The structure is as shown in the figure (the review may be slow, please wait)
Molecular formula: C40H56
Properties: The pure product is dark red or dark red, with Glossy rhombohedron or crystalline powder, unstable to oxygen, heat and light, is one of the carotenoids. It is the most common and stable natural pigment found in nature. Beta-carotene is found in many natural foods such as spirulina, green vegetables, sweet potatoes, carrots, spinach, papaya, mango, etc. Melting point 183℃. Soluble in carbon disulfide, benzene and chloroform. At 0°C, 109 mg of this product is soluble in 100 ml of hexane. It is insoluble in water, propylene glycol, and glycerin. It is almost insoluble in methanol and ethanol. It is unstable to oxygen, heat, and light.
Preparation method: 1. Extracted from natural products? Natural β-carotene is usually produced by three methods: plant extraction, salina extraction and fermentation. China mainly uses salina extraction methods and fermentation methods, and plant extraction methods have been eliminated in China. 2. Synthesis method? The intermediates of the synthesis method are 3,8-dimethyl-3,5,7-tridecene-1,9-diynylphenyllithium and 4-(2,6,6-trimethyl The preparation method of -1-cyclohexen-1-yl)-2-methyl-2-butene-1-al is described in US Patent 2917539. Industrial products are generally made into edible oil solutions or suspensions, emulsions and water-dispersible powders of β-carotene. In order to improve its stability, antioxidants, emulsifiers, and dispersants can be added, and can contain different proportions of trans/cis isomers.
Uses: nutritional supplements and pigments. According to the "Hygienic Standards for the Use of Food Nutritional Enhancers (1993)" promulgated by the Ministry of Health of my country, it can be used in cream and puffed foods, with a maximum dosage of 0.2g/kg. The physiological effect of 0.6 μg of this product is equivalent to 1 international unit (I·U·) of vitamin A. It is now widely used as a yellow pigment to replace oil-soluble tar pigments, such as butter, cheese, mayonnaise, etc. that originally contain carotene. It is also widely used in other edible oils, margarines, shortenings, pastries, bread, etc. When used in oily foods, it is often dissolved in edible oils such as cottonseed oil or suspension preparations (content 30). Even after dilution, it is easy to use and can prevent the oxidation of beta-carotene. Antioxidants such as α-tocopherol, stearyl ascorbyl, and BHA are generally added. The amount added as a pigment is small, such as 1.37 mg/kg for margarine. Combined with vitamin C in juice, it can improve stability.