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Merck

359769

Sigma-Aldrich

trans,trans-2,4-Hexadienoic acid potassium salt

ReagentPlus®, 99%

Sinónimos:

Potassium sorbate, Potassium 2,4-hexadienoate, Sorbic acid potassium salt

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About This Item

Fórmula lineal:
CH3CH=CHCH=CHCOOK
Número de CAS:
Peso molecular:
150.22
Beilstein:
5357554
Número CE:
Número MDL:
Código UNSPSC:
12352100
ID de la sustancia en PubChem:
NACRES:
NA.22

Línea del producto

ReagentPlus®

Análisis

99%

formulario

solid

cadena SMILES

[K+].C\C=C\C=C\C([O-])=O

InChI

1S/C6H8O2.K/c1-2-3-4-5-6(7)8;/h2-5H,1H3,(H,7,8);/q;+1/p-1/b3-2+,5-4+;

Clave InChI

CHHHXKFHOYLYRE-STWYSWDKSA-M

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Descripción general

Sorbates have been reported to be less toxic than benzoate and have been classified as “Generally Recognized as Safe” (GRAS) additives by the U.S. Food and Drug Administration (FDA).Sorbic acid is metabolised to mainly to carbon dioxide. While the minor amounts are converted to trans,trans-muconic acid (ttMA), which is excreted unchanged into the urine. Urinary ttMA is a biomarker for the occupational and environmental exposure to benzene. Ability of trans,trans-2,4-Hexadienoic acid potassium salt (Sorbic acid potassium salt, Potassium sorbate) to induce chromosome aberrations, sister chromatid exchanges (SCE) and gene mutations in cultured Chinese hamster V79 cells has been examined.Potassium sorbate is reported to be less genotoxic than the sodium salt analog.

Aplicación

  • Determination of preservatives in canned food products: Investigates the presence of preservatives, including trans,trans-2,4-Hexadienoic acid potassium salt, in canned foods (AM Charles, 2014).
  • The effect of selected preservatives on the growth of Listeria monocytogenes in ready-to-eat foods: Examines the inhibitory effects of potassium sorbate (trans-2,4-hexadienoic acid potassium salt) on Listeria monocytogenes (L Necidová, B Mrňousová, D Haruštiaková, Š Bursová, 2019).
  • Effect of leave‐on cosmetic antimicrobial preservatives on healthy skin resident Staphylococcus epidermidis: Evaluates the impact of various preservatives, including trans,trans-2,4-Hexadienoic acid potassium salt, on skin microbiota (W Zhang, X Wang, L Zhao, Y Gu, 2023).
  • Catalytic Strategy for Conversion of Triacetic Acid Lactone to Potassium Sorbate: Describes a method for synthesizing potassium sorbate from triacetic acid lactone using a catalytic process (MS Kim, D Choi, J Ha, K Choi, JH Yu, JA Dumesic, 2023).

Información legal

ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany

Pictogramas

Exclamation mark

Palabra de señalización

Warning

Frases de peligro

Clasificaciones de peligro

Eye Irrit. 2

Código de clase de almacenamiento

11 - Combustible Solids

Clase de riesgo para el agua (WGK)

WGK 1

Punto de inflamabilidad (°F)

Not applicable

Punto de inflamabilidad (°C)

Not applicable

Equipo de protección personal

dust mask type N95 (US), Eyeshields, Gloves


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M Teresa Pérez-Prior et al.
Journal of agricultural and food chemistry, 56(24), 11824-11829 (2008-12-05)
Sorbic acid reacts with nitrite to yield mutagenic products such as 1,4-dinitro-2-methylpyrrole (NMP) and ethylnitrolic acid (ENA). In order to know the stability of these compounds, a kinetic study of their decomposition reactions was performed in the 6.0-9.5 pH range.
M M Hasegawa et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 22(7), 501-507 (1984-07-01)
The ability of sorbic acid and its potassium and sodium salts to induce chromosome aberrations, sister chromatid exchanges (SCE) and gene mutations in cultured Chinese hamster V79 cells was examined. Sodium sorbate caused significant induction of chromosome aberrations and SCE
T Renner et al.
Journal of chromatography. A, 847(1-2), 127-133 (1999-08-04)
The average daily uptake of the common food preservative sorbic acid is estimated to range from 0.01 to 1.1 mg kg-1. Sorbic acid mainly is metabolised to carbon dioxide. Minor amounts are converted to trans,trans-muconic acid (ttMA) as well as
Cheng-An Hwang et al.
Journal of food protection, 78(6), 1154-1160 (2015-06-04)
The surfaces of ready-to-eat meats are susceptible to postprocessing contamination by Listeria monocytogenes. This study quantified the lag-phase durations (LPD) and growth rates (GR) of L. monocytogenes on the surfaces of cooked ham as affected by sorbate solutions of different
Rui Cai et al.
International journal of food microbiology, 214, 145-150 (2015-08-25)
Alicyclobacillus acidoterrestris can survive the pasteurization process, multiply in pasteurized juices and produce guaiacol which causes medicinal or antiseptic off-flavors. Chemical preservatives have the potential to suppress outgrowth of surviving populations during subsequent storage of fruit juices. In the present

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