47848
山梨酸钾
analytical standard
别名:
山梨酸 钾盐, 2,4-己二烯酸 钾盐
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关于此项目
经验公式（希尔记法）:
C6H7KO2
化学文摘社编号:
分子量:
150.22
E Number:
E202
PubChem Substance ID:
UNSPSC Code:
12164500
EC Number:
246-376-1
MDL number:
NACRES:
NA.24
产品名称
山梨酸钾, analytical standard
InChI key
CHHHXKFHOYLYRE-STWYSWDKSA-M
InChI
1S/C6H8O2.K/c1-2-3-4-5-6(7)8;/h2-5H,1H3,(H,7,8);/q;+1/p-1/b3-2+,5-4+;
SMILES string
[K+].C\C=C\C=C\C([O-])=O
grade
analytical standard
CofA
current certificate can be downloaded
packaging
ampule of 1000 mg
technique(s)
HPLC: suitable
gas chromatography (GC): suitable
antibiotic activity spectrum
fungi
application(s)
cleaning products
cosmetics
food and beverages
personal care
format
neat
storage temp.
2-30°C
Quality Level
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Application
山梨酸钾可作为分析参考标准品，通过色谱技术对食品、饮料和软饮料中的分析物进行定量。
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，请联系技术服务部门。
General description
山梨酸钾是一种防腐剂，常用于各种食品和饮料中。它是一种食品抗菌剂，能在较宽的 pH 值范围内有效抑制酵母、霉菌和某些细菌的生长。
山梨酸钾是一种食品添加剂，可用于防止细菌、霉菌或酵母菌引起的食品变质。它存在于药品、化妆品等多种产品中，可用于保存果汁、苏打水、酱油、番茄酱等加工食品。
Other Notes
在我们的NMR在线平台ChemisTwin®上可以找到本品对应的数字化标准物质。您可使用ChemisTwin®上的数字等效品鉴定您的样品并进行定量分析（使用数字化外标）。可查看该物质的NMR谱图，只需点击几次鼠标，就能进行在线样品比对。欢迎点击了解更多，开启免费试用之旅。
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2
存储类别
11 - Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
dust mask type N95 (US), Eyeshields, Gloves
Control of citrus postharvest green mold and sour rot by potassium sorbate combined with heat and fungicides
Smilanick.LJ, et al.
Postharvest biology and technology, 47, 226-238 (2008)
A novel RP-HPLC method for simultaneous determination of potassium sorbate and sodium benzoate in soft drinks using C18-bonded monolithic silica column
Can ON, et al.
Journal of Separation Science, 34(16-17), 2214-2222 (2011)
Inhibition effect of food preservatives on endoproteinases
Esimbekova.NE, et al.
Food Chemistry, 235, 294-297 (2017)
Development of reverse-phase high-performance liquid chromatography method for simultaneous determination of sodium benzoate and potassium sorbate in beverages
Pentanovska-Ilievska B, et al.
Acta Chromatographica , 29, 345-358 (2017)
Ahmet C Gören et al.
Food chemistry, 175, 273-279 (2015-01-13)
High Performance Liquid Chromatography LC-UV and LC-MS/MS methods were developed and validated for quantitative analyses of sodium benzoate and potassium sorbate in foods and beverages. HPLC-UV and LC-MS/MS methods were compared for quantitative analyses of sodium benzoate and potassium sorbate
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