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42038

2,3-Butanediol

Name: 2,3-Butanediol
Brand: SIAL

analytical standard, mixture of racemic and meso forms

Synonym(s):

2,3-Butylene glycol

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About This Item

Linear Formula:

CH₃CH(OH)CH(OH)CH₃

CAS Number:

513-85-9

Molecular Weight:

90.12

UNSPSC Code:

85151701

NACRES:

NA.24

PubChem Substance ID:

329756177

EC Number:

208-173-6

Beilstein/REAXYS Number:

969165

MDL number:

MFCD00004523

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Properties

grade

analytical standard

Quality Level

100

assay

≥97.0% (GC)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable, gas chromatography (GC): suitable

refractive index

n20/D 1.433 (lit.), n20/D 1.438

bp

183-184 °C (lit.)

mp

25 °C (lit.)

density

1.002 g/mL at 20 °C (lit.)

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

format

neat

SMILES string

CC(O)C(C)O

InChI

1S/C4H10O2/c1-3(5)4(2)6/h3-6H,1-2H3

InChI key

OWBTYPJTUOEWEK-UHFFFAOYSA-N

Description

General description

2,3-Butanediol is a chiral compound which is extensively utilized in chemical feedstocks and liquid fuels.

Application

2,3-Butanediol may be used as a reference standard for the determination of 2,3-butanediol in:

′Fino′ sherry wine by rotatory and continuous liquid−liquid extraction (LLE) and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS).
Cell cultures as well as fermentation broths by high performance anion-exchange chromatography with pulsed amperometric detection (HPAE-PAD).
Cocoa (Theobroma cacao L.) by HS-SPME-GC-MS with principal component analysis (PCA).
Vinegar samples by HS-SPME combined with GC-MS in electron impact ionization (EI+) mode.

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

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Storage Class

10 - Combustible liquids

wgk

WGK 1

flash_point_f

185.0 °F - closed cup

flash_point_c

85 °C - closed cup

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Determination of carbohydrates, sugar alcohols, and glycols in cell cultures and fermentation broths using high-performance anion-exchange chromatography with pulsed amperometric detection

Hanko VP and Rohrer JS

Analytical Biochemistry, 283(2), 192-199 (2000)

Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis

Rodriguez-Campos J, et al.

Food Research International, 44(1), 250-258 (2011)

Headspace solid-phase microextraction analysis of aroma compounds in vinegar: validation study

Marin RN, et al.

Journal of Chromatography A, 967(2), 261-267 (2002)

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Global Trade Item Number

SKU	GTIN
42038-250MG	04061832093017