6-Benzylaminopurine

6-Benzylaminopurine
Names
	Systematic IUPAC name N-(Phenylmethyl)-7H-purin-6-amine
	Other names Benzyl adenine; 6-Benzyladenine
Identifiers
CAS Number	1214-39-7 ;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:29022 ;
ChEMBL	ChEMBL228862 ;
ChemSpider	56177 ;
ECHA InfoCard	100.013.570
KEGG	C11263 ;
PubChem CID	62389;
UNII	KXG6A989PS ;
CompTox Dashboard (EPA)	DTXSID7032630 ;
	InChI InChI=1S/C12H11N5/c1-2-4-9(5-3-1)6-13-11-10-12(15-7-14-10)17-8-16-11/h1-5,7-8H,6H2,(H2,13,14,15,16,17) Key: NWBJYWHLCVSVIJ-UHFFFAOYSA-N ; InChI=1/C12H11N5/c1-2-4-9(5-3-1)6-13-11-10-12(15-7-14-10)17-8-16-11/h1-5,7-8H,6H2,(H2,13,14,15,16,17) Key: NWBJYWHLCVSVIJ-UHFFFAOYAZ;
	SMILES c3ccc(CNc1ncnc2[nH]cnc12)cc3;
Properties
Chemical formula	C12H11N5
Molar mass	225.255 g·mol−1
Appearance	White to off-white powder
Hazards
Safety data sheet	External MSDS
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
	verify (what is ?)
	Infobox references

6-Benzylaminopurine, benzyl adenine, BAP or BA[1] is a first-generation synthetic cytokinin that elicits plant growth and development responses, setting blossoms and stimulating fruit richness by stimulating cell division. It is an inhibitor of respiratory kinase in plants, and increases post-harvest life of green vegetables. Influence of cytokinin as 6-benzylaminopurine (BAP) in combination with other methods on postharvest green color retention on broccoli heads and asparagus spears, showed positive results for quality retention. Treatment with 10 and 15 ppm BAP can be used to extend shelf life of fresh-cut broccoli florets and shredded cabbage during storage at 6±1°C at commercial level.[2][3]

6-Benzylaminopurine was first synthesized and tested in the laboratories of plant physiologist Folke K. Skoog.[4]

References

Teixeira da Silva, Jaime A. "Is BA (6-benzyladenine) BAP (6-benzylaminopurine)?". ResearchGate. Retrieved 2019-02-14.
Siddiqui, M. W.; Bhattacharjya, A.; Chakraborty, I. and Dhua, R. S. 2011. 6-benzylaminopurine improves shelf life, organoleptic quality, and health-promoting compounds of fresh-cut broccoli florets. Journal of Scientific and Industrial Research, 70 (6): 461–465.
Siddiqui, M.W.; Bhattacharjya, A. and Chakraborty, I. 2011. Maintaining organoleptic quality of minimally processed cabbage using 6-benzylaminopurine. International Symposium on System Intensification towards Food and Security, Feb. 24- 27, 2011, Kalyani, Nadia, West Bengal, India, p. 405.
"Molecule of the Week Archive 6-Benzyladenine". 2016-04-18. Retrieved 2019-12-02.

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[1] Teixeira da Silva, Jaime A. "Is BA (6-benzyladenine) BAP (6-benzylaminopurine)?". ResearchGate. Retrieved 2019-02-14.

[2] Siddiqui, M. W.; Bhattacharjya, A.; Chakraborty, I. and Dhua, R. S. 2011. 6-benzylaminopurine improves shelf life, organoleptic quality, and health-promoting compounds of fresh-cut broccoli florets. Journal of Scientific and Industrial Research, 70 (6): 461–465.

[3] Siddiqui, M.W.; Bhattacharjya, A. and Chakraborty, I. 2011. Maintaining organoleptic quality of minimally processed cabbage using 6-benzylaminopurine. International Symposium on System Intensification towards Food and Security, Feb. 24- 27, 2011, Kalyani, Nadia, West Bengal, India, p. 405.

[4] "Molecule of the Week Archive 6-Benzyladenine". 2016-04-18. Retrieved 2019-12-02.

6-Benzylaminopurine

See also

References