W244015
乳酸乙酯
natural, ≥98%, FCC, FG
别名:
2-羟基丙酸乙酯
选择规格
关于此项目
grade
FG, Fragrance grade, 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
assay
≥98%
optical activity
[α]20/D −10.5°, neat
greener alternative product characteristics
Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.
refractive index
n20/D 1.413 (lit.)
bp
154 °C (lit.)
density
1.031 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
greener alternative category
organoleptic
butter; fruity
SMILES string
CCOC(=O)C(C)O
InChI
1S/C5H10O3/c1-3-8-5(7)4(2)6/h4,6H,3H2,1-2H3
InChI key
LZCLXQDLBQLTDK-UHFFFAOYSA-N
General description
Application
- 使用微波辅助提取技术，结合环保的乙基乳酸酯溶剂，从紫菀属植物（Ambrosia arborescens）中提取次级代谢产物LC/ESI-MS/MS及抗氧化活性测定。：本文研究了乳酸乙酯作为绿色溶剂提取木香中生物活性物质的方法。研究表明，乳酸乙酯可有效提高提取代谢物的产量和抗氧化活性，支持其在可持续提取过程中的使用（Guillen et al., 2024）。
- 本土葡萄酒球菌与植物乳杆菌共培养对赤霞珠葡萄酒苹果酸乳酸发酵的影响：动力学参数，颜色和香气。：检验乳酸乙酯在葡萄酒生产中苹果酸乳酸发酵过程中的作用。该研究强调了其对赤霞珠香气和风味的贡献，强调了微生物相互作用的协同效应（Zhang et al., 2024）。
- 渗透脱水联合真空冷冻干燥处理对桃片特征香气成分的影响。：本研究探讨了乳酸乙酯在水蜜桃脱水和冻干过程中的保鲜和增香作用。研究结果表明，乳酸乙酯有助于保留关键的挥发性化合物，改善干制品的感官质量（Wang et al., 2024）。
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signalword
Danger
hcodes
Hazard Classifications
Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
3 - Flammable liquids
flash_point_f
114.8 °F - closed cup
flash_point_c
46 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter