Sodium erythorbate |
| Catalog No.: GC38702 |
Sodium erythorbate (D-Isoascorbic acid sodium), produced from sugars derived from different sources, such as beets, sugar cane, and corn, is a food additive used predominantly in meats, poultry, and soft drinks.
Sample solution is provided at 25 µL, 10mM.
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Quality Control & SDS
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Purity: >99.00%
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Sodium erythorbate (D-Isoascorbic acid sodium), produced from sugars derived from different sources, such as beets, sugar cane, and corn, is a food additive used predominantly in meats, poultry, and soft drinks.
| Cas No. | 6381-77-7 | SDF | |
| Canonical SMILES | O=C1C(O)=C(O)[C@]([C@H](O)CO)([H])O1.[Na+] | ||
| Formula | C6H8NaO6+ | M.Wt | 199.11 |
| Solubility | Soluble in DMSO | Storage | 4°C, protect from light |
| General tips | For obtaining a higher solubility , please warm the tube at 37 ℃ and shake it in the ultrasonic bath for a while.Stock solution can be stored below -20℃ for several months. | ||
| Shipping Condition | Evaluation sample solution : ship with blue ice All other available size: ship with RT , or blue ice upon request |
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Step 1: Enter information below (Recommended: An additional animal making an allowance for loss during the experiment)
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μL
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Working concentration: mg/ml;
Method for preparing DMSO master liquid: mg drug pre-dissolved in μL DMSO ( Master liquid concentration mg/mL, Please contact us first if the concentration exceeds the DMSO solubility of the batch of drug. )
Method for preparing in vivo formulation: Take μL DMSO master liquid, next addμL PEG300, mix and clarify, next addμL Tween 80, mix and clarify, next add μL saline, mix and clarify.
Method for preparing in vivo formulation: Take μL DMSO master liquid, next add μL Corn oil, mix and clarify.
Note: 1. Please make sure the liquid is clear before adding the next solvent.
2. Be sure to add the solvent(s) in order. You must ensure that the solution obtained, in the previous addition, is a clear solution before proceeding to add the next solvent. Physical methods such as vortex, ultrasound or hot water bath can be used to aid dissolving.
3. All of the above co-solvents are available for purchase on the GlpBio website.
Recovering Sodium erythorbate from wastewater through freeze crystallization technology
Water Environ Res 2019 May;91(5):455-461.PMID:30740828DOI:10.1002/wer.1043.
Eutectic freeze crystallization was developed to recover Sodium erythorbate (NaE) from wastewater at pHs 4.1, 5.3, and 6.5. Two substances (A and B) were sequentially recovered from the samples. The recovery rate of substance A was 2.06, 1.83, and 3.03 g/L at pHs 4.1, 5.3, and 6.5, respectively; while that of B was 5.51, 3.09, and 3.26 g/L at the corresponding pHs. The analysis results of the two recovered substances indicated that substance A was mostly Na2 SO4 ·10H2 O, while substance B was mainly NaE. Salt recovery was most successful at pH 4.1 with the purity of recovered NaE reaching 87.53 wt%. Moreover, the chemical oxygen demand and electric conductivity of the ice were far smaller than the initial wastewater. The concentration effect was minimal due to the formation of Na2 SO4 ·10H2 O and NaE crystals. This combined crystallization strategy can potentially become an economic technology to recover NaE from wastewater. Practitioner points Segregation of NaE and Na2 SO4 ·10H2 O during the freeze crystallization process. Recovering 5.53 kg NaE with the purity of 87.53 wt% from 1 m3 wastewater. Decreasing chemical oxygen demand and electric conductivity of wastewater through freeze crystallization technology.
Sodium erythorbate is not carcinogenic in F344 rats
Exp Mol Pathol 1984 Aug;41(1):35-43.PMID:6468634DOI:10.1016/0014-4800(84)90005-4.
