L- arabinose, also known as gum aldose, is a valeraldehyde glucose.In nature, l-arabinose rarely exists in the form of monosaccharide, but it is usually combined with other monosaccharides and exists in the form of heterosaccharide in gel, hemi-fibrin, pectinic acid, bacterial polysaccharide and some glycosides. It is highly stable to heat and acid.
Molecular formula: C5H10O5
Molecular weight: 150.13
Properties: White crystalline powder. No smell.
Specific gravity: 1.585
Melting point 154-158℃
Boiling point (℃) : 160℃
It is soluble in water, slightly soluble in alcohol, insoluble in ether, methanol and acetone.
Sensory indicator White or almost white needle crystal, no abnormal odor
Solubility Easily soluble in water, no normal sight visible impurities
Content (dry basis) 99.0~102.0％
Sulfated ash ≤0.1%
25D(C=10,HO, 1h) +102.0～+105.0⁰
Melting point 154.0～160.0℃
Chloride (calculated as Cl) - ≤0.005%
(calculated as SO2-) ≤0.005%
(calculated as Pb) ≤20mg/kg
(calculated as As) ≤1.0mg/kg
Total plate count ≤3000 cfu/g
Coliform <3.0 MPN/g
Yeast & Mold ≤100 cfu/g
Salmonella, Shigella) Negative
Shelf life 2 years