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类别 Category:multipurpose additives
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
物理性质 Physical Properties:
| 出现 Appearance: | 白结晶性粉末（est） white crystalline powder (est) |
| 化验 Assay: | 98.00至100.00 98.00 to 100.00
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| 食品化学品法典列表 Food Chemicals Codex Listed: | No |
| 熔点 Melting Point: | 201.00 to 202.00 °C. @ 760.00 mm 汞 Hg
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| 沸点 Boiling Point: | 667.93 °C. @ 760.00 mm 汞 Hg (est)
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| 闪点 Flash Point: | 676.00 °F. tcc TCC ( 357.80 °C. ) (est)
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| logp（o / w） logP (o/w): | -3.391（est） -3.391 (est) |
| 溶于 Soluble in: |
| | 水 water, 195000 mg / l @ 20°C（实验） 195000 mg/L @ 20 °C (exp) |
感官特性 Organoleptic Properties:
| 来自其他 的气味和/或风味描述（如果找到）。 Odor and/or flavor descriptions from others (if found). |
化妆品信息 Cosmetic Information:
供应商 Suppliers:
安全信息 Safety Information:
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| 危害识别 Hazards identification |
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| 物质或混合物的分类 Classification of the substance or mixture |
| 根据29 cfr 1910（osha hcs）进行ghs分类 GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| 没有找到。 None found. |
| ghs标签元素 GHS Label elements, 包括预防性声明 including precautionary statements |
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| 象形图 Pictogram | |
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| 危险说明 Hazard statement(s) |
| 没有找到。 None found. |
| 防范说明 Precautionary statement(s) |
| 没有找到。 None found. |
| 口服/肠胃外毒性 Oral/Parenteral Toxicity: |
口鼠 口服 oral-rat LD50 > 10000 mg/kg
Yakuri to chiryo Chiryo. 药理 Pharmacology and 疗法 Therapeutics. 卷 Vol. 3, pg. 2427 Pg. 2427, 1975.
腹膜内大鼠 intraperitoneal-rat LD50 > 10000 mg/kg
Yakuri to chiryo Chiryo. 药理 Pharmacology and 疗法 Therapeutics. 卷 Vol. 3, pg. 2427 Pg. 2427, 1975.
静脉狗 intravenous-dog ldlo LDLo 1500 mg/kg
"Abdernalden's 手铐 Handbuch der 生物化学 Biologischen Arbeitsmethoden Arbeitsmethoden." 卷 Vol. 4, pg. 1289 Pg. 1289, 1935.
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| 皮肤毒性 Dermal Toxicity: |
皮下大鼠 subcutaneous-rat LD50 > 5000 mg/kg
Yakuri to chiryo Chiryo. 药理 Pharmacology and 疗法 Therapeutics. 卷 Vol. 3, pg. 2427 Pg. 2427, 1975.
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| 吸入毒性 Inhalation Toxicity: |
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未定 Not determined
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使用安全信息 Safety in Use Information:
| 类别 Category: | | multipurpose additives |
| 乳糖使用水平的建议值 Recommendation for lactose usage levels up to: | | | 不用于香水。 not for fragrance use.
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| 乳糖风味使用水平的建议值 Recommendation for lactose flavor usage levels up to: |
| | 不用于调味料。 not for flavor use.
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安全参考 Safety references:
| Epi系统 EPI System: 视图 View |
| Clinicaltrials.gov ClinicalTrials.gov:search |
| 每日医学 Daily Med:search |
| nlm NLM有害物质数据库 :搜索 Search |
| 化学致癌研究信息系统 Chemical Carcinogenesis Research Information System:搜索 Search |
| 辅助引文 AIDS Citations:搜索 Search |
| 癌症引文 Cancer Citations:搜索 Search |
| 毒理学引文 Toxicology Citations:搜索 Search |
| epa遗传毒理学 EPA GENetic TOXicology:搜索 Search |
| 环境诱变信息中央 Env. Mutagen Info. Center:搜索 Search |
| 橙花发育和 毒性 NLM Developmental and Reproductive Toxicity:搜索 Search |
