L(+)-ASCORBIC ACID SODIUM SALT
L-Ascorbic Acid Sodium Salt
CAS: 134-03-2
Molecular Formula: C6H7NaO6
L(+)-ASCORBIC ACID SODIUM SALT - Names and Identifiers
L(+)-ASCORBIC ACID SODIUM SALT - Physico-chemical Properties
| Molecular Formula | C6H7NaO6 |
| Molar Mass | 198.11 |
| Density | 1.66 |
| Melting Point | 220°C (dec.)(lit.) |
| Boling Point | 235 °C |
| Specific Rotation(α) | 104 º (c=1, H2O 25 ºC) |
| Flash Point | 238.2°C |
| Water Solubility | 620 g/L (20 ºC) |
| Solubility | Soluble in water |
| Vapor Presure | 0Pa at 25℃ |
| Appearance | White to yellow crystalline powder |
| Color | white to slightly yellow |
| Odor | odorless |
| Merck | 14,830 |
| BRN | 3767246 |
| PH | 7.48(1 mM solution);7.71(10 mM solution);7.64(100 mM solution);7.62(1000 mM solution) |
| Storage Condition | 2-8°C |
| Stability | Stable. Incompatible with strong oxidizing agents. |
| Sensitive | Sensitive to light and humidity |
| Refractive Index | 105.5 ° (C=10, H2O) |
| MDL | MFCD00082340 |
| Physical and Chemical Properties | Melting point 219-221°C specific optical rotation 104 ° (c = 1, H2O 25°C) water-soluble 620g/L (20°C) |
L(+)-ASCORBIC ACID SODIUM SALT - Risk and Safety
| Risk Codes | 68 - Possible risk of irreversible effects |
| Safety Description | 24/25 - Avoid contact with skin and eyes. |
| WGK Germany | 1 |
| RTECS | CI7671000 |
| TSCA | Yes |
| HS Code | 29362700 |
| Toxicity | sce-hmn:lym 100 mmol/L MUREAV 60,321,79 |
L(+)-ASCORBIC ACID SODIUM SALT - Reference
| Reference Show more | 1. Wang Yao, Luo Shufen, Hu Huali, et al. Effects of Exogenous NO Treatment on Quality and Ethylene Metabolism of Fresh Lotus Seeds after Harvest [J]. Modern Food Science and Technology, 2019, v.35;No.243(11):106-114. 2. Lan Haijing, Yang Boning, Huang Lianli, etc. Effects of Bama's Characteristic Diet Patterns on Exercise Ability and Anxiety Resistance of Aging Mice Induced by D-galactose [J]. Food Science, 2019, 40(19). 3. Song Feihong, Jiang Yumei, Sheng Wenjun, Li Jixin, Yao Jing, Sun Yongrong, Gao Yuhan, Han Shunyu. Optimization of Formula and Quality Analysis of Apple Seabuckthorn Compound Pud [J]. Food and fermentation industry, 2021,47(06):184-194. 4. [IF = 7.514] Ziyun Xu et al."Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew's ear." Food Chem. 2020 Mar;309:125738 |
L(+)-ASCORBIC ACID SODIUM SALT - Nature
Open Data Verified Data
white with light yellow crystal or crystalline powder, odorless, slightly salty. Soluble in water (62g/lOOmL). Insoluble in benzene, ether and chloroform, difficult to dissolve in water, ethanol. The water-soluble pH of 6.5-8.0. Dry air is relatively stable after absorption of moisture and aqueous solution will slowly oxidative decomposition, especially in neutral or alkaline solution will slowly oxidative decomposition.
Last Update：2024-01-02 23:10:35
L(+)-ASCORBIC ACID SODIUM SALT - Preparation Method
Open Data Verified Data
sodium bicarbonate and isopropanol are added to the ascorbic acid solution, which is obtained by reaction, and can also be obtained by heating reaction of ascorbic acid and sodium carbonate and filtering.
