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Merck
CN

W244015

Sigma-Aldrich

乳酸乙酯

greener alternative

natural, ≥98%, FCC, FG

别名:

2-羟基丙酸乙酯

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About This Item

线性分子式:
CH3CH(OH)COOCH2CH3
CAS号:
分子量:
118.13
FEMA编号:
2440
EC 号:
欧洲委员会编号:
371
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
9.433
NACRES:
NA.21
性状检查:
butter; fruity
等级:
FG
Fragrance grade
Kosher
natural
Agency:
follows IFRA (guidelines)
meets purity specifications of JECFA
食品过敏原:
no known allergens

等级

FG
Fragrance grade
Kosher
natural

质量水平

Agency

follows IFRA (guidelines)
meets purity specifications of JECFA

管理合规性

EU (Regulation 1223/2009)
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117

方案

≥98%

旋光性

[α]20/D −10.5°, neat

环保替代产品特性

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

折射率

n20/D 1.413 (lit.)

沸点

154 °C (lit.)

密度

1.031 g/mL at 25 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

环保替代产品分类

性状检查

butter; fruity

SMILES字符串

CCOC(=O)C(C)O

InChI

1S/C5H10O3/c1-3-8-5(7)4(2)6/h4,6H,3H2,1-2H3

InChI key

LZCLXQDLBQLTDK-UHFFFAOYSA-N

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一般描述

乳酸乙酯是中国浓香型白酒中的主要挥发性风味物质。
我们竭诚为您带来满足绿色替代产品四大类别要求的替代产品。本品为生物基产品,在“危险性较小的化学合成”和“使用可再生原料”绿色化学原则方面取得了重大进步。

应用


  • 使用微波辅助提取技术,结合环保的乙基乳酸酯溶剂,从紫菀属植物(Ambrosia arborescens)中提取次级代谢产物LC/ESI-MS/MS及抗氧化活性测定。:本文研究了乳酸乙酯作为绿色溶剂提取木香中生物活性物质的方法。研究表明,乳酸乙酯可有效提高提取代谢物的产量和抗氧化活性,支持其在可持续提取过程中的使用(Guillen et al., 2024)。

  • 本土葡萄酒球菌与植物乳杆菌共培养对赤霞珠葡萄酒苹果酸乳酸发酵的影响:动力学参数,颜色和香气。:检验乳酸乙酯在葡萄酒生产中苹果酸乳酸发酵过程中的作用。该研究强调了其对赤霞珠香气和风味的贡献,强调了微生物相互作用的协同效应(Zhang et al., 2024)。

  • 渗透脱水联合真空冷冻干燥处理对桃片特征香气成分的影响。:本研究探讨了乳酸乙酯在水蜜桃脱水和冻干过程中的保鲜和增香作用。研究结果表明,乳酸乙酯有助于保留关键的挥发性化合物,改善干制品的感官质量(Wang et al., 2024)。


警示用语:

Danger

危险分类

Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

靶器官

Respiratory system

储存分类代码

3 - Flammable liquids

WGK

WGK 1

闪点(°F)

114.8 °F - closed cup

闪点(°C)

46 °C - closed cup

个人防护装备

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

法规信息

危险化学品

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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如果您需要特殊版本,可通过批号或批次号查找具体证书。

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访问文档库

Characterization of eubacterial and archaeal community diversity in the pit mud of Chinese Luzhou-flavor liquor by nested PCR?DGGE.
Ding XF, et al.
World Journal of Microbiology & Biotechnology, 30(2), 605-612 (2014)
Marc R Elie et al.
Journal of hazardous materials, 248-249, 150-158 (2013-01-29)
The present study evaluates the capability of an activated-magnesium metal and protic co-solvents to promote the reductive degradation of three different polycyclic aromatic hydrocarbons, specifically pyrene, benzo[k]fluoranthene and benzo[g,h,i]perylene. Multivariate analyses demonstrated that the kinetics of degradation was affected by
Riccardo Levato et al.
Macromolecular bioscience, 12(4), 557-566 (2012-03-01)
PLA MPs are prepared via a novel and toxic-chemical-free fabrication route using ethyl lactate, a green solvent and FDA-approved aroma. MPs are obtained by a solution jet break-up and solvent displacement method. Adjusting flow parameters allows the tuning of MPs
Chiew Lin Yap et al.
Journal of environmental sciences (China), 24(6), 1064-1075 (2012-01-01)
Solubility data of recalcitrant contaminants in cosolvents is essential to determine their potential applications in enhanced soil remediation. The solubilities of phenanthrene, anthracene, fluoranthene and benzo[a]pyrene in ethyl lactate/water and ethanol/water mixtures were measured using equilibrium techniques. The cosolvency powers
Betty K Ishida et al.
Journal of agricultural and food chemistry, 57(3), 1051-1059 (2009-01-14)
Few environmentally friendly solvents are available to extract carotenoids for use in foods. The most effective known solvents are products of the petroleum industry and toxic for human consumption. Yet carotenoid extracts are desirable for use in dietary supplements and

商品

Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.

Addressing consumer needs for religious and ethical food preferences is crucial in today's discerning market.

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