Cov khoom lag luam

Raws li lub zog hluav taws xob cov tshuaj, cov dej qab zib ua lub luag haujlwm tseem ceeb thoob plaws ntau cov haujlwm. Nws cov ntawv thov ncua los ntawm kev ua zaub mov noj rau cov tshuaj lag luam, thiab los ntawm kev lag luam tsim kev lag luam kev siv. Txawv cov foos crystalline muab cov txiaj ntsig zoo rau kev siv cov khoom noj muaj txiaj ntsig zoo, ua haujlwm zoo rau cov khoom lag luam uas zoo tshaj plaws rau cov khoom kho mob uas zoo tshaj plaws. Cov xeeb ceem los ntawm kev mob siab sai thiab cov hluav taws xob siv hluav taws xob sai sai, cov khoom tseem ceeb no tau dhau los ua cov khoom siv rawistrensable hauv cov khoom siv kev lag luam niaj hnub.

Cov Khoom Siv

Yam tsis muaj dab tsi

Cov khoom	Kev qhia tshwj xeeb	Qho kawg
Kev tshwm sim	Dawb lossis yuav luag dawb, crystalline hmoov	Ntuas
Daim qhia npe	Cov tshuaj tiv thaiv zoo	Ntuas
Optical Rotation	{{0 {0}}. 6 Degree ~ {+53. 2 Qib	+52. 9 Qib
Residue ntawm ignition	Tsawg dua los yog sib npaug rau 0. 1%	0.04 %
Tshuaj ntsuab	Tsawg dua los yog sib npaug rau 0. 018%	＜0.018 %
Ncauj	Tsawg dua li lossis sib npaug rau 0. 025%	＜0.025 %
Khoom	Tsawg dua los yog sib npaug rau 1ug \/ g	<1 ug \/ g
Xim ntawm kev daws	Ntuas	Ntuas
Cov acidion	Ntuas	Ntuas
Dej txiav txim siab	Tsawg dua los yog sib npaug rau 0. 5%	0.06 %
Dextrin	Ntuas	Ntuas
Soluble starch, sulfites	Ntuas	Ntuas
Hnyav Hlau	Tsawg dua los yog sib npaug rau 5ppm	<0.5ppm
Tag nrho cov kab mob suav	Tsawg dua los yog sib npaug rau 100cfu \/ g	30cfu \/ g
Pwm thiab poov xab	Tsawg dua lossis sib npaug nrog 50cfu \/ g	<10cfu/g
Escherichia coli	Tsis zoo	Tsis zoo
Bacterial endotoxin	Tsawg dua los yog sib npaug rau 2.5eu \/ g	<0. 6eu \/ g
Lwm yam tshuaj	Maltose thiab isomaltose: nmt 0. 4%	＜0.4%
	Maltotriose: nmt 0. 2%	＜0.2%
	Fructose: nmt 0. 15%	＜0.15%
	Unspecified: nmt 0. 10%	＜0.10%
	Tag nrho cov impurities: nmt 0. 5%	＜0.5%

Monohydrate

Cov khoom	Cov Lus Qhia Tshwj Xeeb (Bp2013)	Qho kawg
Kev piav txog	dawb lossis yuav luag dawb, crystalline hmoov, qab zib qab zib	Ntuas
Daim qhia npe	B, nyias-txheej chromatography	Ntuas
	C, ib daus liab daus yog tsim
TSHWJ XEEB REGICCER	{{0 {0}}. 5 Degree -+53. 3 degree	+53. 1 degree
Acidity lossis Alkalinity	Tsawg dua los yog sib npaug rau 0. 15ml	0. 12ml
Cov tsos ntawm kev daws teeb meem	Ntshiab, tsw ntxhiab	Ntuas
Cov suab thaj txawv teb chaws, soluble	Qhov kev ntsuas daws tsis muaj ntau dua qhov siv	Ntuas
Hmoov txhuv nplej siab, dextrin	lus teb
So	Dawb soluble hauv dej, sparingly soluble hauv ethanol	Ntuas
Lam xav	95%-105%	Ntau dua los yog sib npaug rau 99.5%
Tus kab chlorides	Tsawg dua los yog sib npaug rau 125ppm	<10ppm
Ywg dej	7.0%~9.5%	8.70%
Sulphites (so2)	Tsawg dua los yog sib npaug rau 15ppm	Ntuas
Tus mos	Tsawg dua los yog sib luag rau 200ppm	<150ppm
Tshuaj ntxiv pob txha	Tsawg dua los yog sib luag rau 200ppm	<150ppm
Qia	Txhua qhov opalescence nyob rau hauv kev daws teeb meem tsis yog ntau dua	Ntuas
Hlau	Tsawg dua los yog sib npaug rau 0. 5ppm	<0.5ppm
Khoom	Tsawg dua los yog sib npaug rau 1ppm	<1ppm
Sulfated tshauv	Tsawg dua los yog sib npaug rau 0. 1%	<0.1%

Cov Khoom Siv Siv

(1) Kev lag luam khoom noj khoom haus
• Cov khoom qab zib: siv rau hauv cov khoom qab zib, dej haus, thiab cov khoom ci los muab cov khoom qab zib thiab lub zog.
• Ntxiv ntxiv: pom hauv cov dej haus ua kis las thiab lub zog tuav kom rov zoo lub cev.
• Fermenation substrate: Qhov tseem ceeb rau kev tsim cov khoom noj uas nyiam cov khoom noj zoo li dej cawv, yogurt, kua mis nyuj.

(2) Cov Ntawv Thov Tshuaj
• Cov kev daws teeb meem: rau lub zog thiab cov kua reflentishment (piv txwv li, 5% lossis 10% Zib zom cov ntsiab lus IV).
• Rov qab ntsuas qhov ncauj: los tswj cov nyiaj nruab nrog hluav taws xob (piv txwv li, hauv kev ntsuas qhov ncauj rov qab ntsuas).
• Kev Zam Kev Ua Haujlwm: Ua haujlwm raws li cov muab tub lim, tsw ntxhiab, lossis Lyophilized npaj stabilizer.

(3) Kev Siv Siv
• Kev lag luam Fermentation: Ua haujlwm ua cov pa roj carbon rau kev ua dej cawv, tshuaj tua kab mob, thiab vitamin C.
• Cov tshuaj pleev ib ce: Ua raws li kev nyiam lossis tawv nqaij txias.
• Cov pub tshuaj lom neeg: siv los txhawb cov khoom ua haujlwm zoo li sorbitol thiab gluconic acid.

(4) Kev Ua Liaj Ua Teb & Tsiaj Cov Tsiaj
• Tsiaj Pub Pub: Txhim kho cov tsiaj txhu lub zog thiab kev loj hlob.
• Cog kev cai: muab cov pa roj carbon rau kuaj cov ntaub so ntswg txiav.

食品级有机葡萄糖/D-无水葡萄糖/D (+) -葡萄糖50-99-7葡萄糖