W230618
无水柠檬酸粉末
≥99.5%, FCC, FG
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关于此项目
线性分子式:
HOC(COOH)(CH2COOH)2
化学文摘社编号:
分子量:
192.12
PubChem Substance ID:
UNSPSC Code:
12164502
Council of Europe no.:
20c
FEMA Number:
2306
NACRES:
NA.21
EC Number:
201-069-1
MDL number:
Beilstein/REAXYS Number:
782061
Organoleptic:
odorless
Grade:
FG
Halal
Kosher
Halal
Kosher
Biological source:
synthetic
Food allergen:
no known allergens
产品名称
无水柠檬酸粉末, ≥99.5%, FCC, FG
InChI key
KRKNYBCHXYNGOX-UHFFFAOYSA-N
InChI
1S/C6H8O7/c7-3(8)1-6(13,5(11)12)2-4(9)10/h13H,1-2H2,(H,7,8)(H,9,10)(H,11,12)
SMILES string
OC(=O)CC(O)(CC(O)=O)C(O)=O
biological source
synthetic
grade
FG
Halal
Kosher
reg. compliance
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 184.1033
assay
≥99.5%
form
powder or granules
expl. lim.
8 %, 65 °F
pKa
(1) 3.13, (2) 4.76, (3) 6.4
mp
153-159 °C (lit.)
solubility
water: 383 g/L at 25 °C
cation traces
As: ≤3.0 ppm
Cd: ≤1.0 ppm
Hg: ≤1.0 ppm
Pb: ≤0.5 ppm
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
odorless
Gene Information
human ... SRC(6714)
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Application
- Integrated time-series biochemical, transcriptomic, and metabolomic analyses reveal key metabolites and signaling pathways in the liver of the Chinese soft-shelled turtle (Pelodiscus sinensis) against Aeromonas hydrophila infection.：结合生化、转录组学和代谢组学方法，鉴定细菌感染下中华鳖反应的关键代谢物和通路，包括柠檬酸相关(Ji et al., 2024)。
- Enhancement of vitamin B(6) production driven by omics analysis combined with fermentation optimization.：结合组学分析和发酵策略促进维生素B6生产，优化过程中确定柠檬酸是关键的代谢组分(Tian et al., 2024)。
Disclaimer
本品不可用作全球生物杀灭剂法规监管的生物杀灭剂，包括但不限于：美国联邦杀虫剂、杀菌剂和灭鼠剂法(US EPA′s Federal Insecticide Fungicide and Rodenticide Act)、欧盟生物杀灭剂法规(European Biocidal Products Regulation)、加拿大虫害管理监管机构(Canada’s Pest Management Regulatory Agency)、土耳其生物杀灭剂法规(Turkey’s Biocidal Products Regulation)、韩国生物杀灭剂法(Korea’s Consumer Chemical Products and Biocide Safety Management Act (K-BPR))等。
General description
柠檬酸是一种重要的有机酸，广泛用于食品工业，作为pH调节剂、调味剂、抗菌剂、膨松剂和抗氧化剂。 用低浓度的柠檬酸和甘氨酸混合物处理马铃薯类食品，可以减少丙烯酰胺的形成，并且对风味的影响极小。 柠檬酸也是食品和饮料的有效抗褐变剂，因为它能够抑制引起褐变的多酚氧化酶（PPO）的活性。
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
11 - Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
dust mask type N95 (US), Eyeshields, Gloves
Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products
Ali HM, et al
Journal of Food Science and Technology, 52(6), 3651-3659 (2015)
Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system
Low M Y, et al.
Journal of Agricultural and Food Chemistry, 54(16), 5976-5983 (2006)
Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut
Jiang, Y, et al
Journal of Food Engineering, 63(3), 325-328 (2004)
Prevention of enzymatic browning in fruit and vegetables
Ioannou I
European Scientific Journal, 9(30), 310-341 (2013)
Burdock GA
Encyclopedia of Food and Color Additives, 1, 613-616 (1997)
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