Retinol

Introduction:

English name: Retinol

English alias: Vitamin A, retinol; vitamin A; 3,7-dimethyl-9-(2,6,6-trimethyl-1-cyclohexene-1-yl)-2,4,6,8-nonatetraen-1-ol; all-trans-retinol; retinin; vitamin A1; vitamin A alcohol

Appearance: yellow to orange crystalline powder

Relative molecular weight: 286.45

CAS RN: 68-26-8

EINECS number: 200-683-7

Molecular formula: C20H30O

Melting point: 61-63 °C (lit.)

Density: 0.9933g/cm³

Solubility: soluble in anhydrous ethanol, methanol, chloroform, ether, fats and oils, almost insoluble in water or glycerol.

Content: ≥99% (HPLC)

Retinol is an organic compound with the chemical formula C20H30O, which is one of the forms of vitamin A. Retinol is a fat-soluble vitamin. It exists in animal food in the form of free aldehyde or ester. It is rich in fat, protein, milk and liver. Plants do not contain vitamin A, but they contain the precursor of vitamin A (provitamin A), which exists in vegetables such as carrots and tomatoes. After being absorbed by animals and animals, it can be converted into vitamin A. Retinol is necessary to maintain human growth, development, reproduction and cell membrane stability, and plays an important role in the visual process. Retinaldehyde is consumed in the body due to continuous metabolism, and needs to be supplemented in time through oxidized vitamin A. Vitamin A is related to the normal structure and function of cells. When it is deficient, it will cause dryness and inflammation of the conjunctiva and cornea, and even blindness. It will also cause damage to the respiratory epithelium, making respiratory infections, hair loss, and infant developmental delays more likely to occur. Vitamin A oil, a nutritional supplement, is a fatty oil or its concentrate obtained from the liver and pyloric sac of aquatic animals. Crush the fresh fish liver and pyloric sac and add 1-2% sodium hydroxide solution to pH 8-9. Retinol can be used in sausages, margarine, bread, dairy products, fruit juice powder, peanut butter, etc.

Chemical properties

Light-colored flake crystals, melting point 62-64℃, boiling point 120-125℃ (0.667Pa). Soluble in oil or organic solvents, insoluble in water. Good thermal stability, stable under alkaline conditions, unstable under acidic conditions. It reacts with antimony trichloride to a characteristic blue color, is easily damaged by ultraviolet rays and oxygen in the air, and can be protected when coexisting with vitamin C.

Uses

1. Vitamin A is a component of the photosensitive substance in visual cells, which can ensure the integrity and health of the epithelial tissue structure and promote the development and growth of the body. When it is deficient, it will hinder growth and development, reproductive function decline, and easily get "night blindness".

2. Used in making pharmaceutical tablets and capsules, and as a vitamin feed additive in the feed industry.

3. Vitamin A is a fat-soluble vitamin that exists in animal food in the form of free aldehydes or esters. It is abundant in fat, protein, milk, and liver. Plants do not contain vitamin A, but they contain the precursor of vitamin A, which exists in vegetables such as carrots and tomatoes. After being absorbed by animals and animals, it can be converted into vitamin A. Vitamin A is necessary for maintaining human growth, development, reproduction, and cell membrane stability, and plays an important role in the visual process.