Last Update：2022-01-01 10:09:26
L(+)-ASCORBIC ACID SODIUM SALT - Introduction
No smell, slightly salty. The aqueous solution is unstable when the pH value is> 6 and will be quickly oxidized by air. Solubility in water: 620g/l (20°C); Warm water: 78g/100ml.
Last Update：2022-10-16 17:13:28
L(+)-ASCORBIC ACID SODIUM SALT - Use
Open Data Verified Data
As Food Nutrition Fortifier, also can be used as color fixative and antioxidant. The same effect as ascorbic acid.
Last Update：2022-01-01 10:09:26
L(+)-ASCORBIC ACID SODIUM SALT - Reference Information
| LogP | -4.2 at 21.9℃ |
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| introduction | sodium vitamin c is a white or extremely yellowish crystalline or crystalline powder substance, which is stable in a dry state and easy to oxidize and decompose under wet conditions. The color of the light becomes darker, with a specific rotation of 104.4 ℃. |
| Pharmacological action | Vitamin C sodium participates in the metabolism and redox process of sugar in the body; participates in the formation of intercellular substance and blood coagulation process, reduces capillary fragility; participates in detoxification Function, increase resistance to infection; promote folic acid to form tetrahydrofolic acid, increase the absorption of iron in the intestine. |
| application | sodium vitamin c is the main intermediate product in the production of vitamin c. at the same time, sodium vitamin c is also an important food additive. it is used as an antioxidant to prevent food and beverage from changing color and taste. it is widely used for preservation and fixation of ham, sausage and cake and mildew prevention of moon cakes. it is added to cosmetics for anti-wrinkle, anti-aging and whitening, it has the dual functions of supplementing VC and enhancing calcium absorption, and has stable performance. |
| indications | vitamin c sodium is suitable for (1) prevention and treatment of scurvy. (2) Idiopathic methemoglobinemia. (3) Various acute and chronic infectious diseases and purpura and other adjuvant treatment. |
| content analysis | about 0.400g of the sample dried in advance in a vacuum dryer (sulfuric acid) for 24 hours is dissolved in a mixture of 100ml of carbon dioxide-free water and 25ml of dilute sulfuric acid test solution (TS-241). Add several drops of starch test solution (TS-235) and immediately titrate with 0.1mol/L iodine solution to the end point. 0.1mol/L iodine solution is equivalent to 9.905mg of L-sodium ascorbate (C6H7O6Na) per mI. |
| toxicity | ADI does not make special regulations (FAO/WHO,2001). LD50 ≥ 5g/kg (rat, oral). GRAS(FDA,§ 182.3731,2000). |
| use limit | GB 14880-94: same as "0100l,L-ascorbic acid". GB 2760-2001: 0.1 g/kg of candy essence. FAO/WHO(1984): instant broth and soup, 1000 mg/kg; Luncheon meat, cooked minced meat, cooked pork shoulder meat, cooked foreign ham, canned baby food, baby and children's cereal products, 500 mg/kg; Frozen lobster, frozen perch uranium, cod, haddock, flatfish, hake and other fillets, 1 g/kg (based on ascorbic acid). |
| use | as a food nutrition fortifier, the effect is the same as ascorbic acid, and the usage amount needs to be converted. In addition, it can be used as a color protector and antioxidant. The effect of this product is roughly the same as that of ascorbic acid. It is used as a vitamin C fortifier for various foods and can be used for refreshing beverages and dairy products. It is also used in foods such as ham and sausages to maintain blood color and freshness. Nutritional supplements, antioxidants; color fixative. The use of ascorbic acid is basically the same. |
| production method | add sodium bicarbonate to ascorbic acid solution, add isopropanol after standing for a while, and precipitate to obtain the product. Soluble ascorbic acid in an organic solvent, add sodium carbonate to heat it to react, precipitate after cooling, and filter to obtain the product. |
| category | toxic substances |
| flammability hazard characteristics | combustible; combustion produces toxic sodium oxide smoke |
| storage and transportation characteristics | ventilation and low temperature drying |
| fire extinguishing agent | dry powder, foam, sand, carbon dioxide, mist water |
| toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |
Last Update：2024-04-09 15:16:47
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