乳糖 (CAS No.63-42-3)
- 物化性质
- 白色结晶或结晶性粉末。味甜，甜度约为蔗糖的70%。无臭或略有特征性气味。相对密度d4201.525（含水物）。有还原性和右旋光性。分α-型和β-型两种异构体。α-乳糖可被酸和乳糖酶分解成葡萄糖和半乳糖，可受乳酸菌类的作用而成为乳酸，但酵母不能利用。在水中结晶析出者为一水化物C12H22O11·H2O，120℃加热可成为无水物。无水物熔点201~202℃。1g可溶于5ml水或2.6ml热水，微溶于乙醇，不溶于乙醚。β-型乳糖在93℃以上的热水中析出，溶解度不同于α-型，1g溶于2.2ml水或1.1ml热水。熔点252℃，旋光度[α]D20+53.6°。在2%硫酸乳浊液中可水解为葡萄糖和半乳糖。仅存在于动物乳汁中，人乳中约含7%（5%~8%），牛乳中约含4.5%（4%~5%）。在体温状态时，按二份α-型和三份β-型的比例混合而成平衡状态。普通乳糖商品为α-型。
- 纯度
- 99%
- 熔点
- 201~202℃（无水物）
- 溶解性
- 微溶于乙醇，不溶于乙醚
English description（英文原文，共 2056 字符）
Product Name:D-Lactose
English Name:D-Lactose
CAS No.:63-42-3
Aliases:Lactose
Molecular Formula:C12H22O11
Physical Properties:White crystalline or crystalline powder. Sweet taste, about 70% as sweet as sucrose. Odorless or with slight characteristic odor. Relative density (d420) 1.525 (as hydrate). Reducing and dextrorotatory. Exists as α- and β-anomers. α-Lactose is hydrolyzed by acids and lactase to glucose and galactose, and can be fermented by lactic acid bacteria to lactic acid, but not by yeast. When crystallized from water, it forms the monohydrate C12H22O11·H2O; heating at 120°C gives the anhydrous form. Anhydrous melting point: 201–202°C. Solubility: 1 g dissolves in 5 mL water or 2.6 mL hot water; slightly soluble in ethanol, insoluble in ether. β-Lactose crystallizes from water above 93°C; its solubility differs from the α-form: 1 g dissolves in 2.2 mL water or 1.1 mL hot water. Melting point: 252°C; optical rotation [α]D20 +53.6°. Hydrolyzed to glucose and galactose in 2% sulfuric acid. Found only in animal milk: human milk ~7% (5–8%), cow milk ~4.5% (4–5%). At body temperature, the equilibrium mixture consists of two parts α-form and three parts β-form. Commercial lactose is usually α-form.
Uses:Nutritional sweetener, excipient, dispersant, flavor modifier and nutrient. It is mainly used as an adsorbing and dispersing agent for powdered food pigments, reducing pigment concentration for easy use and decreasing discoloration during storage. Due to its easy compressibility and low hygroscopicity, it serves as a tablet excipient. Because of its low caramelization temperature (129.5°C), it produces a deeper yellow to caramel color in certain baked goods at lower baking temperatures. It also prevents crystallization, reduces sweetness, prevents caking, and enhances flavor. Used in foods, confectionery, margarine, etc.
Technical Specifications:
Purity: 99%
Melting point: 201–202°C (anhydrous)
Optical rotation: [α]D20 +53.6°
Solubility: slightly soluble in ethanol, insoluble in ether
Packaging: 25 kg/bag
English Name:D-Lactose
CAS No.:63-42-3
Aliases:Lactose
Molecular Formula:C12H22O11
Physical Properties:White crystalline or crystalline powder. Sweet taste, about 70% as sweet as sucrose. Odorless or with slight characteristic odor. Relative density (d420) 1.525 (as hydrate). Reducing and dextrorotatory. Exists as α- and β-anomers. α-Lactose is hydrolyzed by acids and lactase to glucose and galactose, and can be fermented by lactic acid bacteria to lactic acid, but not by yeast. When crystallized from water, it forms the monohydrate C12H22O11·H2O; heating at 120°C gives the anhydrous form. Anhydrous melting point: 201–202°C. Solubility: 1 g dissolves in 5 mL water or 2.6 mL hot water; slightly soluble in ethanol, insoluble in ether. β-Lactose crystallizes from water above 93°C; its solubility differs from the α-form: 1 g dissolves in 2.2 mL water or 1.1 mL hot water. Melting point: 252°C; optical rotation [α]D20 +53.6°. Hydrolyzed to glucose and galactose in 2% sulfuric acid. Found only in animal milk: human milk ~7% (5–8%), cow milk ~4.5% (4–5%). At body temperature, the equilibrium mixture consists of two parts α-form and three parts β-form. Commercial lactose is usually α-form.
Uses:Nutritional sweetener, excipient, dispersant, flavor modifier and nutrient. It is mainly used as an adsorbing and dispersing agent for powdered food pigments, reducing pigment concentration for easy use and decreasing discoloration during storage. Due to its easy compressibility and low hygroscopicity, it serves as a tablet excipient. Because of its low caramelization temperature (129.5°C), it produces a deeper yellow to caramel color in certain baked goods at lower baking temperatures. It also prevents crystallization, reduces sweetness, prevents caking, and enhances flavor. Used in foods, confectionery, margarine, etc.
Technical Specifications:
Purity: 99%
Melting point: 201–202°C (anhydrous)
Optical rotation: [α]D20 +53.6°
Solubility: slightly soluble in ethanol, insoluble in ether
Packaging: 25 kg/bag
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常见问题
- 乳糖的 CAS 号是多少？
- 乳糖的 CAS 号是 63-42-3。
- 乳糖的分子式和分子量是什么？
- 乳糖的分子式为 C12H22O11。
- 乳糖的英文名称是什么？
- 乳糖的英文名称为 D-Lactose。
- 乳糖还有哪些别名？
- 乳糖又称 D-乳糖。
- 乳糖有哪些供应商和生产厂家？
- 掌上化工当前收录 1 条乳糖供应报价，来自 1 家供应商，可按地区、纯度、级别筛选对比。
- 乳糖的供应商主要分布在哪些地区？
- 乳糖的供应商主要分布在 上海市（1 条） 等地。
- 乳糖有哪些级别可选？
- 平台上乳糖的供应级别包括 工业级。
- 乳糖的报价单位是什么？
- 乳糖的报价单位主要有 千克。
- 哪里可以查到乳糖的价格？
- 掌上化工乳糖产品页汇总了各供应商的最新报价与规格，地址：/chemicals/63-42-3/。部分供应商价格为电议，可通过页面上的询价功能直接获取。
以上信息由平台根据收录的产品数据自动生成，数据更新时间 。 价格与库存由供应商自行发布，实际交易请以询价结果为准。
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