推荐产品
等级
analytical standard
质量水平
蒸汽压
0.38 mmHg ( 20 °C)
方案
≥98.5% (GC)
自燃温度
824 °F
保质期
limited shelf life, expiry date on the label
技术
HPLC: suitable
gas chromatography (GC): suitable
杂质
≤0.3% water
折射率
n20/D 1.402-1.404
n20/D 1.403 (lit.)
沸点
175-177 °C (lit.)
mp
−29 °C (lit.)
密度
0.925 g/mL at 20 °C (lit.)
应用
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
包装形式
neat
SMILES字符串
CC(C)CC(O)=O
InChI
1S/C5H10O2/c1-4(2)3-5(6)7/h4H,3H2,1-2H3,(H,6,7)
InChI key
GWYFCOCPABKNJV-UHFFFAOYSA-N
正在寻找类似产品? 访问 产品对比指南
应用
异戊酸可用作定量测定以下物质中分析物的分析参考标准品:
- 通过气相色谱-火焰离子化检测 (GC-FID) -质谱(GC-MS)联用法和嗅觉测量法/芳香提取物稀释分析(GC-O/AEDA)测定蒲桃 (Syzygium jambos Alston)。
- 通过气相色谱-火焰离子化检测 (GC-FID) -质谱(GC-MC)联用法测定西西里岛山羊。
- 通过气相色谱-火焰离子化检测 (GC-FID) 测定食物产品。
有关合适仪器技术的更多信息,请参考产品′s分析证书。如需进一步支持,请联系技术服务。
警示用语:
Danger
危险声明
危险分类
Eye Dam. 1 - Skin Corr. 1B
储存分类代码
8A - Combustible corrosive hazardous materials
WGK
WGK 1
闪点(°F)
176.0 °F - Pensky-Martens closed cup
闪点(°C)
80 °C - Pensky-Martens closed cup
Determination of acids in Brazilian sugar cane spirits and other alcoholic beverages by HRGC-SPE
Nascimento DFR, et al.
Chromatographia, 48(11-12), 751-757 (1998)
Giuditta Pagliai et al.
European journal of nutrition, 59(5), 2011-2024 (2019-07-12)
We evaluated the effect of low-calorie mediterranean (MD) and vegetarian (VD) diets on gut microbiome (GM) composition and short-chain-fatty acids (SCFA) production. We performed next generation sequencing (NGS) of 16S rRNA and SCFA analysis on fecal samples of 23 overweight
Elena Niccolai et al.
World journal of gastroenterology, 25(36), 5543-5558 (2019-10-03)
An altered (dysbiosis) and unhealthy status of the gut microbiota is usually responsible for a reduction of short chain fatty acids (SCFAs) concentration. SCFAs obtained from the carbohydrate fermentation processes are crucial in maintaining gut homeostasis and their determination in
Quantitative and sensory evaluation of malodour retention of fibre types by use of artificial skin, sweat and radiolabelled isovaleric acid
Hammer RT, et al.
Flavour and Fragrance Journal, 28(4), 238-244 (2013)
Study of the aroma compounds of rose apple (Syzygium jambos Alston) fruit from Brazil
Guedes MC, et al.
European Food Research and Technology, 219(5), 460-464 (2004)
我们的科学家团队拥有各种研究领域经验,包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系技术服务部门