Sodium alginate
Alginic acid, sodium salt
CAS: 9005-38-3
Molecular Formula: C5H7O4COONa
Sodium alginate - Names and Identifiers
| Name | Alginic acid, sodium salt |
| Synonyms | hzsn Algin FEMA 2015 CuringBon Sodium alginate Alginate Sodium SODIUM ALIGINATE alginic acid sodium Alginic acid sodium salt Alginic acid, sodium salt Polymannuronic acid sodium salt Alginicacidsodiumsalt,lowviscosity Alginic Acid Sodium Salt, Technical Grade sodium 3,4,5,6-tetrahydroxytetrahydro-2H-pyran-2-carboxylate (non-preferred name) sodium (2S,3S,4S,5S,6R)-3,4,5,6-tetrahydroxytetrahydro-2H-pyran-2-carboxylate (non-preferred name) 6-[(2-carboxy-4,5-dihydroxy-6-methoxy-3-oxanyl)oxy]-4,5-dihydroxy-3-methoxy-2-oxanecarboxylic acid |
| CAS | 9005-38-3 |
| EINECS | 618-415-6 |
| InChI | InChI=1/C6H10O7.Na/c7-1-2(8)4(5(10)11)13-6(12)3(1)9;/h1-4,6-9,12H,(H,10,11);/q;+1/p-1/t1-,2-,3-,4-,6+;/m0./s1 |
Sodium alginate - Physico-chemical Properties
| Molecular Formula | C5H7O4COONa |
| Molar Mass | 216.121 |
| Density | 1.0 g/cm3(Temp: 25 °C) |
| Melting Point | 99 °C |
| Boling Point | 495.2°C at 760 mmHg |
| Flash Point | 211.1°C |
| Water Solubility | Soluble in water. Insoluble in alcohol, chloroform and ether. |
| Solubility | It is slowly soluble in water to form a viscous colloidal solution, which is insoluble in ethanol, ether and chloroform, and acids with a pH value below 3. |
| Vapor Presure | 6.95E-12mmHg at 25°C |
| Appearance | yellowish-like powder |
| Color | White to Off-white |
| Merck | 14,241 |
| PH | 6.0-8.0 (10mg/mL in H2O) |
| Storage Condition | 2-8°C |
| Stability | Stable. Incompatible with strong acids, strong bases, strong oxidizing agents. |
| Sensitive | Hygroscopic |
| MDL | MFCD00081310 |
| Physical and Chemical Properties | White or pale yellow powder. Slowly dissolve in water to form a viscous solution, insoluble in ethanol, chloroform or ether. Odorless and tasteless. The pH of the 1% aqueous solution was 6-8. The viscosity is stable at a pH value of 6-9, and decreases when heated above 80 °c. The product is hygroscopic. It is a hydrophilic polymer with very strong water force. |
| Use | Sodium alginate is a highly viscous polymer. It differs from starch, cellulose and the like in that it has a carboxyl group and is a high polyuronic acid in which the aldehyde group of β-D-mannuronic acid is formed by a glycoside bond. Its functional properties are as follows:(1) strong hydrophilicity, can dissolve in cold water and warm water, forming a very viscous uniform solution. (2) the formed true solution has the flexibility that other analogs are difficult to obtain, |
Sodium alginate - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S24/25 - Avoid contact with skin and eyes. S36 - Wear suitable protective clothing. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. |
| WGK Germany | 1 |
| RTECS | AZ5820000 |
| FLUKA BRAND F CODES | 3 |
| TSCA | Yes |
| HS Code | 39131000 |
| Toxicity | LD50 oral in rat: > 5gm/kg |
Sodium alginate - Nature
Open Data Verified Data
white or light yellow powder, almost odorless, tasteless. Soluble in water into viscous liquid, insoluble in ethanol, ether, chloroform and acid (pH <3). It is hygroscopic, and the pH value of 1% hydrate solution is 6~8. The viscosity of aqueous solution is stable at pH 6~9, and Gelation can be formed in the presence of high valence ions such as Ca2 +. Compatible with hydroxycellulose, protein, sugar, starch and most water-soluble gums.
Last Update：2024-01-02 23:10:35
Sodium alginate - Preparation Method
Open Data Verified Data
after extracting the iodine, the kelp is soaked in sodium carbonate solution, and the leaching solution is filtered, and then the pH value is adjusted to 2 by hydrochloric acid. Precipitation of alginate gel, and then add 6%~ 8% sodium carbonate solution to gel alkaline, dry to the finished product.
