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Agency
USP/NF
tested according to Ph. Eur.
质量水平
蒸汽压
0.01 mmHg ( 20 °C)
表单
crystals
mp
132-135 °C (lit.)
抗生素抗菌谱
fungi
官能团
carboxylic acid
作用机制
enzyme | inhibits
SMILES字符串
C\C=C\C=C\C(O)=O
InChI
1S/C6H8O2/c1-2-3-4-5-6(7)8/h2-5H,1H3,(H,7,8)/b3-2+,5-4+
InChI key
WSWCOQWTEOXDQX-MQQKCMAXSA-N
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一般描述
Sorbic acid is an organic acid. It is weakly acidic in nature. Its permeability through an edible film made of methylcellulose and palmitic acid has been evaluated.
应用
Sorbic acid may be employed as a starting reagent for the synthesis of p-toluic acid and alkyl-p-toluates.
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
11 - Combustible Solids
WGK
WGK 1
闪点(°F)
260.6 °F - closed cup
闪点(°C)
127 °C - closed cup
个人防护装备
dust mask type N95 (US), Eyeshields, Gloves
法规信息
新产品
Sorbic Acid as a Renewable Resource for Atom-Economic and Selective Production of p-Toluic Acid and Alkyl-p-Toluates: Intermediates to Bioterephthalic Acid and Esters.
Berard S, et al.
Industrial & Engineering Chemistry Research, 54(28), 7164-7168 (2015)
Zeljkica Jandric et al.
Frontiers in microbiology, 4, 350-350 (2013-12-11)
Weak organic acids such as sorbic acid are important food preservatives and powerful fungistatic agents. These compounds accumulate in the cytosol and disturb the cellular pH and energy homeostasis. Candida glabrata is in many aspects similar to Saccharomyces cerevisiae. However
Sorbic Acid and Potassium Sorbate Permeability of an Edible Methylcellulose-Palmitic Acid Film: Water Activity and pH Effects.
Rico-Pe?a DC and Antonio Torres J.
Journal of Food Science, 56(2), 497-499 (1991)
A Vermeulen et al.
Food microbiology, 32(2), 389-396 (2012-09-19)
The microbial stability of intermediate moisture foods (IMF) is linked with the possible growth of osmophilic yeast and xerophilic moulds. As most of these products have a long shelf life the assessment of the microbial stability is often an important
Malcolm Stratford et al.
International journal of food microbiology, 161(3), 164-171 (2013-01-22)
Weak-acid preservatives commonly used to prevent fungal spoilage of low pH foods include sorbic and acetic acids. The "classical weak-acid theory" proposes that weak acids inhibit spoilage organisms by diffusion of undissociated acids through the membrane, dissociation within the cell
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