18β-Glycyrrhetinic Acid CAS 471-53-4
18β-Glycyrrhetinic Acid yog cov hmoov dawb crystalline nrog saj qab zib, txog 200 npaug qab zib dua sucrose. Nws qhov qab zib txawv ntawm cov khoom qab zib xws li sucrose, thiab nws yuav siv sij hawm ib ntus kom muaj qab zib qab zib tom qab nkag mus rau nws, tab sis nws kav ntev. Ib qho me me ntawm liquiritin thiab sucrose tuaj yeem siv 20% tsawg dua sucrose yam tsis hloov qhov qab zib. Txawm hais tias nws tsis muaj tshuaj tsw qab, nws muaj cov tshuaj tsw qab-txhim kho cov nyhuv. Melting point (decomposition) 220 ℃. Cov tshuaj aqueous yog qaug zog acidic thiab tuaj yeem cuam tshuam los ntawm acid.
| CAS | 471-53-4 : kuv |
| Cov npe | ENOXOLONE |
| Qhov tshwm sim | Hmoov |
| Purity | 99.95% |
| MF | C30H46O4 |
| Boiling Point | 187 ℃ |
| Pob | 25kgs / hnab, 20tons / 20'container |
| Hom Lub Npe | Unilong |
Qab zib; Qab zib txhim kho; Flavoring neeg sawv cev (siv ua ke nrog lub rooj ntsev, cov nyhuv tshwj xeeb yog loj); Flavor enhancer (rau cov khoom siv mis nyuj, cov khoom siv cocoa, qe khoom, mutton, thiab lwm yam. Siv rau hauv cov kua ntses thiab cov khoom siv ntses, cov khoom noj khoom haus thiab lwm yam. Cov tshuaj tua kab mob yog siv los kho cov kab mob xws li Staphylococcus, Streptococcus, Escherichia coli, Helicobacter, thiab lwm yam. Nws yog ib qho tseem ceeb ntawm cov khoom siv tshuaj pleev ib ce thiab qib high-end cosmetic raw khoom, nrog rau kev tiv thaiv kab mob, tiv thaiv kev ua xua, thiab tiv thaiv kab mob.
25kgs / nruas, 9tons / 20'container
25kgs / hnab, 20tons / 20'container
18β-Glycyrrhetinic Acid
