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Merck

78651

Supelco

异戊酸

analytical standard

别名:

3-甲基丁酸, 异丙基乙酸

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About This Item

线性分子式:
(CH3)2CHCH2COOH
CAS号:
分子量:
102.13
Beilstein:
1098522
EC號碼:
MDL號碼:
分類程式碼代碼:
85151701
PubChem物質ID:
NACRES:
NA.24

等級

analytical standard

品質等級

蒸汽壓力

0.38 mmHg ( 20 °C)

化驗

≥98.5% (GC)

自燃溫度

824 °F

儲存期限

limited shelf life, expiry date on the label

技術

HPLC: suitable
gas chromatography (GC): suitable

雜質

≤0.3% water

折射率

n20/D 1.402-1.404
n20/D 1.403 (lit.)

bp

175-177 °C (lit.)

mp

−29 °C (lit.)

密度

0.925 g/mL at 20 °C (lit.)

應用

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

格式

neat

SMILES 字串

CC(C)CC(O)=O

InChI

1S/C5H10O2/c1-4(2)3-5(6)7/h4H,3H2,1-2H3,(H,6,7)

InChI 密鑰

GWYFCOCPABKNJV-UHFFFAOYSA-N

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應用

异戊酸可用作定量测定以下物质中分析物的分析参考标准品:
  • 通过气相色谱-火焰离子化检测 (GC-FID) -质谱(GC-MS)联用法和嗅觉测量法/芳香提取物稀释分析(GC-O/AEDA)测定蒲桃 (Syzygium jambos Alston)。
  • 通过气相色谱-火焰离子化检测 (GC-FID) -质谱(GC-MC)联用法测定西西里岛山羊。
  • 通过气相色谱-火焰离子化检测 (GC-FID) 测定食物产品。

有关合适仪器技术的更多信息,请参考产品′s分析证书。如需进一步支持,请联系技术服务。

象形圖

Corrosion

訊號詞

Danger

危險聲明

危險分類

Eye Dam. 1 - Skin Corr. 1B

儲存類別代碼

8A - Combustible corrosive hazardous materials

水污染物質分類(WGK)

WGK 1

閃點(°F)

176.0 °F - Pensky-Martens closed cup

閃點(°C)

80 °C - Pensky-Martens closed cup


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分析证书(COA)

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Determination of acids in Brazilian sugar cane spirits and other alcoholic beverages by HRGC-SPE
Nascimento DFR, et al.
Chromatographia, 48(11-12), 751-757 (1998)
Giuditta Pagliai et al.
European journal of nutrition, 59(5), 2011-2024 (2019-07-12)
We evaluated the effect of low-calorie mediterranean (MD) and vegetarian (VD) diets on gut microbiome (GM) composition and short-chain-fatty acids (SCFA) production. We performed next generation sequencing (NGS) of 16S rRNA and SCFA analysis on fecal samples of 23 overweight
Elena Niccolai et al.
World journal of gastroenterology, 25(36), 5543-5558 (2019-10-03)
An altered (dysbiosis) and unhealthy status of the gut microbiota is usually responsible for a reduction of short chain fatty acids (SCFAs) concentration. SCFAs obtained from the carbohydrate fermentation processes are crucial in maintaining gut homeostasis and their determination in
Study of the aroma compounds of rose apple (Syzygium jambos Alston) fruit from Brazil
Guedes MC, et al.
European Food Research and Technology, 219(5), 460-464 (2004)
Quantitative and sensory evaluation of malodour retention of fibre types by use of artificial skin, sweat and radiolabelled isovaleric acid
Hammer RT, et al.
Flavour and Fragrance Journal, 28(4), 238-244 (2013)

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实验方案

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.

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