| EPA物质注册服务（tsca TSCA） :63-42-3 |
| EPA ACToR:毒理学资料 Toxicology Data |
| EPA物质注册服务（SRS） :注册表 Registry |
| 实验室化学安全摘要 Laboratory Chemical Safety Summary :6134 |
| 国家过敏和传染病研究所 National Institute of Allergy and Infectious Diseases:Data |
| 德国wgk WGK Germany:2 |
| (2R,3r 3R,4s 4S,5r 5R,6s）-2-（羟甲基）-6-[（2r 6S)-2-(hydroxymethyl)-6-[(2R,3S,4r 4R,5r 5R,6r）-4 6R)-4,5,6-三羟基-2-（羟甲基）恶烷-3-基]氧杂烷-3 6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-三醇 5-triol |
| chemidplus Chemidplus:0000063423 |
| epa / noaa客串 EPA/NOAA CAMEO:有害物质 hazardous materials |
参考资料 References:
| | (2R,3r 3R,4s 4S,5r 5R,6s）-2-（羟甲基）-6-[（2r 6S)-2-(hydroxymethyl)-6-[(2R,3S,4r 4R,5r 5R,6r）-4 6R)-4,5,6-三羟基-2-（羟甲基）恶烷-3-基]氧杂烷-3 6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-三醇 5-triol |
| NIST化学网络书籍 NIST Chemistry WebBook: | 搜索INCHI |
| 加拿大国内分公司。清单 Canada Domestic Sub. List: | 63-42-3 |
| pubchem（cid） Pubchem (cid): | 6134 |
| pubchem（sid） Pubchem (sid): | 134971806 |
其他资料 Other Information:
潜在搅拌机 Potential Blenders and core components note
潜在用途 Potential Uses:
存在（自然 Occurrence (nature, food, 其他） other): note
同义词 Synonyms:
| | 古生物糖 aletobiose | | | 宇宙圈 cosmospheres BT3-S | | | 宇宙圈 cosmospheres GC3-S | | | 宇宙圈 cosmospheres gts GT-S | | | 宇宙圈 cosmospheres rt-s RT-S | | | 宇宙圈 cosmospheres wts-m WTS-M | | | 宇宙圈 cosmospheres yt-s YT-S | | | 宇宙圈 cosmospheres YTO-S | | 4-O-b-D- | galactopyranosyl-b-D-glucopyranose | | 4-O-beta-D- | galactopyranosyl-D-葡萄糖 glucose | | 4-(b-D- | galactosido)-D-葡萄糖 glucose | | 4-(beta-dextro- | galactosido)-dextro-葡萄糖 glucose | | b-D- | glucopyranose, 4-O-b-D-galactopyranosyl- | | D- | 葡萄糖 glucose, 4-O-b-D-galactopyranosyl- (9CI) | | | 乳二糖 lactobiose | | (+)- | lactose | | | lactose anhydrous | | | milk 糖 sugar | | | saccharum 乳糖素 lactin | | | 片剂糖 tablettose |
文章 Articles:
| 已发布 PubMed:从水解乳清生产柠檬基饮料的工艺优化。 Process optimization for the manufacture of lemon based beverage from hydrolyzed whey. |
| 已发布 PubMed:切达干酪的成熟和风味表征 Cheddar cheese ripening and flavor characterization: 回顾。 a review. |
| 已发布 PubMed:使用气相色谱-质谱法基于亲水性成分分布图监测切达干酪的成熟过程。 Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography-mass spectrometry. |
| 已发布 PubMed:不同喂养系统下的牛奶成分和风味 Milk composition and flavor under different feeding systems: 奶牛场的调查。 a survey of dairy farms. |
| 已发布 PubMed:在不同的温度和相对湿度条件下，通过实时pcr定量卡门培尔奶酪上的卡门培尔青霉生长动态。 Dynamics of Penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses under different conditions of temperature and relative humidity. |
| 已发布 PubMed:车厘子干酪的生理化学和感官特性，其Nacl水平可变且水分含量相同。 Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content. |
| 已发布 PubMed:发酵奶和奶制品作为功能性食品-评论 Fermented milks and milk products as functional foods--a review. |
| 已发布 PubMed:使用气相色谱仪和火焰离子化检测器对硬和半硬天然奶酪进行代谢指纹分析，以进行实际的感官预测建模。 Metabolic fingerprinting of hard and semi-hard natural cheeses using gas chromatography with flame ionization detector for practical sensory prediction modeling. |
| 已发布 PubMed:西洋参（西洋参）提取物在一种新型功能性牛奶饮料中提供的活性成分和独特的感官特征。 Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage. |
| 已发布 PubMed:微观结构 Microstructural, 物理 physical, 和淀粉的感官影响 and sensory impact of starch, 菊粉 inulin, 以及低脂面筋和无乳糖白酱中的大豆蛋白。 and soy protein in low-fat gluten and lactose free white sauces. |
| 已发布 PubMed:基于代谢组学的硬质和半硬质天然奶酪组分的气相色谱/飞行时间质谱分析 Metabolomics-based component profiling of hard and semi-hard natural cheeses with gas chromatography/time-of-flight-mass spectrometry, 及其在感觉预测模型中的应用。 and its application to sensory predictive modeling. |
