D-(+)-サッカロース

危険有害性情報のコード(GHS)

• 絵表示(GHS)

  

• 注意喚起語

  Warning

• 危険有害性情報

  H315：皮膚刺激

  H319：強い眼刺激

  H335：呼吸器への刺激のおそれ

• 注意書き

  P261：粉じん/煙/ガス/ミスト/蒸気/スプレーの吸入を避ける こと。

  P271：屋外または換気の良い場所でのみ使用すること。

  P280：保護手袋/保護衣/保護眼鏡/保護面を着用するこ と。

D-(+)-サッカロース 価格

MSDS Information

• Saccharose

D-(+)-サッカロース 化学特性,用途語,生産方法

• 外観

  白色の結晶性の粉末、又は光沢のある無色あるいは白色の結晶。

• 定義

  本品は、次の化学式で表される二糖類である。

• 溶解性

  水に易溶。エタノールに難溶。エーテルに不溶。水に極めて溶けやすく、エタノールに極めて溶けにくく、ジエチルエーテルにほとんど溶けない。

• 解説

  スクロース，β-D-fructofuranosyl α-D-glucopyranoside．C12H22O11(342.30)．ショ糖，サッカロースともいう．砂糖として，食用そのほかに多量に用いられている非還元性二糖．植物の液汁，種子，葉，茎，果実，花などに広く存在する．なかでもサトウキビSaccharum officinarum L.(イネ科)，サトウダイコンBeta vulgaris L.(アカザ科)の汁液には10～20％ 含まれている．これらの汁液を石灰乳でpH 7.0～7.5として加熱後，濾過してタンパク質を除き，濾液を濃縮して過飽和にすると粗糖の結晶が析出する．濃縮，結晶を繰り返した残りのシロップを糖みつという．粗糖は活性炭，けいそう土などを用いて脱色し，さらに二酸化炭素を通して不純物を除去して濾液を濃縮し，精製糖を得る．白色，甘味をもつ融点170～186 ℃(再結晶溶媒による)の結晶．[α]²⁰_D ＋66.5°(水)．d²⁵₄ 1.587．約200 ℃ で褐色のカラメルになる．水100 g に対する溶解度は198.6 g(12.5 ℃)，245 g(45 ℃)．メタノールに可溶．酵母により発酵する．希薄な酸や酵素インベルターゼにより加水分解してグルコースとフルクトースの混合物になるが，その際に旋光度が右旋性から左旋性に転じるので，この反応を転化，生成した混合糖を転化糖という．植物中ではUDPグルコースとフルクトースから合成されるとみられるが，グルコース1-リン酸とフルクトースから合成するショ糖ホスホリラーゼも知られている．もっとも重要な甘味剤で，栄養料，調味料，嗜好品，保存料などとして用いられる．糖みつはアルコール，そのほかの発酵原料に利用される．各種の生化学実験，内服薬用の味つけ，糖衣，賦形，および希釈剤，注射用，分析用試薬などとしても用いる．LD50 29700 mg/kg(ラット，経口)．

• 用途

  汎用試薬、生化学用汎用試薬、プロトプラストの作製及び精製。

• 用途

  調製液原料、医薬品原料等。

• 用途

  医薬、製剤原料。

• 用途

  密度勾配遠心用、浸透圧調製用。

• 用途

  糖類試験研究用。

• 用途

  生化学用、糖類又は結晶

• 化粧品の成分用途

  保水剤、香味剤

• 効能

  矯味剤, 錠賦形剤, 固形キャリア剤

• 商品名

  白糖 (吉田製薬); 白糖 (鈴粉末薬品)

• 化学的特性

  Sucrose is a sugar obtained from sugar cane (Saccharum officinarum Linne' (Fam. Gramineae)), sugar beet (Beta vulgaris Linne' (Fam. Chenopodiaceae)), and other sources. It contains no added substances. Sucrose occurs as colorless crystals, as crystalline masses or blocks, or as a white crystalline powder; it is odorless and has a sweet taste.

• 使用

  sucrose (table sugar) is an emollient, mild emulsifier, and humectant. It can be used in place of glycerin.

• 定義

  ChEBI: Sucrose is a disaccharide formed by glucose and fructose units joined by an acetal oxygen bridge from hemiacetal of glucose to the hemiketal of the fructose.

• 調製方法

  Sucrose is obtained from the sugar cane plant, which contains 15–20% sucrose, and sugar beet, which contains 10–17% sucrose. Juice from these sources is heated to coagulate water-soluble proteins, which are removed by skimming. The resultant solution is then decolorized with an ion-exchange resin or charcoal and concentrated. Upon cooling, sucrose crystallizes out. The remaining solution is concentrated again and yields more sucrose, brown sugar, and molasses.

• 一般的な説明

  White odorless crystalline or powdery solid. Denser than water.

• 空気と水の反応

  Water soluble. Sugar dust explosion is possibility.

• 反応プロフィール

  D(+)-Sucrose is a reducing agent. Can react explosively with oxidizing agents such as chlorates and perchlorates. Is hydrolyzed by dilute acids and by invertase (a yeast enzyme) . Chars rapidly and exothermically when mixed with concentrated sulfuric acid.

