Shaanxi BLOOM Tech Co., Ltd. yog ib tug ntawm cov uas paub txog manufacturers thiab lwm tus neeg ntawm d-malic acid cas 636-61-3 nyob rau hauv Suav teb. Txais tos rau cov lag luam wholesale bulk zoo d-malic acid cas 636-61-3 muag ntawm no los ntawm peb lub hoobkas. Kev pabcuam zoo thiab tus nqi tsim nyog muaj.
D-Malic Acidyog ib qho organic compound nrog tshuaj formula C4H6O5 thiab CAS 636-61-3. Nws yog ib qho ci, tsis muaj xim crystalline khoom. Nws muaj qhov zoo solubility hauv dej thiab soluble hauv cov kuab tshuaj organic xws li cawv, ethers, thiab ethyl acetate. Kwv yees li 1.609 g / cm2 ntawm chav tsev kub ³. Qhov no txhais tau hais tias nws qhov kev faib ua feem yog qhov siab thiab hnyav heev. Thaum cov tshuaj yog tsim nyob rau hauv dej, nws yog acidic. Lub pH ntawm nws cov kua dej feem ntau yog li ntawm 2.4 txog 3.4. Raws li kev hais lus, nws yog ib qho chaw ruaj khov thiab tsis yooj yim decomposed nyob rau hauv ib qho chaw kub. Txawm li cas los xij, ntawm qhov kub siab, nws tuaj yeem raug tshuaj lom neeg decomposition. Muaj ntau hom qauv siv lead ua. - Cov qauv siv lead ua ntawm Malic acid yog waxy, thaum - Cov khoom siv lead ua ntawm Malic acid yog columnar. Ob daim ntawv siv lead ua no muaj qhov sib txawv ntawm lub cev thiab solubility. Nws yog ib qho dicarboxylic acid uas tuaj yeem ua raws li cov tshuaj tiv thaiv carboxylic acid.
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Tshuaj Formula |
C4H6O5 |
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Exact Mass |
134 |
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Molecular Luj |
134 |
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m/z |
134 (100.0%), 135 (4.3%), 136 (1.0%) |
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Elemental Analysis |
C, 35.83; H, 4.51; O, 59.66 |
Nws yog acidic thiab tuaj yeem ua rau muaj kev cuam tshuam nrog alkalis. Tsis tas li ntawd, nws tuaj yeem tsim amide los ntawm Condensation cov tshuaj tiv thaiv. Hauv chav haujlwm xws li zaub mov, tshuaj, thiab kev lag luam tshuaj txhua hnub. Kev lag luam khoom noj khoom haus yog siv los ua thiab npaj cov dej haus, liqueurs, kua txiv hmab txiv ntoo, thiab tseem siv rau kev tsim cov khoom qab zib, jams, thiab lwm yam. Nws muaj cov kab mob tua kab mob thiab tiv thaiv- cuam tshuam rau cov khoom noj. Nws tseem tuaj yeem siv rau PH kev cai ntawm yogurt fermentation thiab tshem tawm Tartaric acid acid ntsev hauv cawv brewing. Malic acid derivatives (xws li esters) hauv kev lag luam luam yeeb tuaj yeem txhim kho kev haus luam yeeb tsw. Ntau cov ntsiav tshuaj thiab syrups hauv kev lag luam kws tshuaj tuaj yeem sib xyaw nrog Malic acid los tsim cov txiv hmab txiv ntoo tsw, uas yog qhov zoo rau kev nqus thiab diffusion hauv lub cev. Kev lag luam tshuaj lom neeg niaj hnub yog ib tus neeg ua haujlwm zoo thiab tus neeg sawv cev ester, siv rau hauv cov tshuaj txhuam hniav, cov tshuaj ntxuav hniav, cov tshuaj tsw qab hluavtaws, thiab lwm yam. Nws kuj tuaj yeem siv los ua cov khoom siv hauv deodorants thiab detergents.
D-Malic Acid(CAS naj npawb 636-61-3), raws li ib tug natural active isomer ntawm malic acid, occupies ib tug tseem ceeb txoj hauj lwm nyob rau hauv cov zaub mov kev lag luam vim nws tshwj xeeb tshuaj thiab physiological functions. Nws cov mis molecular yog C₄H₆O₅, molecular hnyav yog 134.09, thiab nws zoo nkaus li ib tug dawb crystalline hmoov nrog muaj zog hygroscopicity, tshwj xeeb acidity, thiab siab buffering Performance index.
