Vanilloyl glucose

(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl 4-hydroxy-3-methoxybenzoate

Formula: C14H18O9 (330.0951)
Chinese Name:
BioDeep ID: BioDeep_00000004044 ( View LC/MS Profile)
SMILES: [H][C@]1(CO)O[C@@]([H])(OC(=O)C2=CC(OC)=C(O)C=C2)[C@]([H])(O)[C@@]([H])(O)[C@]1([H])O



Found 7 Sample Hits

m/z Adducts Species Organ Scanning Sample
331.1032 [M+H]+
PPM:2.6		 Mus musculus Kidney MALDI (CHCA)
FULL_MS_centriod_CHCA_20210819 - FULL_MS_centriod_CHCA_20210819
Resolution: 17μm, 638x437

Description

AP-MALDI instrument demo test, mass spectrum scan in centroid mode.
331.1083 [M+H]+
PPM:18		 Vitis vinifera Fruit MALDI (DHB)
grape_dhb_163_1 - Grape Database
Resolution: 17μm, 132x115

Description

Grape berries fruit, condition: Late
313.0859 [M+H-H2O]+
PPM:18.8		 Posidonia oceanica root MALDI (CHCA)
20190613_MS1_A19r-18 - MTBLS1746
Resolution: 17μm, 246x264

Description

331.0966 [M+H]+
PPM:17.4		 Posidonia oceanica root MALDI (CHCA)
20190613_MS1_A19r-18 - MTBLS1746
Resolution: 17μm, 246x264

Description

313.0917 [M+H-H2O]+
PPM:0.3		 Posidonia oceanica root MALDI (CHCA)
MS1_20180404_PO_1200 - MTBLS1746
Resolution: 17μm, 193x208

Description

331.0968 [M+H]+
PPM:16.8		 Posidonia oceanica root MALDI (CHCA)
MS1_20180404_PO_1200 - MTBLS1746
Resolution: 17μm, 193x208

Description

331.0983 [M+H]+
PPM:12.2		 Homo sapiens esophagus DESI ()
LNTO22_1_5 - MTBLS385
Resolution: 75μm, 135x94

Description


Vanilloyl glucose is a member of the class of compounds known as hydrolyzable tannins. Hydrolyzable tannins are tannins with a structure characterized by either of the following models. In model 1, the structure contains galloyl units (in some cases, shikimic acid units) are linked to diverse polyol carbohydrate-, catechin-, or triterpenoid units. In model 2, contains at least two galloyl units C-C coupled to each other, and do not contain a glycosidically linked catechin unit. Vanilloyl glucose is soluble (in water) and a very weakly acidic compound (based on its pKa). Vanilloyl glucose can be found in a number of food items such as orange bell pepper, yellow bell pepper, pepper (c. annuum), and red bell pepper, which makes vanilloyl glucose a potential biomarker for the consumption of these food products.