W322806
二丙基二硫
≥98%, FG
别名:
二丙基二硫, 二丙基二硫醚
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线性分子式:
CH3CH2CH2SSCH2CH2CH3
化学文摘社编号:
分子量:
150.31
FEMA编号:
3228
Beilstein:
969200
EC 号:
欧洲委员会编号:
540
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
12.014
NACRES:
NA.21
Agency:
follows IFRA guidelines
生物来源
synthetic
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515
方案
≥98%
折射率
n20/D 1.497 (lit.)
沸点
195-196 °C (lit.)
mp
−86 °C (lit.)
密度
0.96 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
no known allergens
性状检查
burnt; earthy; alliaceous; sulfurous
SMILES字符串
CCCSSCCC
InChI
1S/C6H14S2/c1-3-5-7-8-6-4-2/h3-6H2,1-2H3
InChI key
ALVPFGSHPUPROW-UHFFFAOYSA-N
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一般描述
Propyl disulfide is a volatile flavor compound mainly found in allium species such as onion, chive and scallions.
警示用语：
Warning
危险分类
Aquatic Chronic 2 - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
10 - Combustible liquids
WGK
WGK 3
闪点(°F)
147.2 °F - closed cup
闪点(°C)
64 °C - closed cup
个人防护装备
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
法规信息
新产品
Volatile constituents of the distilled oils of Welsh onions (Allium fistulosum L. variety maichuon) and scallions (Allium fistulosum L. variety caespitosum).
Kuo MC & Ho CT.
Journal of Agricultural and Food Chemistry, 40(1), 111-117 (1992)
Volatile flavor components of chive (Allium schoenoprasum L.).
Hashimoto S, et al.
Journal of Food Science, 48(6), 1858-1859 (1983)
C Teyssier et al.
Drug metabolism and disposition: the biological fate of chemicals, 28(6), 648-654 (2000-05-23)
The metabolism of dipropyl disulfide (DPDS), an Allium sulfur compound, was investigated in rat liver cell subfractions and in an isolated perfused rat liver. DPDS is oxidized to dipropyl thiosulfinate (DPDSO) by rat microsomes. The contribution of cytochrome P450 enzymes
Han-Seung Shin et al.
Journal of agricultural and food chemistry, 50(26), 7684-7690 (2002-12-12)
Organosulfur compounds and sodium bisulfite significantly inhibited (P < 0.05) heterocyclic aromatic amine (HAA) formation in model systems containing phenylalanine, creatinine, and glucose. There was, however, no inhibition by the same compounds in a model system containing only phenylalanine and
Hiroyuki Nishimura et al.
BioFactors (Oxford, England), 26(2), 135-146 (2006-07-11)
The antioxidative activity and ameliorative effects on memory impairment by sulfur-containing compounds which occur in Allium vegetables such as onion and garlic were investigated. The antioxidative activities of S-alk(en)yl-L-cysteines and their sulfoxides, volatile alk(en)yl disulfides and trisulfides, and vinyldithiins were
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