Astaxanthin CAS 472-61-7

I-CAS:472-61-7

Ifomula yemolekyuli:C40H52O4

Ubunzima beMolekyuli:596.85

EINECS:207-451-4

Izithethantonye:3,3'-DIHYDROXY-B,B-CAROTENE-4,4'-DIONE; 3,3-DIHYDROXY-B,B-CAROTENE-4,4-DIONE; 3,3'-DIHYDROXY-BETA,BETA-CAROTENE-4,4'-DIONE; I-ASTAXANTHIN; AXN; I-Astazine5%; (3S,3'S)-3,3'-Dihydroxy-.beta.,.beta.-carotene-4,4'-dione; hematococcus pluvialis

Shiya uMyalezo Wakho

Iinkcukacha zeMveliso

Khuphela

Iithegi zeMveliso

Yintoni i-Astaxanthin CAS 472-61-7?

I-astaxanthin yendalo, ekwabizwa ngokuba yi-astaxanthin, yimathiriyeli ekrwada yezempilo exabiseke kakhulu.I-Astaxanthin yiketone okanye i-carotenoid enombala opinki, amafutha anyibilikayo, anganyibiliki emanzini, kwaye anyibilika kwizinyibilikisi zendalo. Ifumaneka ngokubanzi kwihlabathi lebhayoloji, ngakumbi kwiintsiba zezilwanyana zasemanzini ezifana ne-shrimp, oononkala, intlanzi, kunye neentaka, zidlala indima yombala. I-Astaxanthin yi-carotenoid engeyiyo ivithamin A engenakuguqulwa ibe yivithamin A kwimizimba yezilwanyana. I-Astaxanthin yi-lipid enyibilikayo kunye ne-pigment enyibilikayo emanzini efumaneka kwizinto eziphilayo zaselwandle ezifana ne-shrimp, oononkala, i-salmon kunye ne-algae. Umzimba womntu awukwazi ukwenza i-astaxanthin ngokwawo. Yeyona antioxidant inamandla kwindalo.

Inkcazo

Imbonakalo	Umgubo oBomvu
I-Astaxanthin yi-UV	≥6.25%
I-Astaxanthin yi-HPLC	≥5.0%
Ilahleko ekomisweni	≤5.0%
Uthuthu	≤5.0%
Khokela (Pb)	≤1.0ppm
IArsenic (Nje)	≤1.0ppm
I-Cadmium (Cd)	≤1.0ppm
IMercury (Hg)	≤0.1ppm
Ubalo lweepleyiti lulonke	≤30000cfu/g
Yeast Mold	≤50cfu/g
E. Coli	≤0.92MPN/g
Salmonella	Ibi/25g
Staphylococcus aureus	Ibi
Shigela	Ibi

Isicelo

I-Astaxanthin kunye ne-CAS 472-61-7 ingasetyenziselwa ukuphuhlisa imveliso yendalo kunye nenempilo yokuphucula i-immunity, i-anti-oxidation, i-anti-inflammatory, impilo yamehlo kunye nengqondo, ukulawula i-lipids yegazi kunye nezinye iinkalo. Okwangoku, isetyenziswa kakhulu njengento ekrwada yokutya okunempilo okuphambili kunye namayeza kubantu; izongezo zokutya kwi-aquaculture (ingakumbi i-salmon, i-trout kunye ne-salmon), ukuzala kweenkukhu; izongezo zokuthambisa. Inokuphucula kakhulu ukukhuseleka komzimba womntu, ngenxa yokuba ayikwazi ukubopha ngokuthe ngqo kwi-skeletal muscle, inokususa ngokufanelekileyo i-radicals yamahhala eyenziwa ngokuzilolonga kwiiseli ze-muscle, yomeleza imetabolism ye-aerobic, ngoko inomphumo obalulekileyo wokulwa nokukhathala. Yiyo kuphela i-carotenoid enokuthi idlule kwisithintelo segazi-ingqondo. Inefuthe lokwenyani lokuchasa ukuguga. I-antioxidant esebenzayo isisiseko sayo yonke imisebenzi yokuthambisa. Ngenxa yempembelelo yayo ephezulu ye-antioxidant, inokusetyenziswa.