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Merck

07429

Supelco

丁二酸二乙酯

analytical standard

别名:

Butanedioic acid, diethyl ester, Ethyl succinate, Succinic acid, diethyl ester

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About This Item

线性分子式:
C2H5OCOCH2CH2COOC2H5
CAS号:
分子量:
174.19
Beilstein:
907645
EC號碼:
MDL號碼:
分類程式碼代碼:
41116107
PubChem物質ID:
NACRES:
NA.24

等級

analytical standard

品質等級

蒸汽密度

6 (vs air)

化驗

≥99.5% (GC)

儲存期限

limited shelf life, expiry date on the label

技術

HPLC: suitable
gas chromatography (GC): suitable

折射率

n20/D 1.42 (lit.)
n20/D 1.420

bp

218 °C (lit.)

mp

−20 °C (lit.)

密度

1.047 g/mL at 25 °C (lit.)

應用

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

SMILES 字串

CCOC(=O)CCC(=O)OCC

InChI

1S/C8H14O4/c1-3-11-7(9)5-6-8(10)12-4-2/h3-6H2,1-2H3

InChI 密鑰

DKMROQRQHGEIOW-UHFFFAOYSA-N

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一般說明

Diethyl succinate, an aliphatic dibasic carboxylic acid ester of succinic acid, is present as a volatile aroma component in grape juices, wines and distilled beverages. It can be employed as an aging marker in the study of the thermal deterioration of beer.

應用

Diethyl succinate may be used as an analytical reference standard for the determination of the analyte in wine and beer samples by various chromatography techniques.

儲存類別代碼

10 - Combustible liquids

水污染物質分類(WGK)

WGK 2

閃點(°F)

208.4 °F - closed cup

閃點(°C)

98 °C - closed cup

個人防護裝備

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


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分析证书(COA)

Lot/Batch Number

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访问文档库

Esters of aliphatic di- and tribasic carboxylic acids
Aroma of Beer, Wine and Distilled Alcoholic Beverages, 3(1-2), 151-157 (1983)
Evaluation of beer deterioration by gas chromatography-mass spectrometry/multivariate analysis: A rapid tool for assessing beer composition
Rodrigues J, et al.
Journal of Chromatography A, 1218(7), 990-996 (2011)
Gas chromatographic analysis of furfural and hydroxymethyl-furfural in wine
Shimizu JI and Watanabe M
Agricultural and Biological Chemistry, 43(6), 1365-1366 (1979)
Analysis of wine volatile profile by purge-and-trap-gas chromatography-mass spectrometry: Application to the analysis of red and white wines from different Spanish regions
Aznar M and Arroyo T
Journal of Chromatography A, 1165(1-2), 151-157 (2007)
Fast analysis of important wine volatile compounds: Development and validation of a new method based on gas chromatographic-flame ionisation detection analysis of dichloromethane microextracts
Ortega C, et al.
Journal of Chromatography A, 923(1-2), 205-214 (2001)

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