D-Lactose monohy CAS 14641-93-1

D-Lactose monohy Quick Details

Chemical Name: D-Lactose monohy

CAS No.: 14641-93-1

Molecular Formula: C12H22O11

Chemical Structure:

Molecular Weight: 342.3

D-Lactose monohy Chemical Properties,Uses

Properties

White or almost white crystalline granules or powder, odorless, slightly sweet. The sweetness of α-lactose is 15% of sucrose. The β-lactose has a higher sweetness than α-lactose. It is soluble in water, insoluble in alcohol, insoluble in ether and chloroform. The lactose monohydrate has a water content of 4.5% -5.5%, while the anhydrous hydrate has a water content of less than 1%. 9.75% (w / v) aqueous solution is isotonic with serum.

Stability and storage conditions

It is easily contaminated by mold in moist conditions (humidity greater than 80%). The color of lactose may turn brown as storage time is extended with moist and heat accelerating this change. Alpha-lactose monohydrate is stable in air and is unaffected by moisture at room temperature, but amorphous form of lactose is dependent on the degree of dryness and may be subject to moisture to be converted to monohydrate. Monohydrate, when heated to 120 ℃, can be converted into anhydrous. A saturated solution of beta-lactose may be precipitated into α-lactose crystals during placement, and the solution has a twisted optical rotation property. Lactose should be placed in airtight container and stored in a cool dry place.

Compatibility & incompatibility

Lactose can reacted with primary amine compounds to produce a brown product; the amorphous lactose is more likely participated into this reaction than crystalline lactose. Lactose has incompatibility with amino acids, aminophylline, amphetamine and isoniazid. Prescription containing tartrate, citrate or acetate, etc., or alkaline lubricants can accelerate the discoloration reaction.

Lactose intolerance

Lactose digestion and malabsorption could be caused by congenital or secondary lactase deficiency. Lactase (β-galactosidase) catalyzes the hydrolysis of lactose to galactose and glucose, playing an important role in the digestion and absorption of lactose. Most babies contain high amount and high-activity intestinal lactase, being capable of fully digesting a large number of lactose in the diet. At about age 16, intestinal lactase begins to degenerate, and can finally lead to varying degrees of lactase deficiency in adults, which varies according their race. Infant lactase deficiency is mainly due to congenital or hereditary such as congenital intestinal mucosal abnormalities caused by lactase secretion dysfunction; can also be secondary to intestinal diseases such as Crohn’s disease, ulcerative colitis, the virus Enteritis causes intestinal mucosa damage. Lactose intolerance can be prevented by removing or avoiding the presence of lactose in the diet. Infants can be feed with lactose-free formula while children can take well-fermented yogurt (in which the lactose has been converted by lactobacillus into lactic acid); adults should avoid drinking a lot of milk with empty stomach. Instead, you can first have a certain amount of other foods to reduce the relative concentration of lactose in the intestine so that bacteria are capable of decomposing it slowly with decomposition products being gradually absorbed.

Uses

α-Lactose (α-D-Lactose) is the major sugar present in milk. Lactose exists in the form of two anomers, α and β. The α form normally crystallizes as a monohydrate.

General Description

In nature, it only exists in mammalian milk. It belongs to disaccharides, being composed of one molecule of glucose and one molecule of galactose with a sweetness of about 16. Milk contains about 4.3% ~ 4.5% of lactose. There are two isomers of lactose, namely, α-and β-type, being monohydrate and anhydrous, respectively. The α-lactose usually contains one molecule of crystal water with the melting point of 202 °C; β-type is as an anhydride with the melting point of 252 °C and has a higher sweetness and higher solubility than α-type. Lactose is made from whey, a by-product of cheese or casein, and is used in large quantities as a drug excipient, as a nutrient for infants and young children, and as a good medium for penicillin.
It is used as a diluent for soluble powder dispersions, oral capsules, powder inhalers and tablets; lactose is also used in lyophilisates and intravenous injections.