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Merck
CN

W248703

甲酸

≥95%, FCC, FG

别名:

Formisoton(甲酸), Sybest(甲酸), 甲烷酸, 甲酸, 蚁酸

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关于此项目

线性分子式:
HCOOH
化学文摘社编号:
分子量:
46.03
FEMA Number:
2487
Council of Europe no.:
1
UNSPSC Code:
12352106
PubChem Substance ID:
Flavis number:
8.001
EC Number:
200-579-1
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1209246
Organoleptic:
pungent; vinegar
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
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biological source

synthetic

Quality Level

grade

FG, Halal, Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 117, FDA 21 CFR 172.515

vapor density

1.6 (vs air)

vapor pressure

44.8 mmHg ( 20 °C)

assay

≥95%

form

liquid

autoignition temp.

1004 °F

expl. lim.

57 %

refractive index

n20/D 1.370 (lit.)

pH

2.2 (20 °C, 2.2 g/L)

bp

100-101 °C (lit.)

mp

8.2-8.4 °C (lit.)

density

1.22 g/mL at 25 °C (lit.)

anion traces

sulfate (SO42-): ≤0.004%

cation traces

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

application(s)

PFAS testing
flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

pungent; vinegar

SMILES string

OC=O

InChI

1S/CH2O2/c2-1-3/h1H,(H,2,3)

InChI key

BDAGIHXWWSANSR-UHFFFAOYSA-N

General description

甲酸是红茶中主要的挥发性风味化合物之一。 它还是酸水解酱油中的主要气味活性化合物之一。

Application


  • 液相色谱-串联质谱法定量分析大西洋鲑、牛奶和黄油中残留的丁基羟基甲苯和丁基羟基茴香醚。: 在这项研究中,研究人员将甲酸用于制备液相色谱-串联质谱分析的样品。该研究重点关注食物产品中抗氧化剂残留的检测和定量测定,为食品安全和质量控制方案做出贡献(Galal et al., 2024)。



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Danger

Hazard Classifications

Acute Tox. 3 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1A

supp_hazards

存储类别

3 - Flammable liquids

wgk

WGK 1

flash_point_f

121.1 °F - closed cup

flash_point_c

49.5 °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

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Volatile flavor of black tea: Part I. Formation of volatile components during black tea manufacture.
Saij? R & Kuwabara Y.
Agricultural and Biological Chemistry, 31(4), 389-396 (1967)
Volatile Compounds in Fermented and Acid?hydrolyzed Soy Sauces.
Lee SM, et al.
Journal of Food Science, 71(3) (2006)
Yoann Rombouts et al.
Annals of the rheumatic diseases, 74(1), 234-241 (2013-10-10)
To determine whether anticitrullinated protein antibodies (ACPA) exhibit specific changes in Fc glycosylation prior to the onset of arthritis. Serum samples of patients with ACPA-positive arthralgia (n=183) were collected at baseline and at various time points of follow-up. 105 patients



全球贸易项目编号

货号GTIN
W248703-5KG-K04061838180285
W248703-10KG-K04061838180278
W248703-SAMPLE-K04061837515125
W248703-25KG-K04061838256980
W248703-1KG-K04061838256973