Glucosamine
Nutritional Enhancers
90‑77‑7
C₆H₁₃NO₅
$26.68 ~ $40.02
Food
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is Glucosamine?
Glucosamine is an amino sugar, typically sourced from shellfish, that is widely used in dietary supplements to support joint health and the maintenance of cartilage structure.
How is Glucosamine made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Source, clean, and crush crustacean shells (shrimp, crab) to obtain raw chitin. | Control of raw material source is critical for managing heavy metals and potential allergens. Shells must be thoroughly cleaned to remove residual protein. |
| 2 | Deproteinization | Treat the crushed shells with an alkali solution (e.g., Sodium Hydroxide) to dissolve and remove proteins. | Monitor alkali concentration, temperature, and reaction time. Incomplete deproteinization will lead to impurities in the final product. |
| 3 | Demineralization | Treat the deproteinized shells with an acid solution (e.g., Hydrochloric Acid) to remove minerals, primarily calcium carbonate. | This step yields purified chitin. The acid concentration must be controlled to effectively remove minerals without degrading the chitin polymer. |
| 4 | Acid Hydrolysis | Break down the purified chitin polymer into Glucosamine monomers using concentrated hydrochloric acid (HCl) under controlled heat. | This is a critical process step. Temperature, acid concentration, and hydrolysis time directly determine the yield and purity of the Glucosamine HCl. |
| 5 | Decolorization & Neutralization | Neutralize the acidic hydrolysate and add activated carbon to adsorb colored impurities. Filter to remove the carbon. | The final pH must be within a specific range. The quality and amount of activated carbon are key to achieving a pure white, colorless final product. |
| 6 | Crystallization | Cool the purified solution, often with the addition of a solvent like ethanol, to induce the crystallization of Glucosamine HCl. | The cooling rate and solvent ratio are precisely controlled to maximize yield and obtain crystals of high purity and desired size. |
| 7 | Separation & Washing | Separate the crystals from the mother liquor via centrifugation. Wash the crystals with a suitable solvent (e.g., ethanol) to remove residual impurities. | Efficient separation is key. The wash step is crucial for removing any remaining soluble impurities, significantly enhancing final purity. |
| 8 | Drying | Dry the wet crystals in a controlled environment, typically a vacuum dryer, to remove all residual solvents and moisture. | Drying temperature and time must be strictly controlled to prevent thermal degradation and achieve the target low moisture content (typically <1.0%). |
| 9 | Milling & Sieving | Mill the dried Glucosamine HCl to a uniform powder and pass it through sieves to achieve the required particle size distribution. | Controls the final product's physical properties, such as bulk density and flowability, which are important for downstream applications like tableting or encapsulation. |
| 10 | Final QC & Packaging | Conduct comprehensive testing (e.g., HPLC for purity, microbial counts, heavy metals) against specifications. Package in sealed, moisture-proof containers. | Final product must meet pharmacopoeial standards (e.g., USP, EP). Packaging integrity is vital to protect the highly hygroscopic product from moisture. |
Technical Specifications
| CAS Number | 90‑77‑7 |
| Chemical Formula | C₆H₁₃NO₅ |
| Solubility | soluble in water (~50–100 mg/mL), slight solubility in methanol, insoluble in ethanol |
| Storage Conditions | cool, <15 °C, dry, inert atmosphere |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
dietary supplement
joint support
cosmetic pH adjuster
cell culture raw material
Mechanism of action:
| Parameter | Glucosamine |
|---|---|
| Functional Category | Browning Agent; Flavor Precursor; Maillard Reaction Participant |
| Key Ingredients | D-glucosamine (or its salts like Glucosamine Sulfate, Glucosamine Hydrochloride) |
| Mechanism of Action | As an amino sugar, it provides both an amine group and a reducing sugar moiety in one molecule. It readily participates in the Maillard reaction with amino acids or proteins upon heating. The free amine group reacts with a carbonyl group, initiating a cascade of non-enzymatic browning reactions that form melanoidins (brown polymers) and a wide range of volatile heterocyclic compounds responsible for flavor. |
| Application Effect in Product | Accelerates and enhances the development of a golden-brown crust and color in baked goods, batters, and processed meats. Contributes to the formation of complex savory, roasted, and toasted flavor profiles. Can be used to standardize color and flavor development in thermally processed foods where natural precursors are variable or insufficient. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Glucosamine | Aminosugar Supplement | A natural building block for cartilage; often sold as glucosamine sulfate or hydrochloride. | Most studied joint supplement; foundational for cartilage structure; widely available. | Slower to show effects; mixed results in clinical studies; often derived from shellfish (allergen concern). | Long-term maintenance of cartilage health; mild to moderate osteoarthritis. | For a foundational, structure-focused approach to support and build cartilage over time. |
| Chondroitin Sulfate | Glycosaminoglycan Supplement | A major component of cartilage that helps it retain water and elasticity. | Works synergistically with glucosamine; helps with cartilage shock absorption. | Large molecule size may affect absorption; less effective when used alone. | Paired with glucosamine for comprehensive cartilage support, especially for compression resistance. | To enhance cartilage hydration and elasticity, complementing glucosamine's structural role. |
| MSM (Methylsulfonylmethane) | Organosulfur Compound | A natural source of sulfur, essential for connective tissues like collagen and keratin. | Provides both anti-inflammatory and analgesic effects; supports connective tissue formation. | Less direct research on rebuilding cartilage compared to glucosamine. | Joint pain accompanied by inflammation, muscle soreness, or stiffness. | For a dual-action approach that addresses pain and inflammation while providing a key mineral for tissue health. |
| Turmeric/Curcumin | Herbal Anti-inflammatory | Active compound curcumin has potent natural anti-inflammatory properties. | Fast-acting relief from inflammation-related pain; broad systemic health benefits. | Does not provide structural components to rebuild cartilage; requires an enhancer for good absorption. | Acute or chronic joint pain primarily driven by inflammation (e.g., rheumatoid arthritis). | For powerful, natural inflammation and pain management, rather than structural repair. |
| Omega-3 Fatty Acids (Fish Oil) | Polyunsaturated Fatty Acid | Contains EPA and DHA, which reduce the body's production of inflammatory compounds. | Provides systemic anti-inflammatory benefits for joints, heart, and brain; well-researched. | Does not directly rebuild cartilage; high doses may be needed for significant joint effect. | Widespread, chronic inflammation contributing to joint pain; overall wellness. | To reduce systemic inflammation throughout the body that can manifest as joint discomfort. |
| Collagen (Type II) | Protein Supplement | The primary protein found in cartilage; often sold as undenatured type II collagen (UC-II). | Directly provides the main structural protein of cartilage; may help the immune system tolerate cartilage. | Effects can be specific to the type of collagen used; less research than glucosamine. | Supporting cartilage integrity and structure; potentially helpful in autoimmune-related joint issues. | To supply the primary building block of cartilage and potentially modulate immune response to joint tissue. |
Technical Documents
Available Documentation
Specification sheet, Certificate of Analysis
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications