Vitamin additive Bulk Vitamin B1 Nitrate Powder

CAS:532-43-4

MF:C12H17N5O4S

MW:327.36

EINECS:208-537-4

Specification: 99% min Vitamin B1 Nitrate Powder

SampleVitamin B1 Nitrate Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance: White Powder

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Vitamin B1 Nitrate Powder Usage and Synthesis.

Thiamine nitrate (vitamin B1) is involved in carbohydrate and fat metabolism; deficiency results in loss of appetite, polyneuritis, and death in animals; toxic doses are hundreds to thousands of times higher than needed; acts in conjunction with B vitamins, magnesium, and manganese; iron promotes the metabolism of vitamin B1; vitamin E protects vitamin B1 from oxidation.

Uses and functions of Vitamin B1 Nitrate.

Thiamine nitrate as a feed additive, vitamin B1 has an important role in maintaining normal nerve conduction, as well as the normal activities of the heart and digestive system. Livestock and poultry are prone to carbohydrate metabolism disorders and loss of appetite when they are deficient.

The dosage is 20-40g/t. This product can be fortified with thiamine nitrate, and the specific dosage must be converted. Suitable for vitamin B1 deficiency, with the maintenance of normal glucose metabolism and nerve conduction function, also used for dyspepsia, neuritis, such as auxiliary treatment.

Characteristic of Vitamin B1 Nitrate.

White needle-like crystals or crystalline powder, with faint rice bran-like peculiar odour and bitter taste. Melting point 248-250°C (decomposition). Very soluble in water (1g dissolved in 1mL of water at 20℃), slightly soluble in ethanol, insoluble in ether, benzene, chloroform and acetone. Redox action can make it inactive.

Thermal stability in air and acidic aqueous solution (PH3.0-5.0) is good, neutral and alkaline conditions are easy to decompose. Oral LD509.0g/kg in mice.

Production Method of  Bulk Vitamin B1 Nitrate Powder.

Vitamin B1 occurs naturally in foods such as rice bran, bran, lean meat, and peanut rice, and in pure form is usually prepared by chemical synthesis. Excess acetamidine hydrochloride is condensed with α-dimethoxy-β-methoxypropionitrile in alkaline (methanol and sodium methanol) medium to 3,6-dimethyl-1,2-dihydro-2,4,5,7-tetraazanaphthalene, which is then hydrolysed at 90-100°C and ring-opened to form 2-methyl-4-amino-5-aminomethylpyrimidine in alkaline conditions, which is followed by the action of carbon disulphide and ammonia, and then condensed with acetic acid -γ- Chloro-γ-acetylpropyl acetate condensation, then hydrolysis in hydrochloric acid, 75-78 ℃ and ring synthesis of thiamine hydrochloride, and finally neutralised with ammonia, hydrogen peroxide oxidation, hydrochloric acid acid to thiamine hydrochloride