18109
正己醛
analytical standard
别名:
1-己醛, 六碳醛, 己醛
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关于此项目
线性分子式:
CH3(CH2)4CHO
化学文摘社编号:
分子量:
100.16
UNSPSC Code:
85151701
NACRES:
NA.24
PubChem Substance ID:
EC Number:
200-624-5
Beilstein/REAXYS Number:
506198
MDL number:
产品名称
正己醛, analytical standard
SMILES string
CCCCCC=O
InChI key
JARKCYVAAOWBJS-UHFFFAOYSA-N
InChI
1S/C6H12O/c1-2-3-4-5-6-7/h6H,2-5H2,1H3
grade
analytical standard
vapor density
>1 (vs air)
vapor pressure
10 mmHg ( 20 °C)
assay
≥95.0% (GC)
shelf life
limited shelf life, expiry date on the label
technique(s)
HPLC: suitable
gas chromatography (GC): suitable
impurities
≤1.0% water
refractive index
n20/D 1.4035 (lit.)
bp
130-131 °C (lit.)
density
0.815 g/mL at 25 °C (lit.)
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
Quality Level
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Application
使用顶空 GC 分析作为测定大鼠肝脏样品中脂质过氧化的标准品。
有关合适仪器技术的更多信息，请参考产品的分析证书。如需进一步支持，请联系技术服务部门。
General description
己醛是亚油酸的氧化产物，是一种主要的挥发性醛。可作为熟肉脂肪氧化和肉味变差的指标。
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2
存储类别
3 - Flammable liquids
wgk
WGK 1
flash_point_f
77.0 °F - closed cup
flash_point_c
25 °C - closed cup
法规信息
危险化学品
此项目有
Rapid headspace gas chromatography of hexanal as a measure of lipid peroxidation in biological samples.
Frankel EN, Hu ML, Tappel AL
Lipids, 24(11), 976-981 (1989)
Hexanal as an indicator of meat flavor deterioration.
Shahidi, Fereidoon, and RONALD B. PEGG.
Journal of Food Lipids, 1.3, 177-186 (1994)
Jie Li et al.
Clinica chimica acta; international journal of clinical chemistry, 436, 59-67 (2014-05-13)
Breast cancer (BC) remains the most commonly diagnosed malignancy in women. We investigated 4 straight aldehydes in the exhaled breath as potential early BC diagnostic biomarkers. End-tailed breath were collected by Bio-VOC® sampler and assayed by gas chromatography-mass spectrometry. Kruskal-Wallis
S Böttcher et al.
Food chemistry, 169, 492-498 (2014-09-23)
The aim of the present study was to evaluate the off-flavour masking potential of pea dextrin (PD) in emulsions rich in ω-3 and ω-6-fatty acids in comparison with maltodextrin (MD) and 2-hydroxypropyl-β-cyclodextrin (HPBCD). After optimisation of the homogenisation procedure, stable
Zahra Hadian et al.
Iranian journal of pharmaceutical research : IJPR, 13(2), 393-404 (2014-09-23)
Omega-3 fatty acids (FAs) have been shown to prevent cardiovascular disease. The most commonly used omega-3 fatty acids like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are highly vulnerable to oxidation and therefore, have short shelf life. Recent advances in
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