85510
山梨酸
≥99.0% (T)
别名:
2,4-己二烯酸, C6:2n-2,4, NSC 35405, NSC 49103, NSC 50268
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线性分子式:
CH3CH=CHCH=CHCOOH
化学文摘社编号:
分子量:
112.13
EC Number:
203-768-7
UNSPSC Code:
12352211
MDL number:
Beilstein/REAXYS Number:
1098547
vapor pressure
0.01 mmHg ( 20 °C)
assay
≥99.0% (T)
mp
132-135 °C (lit.), 133-135 °C
solubility
ethanol: 0.1 g/mL, clear
antibiotic activity spectrum
fungi
SMILES string
C\C=C\C=C\C(O)=O
InChI
1S/C6H8O2/c1-2-3-4-5-6(7)8/h2-5H,1H3,(H,7,8)/b3-2+,5-4+
InChI key
WSWCOQWTEOXDQX-MQQKCMAXSA-N
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signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2
存储类别
13 - Non Combustible Solids
wgk
WGK 1
flash_point_f
260.6 °F - closed cup
flash_point_c
127 °C - closed cup
ppe
dust mask type N95 (US), Eyeshields, Gloves
法规信息
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Alfredo Montaño et al.
Food microbiology, 34(1), 7-11 (2013-03-19)
The aim of this research was to ascertain the lactic acid bacteria responsible for the degradation of ascorbic acid and/or potassium sorbate, isolated from packed green olives where these additives had diminished. A total of 14 isolates were recovered from
Heidy M W den Besten et al.
Applied and environmental microbiology, 78(23), 8477-8480 (2012-09-25)
Population heterogeneity complicates the predictability of the outgrowth kinetics of individual spores. Flow cytometry sorting and monitoring of the germination and outgrowth of single dormant spores allowed the quantification of acid-induced spore population heterogeneity at pH 5.5 and in the
Takashi Ohtsuki et al.
Analytica chimica acta, 734, 54-61 (2012-06-19)
An analytical method using solvent extraction and quantitative proton nuclear magnetic resonance (qHNMR) spectroscopy was applied and validated for the absolute quantification of sorbic acid (SA) in processed foods. The proposed method showed good linearity. The recoveries for samples spiked
Balasubramanian Narasimhan et al.
Bioorganic & medicinal chemistry letters, 17(21), 5836-5845 (2007-09-18)
A new series of 2,4-hexadienoic acid derivatives (S(1)-S(42)) has been synthesized and evaluated as antimicrobial agents against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Candida albicans, and Aspergillus niger. Quantitative structure-activity relationship (QSAR) investigation using Hansch analysis was applied to find
A Vermeulen et al.
Food microbiology, 32(2), 389-396 (2012-09-19)
The microbial stability of intermediate moisture foods (IMF) is linked with the possible growth of osmophilic yeast and xerophilic moulds. As most of these products have a long shelf life the assessment of the microbial stability is often an important
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