Basic acidity tswj thiab tsw li
1. Core acidifiers hauv cov dej haus thiab dej cawv
Lub acidity siv ntawm D - (+) - malic acid yog 20% siab dua citric acid, tab sis saj yog softer, lub acidity kav ntev dua, thiab nws tsis ua rau lub qhov ncauj thiab cov hniav. Cov yam ntxwv no ua rau nws nyiam acidifier hauv kev lag luam dej haus:
Carbonated dej haus: Hauv cov dej haus carbonated xws li cola thiab Sprite, nws tuaj yeem hloov qee cov citric acid los muab cov kua qaub tshiab. Nyob rau tib lub sijhawm, nws qhov ntsuas siab buffering (muaj peev xwm buffering muaj zog tshaj ntawm pH 3.2-3.5) stabilizes acid-base tshuav nyiaj li cas ntawm cov dej haus thiab tiv thaiv pH hloov pauv los ntawm carbon dioxide tso tawm.
Cov kua txiv hmab txiv ntoo: Ntxiv rau cov kua txiv hmab txiv ntoo xws li kua txiv kab ntxwv thiab kua txiv hmab txiv ntoo tuaj yeem them nyiaj rau qhov poob ntawm ntuj acidity thaum ua thiab txhim kho cov txheej ntawm cov txiv hmab txiv ntoo aroma.
Piv txwv li, ntxiv 0.3% rau kua txiv kab ntxwv tuaj yeem nce acidity los ntawm 1.2% mus rau 1.5% thaum txo qhov kev xav ntawm iab.
Dej cawv: Hauv kev ua cawv, malic lactic fermentation (MLF) tuaj yeem siv los txo cov kua qaub ntawm cov cawv thiab ua rau lub saj softer; Ntxiv 0.05% -0.1% ntawm cov khoom no rau npias tuaj yeem txhim kho nws cov tshiab thiab txuas ntxiv nws lub txee lub neej.
2. Qab zib pob txha ntawm cov khoom qab zib thiab jam
D - (+) - Malic acid plays ob lub luag haujlwm hauv kev tsim khoom qab zib thiab jam:
Khoom qab zib: Ntxiv rau cov khoom qab zib tawv los yog cov khoom qab zib mos tuaj yeem tsim ib qho "qab zib thiab qaub interweaving" saj. Piv txwv li, ntxiv 0.5% D - (+) - malic acid rau txiv hmab txiv ntoo flavored tawv khoom qab zib tuaj yeem ua rau qaub saj ntxiv thiab npog qhov qab zib ntawm cov suab thaj.
Jam: Nyob rau hauv strawberry jam, blueberry jam thiab lwm yam jams, nws tsis tsuas yog muab qaub saj, tab sis kuj tsim ib tug gel network nrog pectin los txhim kho cov kev ntxhib los mos stability ntawm jam. Qhov kev sim qhia tau hais tias qhov sib ntxiv ntawm 0.2% D - (+) - malic acid tuaj yeem ua rau lub zog gel ntawm jam los ntawm 15% thiab txo cov dej sib cais los ntawm 20%.
3. pH hloov thiab tsw optimization ntawm cov khoom siv mis nyuj
Hauv cov khoom siv mis nyuj, cov ntawv thov suav nrog:
Yogurt fermentation: Ntxiv 0.1% -0.2% D - (+) - malic acid thaum lub sij hawm yogurt fermentation tuaj yeem kho pH ntawm fermentation broth rau 4.2-4.5, txhawb kev loj hlob ntawm cov kab mob lactic acid, thiab inhibit cov kab mob sib kis. Piv txwv li, ntxiv rau cov kua mis nyeem qaub tuaj yeem txo lub sijhawm fermentation los ntawm 2 teev thiab nce tus naj npawb ntawm cov kab mob lactic acid uas siv tau los ntawm ib qho kev txiav txim loj.
Cheese ripening: Thaum lub sij hawm ripening txheej txheem ntawm nyuaj cheeses xws li Cheddar cheese thiab Mozzarella cheese, nws muaj peev xwm ua raws li ib tug activator ntawm proteases, tsub kom protein ntau thiab ua ib tug nplua nuj tsw. Ntxiv 0.05% ntawm cov khoom no tuaj yeem ua rau lub sijhawm ripening ntawm cheese los ntawm 20% thiab nce cov ntsiab lus ntawm cov khoom qab zib los ntawm 30%.
Kev txuag zaub mov thiab khaws cia
1. Antibacterial thiab tiv thaiv -corrosion mechanism
Los ntawm kev txo cov pH ntawm cov zaub mov, cuam tshuam cov kab mob ntawm cov cell membrane qauv, thiab inhibiting enzyme kev ua, cov tshuaj tua kab mob tuaj yeem ua tiav.
