This product has not been tested for solubility. However, external sources state that dehydroascorbic acid is soluble in DMSO at 10 mg/ml, and water at 50 mg/mL. This information has not been validated.
261556
(L)-Dehydroascorbic acid
Sinonimo/i:
DHAA, Dehydro-L-ascorbate, Dehydro-L-ascorbic acid, L-threo-Dehydroascorbic acid, oxidized ascorbic acid, oxidized vitamin C
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250 MG
CHF 92.20
1 G
CHF 156.00
5 G
CHF 393.00
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Cambia visualizzazione
250 MG
CHF 92.20
1 G
CHF 156.00
5 G
CHF 393.00
About This Item
Formula empirica (notazione di Hill):
C6H6O6
Numero CAS:
Peso molecolare:
174.11
Numero CE:
Numero MDL:
Codice UNSPSC:
12352205
ID PubChem:
NACRES:
NA.22
Prodotti consigliati
Forma fisica
powder
Livello qualitativo
Punto di fusione
228 °C (dec.) (lit.)
Temperatura di conservazione
−20°C
Stringa SMILE
OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O
InChI
1S/C6H6O6/c7-1-2(8)5-3(9)4(10)6(11)12-5/h2,5,7-8H,1H2/t2-,5+/m0/s1
SBJKKFFYIZUCET-JLAZNSOCSA-N
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Descrizione generale
(L)-Dehydroascorbic acid (DHA) is a potent glycation agent that is produced by the oxidation of ascorbic acid (vitamin C). In vitro studies revealed that DHA is significantly more reactive than glucose and fructose in the glycation of lens proteins. Thus, DHA could be a critical precursor for the in vivo formation of advanced glycation end products (AGEs).[1]
DHA is a dimer when it is solid, but when it is dissolved in a solution, it becomes a monomer.
DHA is a dimer when it is solid, but when it is dissolved in a solution, it becomes a monomer.
Codice della classe di stoccaggio
11 - Combustible Solids
Classe di pericolosità dell'acqua (WGK)
WGK 3
Punto d’infiammabilità (°F)
Not applicable
Punto d’infiammabilità (°C)
Not applicable
Dispositivi di protezione individuale
dust mask type N95 (US), Eyeshields, Gloves
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I clienti hanno visto anche
Oliver Reihl et al.
Carbohydrate research, 339(3), 483-491 (2004-03-12)
Covalently cross-linked proteins are among the major modifications caused by the advanced Maillard reaction. So far, the chemical nature of these aggregates is largely unknown. L-dehydroascorbic acid (DHA, 5), the oxidation product of L-ascorbic acid (vitamin C), is known as
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Meat science, 91(1), 29-35 (2012-01-10)
The effect of sodium ascorbate (SA; 500, 750, 1000 mg/kg) and sodium nitrite (SN; 40, 80, 120 mg/kg) doses on the shelf-life stability of liver pâtés was investigated in a full factorial design. Clear dose-dependent responses of the added SN
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Ascorbate and dehydroascorbic acid are frequently used as biomarkers of oxidative stress, but their lack of stability ex vivo and rapid postsampling interconversion continue to result in erroneous reference values. One problem is the large variety of vacutainer devices used
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Belapure SA, et al.
Tetrahedron, 67(48), 9265-9272 (2011)
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Food chemistry, 187, 140-151 (2015-05-16)
In view of understanding colour instability of pasteurised orange juice during storage, to the best of our knowledge, this study reports for the first time in a systematic and quantitative way on a range of changes in specific quality parameters
Articoli
Simultaneous analysis of ascorbic acid and dehydroascorbic acid in various food samples by High Performance Thin Layer Chromatography (HPTLC).
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What is the solubility of dehydroascorbic acid
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