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Merck
CN

S0950000

山梨酸

European Pharmacopoeia (EP) Reference Standard

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
UNSPSC Code:
41116107
NACRES:
NA.24
PubChem Substance ID:
MDL number:
Beilstein/REAXYS Number:
1098547
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SMILES string

C\C=C\C=C\C(O)=O

InChI key

WSWCOQWTEOXDQX-MQQKCMAXSA-N

InChI

1S/C6H8O2/c1-2-3-4-5-6(7)8/h2-5H,1H3,(H,7,8)/b3-2+,5-4+

grade

pharmaceutical primary standard

vapor pressure

0.01 mmHg ( 20 °C)

API family

sorbic acid

manufacturer/tradename

EDQM

mp

132-135 °C (lit.)

application(s)

pharmaceutical (small molecule)

format

neat

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General description

This product is provided as delivered and specified by the issuing Pharmacopoeia. All information provided in support of this product, including SDS and any product information leaflets have been developed and issued under the Authority of the Issuing Pharmacopoeia. For further information and support please go to the website of the issuing Pharmacopoeia.

Application

Sorbic acid EP Reference standard, intended for use in laboratory tests only as specifically prescribed in the European Pharmacopoeia.

Packaging

The product is delivered as supplied by the issuing Pharmacopoeia. For the current unit quantity, please visit the EDQM reference substance catalogue.

Other Notes

Sales restrictions may apply.

pictograms

Exclamation mark

signalword

Warning

hcodes

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2

存储类别

11 - Combustible Solids

wgk

WGK 1

flash_point_f

260.6 °F - closed cup

flash_point_c

127 °C - closed cup


历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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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
Suzette V van der Waal et al.
European journal of oral sciences, 120(5), 452-457 (2012-09-19)
Incomplete disinfection of the root canal system is a major cause of post-treatment disease. This study aimed to investigate the disinfecting property of organic acid salts and sodium chloride (NaCl), in a double-hurdle strategy, on Enterococcus faecalis biofilms. First of
Malcolm Stratford et al.
International journal of food microbiology, 161(3), 164-171 (2013-01-22)
Weak-acid preservatives commonly used to prevent fungal spoilage of low pH foods include sorbic and acetic acids. The "classical weak-acid theory" proposes that weak acids inhibit spoilage organisms by diffusion of undissociated acids through the membrane, dissociation within the cell
Malcolm Stratford et al.
International journal of food microbiology, 157(3), 375-383 (2012-06-26)
Moulds are able to cause spoilage in preserved foods through degradation of the preservatives using the Pad-decarboxylation system. This causes, for example, decarboxylation of the preservative sorbic acid to 1,3-pentadiene, a volatile compound with a kerosene-like odour. Neither the natural
Adonis Michaelides et al.
Chemical communications (Cambridge, England), 49(10), 1008-1010 (2012-12-20)
Three 2D and 3D photoreactive MOFs of trans,trans-muconic acid with Er(3+) and their corresponding isomorphous Y(3+) phases were synthesized and their photoreactivity was studied as a function of the crystal environment.

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