47845
山梨酸
analytical standard
别名:
2,4-己二烯酸, C6:2n-2,4, NSC 35405, NSC 49103, NSC 50268
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关于此项目
线性分子式:
CH3CH=CHCH=CHCOOH
化学文摘社编号:
分子量:
112.13
UNSPSC Code:
12164500
E Number:
E200
PubChem Substance ID:
EC Number:
203-768-7
Beilstein/REAXYS Number:
1098547
MDL number:
InChI key
WSWCOQWTEOXDQX-MQQKCMAXSA-N
InChI
1S/C6H8O2/c1-2-3-4-5-6(7)8/h2-5H,1H3,(H,7,8)/b3-2+,5-4+
SMILES string
C\C=C\C=C\C(O)=O
grade
analytical standard
vapor pressure
0.01 mmHg ( 20 °C)
assay
99.7% (HPLC)
CofA
current certificate can be downloaded
packaging
ampule of 1000 mg
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
mp
132-135 °C (lit.)
density
1.2 g/cm3 at 20 °C
antibiotic activity spectrum
fungi
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
mode of action
enzyme | inhibits
storage temp.
2-8°C
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General description
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)。
Application
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。
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2
存储类别
11 - Combustible Solids
wgk
WGK 1
flash_point_f
260.6 °F - closed cup
flash_point_c
127 °C - closed cup
ppe
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
Alfredo Montaño et al.
Food microbiology, 34(1), 7-11 (2013-03-19)
The aim of this research was to ascertain the lactic acid bacteria responsible for the degradation of ascorbic acid and/or potassium sorbate, isolated from packed green olives where these additives had diminished. A total of 14 isolates were recovered from
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