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D(-)-과당

D(-)-과당
D(-)-과당 구조식 이미지
카스 번호:
57-48-7
한글명:
D(-)-과당
동의어(한글):
과일설탕;레불로즈;프럭톤;플럭토즈,D-;D-과당;과당(케토헥소스에속한다);아라비노-헥술로즈;프룩토오스;플럭토즈;과당
상품명:
D(-)-Fructose
동의어(영문):
Krystar;Levugen;furucton;nevulose;LEVULOSE;LAEVOSAN;FRUCTOSE;d-fructos;LAEVULOSE;D-FRUCTOSE
CBNumber:
CB6139083
분자식:
C6H12O6
포뮬러 무게:
180.15588
MOL 파일:
57-48-7.mol

D(-)-과당 속성

녹는점
119-122 °C (dec.)(lit.)
알파
-92.25 º (c=10,H2O,on dry sub.)
끓는 점
232.96°C (rough estimate)
밀도
1.59
굴절률
-92 ° (C=4, H2O)
저장 조건
2-8°C
용해도
H2O: 1 M at 20 °C, clear, colorless
물리적 상태
Crystals or Crystalline Powder
산도 계수 (pKa)
pKa (18°): 12.06
색상
White
수소이온지수(pH)
5.0-7.0 (25℃, 0.1M in H2O)
optical activity
[α]20/D 93.5 to 91.0°, c = 10% in H2O
수용성
3750 g/L (20 ºC)
최대 파장(λmax)
λ: 260 nm Amax: 0.04
λ: 280 nm Amax: 0.04
Merck
14,4273
BRN
1239004
안정성
Stable. Incompatible with strong oxidizing agents.
CAS 데이터베이스
57-48-7(CAS DataBase Reference)
NIST
«beta»-D-Fructose(57-48-7)

안전

위험품 표기 C
위험 카페고리 넘버 34
안전지침서 24/25-45-36/37/39-27-26
WGK 독일 3
RTECS 번호 LS7120000
F 고인화성물질 3
자연 발화 온도 360 °C
TSCA Yes
HS 번호 17025000

D(-)-과당 MSDS


Fruit sugar

D(-)-과당 C화학적 특성, 용도, 생산

개요

과당이라 함은 전분을 주원료로 하여 당화시켜 얻은 포도당액을 이성화한 것이거나, 설탕을 가수분해하여 얻은 당액을 가공한 것으로 액상과당, 결정과당 등을 말한다.

용도

첨용 용도로는 감미, 노화방지, 부패방지, 보습성 증가, 향 증가, 색깔 및 식감 향상에 사용한다. 시약용 용도로는 화학적 방법에 의한 물질의 검출이나 정량을 위한 R&D용으로 사용한다.

화학적 성질

White Cyrstalline Solid

화학적 성질

Fructose occurs as odorless, colorless crystals or a white crystalline powder with a very sweet taste.

용도

fructose is a naturally occurring sugar in fruits and honey. It has moisture-binding and skin-softening properties.

용도

Fructose is a sweetener that is a monosaccharide found naturally in fresh fruit and honey. It is obtained by the inversion of sucrose by means of the enzyme invertase and by the isomerization of corn syrup. It is 130–180 in sweetness range as compared to sucrose at 100 and is very water soluble. It is used in baked goods because it reacts with amino acids to produce a browning reaction. It is used as a nutritive sweetener in low-calorie beverages. It is also termed levulose and fruit sugar.

용도

D-Fructose occurs in a large number of fruits, honey, and as the sole sugar in bull and human semen

생산 방법

Fructose, a monosaccharide sugar, occurs naturally in honey and a large number of fruits. It may be prepared from inulin, dextrose, or sucrose by a number of methods. Commercially, fructose is mainly manufactured by crystallization from high-fructose syrup derived from hydrolyzed and isomerized cereal starch or cane and beet sugar.

정의

A sugar found in fruit juices, honey, and cane sugar. It is a ketohexose, existing in a pyranose form when free. In combination (e.g. in sucrose) it exists in the furanose form.