| 已发布 PubMed:黑醋栗和黑醋栗乳清饮料的定性比较。 Qualitative comparison of blackcurrant and blackcurrant--whey beverages. |
| 已发布 PubMed:衡量年龄较大的儿童对牛奶和牛奶替代品的接受程度。 Measuring acceptance of milk and milk substitutes among younger and older children. |
| 已发布 PubMed:酸奶中的挥发性风味物质 Volatile flavor compounds in yogurt: 回顾。 a review. |
| 已发布 PubMed:弗氏丙酸杆菌cirm-bia1的完整基因组 The complete genome of Propionibacterium freudenreichii CIRM-BIA1, 具有食物和益生菌应用的强壮的升麻。 a hardy actinobacterium with food and probiotic applications. |
| 已发布 PubMed:奶酪分析的化学和仪器方法。 Chemical and instrumental approaches to cheese analysis. |
| 已发布 PubMed:从不同生态系统分离的乳酸乳球菌菌株的表型和基因型特征。 Phenotypic and genotypic characteristics of Lactococcus lactis strains isolated from different ecosystems. |
| 已发布 PubMed:使用仪器数据对市售乳制品的感官特性进行感官校准。 Sensometric calibration of sensory characteristics of commercially available milk products with instrumental data. |
| 已发布 PubMed:牛奶中体细胞计数对产量的影响 Effect of somatic cell count in goat milk on yield, 感官品质 sensory quality, 和半软奶酪的脂肪酸谱。 and fatty acid profile of semisoft cheese. |
| 已发布 PubMed:β半乳糖苷酶及其潜在应用 Beta galactosidases and their potential applications: 回顾。 a review. |
| 已发布 PubMed:补充了蓖麻油或甘草油的山羊奶的理化和感官特性。 Physicochemical and sensory characteristics of milk from goats supplemented with castor or licuri oil. |
| 已发布 PubMed:类型和消费者因素对韩国女性消费者接受牛奶的影响。 Effects of milk type and consumer factors on the acceptance of milk among Korean female consumers. |
| 已发布 PubMed:使用工程干酪乳杆菌从乳清渗透液中生产二乙酰和乙酰乙酸。 Diacetyl and acetoin production from whey permeate using engineered Lactobacillus casei. |
| 已发布 PubMed:褪黑激素在临时复方舌下溶液和硬明胶胶囊中的稳定性。 Stability of Melatonin in an Extemporaneously Compounded Sublingual Solution and Hard Gelatin Capsule. |
| 已发布 PubMed:膜分离工艺可从脱脂乳中去除90％至95％的乳糖和钠，并制备乳糖和钠含量降低的脱脂乳。 Membrane fractionation processes for removing 90% to 95% of the lactose and sodium from skim milk and for preparing lactose and sodium-reduced skim milk. |
| 已发布 PubMed:牛奶在具有不同水平的体细胞的普拉托奶酪成熟期间，微生物和感官的变化。 Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells. |
| 已发布 PubMed:乳酸钙强化通用小麦粉玉米饼 Fortification of all-purpose wheat-flour tortillas with calcium lactate, 碳酸钙 calcium carbonate, 或柠檬酸钙是可以接受的。 or calcium citrate is acceptable. |
| 已发布 PubMed:牛奶与富含培养基的瑞士乳杆菌生长过程中基因表达的对比高密度微阵列分析。 Comparative high-density microarray analysis of gene expression during growth of Lactobacillus helveticus in milk versus rich culture medium. |
| 已发布 PubMed:由德氏乳杆菌亚种生产的酸奶口味温和。保加利亚突变体具有改变的蛋白水解特性。 Production of yoghurt with mild taste by a Lactobacillus delbrueckii subsp. bulgaricus mutant with altered proteolytic properties. |
| 已发布 PubMed:乳清和甜奶油酪乳的感官评估。 Sensory evaluation of whey and sweet cream buttermilk. |
| 已发布 PubMed:使用固定在水果片上的干酪乳杆菌细胞生产益生菌奶酪。 Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces. |
| 已发布 PubMed:酪乳的成分和功能特性 Compositional and functional properties of buttermilk: 甜蜜之间的比较 a comparison between sweet, sour, 和乳清酪乳。 and whey buttermilk. |
| 已发布 PubMed:浓缩甜奶油酪乳对生产的影响 Influence of condensed sweet cream buttermilk on the manufacture, 让 yield, 和比萨饼的功能 and functionality of pizza cheese. |
| 已发布 PubMed:成分标签做法对食物过敏的消费者的影响。 Impact of ingredient labeling practices on food allergic consumers. |
| 已发布 PubMed:不定肠球菌菌株对凝乳山羊奶的活性 Activity of adventitious Enterococcus strains on model curdled caprine milk: 随着时间的推移，微生物的生长以及有机酸和乳糖浓度的变化。 microbial growth and evolution of concentration of organic acids and lactose throughout time. |
