Glutathione is a tripeptide compound formed by the condensation of glutamic acid, cysteine and glycine by peptide bonds. It is the most important low molecular mercaptan in mammalian cells to resist oxidative stress.
L-Glutathione CAS 70-18-8
Description
As nature’s antioxidant master, Glutathione’s appearance is colorless transparent slender granular crystal, which is soluble in water, dilute alcohol, liquid ammonia, dimethylformamide, but insoluble in ethanol and acetone. Widely found in bread yeast, wheat germ, animal liver, chicken blood, pig blood, tomato, pineapple, and cucumber.
Functions:
It has the functions of anti-oxidation, free radical scavenging, detoxification, strengthening immunity, delaying senility, anti-cancer, and anti-radiation harm.
It also helps white blood cells kill bacteria, and prevents oxidation of vitamins C and E, preventing stroke and cataract formation.
In addition, glutathione has the function of binding to carcinogens and flinging them out of the body through urine.
Glutathione (GSH) plays a protective role in liver self-repair, synthesis, detoxification, estrogen inactivation, and other functions, and
is the primary antioxidant in the human body to counteract free radical damage.
Chemical property:
Product name | Glutathione |
CAS NO. | 70-18-8 |
Molecular formula | C10H17N3O6S |
Molecular weight | 307.32 |
EINECS NO. | 200-725-4 |
Melting point | 192-195°C(dec.)(lit.) |
specific rotation | -16.5º(c=2, H2O) |
Boiling point | 754.5±60.0°C(Predicted) |
Density | 1.4482(rough estimate) |
Refractive index | -17°(C=2, H2O) |
Storage | 2-8°C |
Water Solubility | 50mg/mL |
Acidity coefficient(pKa) | pK12.12; pK23.53; pK38.66; pK49.12(at 25°C) |
Appearance | White powder |
Odor | Odorless |
PH Value | 3(10g/l,H2O,20°C) |
Stability | Stable. Incompatible with strong oxidizing agents. |
L-Glutathione Content in plants:
Name | Content/mg.(100g)^1 |
Wheat germ | 98~107 |
Tomatoes | 24~33 |
Spinach | 10~24 |
Cucumber | 12~19 |
Eggplant | 6~10 |
Green peppers | 3~5 |
Cabbage | 3~7 |
Carrot | 0.7~1 |
Potato | 2~4 |
Sweet potato | 0.1~0.2 |
Soybean | 6~11 |
Kidney bean | 1~3 |
Mungbean sprout | 0.15~0.2 |
Onions | 0.25~0.5 |
Shii-take | 0.65~0.7 |
Mushroom | 0.06~0.08 |
Application:
1. In the food industry: as food additives, such as help to reduce the time of making a break, food nutrients enrichment, as a stabilizer, prevent color burn in food, strengthen the flavor of meat and dry cheese products;
2. In biochemical research: for the detoxification caused by heavy metal, acrylonitrile, fluoride, carbon monoxide, and organic solvents;
3. In medical and health care area: Accelerate metabolism and reduce liver and kidney damage; Anti-allergy, anti-oxidation function;
4. Beauty products: Glutathione can enhance immunity, delay aging, anti-cancer, and anti-radiation harm.
Production:
1. Add modified enzyme into wheat germ;
2. Pulping evenly;
3. Filter the impurities;
4. Organic solvent extraction;
5. Separation;
6. Solvent removal;
7. Add protein precipitator to clarify;
8. Become protein;
9. HPLC separation;
10. Concentration;
11. Decoloration;
12. Spray dry;
13. End product of L-Glutathione.
Test Report:
Test Item | Specification | Result | Analytical Method Reference | |
Appearance | White or almost white crystalline powder | White crystalline powder | Visual | |
Appearance of solution (10% w/v in water) | Clear and colorless | Complies | Visual | |
Bulk Density | ≥0.50 g/ml | 0.52 g/ml | In-house | |
Tapped Density | ≥0.60 g/ml | 0.65 g/ml | In-house | |
Particle Size | 100% thru mesh 80 | Complies | Mesh screen | |
Identification | S.O.R. | -15.5° ~ -17.5° | -16.0° | USP <781S> |
Infrared | Positive | Positive | USP <197K> | |
Related | L-glutathione oxidized | ≤1.5% | 0.3% | Glutathione USP monograph |
Total impurities | ≤2.0% | 1.5% | Glutathione USP monograph | |
Assay(dry basis) | 98.0% to 101.0% | 100.3% | Glutathione USP monograph | |
Loss on drying(3 h at 105°C) | ≤0.5% | 0.3% | USP <731> | |
Residue on Ignition | ≤0.1% | <0.1% | USP <281> | |
Ammonium | ≤200ppm | <200ppm | Glutathione USP monograph | |
Chloride | ≤200ppm | <200ppm | USP <221> | |
Sulfate | ≤300ppm | <300ppm | USP <221> | |
Iron | ≤10ppm | <10ppm | USP <241> | |
Arsenic | ≤1ppm | <1ppm | AFS | |
Cadmium | ≤1ppm | <1ppm | AAS | |
Lead | ≤1ppm | <1ppm | AAS | |
Mercury | ≤1ppm | <1ppm | AFS | |
Heavy metals | ≤10ppm | <10ppm | USP <231>Method I | |
Total Plate Count | ≤1000 cfu/g | <10 cfu/g | USP <61> | |
Yeast and Mold | ≤100 cfu/g | 25 cfu/g | USP <61> | |
Coliforms | ≤30 cfu/g | <10 cfu/g | USP <61> | |
E. Coli | Negative/g | Negative | USP <62> | |
Salmonella | Negative/10g | Negative | USP <62> | |
Staphylococcus Aureus | Negative/g | Negative | USP <62> |
Packaging