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시트르산 구조식 이미지
카스 번호:
Citric acid
Citro;E 330;F 4020;Suby G;INS 330;nsc30279;CheMfill;BETZ 0623;BETZ 6251;Hidrox 6%
포뮬러 무게:
MOL 파일:

시트르산 속성

153-159 °C (lit.)
끓는 점
248.08°C (rough estimate)
1.67 g/cm3 at 20 °C
증기 밀도
7.26 (vs air)
<0.1 hPa (20 °C)
100 °C
저장 조건
H2O: 1 M at 20 °C, clear, colorless
물리적 상태
산도 계수 (pKa)
3.14(at 20℃)
1.0-2.0 (25℃, 1M in H2O)
8%, 65°F
750 g/L (20 ºC)
최대 파장(λmax)
λ: 260 nm Amax: 0.20
λ: 280 nm Amax: 0.10
JECFA Number
Stable. Incompatible with bases, strong oxidizing agents, reducing agents, metal nitrates.
CAS 데이터베이스
77-92-9(CAS DataBase Reference)
1,2,3-Propanetricarboxylic acid, 2-hydroxy-(77-92-9)
Citric acid (77-92-9)
  • 위험 및 안전 성명
  • 위험 및 사전주의 사항 (GHS)
위험품 표기 Xi,C,T
위험 카페고리 넘버 41-36/37/38-36/38-37/38-34-36-35-61-60
안전지침서 26-39-37/39-24/25-36/37/39-45-36-53
유엔번호(UN No.) UN 1789 8/PG 3
WGK 독일 1
RTECS 번호 GE7350000
F 고인화성물질 9
HS 번호 2918 14 00
유해 물질 데이터 77-92-9(Hazardous Substances Data)
독성 LD50 in mice, rats (mmol/kg): 5.0, 4.6 i.p. (Gruber, Halbeisen)
기존화학 물질 KE-20831
신호 어: Warning
유해·위험 문구:
암호 유해·위험 문구 위험 등급 범주 신호 어 그림 문자 P- 코드
H303 삼키면 유해할 수 있음 급성 독성 물질 - 경구 구분 5 P312
H315 피부에 자극을 일으킴 피부부식성 또는 자극성물질 구분 2 경고 P264, P280, P302+P352, P321,P332+P313, P362
H318 눈에 심한 손상을 일으킴 심한 눈 손상 또는 자극성 물질 구분 1 위험 P280, P305+P351+P338, P310
H319 눈에 심한 자극을 일으킴 심한 눈 손상 또는 자극성 물질 구분 2A 경고 P264, P280, P305+P351+P338,P337+P313P
H335 호흡 자극성을 일으킬 수 있음 특정 표적장기 독성 - 1회 노출;호흡기계 자극 구분 3 경고
P261 분진·흄·가스·미스트·증기·...·스프레이의 흡입을 피하시오.
P264 취급 후에는 손을 철저히 씻으시오.
P264 취급 후에는 손을 철저히 씻으시오.
P280 보호장갑/보호의/보안경/안면보호구를 착용하시오.
P304+P340 흡입하면 신선한 공기가 있는 곳으로 옮기고 호흡하기 쉬운 자세로 안정을 취하시오.
P305+P351+P338 눈에 묻으면 몇 분간 물로 조심해서 씻으시오. 가능하면 콘택트렌즈를 제거하시오. 계속 씻으시오.
P337+P313 눈에 대한 자극이 지속되면 의학적인 조치· 조언를 구하시오.
P405 밀봉하여 저장하시오.

시트르산 C화학적 특성, 용도, 생산


시트르산은 향료, 킬레이트제, 산성화제로 광범위하게 사용된다. 시트르산은 자연적인 보존제이며, 음식이나 음료수에 산성 또는 신맛을 첨가하기 위해 사용한다. 또한 시트르산은 환경 친화적인 청소제로도 쓰이며, 커피포트 등에 굳은 석회질을 녹이는데도 쓰인다.


시트르산은 식품 첨가제로 가장 많은 양이 쓰인다 . 맛과 향을 내거나 식품을 보존시키는 용도로 첨가된다. 아이스크림에 유화제로 첨가되어 지방이 분리되지 않게 하는데 쓰인다. 설탕시럽에 첨가되어 설탕이 석출되지 않게 한다. 신 맛을 내는 용도로 쓰인다. 칼슘과 결합하여 구연산칼슘을 형성하는데 이를 통해 칼슘의 결정화를 막아서 요로결석을 예방하는 효과가 있다. 금속과 결합하여 킬레이트를 형성하는 특성이 있어서, 보일러 등에 낀 산화물 때를 제거하는 데 쓰인다.