Last Update：2022-01-01 10:10:26
Sodium alginate - Standard
Authoritative Data Verified Data
This strain is purified from brown seaweed plants by dilute alkali extraction, and its main component is the sodium salt of alginic acid.
Last Update：2024-01-02 23:10:35
Sodium alginate - Trait
Authoritative Data Verified Data
- This product is white to light brown yellow powder; Almost odorless, tasteless.
- This product is swollen into colloidal solution in water and insoluble in ethanol.
Last Update：2022-01-01 11:24:58
Sodium alginate - Introduction
A hydrophilic polysaccharide proposed from the seaweed plant-kelp. Almost odorless and tasteless. Sensitive to humidity. The solution does not condense when heated. Molecular weight structure unit: theoretical value 198 · 11, average true value 222 · 00, macromolecule 32000-250000
Last Update：2022-10-16 17:29:53
Sodium alginate - Use
Open Data Verified Data
used as emulsion stabilizer and thickener, our country can be used for all kinds of food, according to the production needs of appropriate use.
Last Update：2022-01-01 10:10:26
Sodium alginate - Differential diagnosis
Authoritative Data Verified Data
- take 0.2g of this product, add 20ml of water, and shake until evenly dispersed. 5ml of the solution was taken and 1ml of 5% calcium chloride solution was added to form a large amount of colloidal precipitate.
- take 5 m l of the test solution under Item (1) of identification and add 1ml of dilute sulfuric acid to generate a large amount of colloidal precipitate
- take about 10mg of this product, add 5 m l of water, add fresh 1% 1, 3-dihydroxynaphthalene ethanol solution lm l and 5ml of hydrochloric acid, shake and boil for 3 minutes, cool, add water 5 M l and isopropyl ether 15ml, shake. At the same time do blank test. The solution in the upper layer should be dark purple.
- The residue under the ignition residue item was taken and dissolved by adding 5 m l of water. Identification reaction of sodium salt was observed (General Rule 0 3 0 1).
Last Update：2022-01-01 11:24:59
Sodium alginate - Safety
Open Data Verified Data
This product is non-toxic. The product shall be packed in a plastic bag lined with hemp bag. Export of iron drum lined with plastic bags. During storage and transportation, the moisture-proof, anti-sun-exposed and dried parts shall be sealed and preserved. It is strictly prohibited to mix with acid, alkali and salt.
Last Update：2022-01-01 10:54:33
Sodium alginate - Exam
Authoritative Data Verified Data
clarity and color of solution
take 0.10g of this product, add appropriate amount of water, stir constantly to dissolve, dilute to 30ml with water, shake well, and place for 1 hour. Take 1.0 in a measuring flask, put it in a 0901 flask, dilute it to scale with water, shake it well, and check it according to law (General rule 0902 and general rule). The solution should be clear and colorless; If it is turbid, it should not be more concentrated compared with No. 2 Turbidity standard solution (General rule 0902 first method); If it is colored, it should not be deeper compared with yellow No. 2 Standard Colorimetric solution (General rule 0901 first method).
chloride
take this product 2. Add 50ml of dilute nitric acid to the flask, shake for 1 hour, dilute to the scale with dilute nitric acid, shake well, and filter through, precision Plus human silver nitrate titration solution (0. lm o l/L ) 1 0 m l, add toluene 5m l and iron sulfate saddle indicator solution 2ml, with ammonium thiocyanate titration solution (0. lm o l/L) titration, drop to near the end point, shake with force. Each lm l of silver nitrate titration solution (0.1 m o I/L) corresponds to 3.545 mg of C1. C 1 shall not exceed 1.0%.
loss on drying
take 0.5g of this product and dry it at 105°C for 4 hours, and the weight loss shall not exceed 15.0% (General rule 0831).
ignition residue
take 0.5g of this product, check according to law (General 0841), calculate according to the dry product, residue should be 30.0% ~ 36.0%.
calcium salt
take this product O. 2 aliquots of lg were placed in Erlenmeyer flasks, 5ml nitric acid was added in one aliquot, and then transferred to 1 0mL volumetric flasks, diluted with water to the scale, and shaken, take 10ml accurately, put it in a 10 0 m l measuring flask, dilute it to the scale with water, shake it well, and use it as a test solution; another medium Precision Plus standard calcium solution (1000mg of calcium per l m l of the solution in the same operation, as a reference solution. According to Atomic Absorption Spectrophotometry (General Rule 0 4 0 6 second method), at the wavelength of 422. 7nm were measured, should comply with the provisions (1. 5% ).
