无色或浅黄色透明糖浆状液体,无臭或轻微酸臭。与水、乙醇、甘油、丙酮可任意混合,不溶于氯仿和二硫化碳。有强烈吸潮性,能随过热水蒸气挥发,常压蒸馏则分解。
以含有淀粉的原料蔗糖、甜菜糖或糖蜜为原料,经乳酸菌发酵、分离精制制得。或者以乙醛为原料与氢氰酸反应生成乳腈,再经水解得到粗乳酸,粗乳酸与乙醇酯化生成乳酸酯,再经分解成乳酸。
乳酸是重要的酸味剂,有特异收敛性酸味。还具有较强的杀菌作用。可用于乳酸饮料、清凉饮料、糕点、咸菜等方面。乳酸可使食品具有微酸性,而又不掩盖水果和蒸菜的天然风味。因此广泛用于西红柿、油橄榄、酸黄瓜、酸白菜等罐头食品中。
大鼠经口LD50:3730mg/kg。
中文名 | DL-乳酸 |
英文名 | DL-Lactic acid |
别名 | 乳酸 二羟基丙酸 DL-乳酸 2-羟基丙酸 DL-乳酸标准品 DL-乳酸-GCS |
英文别名 | AI3-03130 CCRIS 2951 Lactovagan Lactic acid BRN 5238667 Tonsillosan DL-Lactic acid Acidum lacticum Lactic acid, dl- 2-Hydroxypropionic acid 2-Hydroxypropanoic acid (2S)-2-hydroxypropanoate Propanoic acid, 2-hydroxy- alpha-Hydroxypropionic acid (RS)-2-Hydroxypropionsaeure 1-Hydroxyethanecarboxylic acid 2-hydroxy-2-methylpropanoic acid |
CAS | 598-82-3 50-21-5 |
EINECS | 200-018-0;209-954-4 |
化学式 | C3H6O3 |
分子量 | 90.08 |
InChI | InChI=1/C3H6O3/c1-2(4)3(5)6/h2,4H,1H3,(H,5,6)/p-1/t2-/m1/s1 |
InChIKey | JVTAAEKCZFNVCJ-UHFFFAOYSA-N |
密度 | 1.209 g/mL at 25 °C (lit.) |
熔点 | 18℃ |
沸点 | 227.6°C at 760 mmHg |
闪点 | 109.9°C |
水溶性 | SOLUBLE |
蒸汽压 | 0.015mmHg at 25°C |
蒸汽密度 | 0.62 (vs air) |
溶解度 | 能与水、醇和甘油任意混和,几乎不溶于氯仿、石油醚和二硫化碳。 |
折射率 | n20/D 1.4262 |
酸度系数 | 3.08(at 100℃) |
存储条件 | 2-8°C |
稳定性 | 稳定。可燃。与强氧化剂不相容。 |
敏感性 | Easily absorbing moisture |
外观 | syrup,颜色 Colorless to yellow |
物化性质 | 性状 无色至微黄色液体 |
产品用途 | 广泛用于糖果、面包、啤酒饮料、果酒等食品行业 |
MDL号 | MFCD00004520 |
危险品标志 | C - 腐蚀性物品 Xi - 刺激性物品 |
风险术语 | R34 - 引起灼伤。 R38 - 刺激皮肤。 R41 - 对眼睛有严重伤害。 |
安全术语 | S26 - 不慎与眼睛接触后,请立即用大量清水冲洗并征求医生意见。 S36/37/39 - 穿戴适当的防护服、手套和护目镜或面具。 S45 - 若发生事故或感不适,立即就医(可能的话,出示其标签)。 |
危险品运输编号 | UN 1760 |
WGK Germany | 2 |
RTECS | OD2800000 |
FLUKA BRAND F CODES | 3 |
TSCA | Yes |
海关编号 | 29181100 |
Hazard Class | 8 |
Packing Group | III |
上游原料 | 硫酸 无水硫酸镁 氢氧化钙 蔗糖 活性炭(脱色) 七水硫酸镁 氢氰酸 糠酸 六水氯化镁 乳酸杆菌 乳酸甲酯 DL-乳酸 |
下游产品 | 丙酮酸 红霉素 乳酸乙酯 乳酸钙 丙酮酸钙 |
参考资料 展开查看 | 1. 邹颖, 卜智斌, 余元善,等. 酶法制备紫马铃薯汁及其乳酸菌发酵特性[J]. 食品工业科技, 2020, v.41;No.442(02):22-26+32. 2. 刘平,王雪梅,向琴,孙文佳,李亚隆,李佳釔,陈志伟,车振明.郫县豆瓣智能后发酵工艺优化及品质分析[J].食品科学,2020,41(22):166-176. 3. 张喜峰,王鑫鑫,张青婷,罗光宏.温敏性低共熔溶剂双水相萃取分离油用牡丹籽粕多糖[J].中国油脂,2020,45(12):93-99. 4. 马艳莉,丁玉峰,李素萍,梁静静,席晓丽,刘亚琼,王颉.中国怀来不同葡萄品种品质比较[J].食品研究与开发,2020,41(15):137-142. 