乳酸簡(jiǎn)介：

名稱(chēng)：乳酸

英文名：Lactic acid；2-Hydroxy propionic acid

其它名稱(chēng)：2-羥基丙酸；α-羥基丙酸；丙醇酸

CAS號(hào)：50-21-5

分子式：C3H6O3

結(jié)構(gòu)簡(jiǎn)式：CH3CH(OH)COOH

純品為無(wú)色液體 ，工業(yè)品為無(wú)色到淺黃色液體。無(wú)氣味，具有吸濕性。相對(duì)密度1.2060(25/4℃)。熔點(diǎn)18℃。沸點(diǎn)122℃（2kPa)。折射率nD(20℃)1.4392。能與水 、乙醇 、甘油混溶，水溶液呈酸性，PKa=3.85。不溶于氯仿 、二硫化碳 和石油醚 。在常壓下加熱分解，濃縮至50%時(shí)，部分變成乳酸酐，因此產(chǎn)品中常含有10%～15%的乳酸酐。由于具有羥基 和羧基 ，一定條件下，可以發(fā)生酯化反應(yīng)，產(chǎn)物有三種

本品為無(wú)色透明粘性液體、微酸性，有引濕性，水溶液顯酸性反應(yīng)。與水、乙醇或能任意混合，在氯仿中不溶。

乳酸有很強(qiáng)的防腐保鮮功效，可用在果酒、飲料、肉類(lèi)、食品、糕點(diǎn)制作、蔬菜 ( 橄欖、小黃瓜、珍珠洋蔥 ) 腌制以及罐頭加工、糧食加工、水果的貯藏，具有調(diào)節(jié) pH 值、抑菌、延長(zhǎng)保質(zhì)期、調(diào)味、保持食品色澤、提高產(chǎn)品質(zhì)量等作用

Introduction to Lactic acid:

Name: Lactic acid

Lactic acid; 2-Hydroxy propionic acid

Other names: 2-hydroxypropionic acid; Alpha-hydroxy propionic acid; Propyl alcohol acid

The CAS number: 50-21-5

Molecular formula: C3H6O3

Structure simple: CH3CH(OH)COOH

Pure products are colorless liquid, industrial products are colorless to light yellow liquid. No odor, hygroscopicity. Relative density 1.2060(25/4℃). Melting temperature 18 ℃. Boiling point 122℃ (2kPa). Refractive index nD(20℃)1.4392. It can be miscible with water, ethanol and glycerol, and the water solution is acidic, PKa=3.85. Insoluble in chloroform, carbon disulfide and petroleum ether. When heated and decomposed under normal pressure and concentrated to 50%, part of the product becomes lactic anhydride, so the product often contains 10% ~ 15% lactic anhydride. Due to the presence of hydroxyl and carboxyl groups, esterification reactions can occur under certain conditions, and there are three kinds of products

This product is colorless transparent viscous liquid, slightly acidic, hygroscopic, aqueous solution acid reaction. Can be mixed with water, ethanol or ethyl ether arbitrarily, insoluble in chloroform.

Lactic acid has a strong antisepsis effect, can be used in wine, beverage, meat, food, confectionery, vegetables, olives, cucumber, pearl Onions) canning and fruit processing, food processing, storage, has antibacterial, adjust pH value, prolong the shelf life keep food, flavor, color, improve product quality, and so on