CAS：8052-43-5|LECITHIN SOYBEAN

Introduction and application of CAS：8052-43-5|LECITHIN SOYBEAN

Soy lecithin is a basic substance of life. It is not only an important component of human biomembrane, but also a source of choline and fatty acids. It plays a key role in maintaining the physiological activity of biomembranes and the normal metabolism of the body. It is known as Known as the "blood vessel scavenger", lecithin is a comprehensive nutritional supplement that is often supplemented. It is very important for preventing and improving cardiovascular and cerebrovascular diseases, strengthening the brain and improving intelligence, preventing fatty liver and cirrhosis, and beautifying the skin. effect.
Physical and chemical properties The color of soy lecithin mainly comes from two parts: one part is brought in from soybean raw materials, such as carotenoids, chlorophyll, etc.; the other part is brown substances generated during processing. The amine group in the browning reaction may be the phospholipid phthalocholeamine in the phospholipid. The free enamel substances and combined sugar substances in the phospholipid may provide the aldehyde groups required for the browning reaction. The aldehyde group formed when unsaturated fatty acids in phospholipids are oxidized may also be a factor in the formation of aldehyde-amine condensation reactions. The brown substances in phospholipids have the characteristics of many aldehyde and amine condensation products in food.
Study on the degree of oxidation of lecithin: The unsaturated bonds in the lecithin molecules are easily combined with oxygen to form a diene bond structure and are oxidized, and the color changes from white to yellow or brown. After lecithin is oxidized, the encapsulation rate of the prepared liposomes will be low, the leakage rate will increase, and it will have hemolytic toxicity, so the degree of oxidation should be controlled. The dilute structure generated after the oxidation of lecithin absorbs at 233nm. Extraction process Lecithin is usually extracted from soybeans through solvent extraction and then centrifugation followed by alcohol washing.

Specification of CAS：8052-43-5|LECITHIN SOYBEAN

Melting point>145°C(dec.)
Density d4241.0305
Flash point 57°C
Storage conditions -20°C
Solubility in chloroform: 0.1g/mL, slightly turbid, light yellow to dark orange
Form: The solution may darken in color during storage. Color is light brown to yellow.
Odor: Light lipid smell
Water solubility NEGLIGIBLE
Merck14,5429BRN5209585
Stability is stable but sensitive to light, heat, moisture and air. Incompatible with strong oxidizing agents.

Package of CAS：8052-43-5|LECITHIN SOYBEAN

25kg/drum

This product is valid for 24 months from the production date when stored in a warm sealed state.

Safety and Transportation

This product should be stored and sealed at room temperature. Customers should carefully read the product treatment, material safety data sheet (MSDS), and labels before use, be familiar with the product's safety information, operating instructions, and environmental impact, and wear appropriate personal protection as required. supplies.

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