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等级
analytical standard
质量水平
蒸汽压
0.04 mmHg ( 25 °C)
保质期
limited shelf life, expiry date on the label
技术
HPLC: suitable
gas chromatography (GC): suitable
折射率
n20/D 1.480 (lit.)
沸点
213 °C (lit.)
密度
1.322 g/mL at 25 °C (lit.)
应用
cleaning products
cosmetics
food and beverages
personal care
包装形式
neat
SMILES字符串
OCC(O)CCl
InChI
1S/C3H7ClO2/c4-1-3(6)2-5/h3,5-6H,1-2H2
InChI key
SSZWWUDQMAHNAQ-UHFFFAOYSA-N
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一般描述
(±)-3-氯-1，2-丙二醇是一种强效人类致癌物。是植物蛋白在蒸煮过程中酸水解的产物。
应用
(±)-3-氯-1,2-丙二醇可作为引用相色谱-质谱法 (GC-MS) 测定食品样品中 (±)-3-氯-1,2-丙二醇的对照品。
关于适当仪器技术的更多信息，请参考产品的检验报告。联系技术服务部提供进一步支持。
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在我们的NMR在线平台ChemisTwin®上可以找到本品对应的数字化标准物质。您可使用ChemisTwin®上的数字等效品鉴定您的样品并进行定量分析（使用数字化外标）。可查看该物质的NMR谱图，只需点击几次鼠标，就能进行在线样品比对。欢迎点击了解更多，开启免费试用之旅。
警示用语：
Danger
危险分类
Acute Tox. 2 Inhalation - Acute Tox. 3 Oral - Carc. 2 - Eye Dam. 1 - Met. Corr. 1 - Repr. 1B - Skin Irrit. 2 - STOT RE 1 - STOT SE 1
靶器官
Kidney, Testes
储存分类代码
6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials
WGK
WGK 3
闪点(°F)
235.4 °F - closed cup
闪点(°C)
113 °C - closed cup
其他客户在看
Determination of 3-chloro-1, 2-propanediol in soy sauces by capillary electrophoresis with electrochemical detection.
Xing X and Cao Y
Food Control, 18(2), 167-172 (2007)
Youngbin Jang et al.
Food science and biotechnology, 29(12), 1665-1673 (2020-12-08)
Soy sauces collected from the Korean market were determined for 3-monochloropropane-1,2-diol (3-MCPD) and daily intake of 3-MCPD through the consumption of soy sauce was estimated. Thirty-one samples were chosen based on a market share in 2017. The amount of 3-MCPD varied
Determination of 3-chloro-1, 2-propanediol in foods and food ingredients by gas chromatography with mass spectrometric detection: collaborative study.
Brereton P, et al.
Journal of AOAC (Association of Official Analytical Chemists) International, 84(2), 455-465 (2001)
K Yamazaki et al.
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 30(1), 52-68 (2012-08-23)
A new, direct analytical method for the determination of 3-chloro-1,2-propanediol fatty acid esters (3-MCPD esters) was developed. The targeted 3-MCPD esters included five types of monoester and 25 [corrected] types of diester. Samples (oils and fats) were dissolved in a
Brian D Craft et al.
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 29(3), 354-361 (2011-12-16)
Recently, organic and inorganic chlorinated compounds were detected in crude and commercially refined palm oils. Further, the predominant formation mechanism of monochloropropanediol (MCPD) diesters at high temperatures (>170-180°C) was revealed. The present study involved the development and comparison of solutions
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