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Merck
CN

B3420

苯甲酸钠

BioXtra, ≥99.5%

别名:

苯甲酸 钠盐

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关于此项目

线性分子式:
C6H5COONa
化学文摘社编号:
分子量:
144.10
NACRES:
NA.25
PubChem Substance ID:
eCl@ss:
39024301
UNSPSC Code:
12352107
EC Number:
208-534-8
MDL number:
Beilstein/REAXYS Number:
3572467
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产品名称

苯甲酸钠, BioXtra, ≥99.5%

InChI key

WXMKPNITSTVMEF-UHFFFAOYSA-M

InChI

1S/C7H6O2.Na/c8-7(9)6-4-2-1-3-5-6;/h1-5H,(H,8,9);/q;+1/p-1

SMILES string

[Na+].[O-]C(=O)c1ccccc1

product line

BioXtra

assay

≥99.5%

form

powder

impurities

≤0.0005% Phosphorus (P)
≤0.1% Insoluble matter

mp

>300 °C (lit.)

solubility

H2O: 1 M, clear, colorless

anion traces

chloride (Cl-): ≤0.05%
sulfate (SO42-): ≤0.05%

cation traces

Al: ≤0.0005%
Ca: ≤0.01%
Cu: ≤0.0005%
Fe: ≤0.0005%
K: ≤0.10%
Mg: ≤0.005%
NH4+: ≤0.05%
Pb: ≤0.001%
Zn: ≤0.0005%

Quality Level

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Application

苯甲酸钠已用于测试对苯环利定(PCP)诱导小鼠运动活动的影响。

Biochem/physiol Actions

苯甲酸钠也有药物应用,是糖浆和透明片剂的组分。高水平的苯甲酸钠可能会触发组胺释放,也会引起细胞损伤。推荐用于尿素循环障碍的治疗。然而,高水平的苯甲酸钠可能导致甘氨酸缺乏,并可能施加神经调节作用。

General description

苯甲酸钠是一种安全的食品防腐剂,具有抑菌功能。分子量约为114.11 Da。苯甲酸钠用于烘焙产品、果汁和奶酪。它在肝脏中与甘氨酸结合,以马尿酸形式从尿液中排出。

Disclaimer

The product is not intended for use as a biocide under global biocide regulations, including but not limited to US EPA′s Federal Insecticide Fungicide and Rodenticide Act, European Biocidal Products Regulation, Canada’s Pest Management Regulatory Agency, Turkey’s Biocidal Products Regulation, Korea’s Consumer Chemical Products and Biocide Safety Management Act (K-BPR) and others.

pictograms

Exclamation mark

signalword

Warning

hcodes

Hazard Classifications

Eye Irrit. 2

存储类别

13 - Non Combustible Solids

wgk

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)


历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Sershen H, et al.
Neurochemical Research, 41(1-2), 398-408 (2016)
Benzoate and sorbate salts: a systematic review of the potential hazards of these invaluable preservatives and the expanding spectrum of clinical uses for sodium benzoate
Piper JD and Piper PW
Comprehensive Reviews in Food Science and Food Safety, 16(5), 868-880 (2017)
Matteo Gabba et al.
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