of incubation temperature, fungus strain or apple variety., For more General Manufacturing Information (Complete) data for PATULIN (6 total), please visit the HSDB record page. |
| Category | Organic Chemicals |
Documented applications: Uses: Mycotoxin metabolite of many molds that possesses antibacterial, antiviral, and antiprotozoal properties but is toxic to plants and animals, One of the most common sources of contamination is from the blue mold (Penicillium expansum) that causes soft rot of apples, cherries, and other fruit, Also found often in unfermented apple juice, [Reference #1] Antibiotic metabolites derived from various fungi in the Aspergillus, Penicillium, and Gymnoascus species, [Merck Index] Mycotoxin produced by Aspergillus and Penicillium species found in unfermented apple juice and grape juice and field crops, [ChemIDplus] Mycotoxin found on fruits, vegetables, grains, and other foods, Also produced by the fungi Byssochlamys nivea, Purified form included in analytical reagent kit used as a standard for mycotoxins, Formerly used as a topical antibiotic cream, [HSDB], ... Purified patulin, is included, in an analytical reagent kit for use as a standard for mycotoxins., Medication: Patulin was also used at one time as an antibiotic cream for topical application, but was found to cause dermal irritation., Former, Patulin is a mycotoxin produced by a variety of molds, particularly Aspergillus and Penicillium. Although patulin can occur in many molding fruits, grains and other foods, the major source of patulin contamination is in apples with brown rot, and in apple cider or apple juice. Patulin is also an antibiotic. (L1942, L1943), Use Classification: Food Contaminant -> MYCOTOXIN -> JECFA Functional Classes, Methods of Manufacturing: An antibiotic derived from the metabolism of a number of fungi... Birkinshaw et al Lancet 245, 625 (1943), Birkinshaw, Michael, US Pat 2, 417, 584 (1947 To Therap Res Corp Of Great Britain)...Norstadt, McCalla, Appl Microbiol 17, 193 (1969)., Patulin is not produced commercially, but it is available from one company in the US for experimental purposes only and is also available in Israel. This chemical is not authorized for use as a drug by the US Food and Drug Administration., General Manufacturing Information: Stable in grape and apple juice and dry corn, but not in orange juice, flour, baked bread, cheese, wet corn, or apple juice fermented with saccharomyces species., The aim of this study was to evaluate different species of Penicillium to identify those which have the potential to produce the greatest amount of the mycotoxin, patulin. ... Eleven different strains ... included Penicillium expansum, Penicillium griseofulvum (formerly Penicillium urticae), Penicillium clavigerum, and Penicillium coprobium and a recent Penicillium sp. isolated from an apple. Cultures were grown in duplicate in three different liquid media: potato dextrose, malt extract, and glucose, yeast extract, peptone, both with and without manganese supplementation. Patulin production was compared at 24, 48, 72, and 96 hr. Variability in patulin production occurred among the different species, growth media used, and time of incubation. All three of the P. griseofulvum isolates were the highest producers of patulin at 96 hr. For most of the strains, potato dextrose broth supplemented with manganese was optimal for maximum production of patulin. Although P. expansum is frequently cited as the most likely source of patulin in apple juice, certain other Penicillium species are capable of producing more patulin than strains of P. expansum. The apple juice industry should be alert to the possibility that Penicillium species other than P. expansum can be responsible for the occurrence of patulin., Activated charcoal at 5 mg, mL reduced patulin in naturally contaminated cider to nondetectable levels., Trimming removed 93-99% of the total patulin, regardless of incubation temperature, fungus strain or apple variety., For more General Manufacturing Information (Complete) data for PATULIN (6 total), please visit the HSDB record page..
4,6-dihydro-4-hydroxy-2H-furo[3,2-c]pyran-2-one is a carbon-based organic compound with CAS registry number 149-29-1 and molecular formula C7H6O4 (molecular weight 154.12), belonging to the organic chemicals segment of chemical raw materials.
CAS number: 149-29-1
Its molecular formula C7H6O4 comprises 7 C, 6 H, 4 O atoms.
Also known as: 4,6-dihydro-4-hydroxy-2H-furo[3,2-c]pyran-2-one · 4,6-二氢-4-羟基-2H-呋喃[3,2-c]吡喃-2-酮
Category: organic chemicals
The CAS registry number of 4,6-dihydro-4-hydroxy-2H-furo[3,2-c]pyran-2-one is 149-29-1.
Molecular formula C7H6O4, molecular weight 154.12.
It is also registered under: 4,6-dihydro-4-hydroxy-2H-furo[3,2-c]pyran-2-one, 4,6-二氢-4-羟基-2H-呋喃[3,2-c]吡喃-2-酮.
