Lus piav qhia luv luv:
CAS Nr .: 107-43-7
Cov mis mos molecular: C5H11NO2
Molecular Luj: 117.15
Chemical structure:
| Cov ntaub ntawv yooj yim | |
| Khoom npe | Betaine Anhydrous |
| Qib | Food Grade & Pub Qib |
| Qhov tshwm sim | Dawb crystal hmoov |
| Assay | 99% |
| Txee lub neej | 2 xyoo |
| Ntim | 25kg / hnab |
| Qhov xwm txheej | Khaws rau hauv qhov chaw txias & qhuav, Cia kom deb ntawm lub teeb muaj zog thiab cua sov. |
Kev piav qhia ntawm cov khoom
Betaine tseem hu ua trimethylamine, thiab yog quaternary ammonium derivatives ntawm glycine thiab ib chav kawm ntawm N-methyl-compound los yog trimethyl puab ntsev tom qab hydrogen ntawm cov amino pawg tau hloov los ntawm pawg methyl. Melting point: 293 ° C; nws yuav decomposed ntawm 300 ° C. Nws yog soluble hauv dej, methanol thiab ethanol, tab sis insoluble hauv ether, thiab tuaj yeem isomerized rau hauv dimethylamino methyl acetate ntawm lub melting point. Kev ntxhov siab los yog ntsev, ntau cov nroj tsuag tuaj yeem khaws cov betaine hauv lawv lub cev thiab dhau los ua cov organic tseem ceeb rau kev hloov osmotic thiab muaj kev tiv thaiv ntxiv ntawm cov cell membrane thiab cellular proteins. Nws tuaj yeem siv dav hauv zaub mov, tshuaj, tshuaj txhua hnub, luam ntawv thiab dyeing, tshuaj thiab lwm yam haujlwm. Anhydrous betaine yog ib hom khoom noj khoom haus additive nrog kev ua haujlwm siab thiab zoo. Pharmaceutical qib betaine tuaj yeem siv rau hauv kev lag luam tshuaj, tshuaj pleev ib ce, khoom noj khoom haus, kua txiv hmab txiv ntoo, nrog rau cov khoom siv kho hniav, ntxiv rau betaine kuj tseem siv tau hauv kev lag luam fermentation.
Betaine Anhydrous hauv kev lag luam pub
Betaine yog lub ntuj tsim, thiab muaj nyob rau hauv ib hom quaternary ammonium alkaloids. Lub npe ntawm cov tshuaj no yog vim hais tias nws yog thawj zaug muab rho tawm los ntawm qab zib beet. Nws tau dhau 50 xyoo txij li nws tau siv los ua cov khoom noj ntxiv. Nws tau nyiam ntau xim vim nws qhov tseem ceeb ntawm cov protein metabolism thiab lipid metabolism ntawm cov tsiaj, thiab tau siv dav. Ntxiv rau cov nqaij qaib tuaj yeem ua rau kom cov nqaij broiler carcass zoo thiab lub hauv siab kom muaj nuj nqis thiab tseem txhim kho cov zaub mov palatability thiab siv tus nqi. Kev noj zaub mov ntau ntxiv thiab nce txhua hnub yog qhov tseem ceeb ntawm palatability ntawm cov dej attractant. Nws tseem tuaj yeem txhim kho tus nqi pub ntawm piglet, thiab yog li txhawb nws txoj kev loj hlob. Nws muaj lwm yam tseem ceeb xws li hom osmotic siab regulator uas tuaj yeem txo qhov kev ntxhov siab ntawm plab hnyuv thiab ua rau muaj kev vam meej ntawm cov menyuam yaus cw thiab ntses cov noob qoob loo raws li kev hloov pauv ntawm ntau yam kev ntxhov siab, xws li: txias, kub, kab mob, thiab weaning hauv kev ua neej. tej yam kev mob. Betaine muaj kev tiv thaiv kev ruaj ntseg ntawm VA thiab VB thiab tuaj yeem txhim kho lawv daim ntawv thov kev ua tau zoo yam tsis muaj qhov cuam tshuam ntawm betaine hydrochloride tib lub sijhawm.