Microbial inhibition: Raws li pH 3.5-4.0 tej yam kev mob, qhov inhibition tus nqi ntawm cov khoom noj spoilage kab mob xws li Escherichia coli thiab Staphylococcus aureus tuaj yeem ncav cuag 90%. Piv txwv li, ntxiv 0.3%D-Malic Acidrau cov khoom nqaij tuaj yeem txuas lub neej txee los ntawm 3-5 hnub.
Pwm tiv thaiv thiab tswj: Hauv cov khoom ci xws li qhob cij thiab ncuav mog qab zib, nws tuaj yeem cuam tshuam cov germination ntawm pwm spores. Kev sim tau pom tias ntxiv 0.2% D - (+) - malic acid tuaj yeem ncua sij hawm kev loj hlob ntawm pwm ntawm qhob cij los ntawm 3 hnub mus rau 7 hnub.
2. Antioxidant thiab xim tuav
Inhibiting lipid oxidation los ntawm chelating hlau ions (xws li Fe ² ⁺, Cu ² ⁺) thaum ua hauj lwm raws li ib tug txo tus neeg sawv cev los tiv thaiv zaub mov xim:
Cov txiv hmab txiv ntoo: Hauv cov khoom siv txiv hmab txiv ntoo xws li txiv apples thiab cov txiv pos nphuab qhuav, nws tuaj yeem tiv thaiv oxidation ntawm vitamin C thiab tswj cov xim ci ntawm cov txiv hmab txiv ntoo.
Ntxiv 0.1% ntawm cov tshuaj no tuaj yeem ua rau kom tus nqi khaws cia ntawm vitamin C hauv cov txiv hmab txiv ntoo qhuav los ntawm 60% mus rau 85%.
Cov khoom noj nqaij: Hauv cov khoom noj nqaij xws li hnyuv ntxwm thiab nqaij npua, D - (+) - malic acid tuaj yeem inhibit myoglobin oxidation thiab tiv thaiv cov nqaij xim los ntawm tig grey. Cov kev sim tau pom tias ntxiv 0.2% ntawm cov khoom no tuaj yeem ua rau cov liab liab (a * tus nqi) ntawm cov khoom nqaij los ntawm 15% thiab txhim kho oxidative stability los ntawm 40%.
Optimization ntawm kev ua zaub mov technology
1. Kev txhim kho cov hmoov nplej thiab ci zoo dua
Los ntawm kev kho cov pH ntawm lub khob noom cookie, txhim kho gluten network qauv, thiab ncua cov hmoov txhuv nplej siab, qhov zoo ntawm cov khoom ci yog qhov zoo dua.
Khoom noj khoom haus extensibility: Ntxiv 0.05% -0.1% rau lub khob cij tuaj yeem txo cov pH ntawm lub khob noom cookie los ntawm 6.0 mus rau 5.5, txhim khu cov poov xab ua haujlwm, thiab txhim kho cov dej nqus ntawm gluten protein, ua rau lub khob noom cookie softer thiab yooj yim los tuav.
Cov khob cij ntim thiab kev ntxhib los mos: tuaj yeem txhawb nqa gluten protein cross-txuas, tsim kom muaj cov qauv sib txuas.
Kev sim tau pom tias ntxiv 0.1% ntawm cov khoom no tuaj yeem ua rau lub khob cij nce ntxiv 10%, nce qhov ntim tshwj xeeb (ntim / huab hwm coj) los ntawm 15%, thaum txo cov tawv nqaij ntawm lub khob cij thiab txhim kho saj.
Starch aging inhibition: Los ntawm kev tsim cov complexes nrog starch molecules, nws ncua cov hmoov txhuv nplej siab retrogradation. Ntxiv 0.2% D - (+) - malic acid rau lub ncuav mog qab zib tuaj yeem ua rau nws cov tawv tawv tuaj yeem nce 20% tom qab 7 hnub ntawm kev cia, thaum lub hardness ntawm pab pawg neeg tsis kho yuav nce 50%.
2. Tendering thiab txhim kho dej tuav ntawm cov khoom nqaij
Los ntawm kev cuam tshuam cov leeg nqaij fiber ntau thiab chelating hlau ions, rhiab thiab dej tuav ntawm cov khoom nqaij tuaj yeem txhim kho.
Muscle tenderization: Nyob rau hauv cov nqaij liab xws li nqaij nyug thiab nqaij npuas, calpain tuaj yeem qhib kom tawg myofibrillar proteins, ua rau cov nqaij sib tw. Kev sim tau pom tias kev txhaj tshuaj 0.3% D - (+) - malic acid tov tuaj yeem txo qis lub zog ntawm cov nqaij nyug los ntawm 30% thiab nce cov qhab nia ntawm 40%.