Recorded applications: Uses: Mycotoxin metabolite of many molds that possesses antibacterial, antiviral, and antiprotozoal properties but is toxic to plants and animals, One of the most common sources of contamination is from the blue mold (Penicillium expansum) that causes soft rot of apples, cherries, and other fruit, Also found often in unfermented apple juice, [Reference #1] Antibiotic metabolites derived from various fungi in the Aspergillus, Penicillium, and Gymnoascus species, [Merck Index] Mycotoxin produced by Aspergillus and Penicillium species found in unfermented apple juice and grape juice and field crops, [ChemIDplus] Mycotoxin found on fruits, vegetables, grains, and other foods, Also produced by the fungi Byssochlamys nivea, Purified form included in analytical reagent kit used as a standard for mycotoxins, Formerly used as a topical antibiotic cream, [HSDB], ... Purified patulin, is included, in an analytical reagent kit for use as a standard for mycotoxins., Medication: Patulin was also used at one time as an antibiotic cream for topical application, but was found to cause dermal irritation., Former, Patulin is a mycotoxin produced by a variety of molds, particularly Aspergillus and Penicillium. Although patulin can occur in many molding fruits, grains and other foods, the major source of patulin contamination is in apples with brown rot, and in apple cider or apple juice. Patulin is also an antibiotic. (L1942, L1943), Use Classification: Food Contaminant -> MYCOTOXIN -> JECFA Functional Classes, Methods of Manufacturing: An antibiotic derived from the metabolism of a number of fungi... Birkinshaw et al Lancet 245, 625 (1943), Birkinshaw, Michael, US Pat 2, 417, 584 (1947 To Therap Res Corp Of Great Britain)...Norstadt, McCalla, Appl Microbiol 17, 193 (1969)., Patulin is not produced commercially, but it is available from one company in the US for experimental purposes only and is also available in Israel. This chemical is not authorized for use as a drug by the US Food and Drug Administration., General Manufacturing Information: Stable in grape and apple juice and dry corn, but not in orange juice, flour, baked bread, cheese, wet corn, or apple juice fermented with saccharomyces species., The aim of this study was to evaluate different species of Penicillium to identify those which have the potential to produce the greatest amount of the mycotoxin, patulin. ... Eleven different strains ... included Penicillium expansum, Penicillium griseofulvum (formerly Penicillium urticae), Penicillium clavigerum, and Penicillium coprobium and a recent Penicillium sp. isolated from an apple. Cultures were grown in duplicate in three different liquid media: potato dextrose, malt extract, and glucose, yeast extract, peptone, both with and without manganese supplementation. Patulin production was compared at 24, 48, 72, and 96 hr. Variability in patulin production occurred among the different species, growth media used, and time of incubation. All three of the P. griseofulvum isolates were the highest producers of patulin at 96 hr. For most of the strains, potato dextrose broth supplemented with manganese was optimal for maximum production of patulin. Although P. expansum is frequently cited as the most likely source of patulin in apple juice, certain other Penicillium species are capable of producing more patulin than strains of P. expansum. The apple juice industry should be alert to the possibility that Penicillium species other than P. expansum can be responsible for the occurrence of patulin., Activated charcoal at 5 mg, mL reduced patulin in naturally contaminated cider to nondetectable levels., Trimming removed 93-99% of the total patulin, regardless of incubation temperature, fungus strain or apple variety., For more General Manufacturing Information (Complete) data for PATULIN (6 total), please visit the HSDB record page..
Category: Organic Chemicals.
Independent reference data for 4,6-dihydro-4-hydroxy-2H-furo[3,2-c]pyran-2-one (CAS 149-29-1), compiled from public chemistry databases.
| CAS Registry Number | 149-29-1 |
|---|---|
| PubChem CID | 4696 |
| Molecular formula | C7H6O4 |
| IUPAC name | 4-hydroxy-4,6-dihydrofuro[3,2-c]pyran-2-one |
| UNII (FDA) | 95X2BV4W8R |
| Molecular Weight | 154.12 |
|---|---|
| XLogP3 | -1 |
| Hydrogen Bond Donor Count | 1 |
| Hydrogen Bond Acceptor Count | 4 |
| Rotatable Bond Count | 0 |
| Exact Mass | 154.02660867 |
| Monoisotopic Mass | 154.02660867 |
| Topological Polar Surface Area | 55.8 |
| Heavy Atom Count | 11 |
| Melting Point | 111.0 °C |
|---|---|
| Melting Point | 111 °C |
| Vapor Pressure | 0.0000068 [mmHg] |
| Collision Cross Section | 128.71 Ų [M+H]+ |
patulin; 149-29-1; Clavacin; Clavatin; Patuline; Expansine; Expansin; Claviformin; Clairformin; Claviform; Leucopin; Terinin; Mycoin C3; Gigantin; Penicidin; Mycoin
| Regulatory & Food Contact | MYCOTOXIN: Food Contaminant TRS 859-JECFA 44/36 FAS 35-JECFA 44/377 |
|---|
| Reported hazard statements | H300 (93.3%), H315 (88.9%) |
|---|
H300 (93.3%): Fatal if swallowed [Danger Acute toxicity, oral]
H315 (88.9%): Causes skin irritation [Warning Skin corrosion/irritation]
4,6-dihydro-4-hydroxy-2H-furo[3,2-c]pyran-2-one · CAS 149-29-1 · C7H6O4. UNII 95X2BV4W8R. Melting Point: 111.0 °C; Melting Point: 111 °C; Vapor Pressure: 0.0000068 [mmHg].
Source: PubChem / Wikidata; the batch COA governs where values differ.
Supplier: Jinan Shenghe Chemical Co., Ltd.