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麦芽糖醇
NMR and HPLC COA下载 MSDS下载 - Names：
Maltitol
- CAS号：
585-88-6
MDL Number： MFCD00006600 - MF(分子式)： C12H24O11 MW(分子量)： 344.31
- EINECS:209-567-0 Reaxys Number:
- Pubchem ID: Brand:BIOFOUNT
麦芽糖醇(585-88-6,Maltitol)是一种糖替代品，具有弱的遗传毒性作用。 麦芽糖醇具有代谢物，泻药和甜味剂的作用。麦芽糖醇源自α-D-葡萄糖和D-葡萄糖醇。
| 货品编码 | 规格 | 纯度 | 价格 (¥) | 现价(¥) | 特价(¥) | 库存描述 | 数量 | 总计 (¥) |
|---|---|---|---|---|---|---|---|---|
| SS1946-500g | 500g | 95% | ¥ 216.00 | ¥ 216.00 | 3-5days | ¥ 0.00 | ||
| SS1946-100g | 100g | 95% | ¥ 72.00 | ¥ 72.00 | 3-5days | ¥ 0.00 | ||
| SS1946-25g | 25g | 95% | ¥ 32.00 | ¥ 32.00 | 3-5days | ¥ 0.00 |
| 中文别名 | 麦芽糖醇;585-88-6;4-O-alpha-吡喃葡萄糖基-D-山梨糖醇;麦芽糖醇 标准品;氢化麦芽糖 |
| 英文别名 | Maltitol(585-88-6);D-Maltitol;Maltisorb;4-O-alpha-D-Glucopyranosyl-D-glucitol;Amalti Syrup |
| CAS号 | 585-88-6 |
| Inchi | InChI=1S/C12H24O11/c13-1-4(16)7(18)11(5(17)2-14)23-12-10(21)9(20)8(19)6(3-15)22-12/h4-21H,1-3H2/t4-,5+,6+,7+,8+,9-,10+,11+,12+/m0/s1 |
| InchiKey | VQHSOMBJVWLPSR-WUJBLJFYSA-N |
| 分子式 Molecular Weight | C12H24O11 |
| 分子量 Formula | 344.31 |
| 溶解度Solubility | 易溶于水。 微溶于乙醇。DMSO : 33.33 mg/mL |
| 性状 | 白色至灰白色固体粉末 |
| 储藏条件 Storage conditions | storage at -4℃ (1-2weeks), longer storage period at -20℃ (1-2years) |
麦芽糖醇(585-88-6,Maltitol)实验注意事项：
1.实验前需戴好防护眼镜，穿戴防护服和口罩，佩戴手套，避免与皮肤接触。
2.实验过程中如遇到有毒或者刺激性物质及有害物质产生，必要时实验操作需要手套箱内完成以免对实验人员造成伤害。
3.取样品的移液枪头需及时更换，必要时为避免交叉污染尽可能选择滤芯吸头。
4.称量药品时选用称量纸，并无风处取药和称量以免扬撒，试剂的容器使用前务必确保干净，并消毒。
5.取药品时尽量采用多个药勺分别使用，使用后清洗干净后，烘干消毒存放。
6.实验后产生的废弃物需分类存储，并交于专业生物废气物处理公司处理，以免造成环境污染。
Maltitol(585-88-6) Experimental considerations:
1. Wear protective glasses, protective clothing and masks, gloves, and avoid contact with the skin during the experiment.
2. The waste generated after the experiment needs to be stored separately, and handed over to a professional biological waste gas treatment company to avoid environmental pollution.
Tag:麦芽糖醇(585-88-6,Maltitol),麦芽糖醇试剂,麦芽糖醇的价格,麦芽糖醇的纯度,麦芽糖醇的作用,麦芽糖醇的注意事项,麦芽糖醇的MSDS,麦芽糖醇的外观,麦芽糖醇的生产厂家,麦芽糖醇的溶解度,麦芽糖醇的储存条件,麦芽糖醇的相关图谱
| 产品说明 | 麦芽糖醇(585-88-6,Maltitol)仅做科学研究以及化学合成中间体使用,麦芽糖醇(585-88-6)其他参数见主页。 |
| Introduction | Maltitol (585-88-6,麦芽糖醇) is only used for scientific research and chemical synthesis intermediates. For other parameters of maltitol (585-88-6), please see the homepage. |
| Application1 | 在一项研究中也使用它来研究麦芽糖醇口香糖减少牙菌斑的比较效果 |
| Application2 | 麦芽糖醇已用于研究，以评估有序混合对吡罗昔康溶出速率的影响 |
| Application3 |
| 警示图 | |
| 危险性 | warning |
| 危险性警示 | No data available |
| 安全声明 | H303吞入可能有害+H313皮肤接触可能有害+H333吸入可能对身体有害 |
| 安全防护 | P264处理后彻底清洗+P280戴防护手套/穿防护服/戴防护眼罩/戴防护面具+P305如果进入眼睛+P351用水小心冲洗几分钟+P338取出隐形眼镜（如果有）并且易于操作,继续冲洗+P337如果眼睛刺激持续+P313获得医疗建议/护理 |
| 备注 | 实验过程中防止吸入、食入，做好安全防护 |
| Effects of oral administration of maltitol on plasma glucose, plasma sorbitol, and serum insulin levels in man(Klinische Wochenschrift,1986) |
| Solid–Liquid Equilibrium of Maltitol Aqueous Solutions—Implications on the Crystallization Behavior and Process(Food Biophysics,2007) |
| Evaluation of glycemic and insulinemic responses of maltitol in Indian healthy volunteers(International Journal of Diabetes in Developing Countries,2015) |
| Application of maltitol to improve production of raw starch digesting glucoamylase by Aspergillus niger F-08(World Journal of Microbiology and Biotechnology,2008) |
| Gastrointestinal transit and digestibility of maltitol, sucrose and sorbitol in rats: A multicompartmental model and recovery study(Experientia,1992) |
1.Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol.
Konar N1, Poyrazoglu ES1, Artik N1. J Food Sci Technol. 2015 Apr;52(4):2033-42. doi: 10.1007/s13197-013-1229-y. Epub 2013 Dec 11.
In the present study, chocolates were investigated that had been prepared according to the composition specified as a result of this previous work (9.00 % w/w inulin and 34.0 % w/w maltitol) Certain physical (particle size distribution [PSD], brightness, chroma, water activity and hardness) and rheological features of the samples resulting from the addition of calcium carbonate in different quantities (300, 450, 600, 750 and 900 mg calcium carbonate to 100 mg milk chocolate) were studied. Both the Herschel-Bulkley and Casson models were used to investigate the rheological findings. It was determined by comparing certain rheological (rate index, Casson yield stress and Casson viscosity) and physical (chroma and hardness) parameters that samples containing 409.5 mg calcium (nearly 41.0 % of the RDA of calcium) per 100 g chocolate did not show significant differences from samples from the control group. Furthermore, these calcium-containing samples were shown to exhibit positive differences in other physical properties (brightness and water activity) that could be noteworthy and significant with respect to visual quality and shelf life.
2.Role of FODMAPs in Patients With Irritable Bowel Syndrome.
Mansueto P1, Seidita A2, D'Alcamo A2, Carroccio A3. Nutr Clin Pract. 2015 Oct;30(5):665-82. doi: 10.1177/0884533615569886. Epub 2015 Feb 18.
Irritable bowel syndrome (IBS) is a condition characterized by abdominal pain, bloating, flatus, and altered bowel habits. The role of dietary components in inducing IBS symptoms is difficult to explore. To date, foods are not considered a cause but rather symptom-triggering factors. Particular interest has been given to the so-called FODMAPs (fermentable oligo-, di-, and monosaccharides and polyols). We aimed to summarize the evidence from the most common approaches to manage suspected food intolerance in IBS, with a particular interest in the role of FODMAPs and the effects of a low FODMAP diet. We reviewed literature, consulting PubMed and Medline by using the search terms FODMAP(s), fructose, lactose, fructans, galactans, polyols (sorbitol, mannitol, maltitol, xylitol, erythritol, polydextrose, and isomalt), irritable bowel syndrome, and functional gastrointestinal symptoms. FODMAP-restricted diets have been used for a long time to manage patients with IBS.
3.Metabolic profiling of a range of peach fruit varieties reveals high metabolic diversity and commonalities and differences during ripening.
Monti LL1, Bustamante CA1, Osorio S2, Gabilondo J3, Borsani J1, Lauxmann MA1, Maulión E1, Valentini G3, Budde CO3, Fernie AR2, Lara MV1, Drincovich MF4. Food Chem. 2016 Jan 1;190:879-88. doi: 10.1016/j.foodchem.2015.06.043. Epub 2015 Jun 16.
Peach (Prunus persica) fruits from different varieties display differential organoleptic and nutritional properties, characteristics related to their chemical composition. Here, chemical biodiversity of peach fruits from fifteen varieties, at harvest and after post-harvest ripening, was explored by gas chromatography-mass spectrometry. Metabolic profiling revealed that metabolites involved in organoleptic properties (sugars, organic and amino acids), stress tolerance (raffinose, galactinol, maltitol), and with nutritional properties (amino, caffeoylquinic and dehydroascorbic acids) displayed variety-dependent levels. Peach varieties clustered into four groups: two groups of early-harvest varieties with higher amino acid levels; two groups of mid- and late-harvest varieties with higher maltose levels. Further separation was mostly dependent on organic acids/raffinose levels. Variety-dependent and independent metabolic changes associated with ripening were detected; which contribute to chemical diversity or can be used as ripening markers, respectively.
4.Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes.
Pallavi BV1, Chetana R1, Ravi R2, Reddy SY1. J Food Sci Technol. 2015 Mar;52(3):1663-9. doi: 10.1007/s13197-013-1101-0. Epub 2013 Aug 20.
Low sugar, low fat, dry fruit and nut cereal bars without sugar were prepared using cereals, nuts, and sugar substitutes. The sorption characteristics of the bars prepared with sugar substitutes in comparison with that of sugar were studied by keeping the bars at water activity (aw) from 0.1 to 0.9. The sorption isotherms of low sugar bars were practically identical below aw of 0.5 but above aw of 0.5, a clear differentiation in the isotherms could be observed compared to that of sugar counterpart. A sharp increase in moisture content was observed in the bars prepared with alternative sweeteners, above aw 0.6, whereas a gradual increase in aw was observed in the case of bar prepared with sugar. The ERH (Equilibrium relative humidity) value for bar with sugar was 50 %, and for bars prepared with alternative sweeteners, it was about 60 %. Low sugar cereal bar prepared with sorbitol + maltitol (SM) syrup scored higher sensory quality compared to other product prepared with sorbitol + nutriose (SN) as the former retained softness and chewiness on storage.
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