マンニトール 化学特性,用途語,生産方法
定義
本品は、次の化学式で表される糖アルコールである。
解説
マンニトール，無色の針状晶．融点166 ℃．[α]D－0.5°(水)．pKa 13.29．水に可溶．甘味がある．細菌Acetobacter xylinum，A.suboxydansにより酸化されてD-フルクトースを与える．LD50 13500 mg/kg(ラット，経口)．浸透圧性利尿薬，腎機能診断薬に用いられる．L-マンニトールは非天然産であり，L-マンノースの還元によって得られる．融点164 ℃．DL-マンニトールは融点170 ℃．
無機性値/有機性値
600/120
用途
糖アルコールの一種．ケーキング防止剤，安定化剤，甘味料などに使う食品添加物．天然にもタマネギなどに存在する．
製造
L-マンニトールは非天然産であり，L-マンノースの還元によって得られる．
化粧品の成分用途
保湿.湿潤剤、保水剤、結合剤、香味剤
説明
It can be used to lower intraocular pressure and in the postoperational
period in ophthalomological procedures as well as during brain edema.
化学的特性
D-mannitol (D-mannohexan-1.2.3.4.5.6-hexaol) is a constituent of several plants
including the Manna ash, several edible plants, and seaweed. Parts of the latter
contain up to 10 % mannitol by weight. The solubility in water is approximately 230 g/L at room temperature and it increases with increasing temperature. Mannitol
is stable under the common processing conditions of foods.
Mannitol is approximately 50 % as sweet as sucrose and non-cariogenic.
In the European Union, maltitol is approved as E 421 for a large number of food
applications. In the United States, mannitol produced by hydrogenation of glucose
or fructose solutions or by fermentation by Zygosaccharomyces rouxii or Lactobacillus
intermedius is approved for several food applications. It is also approved
in many other countries.
使用
Mannitol is a polyol (polyhydric alcohol) produced from hydrogena-
tion from fructose that functions as a sweetener, humectant, and
bulking agent. it has low hygroscopicity and poor oil solvency. it
has 1.6 kcal/g. it is approximately 22% soluble in water and is
approximately 72% as sweet as sugar, exhibiting a cool, sweet taste.
it functions as a dusting agent with starch in chewing gum. it is
used in sugarless candy, chewing gum, cereal, and pressed mints.
定義
mannitol: A polyhydric alcohol,CH
2OH(CHOH)
4CH
2OH, derived frommannose or fructose. It is the mainsoluble sugar in fungi and an importantcarbohydrate reserve in brownalgae. Mannitol is used as a sweetenerin certain foodstuffs and as a diureticto relieve fluid retention.
化学性质
グルコースやスクロースを金属触媒により還元することで生産される糖アルコールである。低カロリー甘味料。
作用機序
Today, mannitol is the most widely used osmotic diuretic. It raises osmotic pressure in
renal tubules, thus reducing reabsorption of water in the nephrons. As a result, a large
quantity of free water is released, sodium secretion increases, and as a rule, an insignificant
amount of potassium is secreted. Mannitol is used as an adjuvant drug for preventing
oliguria and anuriua.
臨床応用
Mannitol is the agent most commonly used as an osmotic diuretic. Sorbitol also can be used for similar reasons.Mannitol is administered intravenously in solutions of 5 to 50% at a rate of administration that is adjusted to maintain the urinary output at 30 to 50 ml/hour. Mannitol is filtered at the glomerulus and is poorly reabsorbed by the kidney tubule. The osmotic effect of mannitol in the tubule inhibits the reabsorption of water, and the rate of urine flow can be maintained. It also is used to reduce intracranial pressure by reducing cerebral intravascular volume.
安全性プロファイル
A poison by
intravenous route. Human systemic effects.
When heated to decomposition it emits
acrid smoke and irritating vapors.
合成方法
金属触媒による製造法。微生物による生産法（乳酸菌，大腸菌，枯草菌，酵母，コリネ型細菌を用いたもの）
マンニトール 上流と下流の製品情報
原材料
準備製品