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等级
analytical standard
蒸汽压
0.01 mmHg ( 20 °C)
方案
99.7% (HPLC)
CofA
current certificate can be downloaded
包装
ampule of 1000 mg
技术
HPLC: suitable
gas chromatography (GC): suitable
mp
132-135 °C (lit.)
密度
1.2 g/cm3 at 20 °C
抗生素抗菌谱
fungi
应用
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
包装形式
neat
作用机制
enzyme | inhibits
储存温度
2-8°C
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
本物质名列欧盟食品接触塑料法规(EU 10/2011)的正面清单(positive list)。
应用
在检测和分析酒类饮料 和不同食品 中的山梨酸时，采用高效液相色谱法 (HPLC)，山梨酸可能作为参照标准。
有关合适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。
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
Analysis of benzoic acid and sorbic acid in Thai rice wines and distillates by solid-phase sorbent extraction and high-performance liquid chromatography
Techakriengkrai E and Surakarnkul R
J. Food Compos. Anal., 20, 220-225 (2007)
Determination of benzoic and sorbic acids in Brazilian food
Tfouni.V.A.S and Toledo.F.C.M
Food Control, 13(2), 117-123 (2002)
G D Saraiva et al.
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 137, 1409-1416 (2014-10-14)
This work reports a temperature-dependent vibrational spectroscopic study of the sorbic acid (C6H8O2), as well as the mode assignment at ambient conditions, based on the density functional theory. Temperature-dependent vibrational properties have been performed in polycrystalline sorbic acid through both
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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