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Merck
모든 사진(1)

주요 문서

07429

Supelco

Diethyl succinate

analytical standard

동의어(들):

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

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About This Item

Linear Formula:
C2H5OCOCH2CH2COOC2H5
CAS Number:
Molecular Weight:
174.19
Beilstein:
907645
EC Number:
MDL number:
UNSPSC 코드:
41116107
PubChem Substance ID:
NACRES:
NA.24

Grade

analytical standard

Quality Level

vapor density

6 (vs air)

분석

≥99.5% (GC)

유통기한

limited shelf life, expiry date on the label

기술

HPLC: suitable
gas chromatography (GC): suitable

refractive index

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

bp

218 °C (lit.)

mp

−20 °C (lit.)

density

1.047 g/mL at 25 °C (lit.)

응용 분야

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

SMILES string

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 key

DKMROQRQHGEIOW-UHFFFAOYSA-N

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일반 설명

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.[1][2] It can be employed as an aging marker in the study of the thermal deterioration of beer.[3]

애플리케이션

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.[4][5][3][6]

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point (°F)

208.4 °F - closed cup

Flash Point (°C)

98 °C - closed cup

개인 보호 장비

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


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문서 라이브러리 방문

Esters of aliphatic di- and tribasic carboxylic acids
Aroma of Beer, Wine and Distilled Alcoholic Beverages, 3(1-2), 151-157 (1983)
Gas chromatographic analysis of furfural and hydroxymethyl-furfural in wine
Shimizu JI and Watanabe M
Agricultural and Biological Chemistry, 43(6), 1365-1366 (1979)
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)
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)
Comparative analysis of volatile compounds of `fino?sherry wine by rotatory and continuous liquid-liquid extraction and solid-phase microextraction in conjunction with gas chromatography-mass spectrometry
Castro R, et al.
Analytica Chimica Acta, 513(1), 141-150 (2004)

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