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Merck

W200700

Sigma-Aldrich

三醋精

99%, FCC, FG

别名:

三醋酸甘油酯, 甘油三乙酸酯, 甘油三醋酸酯

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About This Item

线性分子式:
(CH3COOCH2)2CHOCOCH3
CAS号:
分子量:
218.20
FEMA號碼:
2007
Beilstein:
1792353
EC號碼:
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
酶號碼:
E 1518
NACRES:
NA.21
agency:
follows IFRA guidelines

生物源

synthetic

品質等級

等級

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines

法律遵循

EU Regulation 1223/2009
EU Regulation 1333/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 184.1901

蒸汽密度

7.52 (vs air)

化驗

99%

自燃溫度

809 °F

expl. lim.

1.05 %, 189 °F
7.73 %, 215 °F

折射率

n25/D 1.429-1.431 (lit.)

bp

258 °C (lit.)

mp

3 °C (lit.)

密度

1.16 g/mL at 25 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

香料過敏原

no known allergens

感官的

clean

SMILES 字串

CC(=O)OCC(COC(C)=O)OC(C)=O

InChI

1S/C9H14O6/c1-6(10)13-4-9(15-8(3)12)5-14-7(2)11/h9H,4-5H2,1-3H3

InChI 密鑰

URAYPUMNDPQOKB-UHFFFAOYSA-N

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一般說明

三醋精是甘油和乙酸的三酯,天然存在于木瓜中。它主要用作冰淇淋、非酒精饮料和烘焙食品中的合成调味剂。

應用


  • 用于锂离子电池的三乙酸甘油酯基阻燃高温电解质。: 本论文重点介绍了三醋酸甘油酯作为阻燃剂和高温稳定电解质成分在锂离子电池中的应用,提高了安全性和效率(Wu X et al., 2024)。

  • 理解热熔挤出过程中对聚乙烯醇基体系可加工性至关重要的热、流变和机械参数的相互作用。: 研究了三醋酸甘油酯对热熔挤出中聚乙烯醇可加工性的影响,重点研究了其作为增塑剂改变热学和机械性质的作用(Hess F et al., 2024)。

儲存類別代碼

10 - Combustible liquids

水污染物質分類(WGK)

WGK 1

閃點(°F)

298.4 °F - closed cup

閃點(°C)

148 °C - closed cup

個人防護裝備

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)


历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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访问文档库

Fenaroli G
Fenaroli's Handbook of Flavor Ingredients, 542-542 (1971)
Burdock GA
Encyclopedia of Food and Color Additives, 1, 2822-2822 (1997)
Yannai S
Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients, 7-7 (2012)
Hui Liu et al.
Journal of pharmaceutical sciences, 101(5), 1783-1793 (2012-02-10)
Although injectable depot-forming solutions have been commercialized, the factors that influence the overall release kinetics from such systems are still not fully understood. In this work, we address the effect of cosolvent on the issue of excessive burst release of
Seung Jun Choi et al.
Journal of agricultural and food chemistry, 57(23), 11349-11353 (2009-11-07)
Citral is widely used in the beverage, food, and fragrance industries for its characteristic flavor profile. However, it chemically degrades over time in aqueous solutions due to an acid-catalyzed reaction, which leads to loss of desirable flavor notes and formation

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