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Merck
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主要文件

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18109

Supelco

正己醛

analytical standard

别名:

1-己醛, 六碳醛, 己醛

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About This Item

线性分子式:
CH3(CH2)4CHO
CAS号:
66-25-1
分子量:
100.16
Beilstein:
506198
EC 号:
200-624-5
MDL编号:
MFCD00007027
UNSPSC代码:
85151701
PubChem化学物质编号:
329751626
NACRES:
NA.24

等级

analytical standard

质量水平

100

蒸汽密度

>1 (vs air)

蒸汽压

10 mmHg ( 20 °C)

方案

≥95.0% (GC)

保质期

limited shelf life, expiry date on the label

技术

HPLC: suitable
gas chromatography (GC): suitable

杂质

≤1.0% water

折射率

n20/D 1.4035 (lit.)

沸点

130-131 °C (lit.)

密度

0.815 g/mL at 25 °C (lit.)

应用

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

包装形式

neat

SMILES字符串

CCCCCC=O

InChI

1S/C6H12O/c1-2-3-4-5-6-7/h6H,2-5H2,1H3

InChI key

JARKCYVAAOWBJS-UHFFFAOYSA-N

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相关类别

一般描述

己醛是亚油酸的氧化产物，是一种主要的挥发性醛。可作为熟肉脂肪氧化和肉味变差的指标。

应用

使用顶空 GC 分析作为测定大鼠肝脏样品中脂质过氧化的标准品。
有关合适仪器技术的更多信息，请参考产品的分析证书。如需进一步支持，请联系技术服务部门。

象形图

FlameExclamation mark
GHS02,GHS07

警示用语：

Warning

危险声明

H226,H315,H319

危险分类

Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2

储存分类代码

3 - Flammable liquids

WGK

WGK 1

闪点(°F)

77.0 °F - closed cup

闪点(°C)

25 °C - closed cup

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
BCCM4897
BCCJ4150
BCCD6784
BCBX5241
BCBQ9285V

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2,4-庚二烯醛 technical grade, 90%

Sigma-Aldrich

180548

2,4-庚二烯醛

丙醛 analytical standard

Supelco

64409

丙醛

反式-2-壬烯醛 analytical standard

Supelco

07592

反式-2-壬烯醛

Rapid headspace gas chromatography of hexanal as a measure of lipid peroxidation in biological samples.
Frankel EN, Hu ML, Tappel AL
Lipids, 24(11), 976-981 (1989)
Hexanal as an indicator of meat flavor deterioration.
Shahidi, Fereidoon, and RONALD B. PEGG.
Journal of Food Lipids, 1.3, 177-186 (1994)
Jie Li et al.
Clinica chimica acta; international journal of clinical chemistry, 436, 59-67 (2014-05-13)
Breast cancer (BC) remains the most commonly diagnosed malignancy in women. We investigated 4 straight aldehydes in the exhaled breath as potential early BC diagnostic biomarkers. End-tailed breath were collected by Bio-VOC® sampler and assayed by gas chromatography-mass spectrometry. Kruskal-Wallis
S Böttcher et al.
Food chemistry, 169, 492-498 (2014-09-23)
The aim of the present study was to evaluate the off-flavour masking potential of pea dextrin (PD) in emulsions rich in ω-3 and ω-6-fatty acids in comparison with maltodextrin (MD) and 2-hydroxypropyl-β-cyclodextrin (HPBCD). After optimisation of the homogenisation procedure, stable
Zahra Hadian et al.
Iranian journal of pharmaceutical research : IJPR, 13(2), 393-404 (2014-09-23)
Omega-3 fatty acids (FAs) have been shown to prevent cardiovascular disease. The most commonly used omega-3 fatty acids like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are highly vulnerable to oxidation and therefore, have short shelf life. Recent advances in
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