Pharmaceutical Applications

Fructose is used in tablets, syrups, and solutions as a flavoring and sweetening agent.
The sweetness-response profile of fructose is perceived in the mouth more rapidly than that of sucrose and dextrose, which may account for the ability of fructose to enhance syrup or tablet fruit flavors and mask certain unpleasant vitamin or mineral ‘off-flavors’.
The increased solubility of fructose in comparison to sucrose is advantageous in syrup or solution formulations that must be refrigerated, since settling or crystallization of ingredients is retarded. Similarly, the greater solubility and hygroscopicity of fructose over sucrose and dextrose helps to avoid ‘cap-locking’ (sugar crystallization around the bottle cap) in elixir preparations. Fructose also has greater solubility in ethanol (95%) and is therefore used to sweeten alcoholic formulations.
The water activity of a sweetener influences product microbial stability and freshness. Fructose has a lower water activity and a higher osmotic pressure than sucrose. Syrup formulations may be made at lower dry-substance levels than sugar syrups without compromising shelf-life stability. It may be necessary to include a thickener or gelling agent to match the texture or viscosity of the sugar-equivalent formulation.
Fructose is sweeter than the sugar alcohols mannitol and sorbitol, which are commonly used as tableting excipients. Although fructose is effective at masking unpleasant flavors in tablet formulations, tablets of satisfactory hardness and friability can only be produced by direct compression if tablet presses are operated at relatively slow speeds. However, by the combination of crystalline fructose with tablet-grade sorbitol in a 3 : 1 ratio, satisfactory direct-compression characteristics can be achieved. A directly compressible grade of fructose, containing a small amount of starch (Advantose FS 95, SPI Pharma) is also commercially available. Pregranulation of fructose with 3.5% povidone also produces a satisfactory tablet excipient.(1) The added sweetness of fructose may also be used to advantage by coating the surface of chewable tablets, lozenges, or medicinal gums with powdered fructose.
The coprecipitation of fructose with hydrophobic drugs such as digoxin has been shown to enhance the dissolution profile of such drugs. Fructose apparently acts as a water-soluble carrier upon coprecipitation, thereby allowing hydrophobic drugs to be more readily wetted.

Safety

Although it is absorbed more slowly than dextrose from the gastrointestinal tract, fructose is metabolized more rapidly. Metabolism of fructose occurs mainly in the liver, where it is converted partially to dextrose and the metabolites lactic acid and pyruvic acid. Entry into the liver and subsequent phosphorylation is insulinindependent. Further metabolism occurs by way of a variety of metabolic pathways. In healthy and well regulated diabetics, glycogenesis (glucose stored as glycogen) predominates.
Excessive oral fructose consumption (>75 g daily) in the absence of dietary dextrose in any form (e.g. sucrose, starch, dextrin, etc.) may cause malabsorption in susceptible individuals, which may result in flatulence, abdominal pain, and diarrhea. Except in patients with hereditary fructose intolerance, there is no evidence to indicate that oral fructose intake at current levels is a risk factor in any particular disease, other than dental caries.

저장

Fructose is hygroscopic and absorbs significant amounts of moisture at relative humidities greater than 60%. Goods stored in the original sealed packaging at temperatures below 25°C and a relative humidity of less than 60% can be expected to retain stability for at least 12 months.
Aqueous solutions are most stable at pH 3–4 and temperatures of 4–70°C; they may be sterilized by autoclaving.

Purification Methods

Dissolve D(-)-fructose in an equal weight of water (charcoal, previously washed with water to remove any soluble material), filter and evaporate under reduced pressure at 45-50o to give a syrup containing 90% of fructose. After cooling to 40o, the syrup is seeded and kept at this temperature for 20-30hours with occasional stirring. The crystals are removed by centrifugation, washed with a small quantity of water and dried to constant weight under a vacuum over conc H2SO4. For higher purity, this material is recrystallised from 50% aqueous ethanol [Tsuzuki et al. J Am Chem Soc 72 1071 1950]. [Beilstein 31 H 321, 1 IV 4401.]

비 호환성

Incompatible with strong acids or alkalis, forming a brown coloration. In the aldehyde form, fructose can react with amines, amino acids, peptides, and proteins. Fructose may cause browning of tablets containing amines.

Regulatory Status

Included in the FDA Inactive Ingredients Database (oral solutions, syrup, and suspensions; rectal preparations; intravenous infusions). Included in the Canadian List of Acceptable Non-medicinal Ingredients.

D(-)-과당 준비 용품 및 원자재

원자재

준비 용품


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