Lead
take this product l.O g in two portions, put in Erlenmeyer flask respectively, add 10ml nitric acid in one portion for digestion, transfer to 10ml measuring flask quantitatively, dilute to the scale with water, shake well, and use as test solution; another part of medium-Precision Plus standard lead solution (the appropriate amount of lead single element standard solution is taken in a precise amount and diluted quantitatively with water to make a solution containing 10mg of lead per lm l) lm l, which is operated in the same method, as a control solution. According to Atomic Absorption Spectrophotometry (General Rule 0 4 0 6 second method), at the wavelength of 2 8 3.3 n m, respectively, should comply with the provisions (0.001%).
Heavy metals
The residue left under the ignition residue item shall not contain more than 20 parts per million of heavy metals after inspection by law (General rule 0821 second method, filtration if necessary).
arsenic salt
take 1.33g of this product, add 1.3g of calcium hydroxide, mix, add water to wet, dry, first use small fire to make the reaction completely, gradually increase the fire to charring, then in 500 ~ 600X: fulguration completely Ash, cool, add hydrochloric acid 8M l and water 23ml to dissolve, check according to law (General Principles 0822 second law), should comply with the regulations (0. 000 15%).
microbial limit
This product shall be taken and inspected according to law (General rule 1 1 0 5 and general rule 1106). The total number of aerobic bacteria per l g of sample shall not exceed lOOcfu, the total number of mold and yeast shall not exceed lOOcfu, E. Coli shall not be detected; Salmonella shall not be detected in every 10g of the test product.
Last Update：2022-01-01 11:25:00
Sodium alginate - Category
Authoritative Data Verified Data
pharmaceutical excipients, suspending agents and blockers.
Last Update：2022-01-01 11:25:01
Sodium alginate - Storage
Authoritative Data Verified Data
sealed storage.
Last Update：2022-01-01 11:25:01
Sodium alginate - Reference Information
| FEMA | 2014 | ALGIN (LAMINARIA SPP. AND OTHER KELPS) |
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| Introduction | sodium alginate (CHONa) is mainly composed of the sodium salt of alginic acid, which is a polysaccharide biopolymer with a wide range of sources, non-toxic, easy degradation, easy biological compatibility and other characteristics, therefore, in medicine, food, packaging, textile industry, biological materials and other industries have great application value. |
| Main functions and uses | polymer substances, sodium alginate helps suspension, thickening, emulsification, adhesion and other effects, it is mainly used as a suspending agent, an emulsifier, a viscous agent, a capsule material of microcapsules, and the like. Used as a binder (1%~ 3%) and disintegrant (2.5% ~ 10%) of tablets; Used as a diluent in capsules; Also used for the preparation of oral sustained-release formulations, because it can delay the release of drugs from water-soluble suspensions; It is widely used as thickener and suspending agent in pastes, ointments and gels (5%~ 10%), it is also used as a stabilizer (1% to 3%) in an oil-in-water emulsion. 0.5% ~ 2.5% of the aqueous solution can be used to smooth the skin of the erosion surface, can make the water secretion and dry. food additives: emulsifier, film-forming agent, thickener. 1. Precautions for use: Weak in acidic solution, generally should not be applied in acidic fruit juice and food. 2. Scope of use and dosage: (1) China's "health standards for the use of food additives" (GB 2760-1996) provides: according to the production needs for various types of food. (2) the United States FDA (1989): Use and limited amount of spices and condiments (except for the spices used to fill olive oil),1%; Candy, candied fruit and cake frosting, 6.0%; Gelatin and pudding, 4.0%; Canned, 10.0%; Processed fruits and fruit juices, 2.0%; Other foods, depending on the actual process need not exceed 1.0%. (3) Japanese regulations: for ice cream to improve shape retention and make fine tissue, its dosage is 0.1% ~ 0.4%; Making fillings can give cohesiveness, the water adsorbed to the stabilizer is difficult to form ice crystals, and the amount thereof is 0.1% to 0.7%. (4) In addition, a film can be formed for use in a candy anti-adhesive package. |
