07429
丁二酸二乙酯
analytical standard
别名:
Butanedioic acid, diethyl ester, Ethyl succinate, Succinic acid, diethyl ester
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关于此项目
线性分子式:
C2H5OCOCH2CH2COOC2H5
化学文摘社编号:
分子量:
174.19
UNSPSC Code:
41116107
NACRES:
NA.24
PubChem Substance ID:
EC Number:
204-612-0
Beilstein/REAXYS Number:
907645
MDL number:
InChI key
DKMROQRQHGEIOW-UHFFFAOYSA-N
InChI
1S/C8H14O4/c1-3-11-7(9)5-6-8(10)12-4-2/h3-6H2,1-2H3
SMILES string
CCOC(=O)CCC(=O)OCC
grade
analytical standard
vapor density
6 (vs air)
assay
≥99.5% (GC)
shelf life
limited shelf life, expiry date on the label
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
refractive index
n20/D 1.42 (lit.), n20/D 1.420
bp
218 °C (lit.)
mp
−20 °C (lit.)
density
1.047 g/mL at 25 °C (lit.)
application(s)
cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care
Quality Level
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General description
Diethyl succinate, an aliphatic dibasic carboxylic acid ester of succinic acid, is present as a volatile aroma component in grape juices, wines and distilled beverages. It can be employed as an aging marker in the study of the thermal deterioration of beer.
Application
Diethyl succinate may be used as an analytical reference standard for the determination of the analyte in wine and beer samples by various chromatography techniques.
存储类别
10 - Combustible liquids
wgk
WGK 2
flash_point_f
208.4 °F - closed cup
flash_point_c
98 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Esters of aliphatic di- and tribasic carboxylic acids
Aroma of Beer, Wine and Distilled Alcoholic Beverages, 3(1-2), 151-157 (1983)
Gas chromatographic analysis of furfural and hydroxymethyl-furfural in wine
Shimizu JI and Watanabe M
Agricultural and Biological Chemistry, 43(6), 1365-1366 (1979)
Analysis of wine volatile profile by purge-and-trap-gas chromatography-mass spectrometry: Application to the analysis of red and white wines from different Spanish regions
Aznar M and Arroyo T
Journal of Chromatography A, 1165(1-2), 151-157 (2007)
Evaluation of beer deterioration by gas chromatography-mass spectrometry/multivariate analysis: A rapid tool for assessing beer composition
Rodrigues J, et al.
Journal of Chromatography A, 1218(7), 990-996 (2011)
Comparative analysis of volatile compounds of `fino?sherry wine by rotatory and continuous liquid-liquid extraction and solid-phase microextraction in conjunction with gas chromatography-mass spectrometry
Castro R, et al.
Analytica Chimica Acta, 513(1), 141-150 (2004)
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