| 已发布 PubMed:短时沟通 Short communication: 利用率 utilization of sheep's milk 起司 cheese 乳清 whey in the 制造 manufacture of an 烷基酚 alkylphenol flavor 浓缩 concentrate. |
| 已发布 PubMed:监测热风味产生过程中的化学和物理变化。 Monitoring chemical and physical changes during thermal flavor generation. |
| 已发布 PubMed:肠球菌球菌Fair-e柠檬酸代谢229。 Citrate metabolism by Enterococcus faecalis FAIR-E 229. |
| 已发布 PubMed:急性腹泻和碳水化合物吸收不良的儿童喂酸奶和牛奶的效果。 Effect of feeding yogurt versus milk in children with acute diarrhea and carbohydrate malabsorption. |
| 已发布 PubMed:益生菌培养物的存活及其对冷冻酸奶发酵特性的影响。 Probiotic culture survival and implications in fermented frozen yogurt characteristics. |
| 已发布 PubMed:有条件的回味 Conditioned flavor avoidance, 偏爱 preference, 胃内半乳糖输注引起的冷漠和冷漠 and indifference produced by intragastric infusions of galactose, 葡萄糖 glucose, 和果糖在大鼠中。 and fructose in rats. |
| 已发布 PubMed:食用半乳糖诱导大鼠避免条件性风味。 Galactose consumption induces conditioned flavor avoidance in rats. |
| 已发布 PubMed:饲料中乙醇对牛奶风味和化学成分的影响 Effect of ethanol in feed on milk flavor and chemical composition. |
| 已发布 PubMed:在乳清上生长的马克斯克鲁维酵母生产生物成分 Production of bioingredients from Kluyveromyces marxianus grown on whey: 替代。 an alternative. |
| 已发布 PubMed:在普通酸奶的生产中添加燕麦纤维和天然替代甜味剂。 The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt. |
| 已发布 PubMed:乳清蛋白浓缩物配制的低脂碎牛肉馅饼的风味和质地特征。 Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. |
| 已发布 PubMed:口服营养补充剂的感官评估 Sensory evaluation of oral nutritional supplements: 患者和营养师偏好的比较。 a comparison of patient and dietitian preferences. |
| 已发布 PubMed:用高牛奶蛋白粉生产脱脂酸奶。 Manufacture of nonfat yogurt from a high milk protein powder. |
| 已发布 PubMed:牛生长激素处理过的母牛的牛奶的质量和加工适用性的综述。 A review of quality and processing suitability of milk from cows treated with bovine somatotropin. |
| 已发布 PubMed:黄曲霉毒素b1对乳酸菌产气的影响。 Influence of aflatoxin B1 on gas production by lactic acid bacteria. |
| 已发布 PubMed:奶酪制造和成熟期间的糖酵解及相关反应。 Glycolysis and related reactions during cheese manufacture and ripening. |
| 已发布 PubMed: 类口味偏好发展中的先天和经验因素。 Congenital and experiential factors in the development of human flavor preferences. |
| 已发布 PubMed:肠内营养支持产品的需求评估。 Needs assessment of enteral nutrition support products. |
| 已发布 PubMed:原发性乳糖酶缺乏症儿童的钙吸收和低乳糖牛奶的接受。 Calcium absorption and acceptance of low-lactose milk among children with primary lactase deficiency. |
| 已发布 PubMed:乳酸链球菌亚种中质粒脱氧核糖核酸特征分析。二乙酰基 Characterization of Plasmid Deoxyribonucleic Acid in Streptococcus lactis subsp. diacetylactis: 质粒连接柠檬酸盐利用的证据。 Evidence for Plasmid-Linked Citrate Utilization. |
| 已发布 PubMed:固定化微生物水解乳糖。 Hydrolysis of lactose by immobilized microorganisms. |
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和牛奶中的葡萄糖和半乳糖的二糖。用于药片的药房 a disaccharide of glucose and galactose in human and cow milk. it is used in pharmacy for tablets, 在医学上作为营养 in medicine as a nutrient, 和工业。发生在哺乳动物的牛奶中（ 类6-7％ and in industry. Occurs in mammalian milk (human 6-7%, 牛4-5％） cow 4-5%), 心果果实的果实 fruits of sapodilla Achras sapota, 和其他一些植物。养分。 t工业上从乳清 and a few other plants. Nutrient. Obt. industrially from whey
乳糖是最常见于牛奶中的一种二糖，由半乳糖和葡萄糖形成。乳糖约占牛奶的2-8％（以重量计） Lactose is a disaccharide sugar that is found most notably in milk and is formed from galactose and glucose. Lactose makes up around 2-8% of milk (by weight), 尽管数量因物种和个 而异。它是从甜或酸乳清中提取的。 [维基百科] although the amount varies among species and individuals. It is extracted from sweet or sour whey. [Wikipedia]
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3D/INCHI