L-Ascorbic Acid CAS: 50-81-7 High quality

L-Ascorbic Acid
Product name: L-Ascorbic Acid

Other name: L(+)-Ascorbic acid; L-Ascorbic acid(C); (R)-5-((S)-1,2-Dihydroxyethyl)-3,4-dihydroxyfuran-2(5H)-one; L(+)-Ascorbic acid; L-Threoascorbic acid,Antiscorbutic factor,Vitamin C; L-Ascorbic acid;

MF: C6H8O6

MW: 176.12

CAS: 50-81-7

EINECS: 200-066-2

Appearance: White crystals

Prompt shipment

FOB Wuhan

Wuhan port sails

Application: Pharmacy


L-Ascorbic Acid, known as antioxidant Vitamin C 50-81-7 is a white or slightly yellow crystals or powder, a little acid. M.P. 190°C-192°C, easily soluble in water, a little soluble in alcohol and uneasily soluble in ether and chloroform and other organic solvent. In solid state it is stable in air. Its water solution is easily mutated when it meets with air.

COA information

Item Standard
Appearance White or almost white crystal or crystalline powder
Identification Positive
Melting point 191 °c ~ 192°c
Ph (5%, w/v) 2.2 ~ 2.5
Ph (2%,w/v) 2.4 ~ 2.8
Specific optical rotation +20.5° ~ +21.5°
Clarity of solution Clear
Heavy metals ≤0.0003%
Assay (as c 6h 8o6, %) 99.0 ~ 100.5
Copper ≤3 mg/kg
Iron ≤2 mg/kg
Mercury ≤1 mg/kg
Arsenic ≤2 mg/kg
Lead ≤2 mg/kg
Oxalic acid ≤0.2%
Loss on drying ≤0.1%
Sulphated ash ≤ 0.1%
Residual solvents (as methanol) ≤ 500 mg/kg
Total plate count (cfu/g) ≤ 1000
Yeasts & molds (cfu/g) ≤ 100
Escherichia. coli/g Absence
Salmonella/ 25g Absence
Staphylococcus aureus/ 25g Absence


  • Keep food, fruits and beverage fresh and prevent them from producing unpleasant smell.
  • Prevent formation of nitrous amine from nitrous acid in meat products.
  • Improve dough quality and make baked food expand to its maximum.
  • Compensate the Vitamin C losses of beverage, fruits and vegetables during processing procedures.
  • Used as nutritional element in additives, feed additives.