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Merck
CN

453382

Sigma-Aldrich

(S)-(-)-2-乙酰氧基丙酸

95%

别名:

O-乙酰基-L-乳酸

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关于此项目

线性分子式:
CH3CH(O2CCH3)CO2H
化学文摘社编号:
分子量:
132.11
MDL编号:
UNSPSC代码:
12352000
PubChem化学物质编号:
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方案

95%

旋光性

[α]20/D −51°, c = 7 in chloroform

杂质

<5% acetic acid

折射率

n20/D 1.422 (lit.)

沸点

115-117 °C/2 mmHg (lit.)

密度

1.162 g/mL at 25 °C (lit.)

SMILES字符串

C[C@H](OC(C)=O)C(O)=O

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储存分类代码

13 - Non Combustible Solids

WGK

WGK 3

闪点(°F)

235.4 °F - closed cup

闪点(°C)

113 °C - closed cup

法规信息

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历史批次信息供参考:

分析证书(COA)

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N Goupil-Feuillerat et al.
Journal of bacteriology, 179(20), 6285-6293 (1997-10-23)
The alpha-acetolactate decarboxylase gene aldB is clustered with the genes for the branched-chain amino acids (BCAA) in Lactococcus lactis subsp. lactis. It can be transcribed with BCAA genes under isoleucine regulation or independently of BCAA synthesis under the control of
E A Sergienko et al.
Biochemistry, 40(25), 7369-7381 (2001-06-20)
Yeast pyruvate decarboxylase (YPDC), in addition to forming its metabolic product acetaldehyde, can also carry out carboligase reactions in which the central enamine intermediate reacts with acetaldehyde or pyruvate (instead of the usual proton electrophile), resulting in the formation of
C T Duong et al.
Metabolic engineering, 13(6), 638-647 (2011-08-10)
Diacetyl causes an unwanted buttery off-flavor in lager beer. It is spontaneously generated from α-acetolactate, an intermediate of yeast's valine biosynthesis released during the main beer fermentation. Green lager beer has to undergo a maturation process lasting two to three
H S Park et al.
Biochimica et biophysica acta, 1245(3), 366-370 (1995-12-14)
Acetolactate nonenzymatically reduced flavins, quinones and nicotinamide coenzymes in a time-dependent manner at physiological pH and moderate temperature. In the presence of excess acetolactate, the reduction of FAD and NAD+ followed pseudo-first-order kinetics. The rate of reduction was proportional to
Ken Kobayashi et al.
Journal of bioscience and bioengineering, 99(5), 502-507 (2005-10-20)
A simultaneous assay method for diacetyl and acetoin was developed to investigate the formation of diacetyl during the brewing of alcoholic beverages. A GC-MS analysis after the extraction from neutralized sample by ethyl acetate gave accurate assay results. The detection

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