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Merck
CN

47845

山梨酸

analytical standard

别名:

2,4-己二烯酸, C6:2n-2,4, NSC 35405, NSC 49103, NSC 50268

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关于此项目

线性分子式:
CH3CH=CHCH=CHCOOH
化学文摘社编号:
分子量:
112.13
UNSPSC Code:
12164500
E Number:
E200
PubChem Substance ID:
EC Number:
203-768-7
Beilstein/REAXYS Number:
1098547
MDL number:
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grade

analytical standard

vapor pressure

0.01 mmHg ( 20 °C)

assay

99.7% (HPLC)

CofA

current certificate can be downloaded

packaging

ampule of 1000 mg

technique(s)

HPLC: suitable, gas chromatography (GC): suitable

mp

132-135 °C (lit.)

density

1.2 g/cm3 at 20 °C

antibiotic activity spectrum

fungi

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

format

neat

mode of action

enzyme | inhibits

storage temp.

2-8°C

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

General description

本物质名列欧盟食品接触塑料法规(EU 10/2011)的正面清单(positive list)。

Application

在检测和分析酒类饮料 和不同食品 中的山梨酸时,采用高效液相色谱法 (HPLC),山梨酸可能作为参照标准。
有关合适仪器技术的更多信息,请参考产品分析证书。如需进一步支持,请联系技术服务。


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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

ppe

dust mask type N95 (US), Eyeshields, Gloves



历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Analysis of benzoic acid and sorbic acid in Thai rice wines and distillates by solid-phase sorbent extraction and high-performance liquid chromatography
Techakriengkrai E and Surakarnkul R
J. Food Compos. Anal., 20, 220-225 (2007)
Determination of benzoic and sorbic acids in Brazilian food
Tfouni.V.A.S and Toledo.F.C.M
Food Control, 13(2), 117-123 (2002)
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