41513
2-己醇
analytical standard
别名:
2-己醇, 丁基甲基甲醇
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关于此项目
线性分子式:
CH3(CH2)3CH(OH)CH3
化学文摘社编号:
分子量:
102.17
Beilstein:
1718996
EC 号:
MDL编号:
UNSPSC代码:
85151701
PubChem化学物质编号:
NACRES:
NA.24
等级
analytical standard
质量水平
方案
≥98.0% (GC)
保质期
limited shelf life, expiry date on the label
折射率
n20/D 1.414 (lit.)
n20/D 1.415
沸点
136 °C (lit.)
密度
0.814 g/mL at 20 °C
0.81 g/mL at 25 °C (lit.)
应用
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
包装形式
neat
SMILES字符串
CCCCC(C)O
InChI
1S/C6H14O/c1-3-4-5-6(2)7/h6-7H,3-5H2,1-2H3
InChI key
QNVRIHYSUZMSGM-UHFFFAOYSA-N
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一般描述
2-己醇是一种挥发性芳香族醇，在各种植物材料中含量丰富。它常被用作食物和饮料的成分。
应用
2-己醇可用作分析标准品，用于通过各种色谱技术测定生物样品、水果、豆浆、食品和水性样品中的分析物。
警示用语：
Warning
危险声明
危险分类
Flam. Liq. 3
储存分类代码
3 - Flammable liquids
WGK
WGK 1
闪点(°F)
114.8 °F - closed cup
闪点(°C)
46 °C - closed cup
法规信息
危险化学品
此项目有
F Schade et al.
Phytochemistry, 56(7), 703-710 (2001-04-21)
Thirteen major volatiles of the carnation flower fragrance signature have been identified by GC/MS. Of these, ten, hexanal, (2E)-hexenal, 1-hexanol, 2-hexanol, 3-hexen-1-ol, nonanal, benzaldehyde, benzyl alcohol, benzyl benzoate and caryophyllene, were quantified. The steady-state levels of these ten volatiles change
Identification of volatile compounds in soymilk using solid-phase microextraction-gas chromatography
Achouri A, et al.
Food Chemistry, 99(4), 759-766 (2006)
Analysis of n-hexane, 2-hexanone, 2, 5-hexanedione, and related chemicals by capillary gas chromatography and high-performance liquid chromatography
Nomeir AA and Abou-Donia MB
Analytical biochemistry, 151(2), 381-388 (1985)
L Perbellini et al.
International archives of occupational and environmental health, 48(1), 99-106 (1981-01-01)
A gas chromatographic method for analyzing the urinary metabolites of n-hexane (2-hexanol, 2,5-hexanedione, 2,5-dimethylfuran and gamma-valerolactone), of 2-methylpentane (2-methyl-2-pentanol), of 3-methylpentane (3-methyl-2-pentanol), and of cyclohexane (cyclohexanol) was developed. Processing of urine and the gas chromatographic conditions are described. The recovery
Analysis of volatile flavor components in roasted peanuts using supercritical fluid extraction and gas chromatography- mass spectrometry
Leunissen M, et al.
Journal of Agricultural and Food Chemistry, 44(9), 2694-2699 (1996)
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