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等级
analytical standard
质量水平
蒸汽密度
2 (vs air)
蒸汽压
18.77 psi ( 55 °C)
4.89 psi ( 20 °C)
方案
≥98.0% (GC)
自燃温度
404 °F
保质期
limited shelf life, expiry date on the label
expl. lim.
17 %, 26 °F
2.6 %, 31 °F
技术
HPLC: suitable
gas chromatography (GC): suitable
折射率
n20/D 1.360-1.365
n20/D 1.362 (lit.)
沸点
46-50 °C (lit.)
mp
−81 °C (lit.)
密度
0.805 g/mL at 25 °C (lit.)
应用
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
包装形式
neat
SMILES字符串
[H]C(=O)CC
InChI
1S/C3H6O/c1-2-3-4/h3H,2H2,1H3
InChI key
NBBJYMSMWIIQGU-UHFFFAOYSA-N
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一般描述
丙醛是一种挥发性的有机化合物，属于适用于食品、饮料和化妆品行业的香料&香精标准品类。这些标准品广泛用于为不含香味的产品带来风味或香味，以掩盖令人不愉悦的气味并维持原始风味的稳定性。
应用
丙醛可用作以下分析物定量的分析参考标准品：
- 通过配有光电离检测的气相色谱（GC-PID）测定食品和化妆品。
- 通过配有火焰电离检测的气相色谱（GC-FID）测定婴儿配方奶粉。
- 通过气相色谱-质谱联用（GC-MS）测定家用产品。
有关适用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。
警示用语：
Danger
危险分类
Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 2 - 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)
-22.0 °F - closed cup
闪点(°C)
-30 °C - closed cup
法规信息
危险化学品
Headspace gas chromatographic method for determining volatile compounds in infant formulas
Romeu-Nadal M, et al.
Journal of Chromatography A, 1046(1-2), 235-239 (2004)
Development of a headspace GC/MS analysis for carbonyl compounds (aldehydes and ketones) in household products after derivatization with O-(2, 3, 4, 5, 6-pentafluorobenzyl) hydroxylamine
Sugaya N, et al.
Analytical Sciences, 20(5), 865-870 (2004)
Analysis of Volatile Compounds in Food and Cosmetic, Using the Purge and Trap Injector Coupled to a Gas Chromatograph with Photo Ionization Detector
Zhao Y, et al.
International Journal of Chemistry (Canadian Center of Science and Education), 2(1), 55-55 (2010)
Galina T Shishkina et al.
Psychopharmacology, 232(5), 851-860 (2014-08-20)
Glucocorticoids facilitate coping with stress, but their high levels have been also implicated in mood disorders. Due to this duality, the role of glucocorticoid signaling in the development of the first episodes of stress-induced depression remains unclear. To address this
S Böttcher et al.
Food chemistry, 169, 492-498 (2014-09-23)
The aim of the present study was to evaluate the off-flavour masking potential of pea dextrin (PD) in emulsions rich in ω-3 and ω-6-fatty acids in comparison with maltodextrin (MD) and 2-hydroxypropyl-β-cyclodextrin (HPBCD). After optimisation of the homogenisation procedure, stable
实验方案
-Tolualdehyde; Valeraldehyde; Isovaleraldehyde
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