6381-77-7

Basic information

• Product Name: Sodium erythorbate
• Synonyms: 3-keto-d-gulofuranolactose;erbitn;eribaten;isoascorbic;isona;mercate20;neo-cebitate;ozoban
• CAS NO: 6381-77-7
• Molecular Formula: C₆H₇O₆*Na
• Molecular Weight: 198.11
• EINECS: 228-973-9
• Product Categories: Biochemistry;Vitamin Derivatives;Vitamins;Food additive;Inhibitors;Antioxidant
• Mol File: 6381-77-7.mol
• Article Data: 10

Chemical Properties

• Melting Point: 154-164°C (decomposes)
• Boiling Point: 552.7oC at 760mmHg
• Flash Point: 238.2oC
• Appearance: /solid
• Density: 1.954g/cm3
• Vapor Pressure: 0Pa at 25℃
• Refractive Index: 97 ° (C=10, H2O)
• Storage Temp.: Sealed in dry,Room Temperature
• Water Solubility: 146g/L at 20℃
• CAS DataBase Reference: Sodium erythorbate(CAS DataBase Reference)
• NIST Chemistry Reference: Sodium erythorbate(6381-77-7)
• EPA Substance Registry System: Sodium erythorbate(6381-77-7)

Safety Data

• RTECS: MP8910000
• Hazardous Substances Data: 6381-77-7(Hazardous Substances Data)

Usage

Uses

Used in Canned Foods, Jam, and Frozen Fish:
Sodium erythorbate is used as an antioxidant and preservative for canned foods, jam, and frozen fish to control oxidative color and flavor deterioration. The maximum usage amount allowed is 1.0g/kg.
Used in Meat:
Sodium erythorbate is used in meat products as an antioxidant and preservative, with a maximum usage amount of 0.5g/kg (to ascorbic acid equivalents). It helps control and accelerate the nitrite curing reaction, maintaining the color brightness of cured meats such as frankfurters, bologna, and other cured products.
Used in Wine and Fruit Juice Drinks:
Sodium erythorbate is used as an antioxidant in wine and fruit juice drinks to prevent oxidative spoilage. The maximum usage amount allowed is 0.15g/kg.
Used in Beer:
Sodium erythorbate can also be used in beer as an antioxidant, with a maximum usage amount of 0.04g/kg.
Used in Beverages, Baked Goods, and Potato Salad:
Sodium erythorbate is occasionally used as an antioxidant and preservative in beverages, baked goods, and potato salad to maintain their color and flavor.

Identification test

Solubility: it is easily soluble in water; extremely difficult to dissolve in ethanol. It can be measured according to the OT-42 method. Take 2 ml of 2.0% sample solution; add 2 mL of water, 0.1 g sodium bicarbonate and 0.02 g of ferrous sulfate. Stand after shaking. At this time, it should exhibit dark purple color while addition of 5 mL of dilute sulfuric acid test solution (TS-241) will make the color disappeared. The burning residue of the sample was dissolved by the water and subject to (TS-2) acidification, and if necessary, subject to filtration. Addition of uranyl zinc acetate test solution (TS-253) should produce yellow crystalline precipitate. The aqueous solution of the sample allows the discoloration of the 2, 6-dichloroindophenol test solution (TS-84).

Content analysis

0.400 g of the sample pre-dried in a vacuum desiccator (sulfuric acid) for 24 hours was dissolved in a mixed solution consisting of 100 ml of de-carbonated water and 25 ml of dilute sulfuric acid solution (TS-241). Add a few drops of starch solution (TS-235) and immediately titrate with 0.1mol/L iodine solution titration. Each mL of 0.1 mol/L iodine solution was equivalent to 10.807 mg of sodium erythorbate (C6H7O6Na? H2O).

Toxicity

ADI is not subject to any special provision (FAO/WHO, 2001). LD50} 15.3 g/kg (mouse, orally).

Usage limit

GB 2760-2001 (g/kg): beer 0.04; wine, fruit and vegetable juice drinks, 0.15. Canned fruits and vegetables, canned meat, jam, frozen fish, 1.0 (all based on ascorbic acid). FAO/WHO (1984): luncheon meat, boiled forelegs, cooked ham, cooked minced meat, 500mg/kg (single usage amount or combined amount with ascorbic acid, ascorbic acid and its salts in ascorbic acid).