| soft ice cream stabilizer | stabilizer can increase the mixing properties of liquid food and the viscosity of food solution, to maintain the relative stability of the food system of hydrophilic substances, it is mainly polysaccharide plants, microbial pectin and polypeptide animal pectin, according to the source can be divided into natural gum and synthetic gum. The stabilizer in the liquid dairy processing mainly plays the role of stabilizing the dairy "shape", such as Emulsion Stability, suspension stability, foam stability, gel forming and so on. At the same time thickening stabilizer in liquid milk drinks with the role of protein, protect the protein, prevent protein precipitation. The stabilizer is hydrophilic, and its function is to combine with the free water in the soft ice cream to form bound water, thereby reducing the amount of free water in the material. The purpose of adding stabilizer in the production of soft ice cream: ① increase the viscosity of the mixture and the expansion rate of soft ice cream. (2) to prevent or inhibit the growth of ice crystals, improve the resistance to melting and storage stability. (3) improve the body and tissue structure of soft ice cream. There are many kinds of stabilizers. The stabilizers commonly used in the production of soft ice cream are gelatin, CMCNa, sodium alginate, carrageenan, locust bean gum, guar gum, pectin, microcrystalline fiber, konjac gum, xanthan gum, starch, modified starch, gellan gum, and vinorelbine gum, etc. sodium alginate is an off-white to off-white powder extracted and refined from kelp and seaweed. It is characterized by good water solubility, strong water absorption, high whipping foaming rate, and calcium ions can form irreversible gel, and can be added by the amount of calcium ions, speed to control the time and intensity of gel formation. It can well maintain the formation of soft ice cream and prevent the volume shrinkage. It is a kind of natural high quality soft ice cream stabilizer, which is generally used in combination with guar gum and CMC. guar gum (guar gum) is a white to light yellow-brown powder extracted from the endosperm of guar (produced in India and Pakistan) seeds, which is a natural polymer Hydrosol. It is characterized by good water solubility, strong water absorption, high viscosity, short aging time, good synergy with other colloids, and low price. It is a stabilizer widely used at present, but its resistance to melting is poor. The dosage is generally 0.16% ~ 0.25%. |
| stability and storage conditions | sodium alginate is hygroscopic. The aqueous solution of sodium alginate is stable at pH 4~10, and precipitates at pH <3; Hydrolysis occurs at pH> 10, and the viscosity is lost; The metal container can not store the sodium alginate solution. The solution is susceptible to the influence of microorganisms during storage and changes its viscosity. When the solution is heated above 70 ℃, its concentration decreases; gamma-ray sterilization also reduces the viscosity of the solution. Preservatives should be added to the external preparation. Bulk materials should be stored in air-tight containers and stored in a cool, dry place. |
| assay | determined by GT-7 decarboxylation. Each ml of 0.25mol/L sodium hydroxide corresponds to 5.5mg of carbon dioxide (CO2) or 27.75mg of sodium alginate on a dry basis. |
| toxicity | LD50>5g/kg (rat, oral). ADI is not specified (FAO/WHO,2001). GRAS(FDA,§ 184.1724,2000). |
| Use limit | GB 2760 96: all kinds of food, GMP is limited. FDA,§ 184.1724(2000): fragrant fruit bar 6.0%; Candy and frosting 0.3%; Gelatin and pudding 4.0%; Hard candy 10%; Processed fruit and juice 2.0%; Flavoring and other foods 1.0%. FEMA(mg/kg): Soft drink 340; Cold drink 1000; Baked food 70~200; Condiment 5200; Meat 1000; Decorative layer 4500. |
| incompatibility | sodium alginate and Acridine derivatives, crystal violet, phenylmercury acetate, calcium salts, heavy metal ions (such as iron, zinc, copper, barium, lead, aluminum, etc.), the concentration of> 5% of ethanol has incompatibility. Low concentration of electrolyte can increase the viscosity of the solution, but high concentration of electrolyte can cause sodium alginate salting out. Salting out occurs when the concentration of sodium chloride is> 4%. It can be mixed with protein, gum, alkali soap, sugar, oil, glycerin and the like. |
