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关于此项目
经验公式（希尔记法）:
C4H4KNO4S
化学文摘社编号:
分子量:
201.24
UNSPSC Code:
41116107
NACRES:
NA.24
PubChem Substance ID:
MDL number:
Beilstein/REAXYS Number:
3637857
产品名称
安赛蜜, European Pharmacopoeia (EP) Reference Standard
InChI
1S/C4H5NO4S.K/c1-3-2-4(6)5-10(7,8)9-3;/h2H,1H3,(H,5,6);/q;+1/p-1
SMILES string
[K+].CC1=CC(=O)[N-]S(=O)(=O)O1
InChI key
WBZFUFAFFUEMEI-UHFFFAOYSA-M
grade
pharmaceutical primary standard
API family
acesulfame
manufacturer/tradename
EDQM
application(s)
pharmaceutical (small molecule)
format
neat
storage temp.
2-8°C
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Application
Acesulfame potassium EP Reference standard, intended for use in laboratory tests only as specifically prescribed in the European Pharmacopoeia.
General description
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.
Other Notes
Sales restrictions may apply.
Packaging
The product is delivered as supplied by the issuing Pharmacopoeia. For the current unit quantity, please visit the EDQM reference substance catalogue.
存储类别
11 - Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_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
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).
In search of a role for carbonation: is this a good or bad taste?
Catia Sternini
Gastroenterology, 145(3), 500-503 (2013-07-31)
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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