112348
壬酸乙酯
97%
别名:
洋绣球酸乙酯
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关于此项目
线性分子式:
CH3(CH2)7COOC2H5
化学文摘社编号:
分子量:
186.29
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
204-615-7
Beilstein/REAXYS Number:
1759169
MDL number:
产品名称
壬酸乙酯, 97%
InChI key
BYEVBITUADOIGY-UHFFFAOYSA-N
InChI
1S/C11H22O2/c1-3-5-6-7-8-9-10-11(12)13-4-2/h3-10H2,1-2H3
SMILES string
CCCCCCCCC(=O)OCC
vapor pressure
0.08 mmHg ( 25 °C)
assay
97%
refractive index
n20/D 1.422 (lit.)
bp
119 °C/23 mmHg (lit.)
solubility
H2O: insoluble
alcohol: miscible
diethyl ether: miscible
density
0.866 g/mL at 25 °C (lit.)
functional group
ester
Quality Level
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General description
Ethyl nonanoate is separated and quantified from cachaca, rum and whisky by direct injection gas chromatography spectrometry. It is used as the internal standard to monitor the solid-phase micro-extraction fibre extraction integrity and efficiency.
存储类别
10 - Combustible liquids
wgk
WGK 2
flash_point_f
201.2 °F - closed cup
flash_point_c
94 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Valentina Canuti et al.
Journal of agricultural and food chemistry, 67(9), 2647-2659 (2019-02-14)
Sangiovese is the most widespread Italian red cultivar and constitutes the basis of internationally known wines such as Chianti and Brunello di Montalcino. Outside of Europe, Argentina is the largest producer, followed by the United States. This study sought to
Eduardo S P Nascimento et al.
Journal of agricultural and food chemistry, 56(14), 5488-5493 (2008-06-24)
An analytical procedure for the separation and quantification of ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl lactate, ethyl octanoate, ethyl nonanoate, ethyl decanoate, isoamyl octanoate, and ethyl laurate in cachaca, rum, and whisky by direct injection gas chromatography-mass spectrometry was
Laure Rebière et al.
Analytica chimica acta, 660(1-2), 149-157 (2010-01-28)
A headspace-solid-phase micro-extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method has been developed to quantify a range of volatile compounds in Hunter Valley Semillon wines. The fibre selected for the method was a 50/30 microm divinylbenzene/carboxen/polydimethylsiloxane fibre, a three-phase fibre that allows extraction
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