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Merck
CN

W222119

丁酸

natural, ≥99%, FCC, FG

别名:

1-丙烷羧酸, 丁酸, 丙基甲酸, 乙酸乙酯

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关于此项目

线性分子式:
CH3CH2CH2COOH
化学文摘社编号:
107-92-6
分子量:
88.11
FEMA Number:
2221
Council of Europe no.:
5c
UNSPSC Code:
12164502
PubChem Substance ID:
24900935
Flavis number:
8.005
EC Number:
203-532-3
NACRES:
NA.21
MDL number:
MFCD00002814
Beilstein/REAXYS Number:
906770
Organoleptic:
cheese; fruity; buttery
Grade:
FG
Fragrance grade
Halal
Kosher
natural
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
Food allergen:
no known allergens

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产品名称

丁酸, natural, ≥99%, FCC, FG

SMILES string

CCCC(O)=O

InChI

1S/C4H8O2/c1-2-3-4(5)6/h2-3H2,1H3,(H,5,6)

InChI key

FERIUCNNQQJTOY-UHFFFAOYSA-N

grade

FG
Fragrance grade
Halal
Kosher
natural

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117

vapor density

3.04 (vs air)

vapor pressure

0.43 mmHg ( 20 °C)

assay

≥99%

form

liquid

autoignition temp.

824 °F

expl. lim.

10 %

refractive index

n20/D 1.398 (lit.)

pH

2 (25 °C, 10 g/L)
3 (20 °C, 10 g/L)

bp

162 °C (lit.)

mp

−6-−3 °C (lit.)

density

0.964 g/mL at 25 °C (lit.)

cation traces

As: ≤3 ppm
Cd: ≤1 ppm
Hg: ≤1 ppm
Pb: ≤10 ppm

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

cheese; fruity; buttery

Quality Level

300
400

Gene Information

human ... HDAC1(3065)

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相关类别

General description

丁酸是一种挥发性脂肪酸 ，可作为调味剂。具有果味或干酪味，主要存在于乳制品中。

pictograms

CorrosionExclamation mark
GHS05,GHS07

signalword

Danger

Hazard Classifications

Acute Tox. 4 Oral - Eye Dam. 1 - Skin Corr. 1B - STOT SE 3

target_organs

Respiratory system

存储类别

8A - Combustible corrosive hazardous materials

wgk

WGK 1

flash_point_f

161.6 °F - closed cup

flash_point_c

72 °C - closed cup

ppe

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter

法规信息

危险化学品
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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBT3488
SHBQ2016
SHBQ2022
SHBN9730
SHBL9870

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Effect of fat content on odor intensity of three aroma compounds in model emulsions: ?-decalactone, diacetyl, and butyric acid.
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Journal of Agricultural and Food Chemistry, 44(8), 2341-2348 (1996)
Effects of volatile fatty acid concentrations on methane yield and methanogenic bacteria
Wang Y, et al
Biomass and Bioenergy, 33(5), 848-853 (2009)
Burdock GA
Encyclopedia of Food and Color Additives, 1, 359-360 (1997)
Gili Berkovitch et al.
Journal of medicinal chemistry, 51(23), 7356-7369 (2008-11-15)
Multifunctional acyloxyalkyl ester prodrugs of 5-aminolevulinic acid in cancer cell lines inhibited the proteasome and induced apoptosis and heme synthesis. The most potent prodrug was butyryloxymethyl 5-amino-4-oxopentanoate (1a). The metabolically released formaldehyde from the prodrugs was the dominant factor affecting
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Journal of gastroenterology and hepatology, 21(1 Pt 2), 209-218 (2006-02-08)
Butyrate, the four-carbon fatty acid, is formed in the human colon by bacterial fermentation of carbohydrates (including dietary fiber), and putatively suppresses colorectal cancer (CRC). Butyrate has diverse and apparently paradoxical effects on cellular proliferation, apoptosis and differentiation that may
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