Standard for Allowable Maximum Residue and Maximal amount of Food Additives

▼▲ Name of additive Food allowed to use it as additives Function of additives Maximal allowable usage （g/kg） Sodium Isoascorbate Eight-treasure porridge Anti-oxidants 1.0 Sodium Isoascorbate Soy sauce, vinegar, sauce, liquid compound seasoning Anti-oxidants 1.0 Sodium Isoascorbate Tea and coffee drinks Anti-oxidants 0.5

Preparation

It is produced through using D-glucose fermentation of Pseudomonas fluorescens Kl005 or Arthrobacter globiformis K1022 to produce 2-keto-D-gluconic acid (or calcium salt), followed by being esterified, transformed and refined. The composition of the fermentation medium is: glucose: 18; yeast extract 0.3; K2HPO4 ? 3H2O: 0.05; KH2PO4: 0.05; MgSO4 ? 7H2O: 0.025,;CaCO:34.5. The fermentation temperature is controlled at 30~35 ℃, the fermentation period is 30h, and the fermentation conversion ratio (%) is 79.9%. The fermentation broth is supplemented with sulfate and activated carbon for acidification and decoloring, followed by pressurized filtrate to obtain the clean liquid with a yield of 96.6%. The purified fermentation broth was concentrated by decompression, and methanol and sulfuric acid were added for refluxed esterification of 5h, followed by frozen and centrifuged filtering to obtain methyl ester with a yield of 82.1%. The methyl ester was transformed with basic methanol solution under refluxing conditions, and the product was further frozen and crystallized to dryness to obtain the crude product of D-isoascorbic acid. The conversion yield was 87.3%, and it was dissolved in hot water and decolorized with activated carbon. The filtrate is pressurized filtrated and the supernatant liquid is frozen, crystallized, centrifugalized, washed and vacuum dried to obtain finished product. The mother liquid is recovered and the yield is 88.0%.

Air & Water Reactions

Water soluble.

Reactivity Profile

Sodium erythorbate may be sensitive to prolonged exposure to light. Incompatible with strong oxidizing agents .

Fire Hazard

Flash point data for Sodium erythorbate are not available; however, Sodium erythorbate is probably combustible.

Flammability and Explosibility

Nonflammable

InChI:InChI=1/C6H7O6.Na/c7-1-2(8)5-3(9)4(10)6(11)12-5;/h2,5,8-10H,1H2;/q-1;+1/t2-,5-;/m1./s1

Upstream product

• 50-81-7 ascorbic acid 
• 7632-00-0 sodium nitrite 
• 2797-51-5 quinoclamine 
• 1071558-27-4 (3R,4R,5S)-3,4,5,6-Tetrahydroxy-2-oxo-hexanoic acid methyl ester 
• 144-55-8 sodium hydrogencarbonate 
• 3031-98-9 L-xylo-[2]hexulosonic acid methyl ester 
• 71-36-3 butan-1-ol 

Downstream Products

• 7647-14-5 sodium chloride 
• 490-83-5 L-dehydroascorbic acid 
• 1262860-35-4 tert-butyl 5-(5-azido-2-fluorophenyl)-6,6-difluoro-5-methyl-2,5,6,7-tetrahydro-1,4-oxazepin-3-ylcarbamate 
• 618-71-3 ethyl 3,5-dinitrobenzoate 
• 907563-53-5 N-((1-benzyl-1H-1,2,3-triazol-4-yl)methyl)benzamide 
• 1342829-93-9 1-cyclopropyl-3-(3-fluoro-4-(2-(1-(2-oxo-2-(piperidin-1-yl)ethyl)-1H-1,2,3-triazol-4-yl)thieno[3,2-b]pyridin-7-yloxy)phenyl)urea 
• 86404-08-2 (2R)-3-benzyloxy-2-[(1S)-1,2-dihydroxyethyl]-4-hydroxy-2H-furan-5-one 
• 1259489-71-8 2-C-benzyl-α-L-xylo-hex-3-ulofuranosono-1,4-lactone 
• 86404-07-1 O³-benzyl-O⁵,O⁶-(1-methylethylidene)-L-ascorbic acid 
• 1262859-06-2 [5-(5-azido-2-fluoro-phenyl)-5-difluoromethyl-5,6-dihydro-2H-[1,4]oxazin-3-yl]-carbamic acid tert-butyl ester 
• 1262858-94-5 [5-(3-azido-phenyl)-5-difluoromethyl-5,6-dihydro-2H-[1,4]oxazin-3-yl]-carbamic acid tert-butyl ester 
• 1262858-71-8 [5-(3-azido-phenyl)-5-methyl-5,6-dihydro-2H-[1,4]oxazin-3-yl]-carbamic acid tert-butyl ester 

