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Documenti fondamentali

47845

Supelco

Sorbic acid

analytical standard

Sinonimo/i:

α-trans-γ-trans-Sorbic acid, (E,E)-1,3-Pentadiene-1-carboxylic acid, 2,4-Hexadienoic acid, 2E,4E-Hexadienoic acid, trans,trans-2,4-Hexadienoic acid, C6:2n-2,4, NSC 35405, NSC 49103, NSC 50268

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About This Item

Formula condensata:
CH3CH=CHCH=CHCOOH
Numero CAS:
Peso molecolare:
112.13
Beilstein:
1098547
Numero CE:
Numero MDL:
Codice UNSPSC:
12164500
ID PubChem:
Numero E:
E200

Grado

analytical standard

Tensione di vapore

0.01 mmHg ( 20 °C)

Saggio

99.7% (HPLC)

CdA

current certificate can be downloaded

Confezionamento

ampule of 1000 mg

tecniche

HPLC: suitable
gas chromatography (GC): suitable

Punto di fusione

132-135 °C (lit.)

Densità

1.2 g/cm3 at 20 °C

Spettro attività antibiotica

fungi

applicazioni

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

Formato

neat

Modalità d’azione

enzyme | inhibits

Temperatura di conservazione

2-8°C

Stringa SMILE

C\C=C\C=C\C(O)=O

InChI

1S/C6H8O2/c1-2-3-4-5-6(7)8/h2-5H,1H3,(H,7,8)/b3-2+,5-4+
WSWCOQWTEOXDQX-MQQKCMAXSA-N

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Descrizione generale

This substance is listed on the positive list of the EU regulation 10/2011 for plastics intended to come into contact with food.

Applicazioni

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
Sorbic acid may be used as a reference standard in the detection and analysis of sorbic acid in alcoholic beverages[1] and different food products[2], using high performance liquid chromatography (HPLC).[1]

Pittogrammi

Exclamation mark

Avvertenze

Warning

Indicazioni di pericolo

Classi di pericolo

Eye Irrit. 2 - Skin Irrit. 2

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

260.6 °F - closed cup

Punto d’infiammabilità (°C)

127 °C - closed cup

Dispositivi di protezione individuale

dust mask type N95 (US), Eyeshields, Gloves


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Analysis of benzoic acid and sorbic acid in Thai rice wines and distillates by solid-phase sorbent extraction and high-performance liquid chromatography
Techakriengkrai E and Surakarnkul R
J. Food Compos. Anal., 20, 220-225 (2007)
Determination of benzoic and sorbic acids in Brazilian food
Tfouni.V.A.S and Toledo.F.C.M
Food Control, 13(2), 117-123 (2002)
A Vermeulen et al.
Food microbiology, 32(2), 389-396 (2012-09-19)
The microbial stability of intermediate moisture foods (IMF) is linked with the possible growth of osmophilic yeast and xerophilic moulds. As most of these products have a long shelf life the assessment of the microbial stability is often an important
G D Saraiva et al.
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 137, 1409-1416 (2014-10-14)
This work reports a temperature-dependent vibrational spectroscopic study of the sorbic acid (C6H8O2), as well as the mode assignment at ambient conditions, based on the density functional theory. Temperature-dependent vibrational properties have been performed in polycrystalline sorbic acid through both
Malcolm Stratford et al.
International journal of food microbiology, 161(3), 164-171 (2013-01-22)
Weak-acid preservatives commonly used to prevent fungal spoilage of low pH foods include sorbic and acetic acids. The "classical weak-acid theory" proposes that weak acids inhibit spoilage organisms by diffusion of undissociated acids through the membrane, dissociation within the cell

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