| Use | used as sizing agent and printing paste for textiles, as thickening agent, stabilizer, emulsifiers are widely used in food industry as emulsion stabilizer and thickener, our country can be used for all kinds of food, according to the production needs of the appropriate use. It is used to increase blood volume and maintain blood pressure, exclude histamine toxoid produced by Burn and traumatic blood loss, stabilization of circulatory system before and after operation, massive hemorrhage Shock, burn Shock, high fever and acute dysentery and other systemic dehydration, the treatment effect is good. Also has the cholesterol excreted in vitro, inhibition of Pb, Cd, Sr absorbed by the human body and protect the gastrointestinal tract, the whole intestine, weight loss, hypoglycemic effect. It is mainly used as a suspending agent, an emulsifier, a viscous agent, a capsule material of microcapsules, and the like. stabilizer; Thickener; Emulsifier; Dispersant; Gelling agent; Coating agent; Suspending agent. Japan for ice cream and cold spots to improve the shape and make the organization delicate, its dosage of 0.1% ~ 0.4%. When the filling is made, the adhesive property is imparted, and the amount thereof is 0.1% to 0.7%. Because it is a hydrophilic polymer and has a strong hydration property, it is difficult to generate ice crystals due to the adsorption of water to the stabilizer. U. S. For the filling of the pie, meat sauce, meat juice, frozen food, chocolate, cream flavored hard candy, cold spot gel, gel soft candy, syrup, emulsion, etc., the dosage of 0.1% ~ 0.5%. In the production of beer, it is used as a curing agent for copper, and is removed after coagulation together with protein and tannin. Can be made into a film for candy anti-adhesive packaging. stabilizer. Thickener. As artificial semi-permeable membrane. Mordant. Biochemical grade for the immobilization of cells, enzymes; Such as sodium alginate immobilized glutamic acid decarboxylase. The alginic acid matrix can be liquefied by the addition of a chelating agent. sodium alginate is a highly viscous polymer. It is different from starch, cellulose, etc., is that it has a carboxyl group, It is a polyuronic acid in which the aldehyde group of β-D-mannuronic acid is formed by a glycoside bond. Its functional properties are as follows:(1) strong hydrophilicity, can dissolve in cold water and warm water, forming a very viscous uniform solution. (2) the resulting true solution has flexibility, uniformity, and other excellent properties that are difficult to obtain with other analogs. (3) has a strong protective effect of colloid, strong emulsification of oil. (4) in the solution to add aluminum, barium, calcium, copper, iron, lead, zinc, nickel and other metal salts, will generate insoluble alginate. These metal salts are buffering agents such as sodium and potassium phosphates and acetates, and coagulation can be suppressed or delayed. (5) usually pH value is 7, neutral, can be adjusted between 4-10. (6) is a linear polymer electrolyte, which can be made into a strong fiber (alginate fiber) or a thin film, and has a crack prevention effect. (7) small adhesion, suitable for warp yarn slurry, demolding, etc. Sodium alginate in Europe and the United States, Japan has been listed as an unrestricted use of safe food additives, it is a kind of seaweed, with its inherent physical and chemical properties, Can improve the nature and structure of food, it is low heat non-toxic, easy to puffing, high flexibility, added to the food in its function of coagulation, thickening, emulsification, suspension, stability and prevent food drying. The most important role is to gel, that is, to form an edible gel, close to the solid, to maintain the shape of the molding. Thus, it is an excellent food additive. Not only can increase the nutrition of food, improve product quality, increase the variety of colors, but also can reduce the cost and improve the economic efficiency of enterprises. (1) face food: in the production of noodles, fish, instant noodles and cheese noodles, add 0.2%-0.5% of sodium alginate, can significantly increase the viscosity, anti-brittle, effectively reduce the rate of broken head, boiling, foam-resistant, non-stick, strong gluten, high toughness, delicate taste, lubrication, chewing head. In the production of bread and other pasta, cakes, add 0.1%-1% of sodium alginate, can prevent aging and drying, reduce the chip, eat gluten, good taste. (2) ice cream, Popsicle, ice cream: when producing ice cream, Popsicle, ice cream, 0.1%-0.5% sodium alginate is generally added as a stabilizer, and the mixed mixture is uniform, which is easy to adjust the fluidity when the mixture is frozen, Easy to stir. The product has good shape, smooth and delicate, good taste, no ice crystals are formed in the storage process, and the air bubbles can be stabilized, and the expansion rate of the product is increased by about 18%. Increase production by 15%-17%, while making the product soft and elastic. (3) milk products and beverages: sodium alginate can be used as a