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
ChEBI	CHEBI:29022
ChEMBL	ChEMBL228862
ChemSpider	56177
Jmol interactive 3D	Image
KEGG	C11263
PubChem	62389
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 n1c(c2c(nc1)ncn2)NCc3ccccc3
Properties
Chemical formula	C12H11N5
Molar mass	225.26 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).
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Infobox references

6-Benzylaminopurine, benzyl adenine or BAP 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.^[1][2]

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

See also

• Plant hormone
• Gibberellic acid

References

1. 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.
2. 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.