Relevant articles and documents

Synthesis and study of mutagenic properties of lupane triterpenoids containing 1,2,3-triazole fragments in the C-30 position

New derivatives of betulin, betulinic acid methyl ester, and their acetate analogs containing 1,2,3-triazole fragments in the C-30 position were synthesized. It was shown using the Ames test that 30-azidolup-20(29)-enes and 3β,28-diacetoxy-30-(4-R-1,2,3-t

Modified lupin proteins for preparation of water dispersible product forms of fat soluble compounds

The present invention relates to a process for the manufacture of a modified lupin protein, which comprises adjusting an aqueous solution or suspension of lupin proteins of native origin having a dry mass content of from 0.1 to 20% to pH 3 to 9, adding 0.

AGRICULTURAL COMPOSITION COMPRISING NITRIC OXIDE GENERATING AGENT

The invention discloses the use of a composition comprising at least one nitric oxide generating agent for increasing production of and/or retention of a plant organ.

Reverse Kleiner method for manufacturing nitrogen dioxide, nitric oxide, nitric acid, metallic ascorbates and alkyl ascorbates of vitamin C

In this invention new chemical reactions, new chemical processes are established, and these chemical reactions and chemical processes can be used with the system designed to produce nitrogen dioxide, nitric oxide, nitric acid as well as metallic ascorbates or alkyl ascorbates, either as main or as secondary products. Ascorbic acid solution is reacted at room temperature or at elevated temperature with either sodium nitrite or potassium nitrite or calcium nitrite or alkyl nitrite such as isobutyl nitrite or barium nitrite or silver nitrite solution. All the second reactants except alkyl nitrites such as isoamyl nitrite or isopropyl nitrite or isobutyl nitrite, as well as the first reactant, ascorbic acid, are in aqueous solutions. The reaction vessel contains the ascorbic acid solution; into this solution, under, certain pressure, is delivered the choosen aqueous nitrite solution. Gas mixture of nitrogen dioxide and nitric oxide is produced by addition of the choosen nitrite solution. The generated and collected gas mixture is then mixed with oxygen, thus the nitric oxide in the gas mixture converts—by reacting with oxygen—into nitrogen dioxide, then this homogeneous gas is dissolved in water, thus giving us nitric acid. In this chemical reaction system two sets of chemical reactions take place; one on the surface of the solution(s) that produces the main part of the gas mixture, and this is the major part of the chemical reaction system. In the liquid phase of the reaction processes form the metallic ascorbates as well as the alkyl ascorbates. All the same can be done with isoascorbic acid; the chemical reactions will go somewhat slower.

Dual iron containing nutritional supplement

The present invention relates to a nutritional supplement which comprises two different iron compounds, namely a rapidly dissolving iron compound and a slowly dissolving iron compound. The tablet is particularly contemplated for administration to women as

Method of making ascorbyl monophosphates

The present invention provides a method of making alkali metal and alkaline earth metal salts of L-ascorbic acid 2-monophosphate comprising reacting a L-ascorbic acid 2-polyphosphate under alkaline conditions with an alkali metal or alkaline earth metal s

Process for preparing ascorbic acid

Process for preparing pure ascorbic acid from 2-keto-L-gulonic acid or its sodium salt, by carrying out the following successive steps: esterification of 2-keto-L-gulonic acid or its sodium salt lactonization to sodium ascorbate optional separation of the sodium ascorbate displacement of the ascorbic acid from its salt separation of the sodium sulphate separation and purification of the ascorbic acid from its methanolic or aqueous-methanolic solution.

Process for the production of sodium or potassium L-ascorbate

In the process described for the production of sodium or potassium L-ascorbate, 2-keto-L-gulonic acid monhydrate is esterified with methanol. The esterification is only partial, that is, is not carried out until the esterification equilibrium is reached.

Ascorbic acid process

An improved process for the preparation of ascorbic acid and erythorbic acid is disclosed, the improvement comprising the removal of borate impurities from a 2-ketogulonate and a 2-ketogluconate prior to formation of the desired acids by base catalyzed cyclization.