stabilizer for frozen milk, frozen fruit juice and other beverages. Adding appropriate amount of sodium alginate in frozen milk can significantly increase the taste, no sticky feeling and stiffness. In particular, the addition of 0.25%-2% sodium alginate in yogurt can maintain and improve the shape of the curd, prevent the viscosity decrease in the process of high temperature Disinfection, and prolong the shelf life, make its special flavor unchanged. It may also be used for margarine thickening and emulsifiers. In addition, added to the beverage, and saccharin and excipients made of refreshing fruit syrup, with smooth and uniform taste, stable without stratification. (4) widely used in the preparation of candy, frozen confection and food core, filling. With sodium alginate as the main additive, can produce such as soft candy, fresh jelly, grape beads, Lotus, silver ear, red bean, etc. Can also be formulated with other excipients in a certain proportion, after freezing, you can get a smooth texture strong pudding. In addition, the additive of sodium alginate and starch can be made to replace the candy commonly known as "glutinous rice paper", the lining packaging film of the cake, to prevent the closing of the candy and the oil separation of the cake, and the effect is excellent. Not only can improve the strength and flexibility of the film, is conducive to mechanized production, And can save food, reduce costs. The addition of sodium alginate to the core and the filling of food obviously shows good gel performance and strong adhesion. For example: pie, moon cake, sandwich cake, fruit candy and steamed bread, etc., eat a uniform texture, taste good. (5) health food: sodium alginate is an indispensable dietary fiber for human body, with unique nutrition, can combine organic matter, reduce cholesterol in serum and liver, inhibit total fat and total fatty acid concentration rise, it can also improve the digestion and absorption of nutrients, and inhibit the absorption of radioactive strontium, cadmium and other harmful elements in the body. Because sodium alginate is a carboxylic acid sodium salt (containing-COONa) can be dissolved in water, and has a negative charge of Carboxylate ions (COO-) and the human body harmful lead, mercury and other heavy metal elements combine to form the precipitation of heavy metal salts of alginic acid. It is insoluble in water, so it can be excreted with feces. With sodium alginate preparation of hypoglycemic music, sweet jelly, fruit juice powder, orange juice, long-term consumption will help to treat hypertension, coronary heart disease, obesity, diabetes and intestinal diseases. Health food is generally sodium alginate with auxiliary materials to dissolve in water, mixed evenly, and then solidified into a granular, bar, fiber paper, can be made into a solid beverage or meat food. As a food additive, sodium alginate accounts for about 10% of the total in Japan. Among other uses are: Pharmaceuticals: dental bite printing materials, hemostatic agents, coating agents, hydrophilic ointment bases, contraceptives, etc. Cosmetics: Toothpaste base, shampoo, hair conditioner, etc. Printing and dyeing industry: mordant, finishing slurry, printing slurry. Textile industry: warp sizing, waterproof processing, the manufacture of lace with water-soluble fiber. Paper Industry: sizing. Mining industry: flotation agent, drilling mud regulator, ceramic binder. Rubber Industry: latex concentrates. Coating Industry: water-based coatings, water-resistant coatings. |
| production method | alginic acid gel with content below 75% is made alkaline by adding 6-8% sodium carbonate solution, stir well, stand for 8H, filter, filter cake is boiled and dried to obtain sodium alginate. The yield was 20% by weight for kelp. Product Specification GB1976-80. raw materials such as seaweed, brown seaweed and kelp are cut into fine filaments and immersed in a dilute acid solution to remove water-soluble components (sodium chloride, potassium chloride, pigment, mannitol, soluble protein, etc.). Then, sodium carbonate was added, and the mixture was heated to 40-50 ° C., and the algal bodies were dispersed, and a viscous liquid in the form of mud was extracted. The majority of alginic acid is present in the algae in the form of calcium salts. To increase the yield, about 20% sodium hydroxide may be added to sodium carbonate. The extracted sodium alginate was diluted with water to 0.008~0.01? s viscosity, after filtration and bleaching, the gel is precipitated by adding dilute sulfuric acid, and the supernatant (including soluble impurities) is