磷脂酰丝氨酸 51446-62-9 复合神经酸 PS≥50%≥70% 大脑健康的核心原料 新品

中文名称:磷脂酰丝氨酸

英文名称:Phosphatidylserine

CAS号:51446-62-9

分子式:C42H82NO10P

分子量:792.07

外观：淡黄色粉末

含量：50%

密度：1.039

储存条件：在2-8°C的惰性气体（氮气或氩气）下

磷脂酰丝氨酸又称复合神经酸，简称PS，溶于含少量水的多数非极性溶剂，不溶于无水丙酮,

功效作用

磷脂酰丝氨酸由天然大豆榨油剩余物提取。是细胞膜的活性物质，尤其存在于大脑细胞中。其功能主要是改善神经细胞功能，调节神经脉冲的传导，增进大脑记忆功能，由于其具有很强的亲脂性，吸收后能够迅速通过血脑屏障进入大脑，起到舒缓血管平滑肌细胞，增加脑部供血的作用。

磷脂酰丝氨酸是以枯草芽孢杆菌为菌种，经过生物发酵、酶转化、分离精制等工艺制得。其功能主要是调节神经脉冲的传导，促进注意力集中，增强记忆力；还可以显著降低工作紧张者的应激激素水平，减轻压力，缓解脑部疲劳

含量(Content)/%：50%

包装(Package)/kg：1kg，20kg

产品规格：PS≥50%,PS≥70%

产品说明：

磷酯酰丝氨酸是以枯草芽孢杆菌为菌种，经过生物发酵、酶转化、分离精制等工艺制得。其功能主要是调节神经脉冲的传导，促进注意力集中，增强记忆力；还可以显著降低工作紧张者的应激激素水平，减轻压力，缓解脑部疲劳。

产品优势：

1、以药用级PC为原料，质量更有保证；

2、产品颜色浅，为类白色粉末；

3、枯草芽孢杆菌制备，不含内毒素。

磷酯酰丝氨酸（PS）作为新资源食品主要用于膳食补充剂和健康食品领域，如乳制品、粉末饮料、糖果制品、烘焙食品等健康食品，以提升其产品营养价值。

Phosphatidylserine is produced from Bacillus subtilis through processes such as biological fermentation, enzyme transformation, separation and refinement. Its main function is to regulate the transmission of nerve pulses, promote concentration, and enhance memory; It can also significantly reduce the levels of stress hormones in people with work stress, alleviate stress, and alleviate brain fatigue.

Content/%: 50%

Package/kg: 1kg, 20kg

Product specifications: PS ≥ 50%, PS ≥ 70%

Product Description:

Phosphosylserine is produced from Bacillus subtilis through biological fermentation, enzyme transformation, separation and purification processes. Its main function is to regulate the transmission of nerve pulses, promote concentration, and enhance memory; It can also significantly reduce the levels of stress hormones in people with work stress, alleviate stress, and alleviate brain fatigue.

Product advantages:

1. Using medicinal grade PC as raw material, the quality is more guaranteed;

2. The product has a light color and is a quasi white powder;

3. Preparation of Bacillus subtilis, free of endotoxins.

Phosphosylserine (PS), as a new resource food, is mainly used in the fields of dietary supplements and healthy foods, such as dairy products, powder drinks, candy products, baked goods, etc., to enhance the nutritional value of its products.