推荐产品
质量水平
方案
99%
环保替代产品特性
Safer Solvents and Auxiliaries
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
折射率
n20/D 1.422 (lit.)
沸点
93-94 °C/18 mmHg (lit.)
溶解性
H2O: freely soluble
alcohol: miscible
密度
1.016 g/mL at 25 °C (lit.)
官能团
ester
ketone
环保替代产品分类
SMILES字符串
CCOC(=O)CCC(C)=O
InChI
1S/C7H12O3/c1-3-10-7(9)5-4-6(2)8/h3-5H2,1-2H3
InChI key
GMEONFUTDYJSNV-UHFFFAOYSA-N
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相关类别
一般描述
乙酰丙酸乙酯是一种稀释剂，用于具有高饱和脂肪酸含量的生物柴油燃料。
乙酰丙酸乙酯是一种由乙酰丙酸酯化产生的酮酯，用作柴油加氧添加剂。
乙酰丙酸乙酯是一种由乙酰丙酸酯化产生的酮酯，用作柴油加氧添加剂。
我们致力为您提供更环保的替代产品，以符合“绿色化学的12项原则”的一项或多项原则要求。本产品是一种更环保的溶剂。 点击此处了解更多信息。
应用
以乙酰丙酸乙酯为原料，建立一种制备HPLC法，以保存红葡萄酒香气并分离红葡萄酒香气提取物的果味特征 。
警示用语：
Warning
危险声明
危险分类
Eye Irrit. 2 - Skin Irrit. 2
储存分类代码
10 - Combustible liquids
WGK
WGK 2
闪点(°F)
201.2 °F - closed cup
闪点(°C)
94 °C - closed cup
个人防护装备
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
法规信息
新产品
T Hirata
International journal of leprosy and other mycobacterial diseases : official organ of the International Leprosy Association, 47(4), 585-596 (1979-12-01)
The fine structures and the interconnections between the intracytoplasmic membrane systems and cell division of murine leprosy bacilli in liver tissue from mice infected intraperitoneally with Mycobacterium lepraemurium, Hawaiian strain, were studied in ultrathin serial sections at the electron microscopic
Optimized enzymatic synthesis of levulinate ester in solvent-free system
Alice L et al.
Industrial Crops and Products, 32, 246-251 (2010)
Catalytic upgrading of levulinic acid to ethyl levulinate using reusable silica-included Wells-Dawson heteropolyacid as catalyst.
Pasquale G, et al.
Catalysis Communications, 18, 115-120 (2012)
Ethyl levulinate: A potential bio-based diluent for biodiesel which improves cold flow properties.
Joshi H, et al
Biomass and Bioenergy, 35(7), 3262-3266 (2011)
Bénédicte Pineau et al.
Journal of agricultural and food chemistry, 57(9), 3702-3708 (2009-03-31)
A preparative HPLC method, which preserves wine aromas and isolates fruity characteristics in specific fractions, was applied to red wine aroma extracts. Various odor-active zones were detected in typical fractions by GC-O analysis of their extracts. Through further GC-MS analyses
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