Citric acid is a white, crystalline, weak organic acid present in most plants and many animals as an intermediate in cellular respiration. Citric acid contains three carboxyl groups making it a carboxylic, more specifically a tricarboxylic, acid.the name citrus originates from the Greek kedromelon meaning apple of melon for the fruit citron. Greek works mention kitron, kitrion, or kitreos for citron fruit, which is an oblong fruit several inches long from the scrublike tree Citrus medica. Lemons and limes have high citric acid content, which may account for up to 8% of the fruit’s dry weight.
Citric acid is a weak acid and loses hydrogen ions from its three carboxyl groups (COOH) in solution.the loss of a hydrogen ion from each group in the molecule results in the citrate ion,C3H5O(COO)3 3?. A citric acid molecule also forms intermediate ions when one or two hydrogen atoms in the carboxyl groups ionize.the citrate ion combines with metals to form salts, the most common of which is calcium citrate. Citric acid forms esters to produce various citrates, for example trimethyl citrate and triethyl citrate.

화학적 성질

Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative / conservative and is also used to add an acidic, or sour, taste to foods and soft drinks. In biochemistry, the conjugate base of citric acid, citrate, is important as an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms.
Citric acid is a commodity chemical, and more than a million tonnes are produced every year by fermentation. It is used mainly as an acidifier, as a flavoring, and as a chelating agent.

화학적 성질

CITRIC ACID, white crystalline solid, decomposes at higher temperatures, sp gr 1.542. Citric acid is soluble in H2O or alcohol and slightly soluble in ether. The compound is a tribasic acid, forming mono-, di-, and tri- series of salts and esters.


Citric acid exists in greater than trace amounts in a variety of fruits and vegetables, most notably citrus fruits. Lemons and limes have particularly high concentrations of the acid; it can constitute as much as 8 % of the dry weight of these fruits (about 47 g/L in the juices ) . The concentrations of citric acid in citrus fruits range from 0.005 mol/L for oranges and grapefruits to 0.30 mol/L in lemons and limes. Within species, these values vary depending on the cultivar and the circumstances in which the fruit was grown.


The discovery of citric acid is credited to Jabir ibn Hayyan (Latin name Geber, 721–815). Citric acid wasfirst isolated in 1784 by the Swedish chemist Carl Wilhelm Scheele (1742–1786), who crystallized it from lemon juice.


Citric Acid is an acidulant and antioxidant produced by mold fer- mentation of sugar solutions and by extraction from lemon juice, lime juice, and pineapple canning residue. it is the predominant acid in oranges, lemons, and limes. it exists in anhydrous and mono- hydrate forms. the anhydrous form is crystallized in hot solutions and the monohydrate form is crystallized from cold (below 36.5°c) solutions. anhydrous citric acid has a solubility of 146 g and mono- hydrate citric acid has a solubility of 175 g/100 ml of distilled water at 20°c. a 1% solution has a ph of 2.3 at 25°c. it is a hygroscopic, strong acid of tart flavor. it is used as an acidulant in fruit drinks and carbonated beverages at 0.25–0.40%, in cheese at 3–4%, and in jellies. it is used as an antioxidant in instant potatoes, wheat chips, and potato sticks, where it prevents spoilage by trapping the metal ions. it is used in combination with antioxidants in the processing of fresh frozen fruits to prevent discoloration.


An organic acid obtained from lemon or lime. The colorless crystals of this acid are soluble in water and alcohol but less so in ether. It was used as a chemical restrainer particularly in developers for the collodion process and in silver nitrate solutions used for sensitizing salted and albumen papers.


Citric acid is a weak organic acid that is known as a commodity chemical, as more than a million tonnes are produced every year by mycological fermentation on an industrial scale using crude sugar sol utions, such as molasses and strains of Aspergillus niger. Citric acid is widely distributed in plants and in animal tissues and fluids and exist in greater than grace amounts in variety of fruits and vegetables, most notably in citrus fruits such as lemon and limes. Citric acid is mainly used as an acidifier, flavoring agent and chelating agent.


citric acid has astringent and anti-oxidant properties. It can also be used as a product stabilizer, pH adjuster, and preservative with a low sensitizing potential. It is not usually irritating to normal skin, but it can cause burning and redness when applied to chapped, cracked, or otherwise inflamed skin. It is derived from citrus fruits.


ChEBI: A tricarboxylic acid that is propane-1,2,3-tricarboxylic acid bearing a hydroxy substituent at position 2. It is an important metabolite in the pathway of all aerobic organisms.

제조 방법

By mycological fermentation using molasses and strains of Aspergillus niger; from citrus juices and pineapple wastes

생명 공학 생산

Fermentation is the technology of choice for citric acid synthesis. Different bacteria (e.g. Arthrobacter paraffinens and Bacillus licheniformis), filamentous fungi (e.g. Aspergilus niger and Penicillium citrinum) and yeasts (e.g. Candida tropicalis and Yarrowia lipolytica) are able to produce citric acid. Due to high productivity and easy handling, citric acid is usually produced by fermentation with A. niger. For example, a product concentration of 114 g.L-1 within 168 h has been reached by cultivation of A. niger GCMC 7 on cane molasses . On the industrial scale, submerged cultivation, surface fermentation and solid-state fermentation are used.
In general, molasses, starch hydrolyzate and starch are used as substrates. However, there are various studies for alternative raw materials. Solid-state fermentation of inexpensive agricultural wastes is one possibility. For example, high yields up to 88 % have been achieved using grape pomace as substrate. Lowering the cost of product recovery is crucial. Different methods using precipitation, solvent extraction, adsorption, or in situ product recovery have been described. One interesting process could be the in situ crystallization of citric acid during fermentation to improve the economics.

