D(+)-Malic Acid: A Versatile Compound in Modern Chemistry

D (+) - Male acid - Introduction

D (+) - Malic acid is an organic acid. It is a colorless crystalline solid that is soluble in water and ethanol. D (+) - Malic acid is a naturally occurring acidic component in many fruits and vegetables, especially abundant in apples.

D (+) - Malic acid has multiple uses. It is commonly used in condiments, jams, juices, candies, and other products, and has functions such as acid regulation, acidity enhancement, and antioxidant. D (+) - Malic acid can also be used to prepare iron chelators and water treatment agents, as well as as as a fertilizer in agriculture.

There are various methods for preparing D (+) - Malic acid. A common method is to ferment apples as raw materials. It can also be obtained through chemical synthesis methods.

For safety information D (+) - Malic acid is a relatively safe substance. Excessive intake may lead to gastrointestinal problems such as indigestion and diarrhea. However, most people are able to tolerate moderate intake of malic acid without any discomfort.

Figure 1 Characteristics of  D(+)-Malic acid

Application of D (+) - Malic acid

The uses of D (+) - Malic acid in the food, pharmaceutical, and daily chemical industries are as follows (1) Food industry used for processing and preparing beverages, liquor, fruit juice, as well as for the manufacturing of candies, jams, etc. It has antibacterial and preservative effects on food. It can also be used for pH adjustment in yogurt fermentation and for removing tartaric acid salts in wine making. (2) Tobacco industry Malic acid derivatives (such as esters) can improve tobacco aroma. (3) Pharmaceutical industry Various tablets and syrups combined with malic acid can have a fruity flavor and are beneficial for absorption and diffusion in the body. (4) Daily chemical industry It is a good chelating agent and ester agent, used in toothpaste formulations, teeth cleaning tablets, synthetic fragrance formulations, etc. It can also be used as an ingredient in deodorizers and detergents. Limited edition Used for jam and jelly, orange peel jelly. Can be used for dairy beverages.

Storage method of D - (+) - Malic acid

The storage method of D - (+) - Malic acid needs to strictly follow the following points to ensure its stability and safety

Temperature control.

Low temperature storage It is recommended to store in an environment of 2-8 ° C to prevent deterioration.

Avoid moisture The storage environment should be kept dry to prevent clumping or deterioration caused by moisture absorption.

Avoid light exposure Store in a dark environment to prevent chemical changes caused by light exposure.

Sealed container Ensure that the storage container is well sealed to prevent moisture and oxygen from entering the air.

Isolation storage The storage location should be far away from oxidants to prevent chemical reactions.

Good ventilation The storage location should maintain good ventilation to prevent the accumulation of harmful gases.

Transportation conditions for D - (+) - Male Acid

The transportation conditions for D - (+) - Male Acid mainly include the following points

General recommendation For better dissolution, it is generally recommended to heat the test tube at 37 ℃ and shake it briefly in an ultrasonic water bath.

Storage conditions It is usually recommended to store in a sealed state at -20 ° C.

Special requirements The solubility of products from different manufacturers and batches may vary, so specific transportation conditions may change. If the concentration required for the experiment exceeds the solubility limit of the product, it may be considered to add cosolvents or adjust the concentration on its own.

General transportation conditions In mainland China, D - (+) - Male Acid is usually transported at room temperature, but may vary in other regions. For long-term storage, it is recommended to seal and store at 4 ° C, away from humidity.

Solvent selection When preparing the solution, the appropriate solvent should be selected based on the solubility of the product in different solvents. Once prepared into a solution, it should be packaged and stored separately to avoid repeated freeze-thaw cycles that may cause product failure.

Reference

[1] Eisele T A, Collaborators: Adadevoh K Anderson G Brause A Briesmeister D Burke J Cherix G Ellis C Hendricks S Ho CT Huang CJ Iuliano T Kline L Knapp C Krueger D Terwel L. Determination of D-malic acid in apple juice by liquid chromatography: collaborative study[J]. Journal of AOAC International, 1996, 79(1): 50-54.

[2] McKenzie A, Plenderleith H J. CXXII.—The conversion of malonic acid into d-malic acid[J]. Journal of the Chemical Society, Transactions, 1923, 123: 1090-1096.

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