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Merck
CN

328812

Acetoacetamide

97%

Synonym(s):

α-Acetylacetamide, 3-Oxobutanamide, 3-Oxobutyramide, Acetoacetic acid amide, Acetylacetamide

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About This Item

Linear Formula:
CH3COCH2CONH2
CAS Number:
5977-14-0
Molecular Weight:
101.10
EC Number:
227-774-4
UNSPSC Code:
12352100
PubChem Substance ID:
24859750
Beilstein/REAXYS Number:
1560550
MDL number:
MFCD00025528

Key Documents

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Product Name

Acetoacetamide, 97%

InChI key

GCPWJFKTWGFEHH-UHFFFAOYSA-N

InChI

1S/C4H7NO2/c1-3(6)2-4(5)7/h2H2,1H3,(H2,5,7)

SMILES string

CC(=O)CC(N)=O

assay

97%

mp

53-56 °C (lit.)

solubility

water: soluble 1 g/10 mL, clear, colorless

functional group

amide
ketone

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Application

Acetoacetamide was used in a study to assess the stability of artificial sweeteners- aspartame, acesulfame-K and binary sweetener blend of aspartame x acesulfame-K during storage. Acetoacetamide was also used in analysis of multiple sweeteners and their degradation products in lassi by HPLC.

General description

Acetoacetamide is a degradation product of acesulfame-K, sweetener. Acetoacetamide undergoes alkaline hydrolysis to form salt of acetoacetic acid.

Storage Class

11 - Combustible Solids

wgk

WGK 1

flash_point_f

235.4 °F - closed cup

flash_point_c

113 °C - closed cup

ppe

Eyeshields, Gloves, type N95 (US)

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Certificates of Analysis (COA)

Lot/Batch Number
BCCJ8693
BCCG6637
BCCF8151
BCCD6368
BCCB6977

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A Simple Method For The Preparation Of Acetoacetate.
Lopez-Soriano FJ and Argiles JM.
Analytical Letters, 18(5), 589-592 (1985)
V George et al.
Journal of food science and technology, 47(4), 408-413 (2010-08-01)
A solid phase extraction method using C18 cartridges was standardized for the isolation of multiple sweeteners (aspartame, acesulfame-K and saccharin) and their degradation products (diketopiperazine, Lphenylalanine, acetoacetamide and 2-sulfobenzoic acid) from lassi. Analytical conditions for HPLC were standardized over C18
Assessment of stability of binary sweetener blend (aspartame x acesulfame-K) during storage in whey lemon beverage.
Arora S, et al.
Journal of Food Science and Technology, 50(4), 1-7 (2011)

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