Txhim kho dej tuav: Los ntawm kev nce pH ntawm cov khoom noj nqaij, cov dej tuav lub peev xwm ntawm cov protein yog txhim kho. Ntxiv 0.2% ntawm cov khoom no rau nqaij npua tuaj yeem txo qhov kev poob qis ntawm 12% mus rau 8% thiab nce cov txiaj ntsig los ntawm 5%.
Kev tsim cov khoom noj tshwj xeeb thiab ua haujlwm
1. Kev hloov cov khoom noj uas muaj sodium tsawg
Qhov ntsev ntawm D - (+) - sodium malate yog kwv yees li ib -feem peb ntawm cov ntsev ntsev, thiab nws muaj cov nyhuv buffering, uas tuaj yeem siv los ua cov kua ntsev rau cov khoom noj uas muaj sodium tsawg:
Tsawg sodium soy sauce: Ntxiv D - (+) - sodium malate es tsis txhob siv qee cov sodium chloride rau cov kua ntses tuaj yeem txo cov ntsiab lus sodium los ntawm 30% -50% thaum tuav nws cov ntsev saj thiab tsw. Piv txwv li, ntxiv 15% ntawm D - (+) - sodium malate tuaj yeem txo cov sodium cov ntsiab lus ntawm soy sauce los ntawm 6000mg / 100g mus rau 3000mg / 100g, tsis muaj qhov sib txawv tseem ceeb hauv kev xav ntsev.
Cov khoom noj uas muaj sodium tsawg: Ntxiv D - (+) - potassium malate rau cov hnyuv ntxwm thiab nqaij npua tuaj yeem txo cov ntsiab lus sodium thiab nce poov tshuaj kom tsawg. Kev sim tau pom tias ntxiv 0.5% ntawm D - (+) - potassium malate tuaj yeem txo cov sodium cov ntsiab lus ntawm cov khoom noj nqaij los ntawm 40%, thaum nce cov ntsiab lus potassium los ntawm 20%, uas ua tau raws li kev noj haus ntawm cov neeg mob ntshav siab.
2. Kev ua haujlwm zoo ntawm kev ua kis las khoom noj khoom haus
Los ntawm kev koom nrog hauv lub voj voog tricarboxylic acid (TCA lub voj voog), ib tus tuaj yeem ua kom lub zog sai sai thiab ncua kev qaug zog:
Cov dej haus ua si: Ntxiv 0.5% -1% ntawmD-Malic Acidrau cov dej haus ua kis las tuaj yeem ua kom cov metabolism hauv lactate thiab ncua kev tawm dag zog - ua rau qaug zog. Kev sim tau pom tias cov neeg ncaws pob uas haus cov dej haus ua kis las uas muaj cov tshuaj no muaj 15% nce hauv kev tawm dag zog thiab 20% txo qis hauv cov ntshav lactate concentration.
Lub zog bar: Ntxiv rau lub zog bar tuaj yeem txhim kho kev nqus ntawm carbohydrates. Ntxiv 0.3% ntawm cov khoom tuaj yeem txo cov GI ntawm lub zog bar ntawm 70 mus rau 60, uas yog tsim rau cov neeg mob ntshav qab zib thiab cov neeg tswj ntshav qab zib.
3. Kev them nyiaj yug rau zaub mov kho mob
Kev cuam tshuam kev noj haus rau cov neeg tshwj xeeb hauv cov zaub mov kho mob:
Khoom noj rau cov neeg mob siab: tuaj yeem txo cov ntshav ammonia concentration thiab txo cov tsos mob ntawm hepatic encephalopathy. Ntxiv 0.2% rau cov hmoov nplej tshwj xeeb rau cov neeg mob lub siab tuaj yeem txo cov ntshav ammonia los ntawm 25% thiab txhim kho kev txawj ntse.
Khoom noj khoom haus rau cov neeg mob raum: Los ntawm kev tswj cov kua qaub- hauv paus sib npaug, nws ncua kev loj hlob ntawm cov kab mob raum ntev. Ntxiv 0.1% rau cov khoom noj muaj protein tsawg tshwj xeeb tsim los rau cov kab mob hauv lub raum tuaj yeem ua rau tus neeg mob cov ntshav pH ntawm 7.25 txog 7.35, txo qhov kev pheej hmoo ntawm metabolic acidosis.
