W248703

甲酸

≥95%, FCC, FG

• 别名: Formisoton（甲酸）, Sybest（甲酸）, 甲烷酸, 甲酸, 蚁酸
• 线性分子式: HCOOH
• CAS号: 64-18-6
• 分子量: 46.03
• FEMA號碼: 2487
• Beilstein: 1209246
• EC號碼: 200-579-1
• 歐洲委員會號碼: 1
• MDL號碼: MFCD00003297
• 分類程式碼代碼: 12352106
• PubChem物質ID: 24900966
• Flavis號碼: 8.001

属性

• 生物源: synthetic
• 品質等級: 400
• 等級: FG; Halal; Kosher
• agency: meets purity specifications of JECFA
• 法律遵循: EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 117; FDA 21 CFR 172.515
• 蒸汽密度: 1.6 (vs air)
• 蒸汽壓力: 44.8 mmHg ( 20 °C)
• 化驗: ≥95%
• 形狀: liquid
• 自燃溫度: 1004 °F
• expl. lim.: 57 %
• 折射率: n20/D 1.370 (lit.)
• pH值: 2.2 (20 °C, 2.2 g/L)
• bp: 100-101 °C (lit.)
• mp: 8.2-8.4 °C (lit.)
• 密度: 1.22 g/mL at 25 °C (lit.)
• 負離子痕跡: sulfate (SO₄^2-): ≤0.004%
• 正離子痕跡: As: ≤3 ppm; Cd: ≤1 ppm; Hg: ≤1 ppm; Pb: ≤10 ppm
• 應用: flavors and fragrances
• 文件: see Safety & Documentation for available documents
• 食物過敏原: no known allergens
• 感官的: pungent; vinegar
• SMILES 字串: OC=O
• InChI: 1S/CH2O2/c2-1-3/h1H,(H,2,3)
• InChI 密鑰: BDAGIHXWWSANSR-UHFFFAOYSA-N

说明

一般說明

甲酸是红茶中主要的挥发性风味化合物之一。 它还是酸水解酱油中的主要气味活性化合物之一。

應用

• Quantitative Analysis of Residual Butylated Hydroxytoluene and Butylated Hydroxyanisole in Salmo Salar, Milk, and Butter by Liquid Chromatography-Tandem Mass Spectrometry.: In this study, formic acid is used in the preparation of samples for liquid chromatography-tandem mass spectrometry analysis. The research focuses on the detection and quantification of antioxidant residues in food products, contributing to food safety and quality control protocols (Galal et al., 2024).

安全信息

• 象形圖: GHS02,GHS05,GHS06
• 訊號詞: Danger
• 危險聲明: H226 - H302 - H314 - H331
• 防範說明: P210 - P280 - P301 + P312 - P303 + P361 + P353 - P304 + P340 + P310 - P305 + P351 + P338
• 危險分類: Acute Tox. 3 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1A
• 安全危害: EUH071
• 儲存類別代碼: 3 - Flammable liquids
• 水污染物質分類（WGK）: WGK 1
• 閃點（°F）: 121.1 °F - closed cup
• 閃點（°C）: 49.5 °C - closed cup
• 個人防護裝備: Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter