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Glycine

Glycine

Cov lus piav qhia luv luv:

Khoom: Glycine

CAS TSIS TAU .: 56-40-6

Qauv: USP, BP, EP, FCC, E640

Muaj nuj nqi thiab daim ntawv thov: Flavouring, anti-oxidant, preservative, pub additive, thiab lwm yam

ntim25kg / hnabnruas, , ,600kg / hnab, lwm pob raws li kev txiav txim

MOQ: 25kg

Txee lub neej: 2 xyoos


Khoom Nthuav dav

Cov khoom lag luam

Kev tsis: 

Glycine

CP2015

AJI92

USP32

USP40

GB25542-2010

Kev piav qhia

Muaju dawb los yog crystalline hmoov

Muaju dawb los yog crystalline hmoov

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/

Crystalline hais los yog crystalline hmoov

Kev Qhia Txog Tus Kheej

Cov Qauv

Cov Qauv

Cov Qauv

Cov Qauv

/

Ntsuas (%)

≥99.0

98.5-101.5

98.5-101.5

98.5-101.5

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pH

5.6-6.6

5.9-6.4

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/

5.5-7.0

Transmittance (%)

≥98.0

≥98.0

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/

/

Poob rau kom qhuav (%)

0.2

0.2

0.2

0.2

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Qhov chaw ntawm ignition (%)

≤0.1

≤0.1

≤0.1

≤0.1

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Chloride (%)

≤0.007

≤0.007

≤0.007

≤0.007

0.01

Hnyav Hlau (%)

≤0.001

≤0.001

≤0.002

≤0.002

≤0.001

Hlau (%)

≤0.001

≤0.001

≤0.001

/

/

Sulfate (%)

≤0.006

≤0.006

≤0.0065

≤0.0065

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Endotoxin

20EU / g

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/

/

/

Arsenic (%)

≤0.0001

≤0.0001

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/

≤0.0001

Ammonium (%)

0.02

0.02

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/

/

Lwm cov amino acids

Cov Qauv

Cov Qauv

/

/

/

Pyrogen

/

Cov Qauv

/

/

/

Hydrolyzable tshuaj

/

/

Cov Qauv

/

/

Clarity ntawm kev daws

/

/

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Dhau qhov ntsuas

Xim

/

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Dawb

Muaj nuj nqi: Glycine, tseem hu ua aminoacetic acid, feem ntau yog siv rau tsw.

Flavouring thiab alanine yog siv hauv dej cawv. Ntxiv: 0.4% rau cawv, 0.2% rau cawv, thiab 1.0% rau cawv txiv hmab. Lwm tus, xws li hmoov kua zaub, ntxiv txog 2%; lees pickled zaub mov 1%. Nws tuaj yeem siv rau seasoning sauce vim tias nws tuaj yeem saj zoo li cws thiab cuttlefish ntev npaum li cas.
Nws muaj qee yam kev ntxim xav thaiv ntawm kev rov ua dua ntawm Bacillus subtilis thiab E. coli. Yog li ntawd, nws tuaj yeem raug siv los ua kev tiv thaiv rau cov khoom lag luam surimi, txiv laum huab xeeb, thiab lwm yam, nrog ntxiv 1% rau 2%.
Buffering effect Glycine yog zwitterion nrog cov amino thiab carboxyl pawg, yog li nws muaj cov khoom tiv thaiv muaj zog. Nws tuaj yeem ua rau tsis qab ntsev ntawm cov qab ntsev. Tus nqi ntxiv yog 0.3% ~ 0.7% rau cov khoom qab ntsev thiab 0.05% ~ 0.5% rau cov khoom lag luam pickled.
Antioxidant effect (siv nws cov hlau chelation) ntxiv rau qab zib, tshij, thiab margarine tuaj yeem txuas lub txee lub neej ntev txog 3 txog 4 zaug. Txhawm rau txhawm rau lub lard nyob rau hauv cov khoom ci, 2.5% piam thaj thiab 0.5% glycine tuaj yeem ntxiv. Ntxiv 0.1% mus rau 0.5% ntawm cov hmoov nplej txhawm rau tshwj xeeb noodles, uas kuj tuaj yeem siv rau seasoning. Kev siv tshuaj kho mob ua antacid (hyperacidity), cov leeg kev tiv thaiv kev noj zaub mov tsis zoo, tshuaj tiv thaiv kab mob, thiab lwm yam.
Siv raws li qhov tsis haum, siv rau hauv kev npaj ntawm daim ntaub kab lis kev cai nruab nrab, tooj liab, kub thiab nyiaj tshuaj, siv rau hauv cov tshuaj kho myasthenia gravis thiab cov leeg mob caj pas, hyperacidity, mob ntev, mob ntshav qab zib hauv cov menyuam yaus, thiab lwm yam kab mob.
Kev kho mob ntawm myasthenia gravis thiab cov nqaij leeg mob atrophy; kev kho mob ntawm gastric hyperlipidemia, mob vwm ntev (feem ntau yog siv ua ke nrog antacids); ua ke nrog cov tshuaj aspirin, tuaj yeem txo nws txoj kev ua pa rau lub plab; kev kho mob ntawm cov menyuam yaus nrog hyperprolineemia; raws li cov khoom siv nitrogen rau kev tsim cov tsis tseem ceeb amino acids tau ntxiv rau kev sib xyaw amino acid txhaj.
Hauv kev lag luam kws tshuaj, nws tuaj yeem siv los ua tshuaj rau kev kawm txog kev kho mob ntawm cov kab mob me me thiab biochemical amino acid metabolism;
Siv los ua chlortetracycline tsis, tshuaj tiv thaiv Parkinson tus kabmob L-dopa, vitamin B6, thiab threonine thiab lwm cov amino acids;
Siv los ua cov amino acid khoom noj haus infusion;
Siv los ua cov khoom siv raw ntawm cephalosporin; thiamphenicol nrab; hluavtaws imidazole acetic acid intermediate, thiab lwm yam.;
Siv los ua cov ntaub ntawv kho kom zoo nkauj.


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    ntsig txog cov khoom lag luam