推薦產品
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
尋找類似的產品? 前往 產品比較指南
應用
- 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。
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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條款
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.
我們的科學家團隊在所有研究領域都有豐富的經驗,包括生命科學、材料科學、化學合成、色譜、分析等.
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