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:
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+
SMILES string
C\C=C\C=C\C(O)=O
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
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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。
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
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)
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)
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
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
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