Aroma threshold values

By mycological fermentation using molasses and strains of Aspergillus niger; from citrus juices and pineapple wastes

일반 설명

Colorless, odorless crystals with an acid taste. Denser than water.

공기와 물의 반응

The pure material is moisture sensitive (undergoes slow hydrolysis) Water soluble.

반응 프로필

Citric acid reacts with oxidizing agents, bases, reducing agents and metal nitrates . Reactions with metal nitrates are potentially explosive. Heating to the point of decomposition causes emission of acrid smoke and fumes [Lewis].


Inhalation of dust irritates nose and throat. Contact with eyes causes irritation.


Behavior in Fire: Melts and decomposes. The reaction is not hazardous.

생물학적 활성

Commonly used laboratory reagent

Biotechnological Applications

Citric acid cycle
Citrate, the conjugate base of citric acid is one of a series of compounds involved in the physiological oxidation of fats, proteins, and carbohydrates to carbon dioxide and water.
This series of chemical reactions is central to nearly all metabolic reactions, and is the source of two-thirds of the foodderived energy in higher organisms. Hans Adolf Krebs received the 1953 Nobel Prize in Physiology or Medicine for the discovery. The series of reactions is known by various names, including the "citric acid cycle", the "Krebs cycle" or "Szent-Gy?rgyi — Krebs cycle", and the "tricarboxylic acid (TCA) cycle".
Other biological roles
Citrate is a critical component of bone, helping to regulate the size of calcium crystals.

Safety Profile

Poison by intravenous route. Moderately toxic by subcutaneous and intraperitoneal routes. Mildly toxic byingestion. A severe eye and moderate skin irritant. An irritating organic acid, some allergenic properties. Combustible liquid. Potentially explosive reaction with metal nitrates. When heated to decomposition it emits acrid smoke and fumes.

시트르산 준비 용품 및 원자재


준비 용품

시트르산암모늄 TERT-BUTYL 4-(3-FORMYLBENZYL)TETRAHYDRO-1(2H)-PYRAZINECARBOXYLATE 아세틸 트라이뷰틸 시틀산염 METHYL 3-((PIPERIDIN-4-YL)METHYL)BENZOATE N-isopropyl-2-(piperazin-1-yl)pyridin-3-amine 1-CYCLOPROPYLPIPERAZINE 4-((1-(TERT-BUTOXYCARBONYL)PIPERIDIN-4-YL)METHYL)BENZOIC ACID 1-N-Boc-3-hydroxyazetidine METHYL 4-((PIPERIDIN-4-YL)METHYL)BENZOATE 비스(4-아미노페닐) 에테르 D-글루코사민 2-((1-(TERT-BUTOXYCARBONYL)PIPERIDIN-4-YL)METHYL)BENZOIC ACID 2-FLUORO-5-HYDROXYBENZOIC ACID 5-FLUORO-4-HYDROXY-2-METHOXYBENZONITRILE 1,2,3-Propanetricarboxylicacid,2-hydroxy-,potassiumsalt 1-Trityl-1H-imidazole-4-carboxylic acid N-Boc-S-Trityl-L-cysteine 2-(PIPERAZIN-1-YL)-ACETIC ACID N-(2-PHENYLETHYL)-AMIDE TERT-BUTYL-4-(3-HYDROXYPROPYL)PIPERAZINE-1-CARBOXYLATE 4-(4-Methoxyphenyl)butyric acid 3-((1-(TERT-BUTOXYCARBONYL)PIPERIDIN-4-YL)METHYL)BENZOIC ACID 3-N-Boc-Aminomethylpiperidine 4-(2-FORMYLPHENYL)PIPERAZINE-1-CARBOXYLIC ACID TERT-BUTYL ESTER Phosphatizing liquid Disodium stannous citrate 펜타닐시트레이트 6-BROMO-2H-1,4-BENZOXAZIN-3(4H)-ONE 트리아연 디사이트레이트 Rifapentine TERT-BUTYL 4-(4-FORMYLBENZYL)PIPERAZINE-1-CARBOXYLATE 칼륨 시트르산, 무수물 2-FLUORO-5-METHOXYBENZOIC ACID 구연산 칼슘 METHYL 2-((PIPERIDIN-4-YL)METHYL)BENZOATE 3-Amino-2-[4-butoxycarbonyl(piperazino)]pyridine 구연산 암모늄, 삼염기 아이타코닉 무수물 5-BROMO-2-FLUOROPYRIDINE-3-CARBALDEHYDE 2-Fluoropyridine-4-carboxaldehyde 구연산 나트륨

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