removed by centrifugation. The collected gel is suspended in methanol, neutralized by adding a calculated amount of sodium carbonate or sodium hydroxide, and then the methanol is removed by pressing, After drying and grinding. The yield was about 15% of the raw seaweed. Method 1: Take dried kelp or dried sargassum as raw materials, soak and fix 120kg of dried kelp or 180kg of dried Sargassum (generally the gel content is more than 15%), remove sediment, etc, add water (or containing less than 2% mannitol seaweed wash) 2-3t, soak two hours at room temperature, wash with water, wash mannitol and other impurities, the solution recovered mannitol. Clean raw materials are washed, 1% formaldehyde solution of 15 times dry weight of raw materials is added, and the solution is immersed at room temperature for 16-24h. The fixed color raw materials are washed with water once, and minced as appropriate. Dried kelp (or dried Sargassum) [water, HCHO]→[16-24h] fixed color kelp chip digestion 10-15 times the amount of raw material dry weight of 10-15g/L(1%-1.5%) sodium carbonate solution, steam heating to 40-45 ℃ (spring, autumn) or 30-40 ℃ (summer) or 50-55 ℃ (Winter) (Sargassum 65-70 ℃), plus fixed color of raw materials, heat preservation digestion 4H, when the material became pasty and reached the end of digestion, pasty glue was obtained. Solid color kelp [Na2CO3]→ [heated and digested for 4h] paste-like gel solution precipitation the paste-like gel solution was diluted with clear water at 60-70 times of dry weight of raw materials, stirred evenly, and allowed to stand at room temperature for 16-20h, and the supernatant was released, after filtering through 80-100 mesh silk, it was filtered through a fine cloth bag to obtain a clear sodium alginate solution. The glue obtained from the bottom sediment is precipitated for 4-8H, then the fine bag is fine-filtered, the residue is discarded, and the clear filtrate is combined to obtain glue solution. Acid coagulation The clarified glue 20000L is added into 60-70L of hydrochloric acid (or 40-50l of sulfuric acid) in the form of a small flow, stirred slightly, left for a moment, the pH value reaches 1-1.5, and the waste acid discharged from the lower part is clear and transparent to the end point. The acid-coagulated alginic acid was washed with water until the pH of the lotion reached 1.5-2, bagged, etched from the filter, and pressed to obtain alginic acid. Bleaching and degradation of the supernatant [HCl]→[pH1-1.5] seaweed liquor 90% of alginic acid (moisture less than 90%) was crushed, and 30% ethanol 80-and G/L () were added. NaOH solution 10-14L, to sodium alginate slurry, neutralization time is not more than 8H, control pH7-8. After neutralization, add sodium hypochlorite solution (content: 30-50g/L) 24-30L for bleaching, and then reduce excess sodium hypochlorite with sodium sulfite solution (content: 20-27g/L) about 5-7L to control Ph: 8, until starch potassium iodide did not appear blue, ethanol was filtered off, and spin dried to obtain oligomeric sodium alginate. Alginic acid [ethanol, NaOH]→[8H, pH7-8] Sodium alginate slurry [NaClO, Na2SO3]→[pH8] oligomeric sodium alginate dried and crushed, evenly put in the oven, at 60-80 C, 2-8H, drying, crushing, white oligomeric sodium alginate product. Wet oligomeric sodium alginate [60-80 ℃, 2-8h]→ oligomeric sodium alginate finished product Method II, kelp (mixed with 1/3 seaweed) as raw material preparation method of soaking, fixation, digestion, sediment kelp (mixed with 1/3 seaweed), remove sand and other substances, add water to soak for two hours, wash, put into the raw material dry weight 10 times the amount of 0.8% formaldehyde solution immersion fixation for more than 16H (short in summer, winter is long). Take 10-15 times the amount of 10-15g/L(1%-1.5%) sodium carbonate according to the dry weight of raw materials, heat up to about 80 ℃, add raw materials, heat preservation 50-60 ℃,60r/min stirring digestion 3-4H, digestive juice with raw material dry weight 60-70 times the amount of water dilution, with Engler viscometer determination of solution viscosity 110pa. s standard, precipitation 8H. The supernatant was discharged, filtered through 80-100 mesh silk filter, the lower layer was precipitated and filtered by pressing, the slag was removed, and the pressure-filtered glue was reprecipitated for 4-8H, and the filtrate was combined to obtain the supernatant. Kelp (mixed with 1/3 seaweed) [water, HCHO]→ [room temperature 18h] solid color [Na2CO3, water] →[50-60 ℃, 3-4h] Paste [water] →[8h] The supernatant was acid coagulated, neutralized