Carcinogenicity of Sodium erythorbate, a widely used antioxidant food additive, was evaluated using a total of 306 eight-week-old male and female F344/DuCrj rats. Test rats were given 1.25 or 2.5% aqueous solution as drinking water for 104 weeks. Controls were given tap water. All the rats were fed commercial pellets. None of the tumors observed was attributable to Sodium erythorbate in drinking water. Neither concentration of Sodium erythorbate changed the pattern of spontaneous tumor development in both sexes, except for a slight reduction in aggregate tumor incidence in the 2.5% Group females. Additionally, 2.5% solution suppressed body weight gains in both males and females. These results and prior data by others together suggest that weak mutagens may be noncarcinogenic under certain conditions.
Effects of different concentrations of sodium hypochlorite on dentine adhesion and the recovery application of Sodium erythorbate
Zhong Nan Da Xue Xue Bao Yi Xue Ban 2022 Feb 28;47(2):226-237.PMID:35545413DOI:10.11817/j.issn.1672-7347.2022.200994.
Objectives: Root canal therapy is the most effective and common method for pulpitis and periapical periodontitis. During the root canal preparation, chemical irrigation plays a key role. However, sodium hypochlorite (NaOCl), the widely used irrigation fluid, may impact the bonding strength between dentin and restorative material meanwhile sterilization and dissolving. Therefore, it's important to explore the influence of NaOCl on the adhesion between dentin and restoration materials to ensure clinical efficacy. This study aims to explore the effect of NaOCl on dentine adhesion and evaluate the effect of dentine adhesion induced by Sodium erythorbate (ERY), and to provide clinical guidance on dentin bonding after root canal therapy. Methods: Seventy freshly complete extracted human third molars aged 18-33 years old, without caries and restorations were selected. A diamond saw was used under running water to achieve dentine fragments which were divided into 10 groups with 14 fragments in each group: 2 control [deionized water (DW)±10% ERY] and 8 experimental groups (0.5%, 1%, 2.5%, and 5.25% NaOCl±10% ERY). The dentine specimens in the control group (treated with DW) and the experimental groups (treated with 0.5% NaOCl, 1% NaOCl, 2.5% NaOCl, and 5.25% NaOCl) were immersed for 20 min using corresponding solutions which were renewed every 5 min. The other 5 groups were immersed in 10% ERY for 5 min after an initial washing with DW for 1 min. Then, we selected 4 dentine fragments from all 14 fragments in each group and the numbers and diameters of opening dentinal tubules were observed under scanning electron microscope (SEM). The other 10 dentine fragments from each group were used to make adhesive samples by using self-etch adhesive wand composite resin. All the above adhesive samples were sectioned perpendicular to the bonded interface into 20 slabs with a cross-sectional area of 1 mm×1 mm using a diamond saw under the cooling water, and then the morphology of 10 slabs in each group's bonding interface was observed from aspects of formation of resin tags, depth of tags in dentin, and formation of hybrid layer under SEM. The other 10 slabs of each group's microtensile bond strength and failure modes were also analyzed. Results: Among the 0.5% NaOCl, 1% NaOCl, 2.5% NaOCl, and 5.25% NaOCl groups, the number and diameter of patent dentinal tubules gradually increased with the rise of concentration of NaOCl solution (all P<0.05). Among the DW, 0.5% NaOCl, 1% NaOCl, 2.5% NaOCl, and 5.25% NaOCl groups, the number and diameter of patent dentinal tubules increased after using ERY, but without significant difference (all P>0.05). Among the DW, 0.5% NaOCl, 1% NaOCl, and 2.5% NaOCl groups, the scores of formation of resin tags under SEM gradually increased with the increase of concentration of NaOCl solution, while the score in the 5.25% NaOCl group decreased significantly compared with the score of the 2.5% NaOCl group (P<0.05). There was no significant difference between using 10% ERY groups and without using 10% ERY groups (all P>0.05). The scores of length of the tags under SEM in the 5.25% NaOCl group was significantly higher than