47863
L -抗坏血酸
analytical standard
别名:
维他命C, 抗坏血病因子, 维生素C
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关于此项目
经验公式（希尔记法）:
C6H8O6
化学文摘社编号:
分子量:
176.12
UNSPSC Code:
12164500
E Number:
E300
PubChem Substance ID:
EC Number:
200-066-2
Beilstein/REAXYS Number:
84272
MDL number:
NACRES:
NA.24
产品名称
L -抗坏血酸, analytical standard
format
neat
application(s)
food and beverages
InChI
1S/C6H8O6/c7-1-2(8)5-3(9)4(10)6(11)12-5/h2,5,7-10H,1H2/t2-,5+/m0/s1
InChI key
CIWBSHSKHKDKBQ-JLAZNSOCSA-N
SMILES string
OC([C@]([C@@H](O)CO)([H])O1)=C(O)C1=O
grade
analytical standard
form
solid
CofA
current certificate can be downloaded
feature
standard type water soluble vitamin
packaging
ampule of 1000 mg
technique(s)
HPLC: suitable
gas chromatography (GC): suitable
pH
1.0-2.5 (25 °C, 176 g/L in water)
mp
190-194 °C (dec.)
solubility
water: soluble 176 g/L at 20 °C
storage temp.
2-8°C
Quality Level
Gene Information
human ... SLC23A2(9962)
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Application
L-抗坏血酸可作为分析参考标准品，用于使用固定化抗坏血酸氧化酶的流动注射系统，对水果和蔬菜汁样品中的分析物进行定量分析。
有关合适的仪器技术的更多信息，请参阅产品′的分析证书。联系技术服务获得更多支持
General description
L-抗坏血酸在植物中起到抗氧化剂的作用，可调控活性氧机制，形成还原态过氧化物。它在高等植物中作为非酶抗氧化剂大量存在。它可在多种植物和所有已知的哺乳动物中合成，灵长类动物和豚鼠除外。它通常可用于预防坏血病。
存储类别
11 - Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
Determination of L-ascorbic acid in fruit and vegetable juices by flow injection with immobilised ascorbate oxidase
Greenway MG and Ongomo P
Analyst, 115(10), 1297-1299 (1990)
Ascorbic acid deficiency leads to increased grain chalkiness in transgenic rice for suppressed of L-GalLDH
Yu L, et al.
Journal of Plant Physiology, 211, 13-26 (2017)
Greenberg.MD
Metabolic Pathways: Energetics, Tricarboxylic Acid Cycle, and Carbohydrates, (3), 2014-2014 null
Takashi Yoshida et al.
Nature chemical biology, 2(11), 596-607 (2006-09-26)
Transient receptor potential (TRP) proteins form plasma-membrane cation channels that act as sensors for diverse cellular stimuli. Here, we report a novel activation mechanism mediated by cysteine S-nitrosylation in TRP channels. Recombinant TRPC1, TRPC4, TRPC5, TRPV1, TRPV3 and TRPV4 of
Marc P Bradshaw et al.
Critical reviews in food science and nutrition, 51(6), 479-498 (2011-09-21)
Extensive reviews of research are available on the use of ascorbic acid, and its consequent degradation pathways, in physiological conditions or food matrices. However, very little information can be found for wine-related systems. This review highlights the relevant chemistry and
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