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Merck
CN

47839

糖精钠

analytical standard

别名:

糖精 钠盐 水合物, 2,3-Dihydro-3-oxobenzisosulfonazole 钠盐, 2-磺基苯酸亚胺 钠盐, 可溶糖精, 邻磺酰苯甲酰亚胺 钠盐

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关于此项目

经验公式(希尔记法):
C7H4NNaO3S · xH2O
化学文摘社编号:
分子量:
205.17 (anhydrous basis)
UNSPSC Code:
12164500
E Number:
E954
PubChem Substance ID:
EC Number:
204-886-1
Beilstein/REAXYS Number:
3599229
MDL number:
NACRES:
NA.24
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产品名称

糖精钠, analytical standard

InChI

1S/C7H5NO3S.Na.H2O/c9-7-5-3-1-2-4-6(5)12(10,11)8-7;;/h1-4H,(H,8,9);;1H2/q;+1;/p-1

InChI key

ILJOYZVVZZFIKA-UHFFFAOYSA-M

SMILES string

[Na+].[H]O[H].[O-]C1=NS(=O)(=O)c2ccccc12

grade

analytical standard

CofA

current certificate can be downloaded

packaging

pkg of 1 g

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

application(s)

cleaning products
cosmetics
food and beverages
personal care

format

neat

storage temp.

2-30°C

Quality Level

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Application

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。

General description

糖精钠为白色结晶性粉末 ,在碳酸软饮料和饮料中常用作合成或人工甜味剂。它在食品加工、日用品以及饲料生产行业有着广泛的应用。

存储类别

11 - 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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访问文档库

Encyclopedia of Food and Color Additives, 1 (1997)
Rapid and sensitive detection of sodium saccharin in soft drinks by silver nanorod array SERS substrates
Han C, et al.
Sensors and Actuators B, Chemical, 272-279 (2017)
Encyclopedia of Food and Color Additives, 1 (1997)
Heather E King et al.
Pharmacology, biochemistry, and behavior, 126, 163-169 (2014-10-07)
The inbred Fischer (F344) and Lewis (LEW) rats, while originally developed as animal models for cancer and tissue transplantation research, have since been used to study genetic differences in a variety of physiological and behavioral endpoints. In this context, LEW
Steven Zukerman et al.
Chemical senses, 34(8), 685-694 (2009-09-09)
Prior work has shown that sweet taste-deficient T1R3 knockout (KO) mice developed significant sucrose preferences when given long-term sugar versus water tests. The current study investigated the role of olfaction in this experience-conditioned sucrose preference. T1R3 KO and C57BL/6 wild-type

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