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Key Documents

94425

Supelco

Propionic acid

analytical standard

Sinonimo/i:

Acid C3, Propanoic acid, Propanyl acid

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About This Item

Formula condensata:
CH3CH2COOH
Numero CAS:
Peso molecolare:
74.08
Beilstein:
506071
Numero CE:
Numero MDL:
Codice UNSPSC:
41116107
eCl@ss:
39021305
ID PubChem:
NACRES:
NA.24

Grado

analytical standard

Livello qualitativo

Densità del vapore

2.55 (vs air)

Tensione di vapore

2.4 mmHg ( 20 °C)

Saggio

≥99.5% (GC)

Temp. autoaccensione

955 °F

Durata

limited shelf life, expiry date on the label

Limite di esplosione

12.1 %

tecniche

HPLC: suitable
gas chromatography (GC): suitable

Indice di rifrazione

n20/D 1.386 (lit.)
n20/D 1.386

P. eboll.

141 °C (lit.)

Punto di fusione

−24-−23 °C (lit.)

Solubilità

H2O: soluble

Densità

0.993 g/mL at 25 °C (lit.)

applicazioni

cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care

Formato

neat

Stringa SMILE

CCC(O)=O

InChI

1S/C3H6O2/c1-2-3(4)5/h2H2,1H3,(H,4,5)
XBDQKXXYIPTUBI-UHFFFAOYSA-N

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Descrizione generale

Propionic acid (PA) is a naturally occurring carboxylic acid, which in its pure state exists as a colorless corrosive liquid with an unpleasant odor. It is miscible in water. Industrially it is produced by hydrocarboxylation of ethylene in presence nickel carbonyl as a catalyst. PA has been found to reduce food intake, lower the fatty acids content in plasma and liver, might improve tissue insulin sensitivity and exerts immunosuppressive actions. Propionic acid is an excellent raw material as it is stable, cheap and safe and can even be used as a food additive.

Applicazioni

Propionic acid has been used as a standard for the gas chromatogrsphic (GC) analysis of short chain fatty acids obatined from Lactobacillus reuteri SK24.003 and α-D-glucan.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Prodotti consigliati

Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.

Avvertenze

Danger

Indicazioni di pericolo

Classi di pericolo

Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1B - STOT SE 3

Organi bersaglio

Respiratory system

Codice della classe di stoccaggio

3 - Flammable liquids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

129.2 °F - closed cup

Punto d’infiammabilità (°C)

54 °C - closed cup

Dispositivi di protezione individuale

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter


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Certificati d'analisi (COA)

Lot/Batch Number

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Supelco

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Isobutyric acid puriss. p.a., ≥99.5%

Sigma-Aldrich

58360

Isobutyric acid

Butyric acid ≥99%

Sigma-Aldrich

B103500

Butyric acid

Structural elucidation and in vitro fermentation of extracellular ?-d-glucan from Lactobacillus reuteri SK24. 003
Miao M, et al.
Bioactive Carbohydrates and Dietary Fibre, 6(2), 109-116 (2015)
Nucleophilic ?-Carbon Activation of Propionic Acid as a 3-Carbon Synthon by Carbene Organocatalysis
Jin, Zhichao, et al.
Chemistry?A European Journal, 21 (26), 9360-9363 (2015)
Flour and Breads and their Fortification in Health and Disease Prevention.
Victor R. Preedy, Ronald Ross Watson, Vinood B
Technology & Engineering, 476-476 (2011)
Biological effects of propionic acid in humans; metabolism, potential applications and underlying mechanisms
Sa'ad, H., et al.
Molecular and Cellular Biology, 1801 (11), 1175-1183 (2010)
Sa'ad H Al-Lahham et al.
Biochimica et biophysica acta, 1801(11), 1175-1183 (2010-08-10)
Undigested food is fermented in the colon by the microbiota and gives rise to various microbial metabolites. Short-chain fatty acids (SCFA), including acetic, propionic and butyric acid, are the principal metabolites produced. However, most of the literature focuses on butyrate

Articoli

Separation of Propionic acid; Acetic acid; Heptanoic acid; Isobutyric acid; Valeric acid; Isocaproic acid; Butyric acid; Isovaleric acid

Separation of Methyl oleate; Caprylic acid; Heptanoic acid; Methyl decanoate; Methyl dodecanoate; Myristic acid; Methyl palmitate; Methyl palmitoleate; Methyl stearate; Methyl linoleate; Methyl linolenate; Acetic acid; Arachidic acid; Behenic acid; Propionic acid; Isobutyric acid; Valeric acid; Isovaleric acid; Isocaproic acid; Butyric acid

Protocolli

In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.

Separation of Acetone; Acetic acid; Propionic acid; Ethyl butyrate; Ethanol; Isoamyl acetate; Isobutyric acid; 3-Methyl-2-butanol; Methyl acetate; 1-Propanol; Acetal, ≥98%, FG; 2-Methyl-1-pentanol; Butyl acetate; Ethyl propionate; 3-Pentanol; 2-Pentanol, 98%; Ethyl isobutyrate; Isobutyl acetate; Acetaldehyde; Furfural; Butyric acid; Methanol; Ethyl acetate

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