所有图片(1)
别名:
安赛蜜, 6-甲基-1,2,3-氧恶嗪-4(3H)-酮 2,2-二氧化物 钾盐
经验公式（希尔记法）:
C4H4KNO4S
CAS号:
分子量:
201.24
Beilstein:
3637857
MDL编号:
UNSPSC代码:
41116107
PubChem化学物质编号:
NACRES:
NA.24
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等级
pharmaceutical primary standard
API类
acesulfame
制造商/商品名称
EDQM
应用
pharmaceutical (small molecule)
格式
neat
储存温度
2-8°C
SMILES字符串
[K+].CC1=CC(=O)[N-]S(=O)(=O)O1
InChI
1S/C4H5NO4S.K/c1-3-2-4(6)5-10(7,8)9-3;/h2H,1H3,(H,5,6);/q;+1/p-1
InChI key
WBZFUFAFFUEMEI-UHFFFAOYSA-M
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一般描述
This product is provided as delivered and specified by the issuing Pharmacopoeia. All information provided in support of this product, including SDS and any product information leaflets have been developed and issued under the Authority of the issuing Pharmacopoeia.
For further information and support please go to the website of the issuing Pharmacopoeia.
For further information and support please go to the website of the issuing Pharmacopoeia.
应用
Acesulfame potassium EP Reference standard, intended for use in laboratory tests only as specifically prescribed in the European Pharmacopoeia.
包装
The product is delivered as supplied by the issuing Pharmacopoeia. For the current unit quantity, please visit the EDQM reference substance catalogue.
其他说明
Sales restrictions may apply.
相关产品
产品编号
说明
价格
WGK
WGK 1
闪点(°F)
Not applicable
闪点(°C)
Not applicable
Wei-Li Li et al.
Journal of molecular neuroscience : MN, 51(1), 225-236 (2013-04-23)
The sweet taste is of immense interest to scientists and has been intensively studied during the last two decades. However, the sweet preference modification and the related mechanisms are still unclear. In this study, we try to establish a mice
In search of a role for carbonation: is this a good or bad taste?
Catia Sternini
Gastroenterology, 145(3), 500-503 (2013-07-31)
Mi-Sun Ha et al.
International journal of food sciences and nutrition, 64(6), 715-723 (2013-05-02)
Using a stepwise assessment of the exposure of Korean consumers to acesulfame K and sucralose, theoretical maximum daily intakes of the sweeteners were calculated using the Budget screening method, which resulted in values greater than the acceptable daily intakes (ADIs).
Francesco Di Salle et al.
Gastroenterology, 145(3), 537-539 (2013-05-30)
Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The
Pornrat Sinchaipanit et al.
Journal of the science of food and agriculture, 93(13), 3304-3311 (2013-04-16)
Different ratios of combined sweeteners were modified to produce an acceptable reduced-calorie carrot juice. Various hydrocolloids were investigated to improve juice cloud stability. Changes in juice quality attributes were analysed. A combination of the sweeteners aspartame (ASP), acesulfame potassium (ACE)
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