D - (+) - malic acid tau qhia ntau yam ntawm daim ntawv thov kev cia siab nyob rau hauv kev lag luam khoom noj khoom haus vim nws txawv qaub saj, multifunctionality, thiab kev nyab xeeb. Los ntawm cov kev cai acidity yooj yim mus rau siab -kev txhim kho khoom noj khoom haus kawg, los ntawm cov txheej txheem kev siv tshuab ua kom zoo rau ntsuab technology innovation, nws yog tsav kev lag luam zaub mov mus rau kev noj qab haus huv thiab kev nyab xeeb dua.
1. Natural extraction ntawmD-Malic Acid:
Malic acid tuaj yeem muab rho tawm los ntawm qhov chaw ntuj, xws li txiv apples. Txoj kev rho tawm feem ntau cuam tshuam nrog kev sib cais, pom thiab qhov siab ntawm cov kua txiv apple lossis cov kua txiv hmab txiv ntoo, thiab tom qab ntawd tau txais D(+)-Malic acid nrog siab purity los ntawm crystallization thiab purification cov kauj ruam.
2. Cov txheej txheem tshuaj synthesis:
Tshuaj synthesis yog ib txoj hauv kev kom tau txais Malic acid. Cov hauv qab no yog ib qho ntawm feem ntau siv tshuaj synthesis txoj hauv kev:
-Maleate acetate yog tsim los ntawm esterification ntawm Maleic acid anhydride nrog ethanol.
-Maleate acetate yog reacted nrog ntau tshaj sodium hydroxide tov los tsim cov tshuaj tiv thaiv substrate.
-Sodium ntsev ntawm Malic acid tau txais los ntawm tshav kub kho cov tshuaj tiv thaiv substrate.
-Cov ntsev ntsev yog acidified los ua Malic acid.
-Los ntawm crystallization thiab purification cov kauj ruam ntawm Malic acid, siab -purity D(+)-Malic acid tau txais.
3. Biological fermentation txoj kev:
D(+)-Malic acid kuj tuaj yeem tau los ntawm cov txheej txheem microbial fermentation. Cov hauv qab no yog ib txoj hauv kev rau kev lom neeg fermentation synthesis:
-Siv hom xws li Malic acid spp. los yog Acetobacter cactus rau fermentation.
- Ntxiv cov substrates tsim nyog (xws li qabzib, nplej bran, thiab lwm yam) rau hauv kab lis kev cai nruab nrab los muab cov as-ham rau kev loj hlob ntawm cov kab mob.
-Cov kab mob ferments nyob rau hauv qhov tsim nyog kub, pH thiab oxygen tej yam kev mob los tsim Malic acid.
-Nws tau txais los ntawm fermentation broth los ntawm impurity tshem tawm, concentration thiab purification cov kauj ruam.
Cov no tsuas yog ob peb txoj hauv kev ntawm D(+)-Malic acid synthesis, thiab lwm txoj hauv kev xws li photosynthesis synthesis thiab microbial transformation kuj tseem nyob hauv kev kawm. Nws yuav tsum tau muab sau tseg tias cov txheej txheem synthesis tshwj xeeb siv yuav raug rau yam xws li tus nqi, kev xav tau purity, thiab muaj peev xwm ua tau.
FAQ
Malic acid ua dab tsi rau koj lub cev?
Malic acid tau pom muaj peev xwm txhim kho cov metabolism hauv lub zog los ntawm kev txhim kho ATP ntau lawm hauv mitochondria. Cov kev tshawb fawb tau pom tias kev noj tshuaj malic acid tuaj yeem pab txo cov tsos mob xws li qaug zog thiab mob hauv cov neeg mob fibromyalgia.
Puas yog D-malic acid ntuj?
Biochemistry. L-Malic acid yog daim ntawv tshwm sim, qhov sib xyaw ntawm L- thiab D-malic acid yog tsim los ntawm synthetically.
Puas yog DL-Malic acid siv tau zoo?
Kev txiav txim siab: Txawm hais tias feem ntau lees paub tias muaj kev nyab xeeb, D-isomer tsis yog metabolically nquag hauv tib neeg, uas yuav cuam tshuam rau nws cov khoom noj thiab kev noj qab haus huv.
DL -Malic acid yog dab tsi?
DL-Malic Acid yog cov organic acid uas muaj peev xwm tsim cov complexes nrog hlau, DL-Hydroxybutanedioic Acid; Solubility. Dej. Daim ntawv lub cev. Khoom.
Cim npe nrov: d-malic acid CAS 636-61-3, lwm tus neeg, manufacturers, hoobkas, lag luam wholesale, yuav, nqe, tej, kev muag khoom