5. Xu, Xinxing, et al. "Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)." Food Microbiology 91 (2020): 103510.https://doi.org/10.1016/j.fm.2020.103510 6. Muhammad, Zafarullah, et al. "Integration of polysaccharide-thermoprotectant formulations for microencapsulation of Lactobacillus plantarum, appraisal of survivability and physico-biochemical properties during storage of spray dried powders." Food hydrocol 7. [IF=9.642] Xiqing Wang et al."Pretreatment of corn stover by solid acid for d-lactic acid fermentation."Bioresource Technol. 2017 Sep;239:490 8. [IF=9.381] Yuqin Shi et al."In vitro digestibility and prebiotic potential of curdlan (1 → 3)-β-d-glucan oligosaccharides in Lactobacillus species."Carbohyd Polym. 2018 May;188:17 9. [IF=7.514] Chi Zhang et al."Identification of soybean peptides and their effect on the growth and metabolism of Limosilactobacillus reuteri LR08."Food Chem. 2022 Feb;369:130923 10. [IF=7.514] Hongcai Li et al."Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation."Food Chem. 2021 Nov;363:130351 11. [IF=6.291] Qiao Han et al."Health risk assessment and bioaccessibilities of heavy metals for children in soil and dust from urban parks and schools of Jiaozuo, China."Ecotox Environ Safe. 2020 Mar;191:110157 12. [IF=5.64] Li Jie et al."Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation."Front Microbiol. 2020 Mar;0:228 13. [IF=5.396] Wenhui Li et al."Different effects of soybean protein and its derived peptides on the growth and metabolism of Bifidobacterium animalis subsp. animalis JCM 1190."Food Funct. 2021 Jul;12(13):5731-5744 14. [IF=4.451] Miao Miao et al."Non-digestible galactomannan oligosaccharides from Cassia seed gum modulate microbiota composition and metabolites of human fecal inoculum."J Funct Foods. 2021 Nov;86:104705 15. [IF=4.35] Huali Chen et al."High Hydrostatic Pressure and Co-Fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus Improve Flavor of Yacon-Litchi-Longan Juice."Foods. 2019 Aug;8(8):308 16. [IF=4.35] Qian Ge et al."Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality."Foods. 2021 Jul;10(7):1452 17. [IF=3] Zong-Chao HONG et al."Compound Sophorae Decoction: treating ulcerative colitis by affecting multiple metabolic pathways."Chin J Nat Medicines. 2021 Apr;19:267 |
无色或浅黄色透明糖浆状液体,无臭或轻微酸臭。与水、乙醇、甘油、丙酮可任意混合,不溶于氯仿和二硫化碳。有强烈吸潮性,能随过热水蒸气挥发,常压蒸馏则分解。
以含有淀粉的原料蔗糖、甜菜糖或糖蜜为原料,经乳酸菌发酵、分离精制制得。或者以乙醛为原料与氢氰酸反应生成乳腈,再经水解得到粗乳酸,粗乳酸与乙醇酯化生成乳酸酯,再经分解成乳酸。
乳酸是重要的酸味剂,有特异收敛性酸味。还具有较强的杀菌作用。可用于乳酸饮料、清凉饮料、糕点、咸菜等方面。乳酸可使食品具有微酸性,而又不掩盖水果和蒸菜的天然风味。因此广泛用于西红柿、油橄榄、酸黄瓜、酸白菜等罐头食品中。
大鼠经口LD50:3730mg/kg。
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