and dried. Clear glue was taken while filtering into the poly-acid bucket, and hydrochloric acid was added, the glue tube and the acid tube are touched together, the acid coagulation is rapid, not more than half an hour, the pH is controlled at 1-1.5, the alginic acid after acid coagulation is washed with water, the washing solution pH is 1.5-2, and the bag is packed, after the filter is etched and filtered, alginic acid is obtained with a water content of 85%-90%. Then, the alginic acid is mixed with the appropriate amount of sodium carbonate and sodium alginate slurry is added, and the time is not more than 8 hours, it was spread on a glass plate and dried directly at 70-80 ° C., not exceeding 90 ° C., and crushed to obtain a crude sodium alginate product. Supernatant [HCl]→[pH1-1.5] Alginic acid [water] →[pH1.5-2] Alginic acid [Na2CO3]→[pH7-8, 8h] seaweed sodium pulp →[70-80 ℃] crude bleaching, degradation: take soft water 280L and heat it to 60-70 ℃, stir evenly and spread into sodium alginate 10kg, continue heating and stirring, completely dissolve, then evenly add appropriate amount of sodium hypochlorite solution, fully stir. During the reaction, the viscosity of the glue solution gradually decreased, and the color of the reaction solution became lighter. After the viscosity was acceptable, 2kg of activated carbon was added immediately, stirred for 20min, decolorized, and filtered while hot to obtain a clear filtrate. Crude product [water, Na2CO3, activated carbon] →[60-70 ℃] clear filtrate (oligo-sodium alginate) precipitate, dry filtrate, find ethanol in precipitation jar containing 80% ethanol: filtrate = 2:1 (volume ratio) precipitation, activated carbon 1kg, decolorization, pressure filtration. Centrifuge and spin-dry the resulting precipitate with ethanol, take out the fibrous material and break it up, soak it in 90%-95% ethanol, fully dehydrate it, spin-dry it again, check the surface for foreign matter, if any, scrape off the surface layer and make granules, 65 degrees below the drying, that is, the oligomeric sodium alginate product. The relative molecular mass was 20000-31000. Oligo-sodium alginate [ethanol] → [below 65 ℃] oligo-sodium alginate product preparation: oligo-sodium alginate 4g, glucose 50g, sodium chloride 3g, citric acid 0.015g, disodium hydrogen phosphate (Na2HPO4 · 12H2O)0.113g, add water for injection to 1000ml. Take a total of 1/2 of the water for injection, slowly add sodium alginate under constant stirring, properly warm to fully soluble, then add sodium chloride, citric acid and disodium hydrogen phosphate to fully soluble. Glucose was additionally dissolved in quantitative water, mixed with the above solution, and water was added to the full amount. According to the total amount of liquid, add 1-3g/L(0.1%-0.3%) activated carbon, boil for 20-30min, add 4-10 layers of filter paper to Buchner funnel and filter to obtain colorless and clear liquid (relative viscosity is 2.4-3), pH5-7) and then No. 3 vertical melting funnel filtration, sub-pack, 49kPa(0.5kgf/cm2) pressure, 110-112 C Sterilization 50min, that is, to obtain colorless or almost colorless sodium alginate injection. Oligomeric sodium alginate finished product → oligomeric sodium alginate injection. The Kelp after extraction of iodine is soaked in sodium carbonate solution for 2H at 60~80 ℃, the leaching solution is coarse filtered by 0.54mm sieve cloth, and then the kelp residue is removed by emulsion floating method, A clear solution was obtained by fine filtration through 0.147mm sieve cloth. The pH was adjusted to 2 with hydrochloric acid, and the alginate gel was precipitated, and 5% calcium chloride was added to dehydrate the gel. After pressure filtration, the water content of the gel is below 75%, and 6%~ 8% sodium carbonate solution is added to make the gel alkaline, and the gel is allowed to stand for 8 hours and then dried to obtain a finished product. |
| category | toxic substances |
| toxicity grade | poisoning |
| Acute toxicity | oral-rat LD50: > 5000 mg/kg; Intraperitoneal-mouse LD50: 500 mg/kg |
| flammability hazard characteristics | in case of fire, high temperature, oxidant flammable; combustion produces sodiumoxide-containing stimulus smoke |
| storage and transportation characteristics | The warehouse is ventilated and dried at low temperature; Stored separately from oxidants and acids |
| fire extinguishing agent | water, dry sand, dry stone powder, carbon dioxide |
| toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |
Last Update：2024-04-09 02:00:12
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