Chemical Name:
Riboflavin Molecular
Formula：C*7H*0N4O6 Molecular
Weight：**6.*7 CAS：
******5
Description:Yellow
to orange yellow crystalline powder, has a variety of crystalline,
micro-foul, with bitter taste. About **0℃ in the melting and
decomposition. Specific rotation is［a］*0D: ***5 ° ***0 °. Saturated
aqueous solution was neutral, yellow-green, with fluorescence,
scattered light from the dry, but light in solution or lead to
deterioration. Very stable under neutral or acidic. alkaline
rapidly decomposed when light is faster decomposition, the
formation is flavin-ray. More stable to oxidants, reducing the loss
of the event and fluorescent yellow. Extremely difficult to
dissolve in water, 1g dissolved in ***0 to about ****0ml water, due
to crystalline form to another. Solubility in ethanol than in water
and poor. Insoluble in ether and chloroform, but easily soluble in
dilute alkali. In sodium hydroxide aqueous solution for the left.
In hydrochloric acid aqueous solution for the right.
Application: Riboflavin metabolism is component
of many enzymes in the body, riboflavin is now found to contain
more than **0 kinds of the enzyme, which the majority participation
in the body's bio-oxidation and respiratory chain metabolism. As an
electron transport medium, riboflavin plays an important role in
the protein, fat and carbohydrate metabolism, particularly having
strong impact on the metabolism of skin epithelial cell growth and
update. The lack of riboflavin, not cause serious disease, is
mainly expressed in epidermal tissue of the lesion, such as angular
cheilitis, lip statement, made tongue, keratitis and other
eye.
Can be used in nutritional
supplements. For wheat flour, dairy products, soy sauce. Is still
used for rice, bread, biscuits, chocolate, butter and other
seasonings. Sometimes it can be used as a pigment.