the scores of DW, 0.5% NaOCl, and 1% NaOCl groups (all P<0.05), and it was also higher than the score of the 2.5% NaOCl group, but without significant difference (P>0.05). There was no significant difference between using 10% ERY groups and without using 10% ERY groups (P>0.05). The scores of formation of hybrid layer under SEM in the 2.5% NaOCl and 5.25% NaOCl groups significantly decreased compared with the score of the DW group (all P<0.05). There were significant differences between the 2.5% NaOCl±10% ERY groups and between the 5.25% NaOCl±10% ERY groups (all P<0.05). Microtensile bond strength was greater in the 0.5% NaOCl, 1% NaOCl, and 2.5% NaOCl groups, but lower in the 5.25% NaOCl group than that in the DW group (all P<0.05). There were significant differences between the 2.5% NaOCl±10% ERY groups and between the 5.25% NaOCl±10% ERY groups (all P<0.05). The incidence of type "Adhesive" of failure modes in the 5.25% NaOCl group was significantly higher than that in other groups (all P<0.05), while the incidence of type "Adhesive" in the 5.25% NaOCl+10% ERY group was lower than that in the 5.25% NaOCl group (P<0.05). Conclusions: The bonding strength to dentine increases with the increase of NaOCl concentration when the concentration lower than 2.5%; whereas it is decreased at a higher concentration (such as 5.25%). 10% ERY has a definite recovery effect on attenuated bonding strength to 5.25% NaOCl-treated dentine.
The effect of sage, Sodium erythorbate and a mixture of sage and Sodium erythorbate on the quality of turkey meatballs stored under vacuum and modified atmosphere conditions
Br Poult Sci 2010 Dec;51(6):745-59.PMID:21161781DOI:10.1080/00071668.2010.532770.
1. The combined effect of sage (S), Sodium erythorbate (SE), a mixture of sage and Sodium erythorbate (MIX) and vacuum packaging (VP) and modified atmosphere packaging (MAP) on the quality of cooked turkey meatballs stored at 4°C was investigated. The physicochemical properties (colour, MDA, AV, pH, water activity), microbiological quality characteristics (counts of mesophilic and psychrotrophic bacteria, fungi, coliforms and Clostridium sp.) and flavour attributes of meatballs were determined. 2. The values of the colour parameters L*, a* and b* were affected by the additives and packaging method. The colour of meatballs was better protected by Sodium erythorbate than by sage or a mixture of sage and Sodium erythorbate. The additives effectively stabilised lipids against oxidation and slowed down hydrolytic changes in turkey meatballs. Sage and a mixture of sage and Sodium erythorbate showed stronger antioxidant properties than Sodium erythorbate added alone. Products with additives were characterised by better sensory quality than control samples. Sage and MIX prevented the growth of mesophilic and psychrotrophic bacteria. All additives inhibited the growth of coliforms. 3. MAP was more effective than VP in maintaining the microbial and sensory quality stability of cooked turkey meatballs. However, VP appears to be a better method as regards the maintaining of lipid stability in turkey meatballs.
Promotion by ascorbic acid, Sodium erythorbate and ethoxyquin of neoplastic lesions in rats initiated with N-butyl-N-(4-hydroxybutyl) nitrosamine
Cancer Lett 1984 May;23(1):29-37.PMID:6744233DOI:10.1016/0304-3835(84)90058-2.
The promoting effects of ascorbic acid, Sodium erythorbate and ethoxyquin on two-stage urinary bladder carcinogenesis in F344 rats initiated with N-butyl-N-(4-hydroxybutyl)nitrosamine (BBN) at a dose of 0.05% in the drinking water were examined. Administration of 5% Sodium erythorbate in the diet significantly increased the incidences of preneoplastic lesions, papilloma and cancer of the urinary bladder, whereas administration of 5% ascorbic acid in the diet did not. Administration of 0.8% ethoxyquin also increased the incidence of neoplastic lesions. Administrations of 5% sodium L-ascorbate and 5% Sodium erythorbate caused increases in the pH, the sodium content and crystals of MgNH4PO4 in the urine. These results show that Sodium erythorbate and ethoxyquin promote urinary bladder carcinogenesis, while ascorbic acid does not.
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