sucrose

Sucrose A nonreducing disaccharide composed of GLUCOSE and FRUCTOSE linked via their anomeric carbons. It is obtained commercially from SUGARCANE, sugar beet (BETA VULGARIS), and other plants and used extensively as a food and a sweetener.

[1. A nonreducing disaccharide made up of d-glucose and d-fructose obtained from sugar cane, Saccharum officinarum (family Gramineae), from several species of sorghum, and from the sugar beet, Beta vulgaris (family Chenopodiaceae); the common sweetener, used in pharmacy in the manufacture of products such as syrup and confections.

Molecular Formula: C₁₂H₂₂O₁₁

InChI: InChI=1/C12H22O11/c13-1-4-6(16)8(18)9(19)11(21-4)23-12(3-15)10(20)7(17)5(2-14)22-12/h4-11,13-20H,1-3H2

InChIKey: InChIKey=CZMRCDWAGMRECN-UHFFFAOYAQ
SMILES: C(C1C(C(C(C(O1)OC2(C(C(C(O2)CO)O)O)CO)O)O)O)O

Names:
    sucrose
    .alpha.-D-Glucopyranoside, .beta.-D-fructofuranosyl
    2-[3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol

Registries:
    PubChem CID 1115
    PubChem ID 10355555