• 危険性

  Dental erosion. Questionable carcinogen.

• 健康ハザード

  None

• 応用例（製薬）

  Sucrose is widely used in oral pharmaceutical formulations. Sucrose syrup, containing 50–67% w/w sucrose, is used in tableting as a binding agent for wet granulation. In the powdered form, sucrose serves as a dry binder (2–20% w/w) or as a bulking agent and sweetener in chewable tablets and lozenges. Tablets that contain large amounts of sucrose may harden to give poor disintegration.
  Sucrose syrups are used as tablet-coating agents at concentrations between 50% and 67% w/w. With higher concentrations, partial inversion of sucrose occurs, which makes sugar coating difficult.
  Sucrose syrups are also widely used as vehicles in oral liquiddosage forms to enhance palatability or to increase viscosity.(4,5) Sucrose has been used as a diluent in freeze-dried protein products.
  Sucrose is also widely used in foods and confectionery, and therapeutically in sugar pastes that are used to promote wound healing.

• 农业用途

  is obtained from sugar beet, sugar cane and sweet sorghum. Table sugar is the most common form of sucrose. It comprises a glucose unit joined to a fructose unit. Honey consists of sucrose and its hydrolysis products.
  Sucrose, glucose and fructose all exhibit optical activity. When sucrose is hydrolyzed, the rotation changes from right to left. This is called inversion, and an equimolar mixture of glucose and fructose is called invert sugar. The enzyme invertase hydrolyzes sucrose to glucose and fructose.
  Sugar occurs universally throughout the plant kingdom in fruits, seeds, flowers and roots.

• 安全性プロファイル

  Mildly toxic by ingestion. An experimental teratogen. Mutation data reported. Vigorous reaction with nitric acid or sulfuric acid (forms carbon monoxide and carbon dioxide). When heated to decomposition it emits acrid smoke and irritating fumes.

• 安全性

  Sucrose is hydrolyzed in the small intestine by the enzyme sucrase to yield dextrose and fructose, which are then absorbed. When administered intravenously, sucrose is excreted unchanged in the urine.
  Although sucrose is very widely used in foods and pharmaceutical formulations, sucrose consumption is a cause of concern and should be monitored in patients with diabetes mellitus or other metabolic sugar intolerance.
  Sucrose is also considered to be more cariogenic than other carbohydrates since it is more easily converted to dental plaque. For this reason, its use in oral pharmaceutical formulations is declining. Although sucrose has been associated with obesity, renal damage, and a number of other diseases, conclusive evidence linking sucrose intake with some diseases could not be established.( 13,14) It was, however, recommended that sucrose intake in the diet should be reduced.
  LD50 (mouse, IP): 14 g/kg
  LD50 (rat, oral): 29.7 g/kg

• 概要

  非還元糖．ほとんどの植物中に含まれ，とくにサトウキビ，サトウダイコンに多量に存在

• 貯蔵

  Sucrose has good stability at room temperature and at moderate relative humidity. It absorbs up to 1% moisture, which is released upon heating at 90°C. Sucrose caramelizes when heated to temperatures above 160°C. Dilute sucrose solutions are liable to fermentation by microorganisms but resist decomposition at higher concentrations, e.g. above 60% w/w concentration. Aqueous solutions may be sterilized by autoclaving or filtration.
  When sucrose is used as a base for medicated confectionery, the cooking process, at temperatures rising from 110 to 145℃, causes some inversion to form dextrose and fructose (invert sugar). The fructose imparts stickiness to confectionery but prevents cloudiness due to graining. Inversion is accelerated particularly at temperatures above 130°C and by the presence of acids.

• 純化方法

  Crystallise D(+)-sucrose from water (solubility: 1g in 0.5mL H2O at 20o, 1g in 0.2mL in boiling H2O). It is soluble in EtOH (0.6%) and MeOH (1%). Sucrose diacetate hexaisobutyrate is purified by melting and, while molten, treated with NaHCO3 and charcoal, then filtered. [Beilstein 17/8 V 399.]

• 不和合性

  Powdered sucrose may be contaminated with traces of heavy metals, which can lead to incompatibility with active ingredients, e.g. ascorbic acid. Sucrose may also be contaminated with sulfite from the refining process. With high sulfite content, color changes can occur in sugar-coated tablets; for certain colors used in sugarcoating the maximum limit for sulfite content, calculated as sulfur, is 1 ppm. In the presence of dilute or concentrated acids, sucrose is hydrolyzed or inverted to dextrose and fructose (invert sugar). Sucrose may attack aluminum closures.

• 規制状況(Regulatory Status)

  GRAS listed. Included in the FDA Inactive Ingredients Database (injections; oral capsules, solutions, syrups, and tablets; topical preparations). Included in nonparenteral and parenteral medicines licensed in the UK. Included in the Canadian List of Acceptable Non-medicinal Ingredients.

D-(+)-サッカロース 上流と下流の製品情報

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D-(+)-サッカロース スペクトルデータ(¹HNMR、¹³CNMR、IR1、IR2、MS、Raman)

57-50-1, D-(+)-サッカロース キーワード