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生物来源
synthetic
质量水平
等级
FG
Halal
Kosher
管理合规性
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 184.1033
方案
≥99.5%
表单
powder or granules
expl. lim.
8 %, 65 °F
pKa
(1) 3.13, (2) 4.76, (3) 6.4
mp
153-159 °C (lit.)
溶解性
water: 383 g/L at 25 °C
痕量阳离子
As: ≤3.0 ppm
Cd: ≤1.0 ppm
Hg: ≤1.0 ppm
Pb: ≤0.5 ppm
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
odorless
SMILES字符串
OC(=O)CC(O)(CC(O)=O)C(O)=O
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)
InChI key
KRKNYBCHXYNGOX-UHFFFAOYSA-N
基因信息
human ... SRC(6714)
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一般描述
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。
应用
- 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)。
免责声明
The product is not intended for use as a biocide under global biocide regulations, including but not limited to US EPA′s Federal Insecticide Fungicide and Rodenticide Act, European Biocidal Products Regulation, Canada’s Pest Management Regulatory Agency, Turkey’s Biocidal Products Regulation, Korea’s Consumer Chemical Products and Biocide Safety Management Act (K-BPR) and others.
警示用语：
Warning
危险声明
危险分类
Eye Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
11 - Combustible Solids
WGK
WGK 1
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
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)
Burdock GA
Encyclopedia of Food and Color Additives, 1, 613-616 (1997)
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)
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