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  • 新橙皮苷,甜味剂

新橙皮苷,甜味剂

Neohesperidin dihydrochalcone NHDC
20702-77-6
陕西 更新日期:2012-12-12

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产品详情:

中文名称:
新橙皮苷,甜味剂
英文名称:
Neohesperidin dihydrochalcone NHDC
CAS号:
20702-77-6

  新橙皮苷(Neohesperidin)

 

  【产品名称】新橙皮苷

 

  【英文名称】Neohesperidin

 

  【别名】

 

  【分 子 式】C28H34O15

 

  【分 子 量】610.56056

 

  【C A S 号】1 13241-33-3

 

  【化学分类】Flavonoids黄酮类

 

  【来 源】芸香科枳属植物枳Poncirus trifoliata(L.)Raf.的果实

 

  【规 格】>98%

 

  【性状】white powder

 

  新橙皮苷 - 性质 白色针状晶体(由稀乙醇或稀醋酸重结晶)。熔点236~237℃。易溶于热水,溶于热乙醇,不溶于乙醚。遇三氯化铁呈棕色。由镁及盐酸还原,呈红色。在碱溶液中通入二氧化碳,也不析出。加2%盐酸或硫酸进行水解时,产生橘皮素、葡萄糖、鼠李糖各1分子。

 

  新橙皮苷 - 用途 有治愈毛细血管的脆性和血浆中蛋白质通透性过高的作用。曾被称为维持毛细血管通透性维生素或维生素P。

 Neohesperidin dihydrochalcone NHDC,flavour enhancer

 Key Specifications/Special Features:

  • Spec:  96%,98%  
  • Latin Name: Poncirus trifoliata(L.)Raf . 
  • Used part: Fruit
  • Appearance: White powder
  • Odor/taste: characteristic
  • Loss on drying: ≤5.0%
  • Sieve analysis: pass 80 meshes
  • Bulk density: 45 to 55g/100mL
  • Extract solvent: alcohol and water
  • Heavy metal: <20ppm
  • As: <2ppm
  • Residual solvents: Eur.Pharm.2000
  • Microbiology:Store in cool and dry place, keep away from strong light/heat

              Total plate count: <1,000cfu/g

              Yeast and mold: <100cfu/g

              Escherichia coli: negative

  •           Salmonella: negative
  •  
  • Shelf lifespan: 2 years when properly stored

 

Payment Details:
  • Payment Terms:
  •  L/C, T/T, D/P, D/A, Western Union or MoneyGram
  • Minimum Order:
  •  1 to 99 Kilogram
Delivery Details:
  • Lead Time:

             3~5 days

 

Function:

  • Use in naturally bitter products. Pharmaceutical companies are fond of the product as a means of reducing the bitterness of pharmacological drugs in tablet form.
  • As a flavour enhancer, NHDC is used in a wide range of products. It is noted particularly for enhancing sensory effects.An example of this is 'creaminess' in dairy foods such as yogurt and ice cream.
  • NHDC in pure form is found as a white substance not unlike powdered sugar. In food it is used as a flavour enhancer in concentrations of around 4-5 parts per million (ppm) and as an artificial sweetener at around 15-20 ppm
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