L-시스테인 하이드로클로라이드

L-시스테인하이드로클로라이드 · L-CYSTEINE HYDROCHLORIDE · MILK SUGAR · Monohydrate Lactose · LACTOSE BP · LACTOSUM MONOHYDRICUM · MILK SUGAR MONOHYDRATE · LACTOSE MONOHYDRATE USP

https://huagongshe.com/ko/chemical/84571

식별자 및 물리적 특성

CAS No.	10039-26-6
분자식	C12H22O11
평균 분자량	342.3 g/mol
단동위원소 질량	342.11621152 g/mol
SMILES	OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)[C@@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O
InChIKey	GUBGYTABKSRVRQ-XLOQQCSPSA-N
PubChem CID	84571
ChEBI	CHEBI:36219
EC No.	238-691-8
DTXSID	DTXSID50873004
현지명	L-시스테인 하이드로클로라이드

화학 및 물리적 성질

XLogP	-4.7
극성 표면적	190
수소 결합 공여자 수	8
수소 결합 수용자 수	11
회전 가능 결합 수	4
무거운 원자 수	23
형식 전하	0
복잡도	382
용해도	195 mg/mL at 20 °CH2O: 0.5 M at 20 °C, 투명, 무색
녹는점	201 - 202 °C~215 °C (dec.)
Physical Description	Solid
Collision Cross Section	186.3 Å² [M+Li]+ [CCS Type: DTMethod: stepped-field]178.6 Å² [M+K]+
밀도	500kg/m3
저장 조건	room temp
물리적 상태	고체
색상	white
pH	4.0-6.5 (20°C, 100g/L in water)
용해도	161g/L
InChI	InChI=1/C12H22O11.H2O/c13-1-3-5(15)6(16)9(19)12(22-3)23-10-4(2-14)21-11(20)8(18)7(10)17/h3-20H,1-2H21H2/t3-,4-,5+,6+,7-,8-,9-,10-,11,12+/s3
InChIKey	WSVLPVUVIUVCRA-UBWUDVJHNA-N
SMILES	[C@@H]1([C@H](O)[C@H](C(O)O[C@@H]1CO)O)O[C@H]1[C@H](O)[C@H]([C@@H](O)[C@@H](CO)O1)O.O \|&1:0,1,3,7,12,13,15,16,18,r\|

화학적 성질

White or almost white, crystalline powder.

안전 및 규제

규제 정보	Chemical: D-Glucose, 4-O-.beta.-D-galactopyranosyl-, monohydrate.alpha.-D-Glucopyranose, 4-O-.beta.-D-galactopyranosyl-: Does not have an individual approval but may be used as a component in a product covered by a group standard. It is not approved for use as a chemical in its own right.Lactose monohydrate: Does not have an individual approval but may be used under an appropriate group standard
기타 안전 정보	IMAP assessments - D-Glucose, 4-O-.beta.-D-galactopyranosyl-, monohydrate: Human health tier I assessment
수질 위해 등급(WGK)	3
F 고인화성물질	3
자연 발화 온도	390°C
저장 분류	11 - Combustible Solids

용도

Excipient.

제조 및 합성 방법

생산 방법

Lactose is a natural disaccharide consisting of galactose and glucose, and is present in the milk of most mammals. Commercially, lactose is produced from the whey of cows’ milk; whey being the residual liquid of the milk following cheese and casein production. Cows’ milk contains 4.4–5.2% lactose; lactose constitutes 38% of the total solid content of milk. a-Lactose monohydrate is prepared by crystallization from supersaturated solutions below 93.5°C. Various crystalline shapes are prism, pyramidal, and tomahawk; these are dependent on the method of precipitation and crystallization. Direct compression grades of a-lactose monohydrate are prepared by granulation/ agglomeration and spray-drying.