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2,3-Butanediol

analytical standard, mixture of racemic and meso forms

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Synonym(s):
2,3-Butylene glycol
Linear Formula:
CH3CH(OH)CH(OH)CH3
CAS Number:
513-85-9
Molecular Weight:
90.12
Beilstein:
969165
EC Number:
208-173-6
MDL number:
MFCD00004523
PubChem Substance ID:
329756177
NACRES:
NA.24

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

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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.

Storage Class Code

10 - Combustible liquids

WGK

WGK 1

Flash Point(F)

185.0 °F - closed cup

Flash Point(C)

85 °C - closed cup

Certificates of Analysis (COA)

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705578-5MG-PW

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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)
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)
Comparative analysis of volatile compounds of `fino?sherry wine by rotatory and continuous liquid-liquid extraction and solid-phase microextraction in conjunction with gas chromatography-mass spectrometry
Castro R, et al.
Analytica Chimica Acta, 513(1), 141-150 (2004)
Anupama Shrivastav et al.
Journal of microbiology and biotechnology, 23(7), 885-896 (2013-06-04)
2,3-Butanediol (2,3-BDO) has immense industrial applications. Recently, microbial fermentation has emerged as an alternative way to produce this industrially important chemical. Although 2,3-BDO is produced by several microorganisms, the Klebsiella genera has an excellent production compared with other 2,3-BDO-producing microorganisms.
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Chromatograms

suitable for GC

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