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Merck

W322806

Sigma-Aldrich

二丙基二硫

≥98%, FG

别名:

二丙基二硫, 二丙基二硫醚

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About This Item

线性分子式:
CH3CH2CH2SSCH2CH2CH3
CAS号:
分子量:
150.31
FEMA號碼:
3228
Beilstein:
969200
EC號碼:
歐洲委員會號碼:
540
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
12.014
NACRES:
NA.21
感官的:
burnt; earthy; alliaceous; sulfurous
等級:
FG
Fragrance grade
Halal
Kosher
生物源:
synthetic
agency:
follows IFRA guidelines
食物過敏原:
no known allergens

生物源

synthetic

品質等級

等級

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines

法律遵循

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515

化驗

≥98%

折射率

n20/D 1.497 (lit.)

bp

195-196 °C (lit.)

mp

−86 °C (lit.)

密度

0.96 g/mL at 25 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

香料過敏原

no known allergens

感官的

burnt; earthy; alliaceous; sulfurous

SMILES 字串

CCCSSCCC

InChI

1S/C6H14S2/c1-3-5-7-8-6-4-2/h3-6H2,1-2H3

InChI 密鑰

ALVPFGSHPUPROW-UHFFFAOYSA-N

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一般說明

Propyl disulfide is a volatile flavor compound mainly found in allium species such as onion, chive and scallions.

象形圖

Exclamation markEnvironment

訊號詞

Warning

危險分類

Aquatic Chronic 2 - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

標靶器官

Respiratory system

儲存類別代碼

10 - Combustible liquids

水污染物質分類(WGK)

WGK 3

閃點(°F)

147.2 °F - closed cup

閃點(°C)

64 °C - closed cup

個人防護裝備

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)


历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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访问文档库

C Teyssier et al.
Drug metabolism and disposition: the biological fate of chemicals, 28(6), 648-654 (2000-05-23)
The metabolism of dipropyl disulfide (DPDS), an Allium sulfur compound, was investigated in rat liver cell subfractions and in an isolated perfused rat liver. DPDS is oxidized to dipropyl thiosulfinate (DPDSO) by rat microsomes. The contribution of cytochrome P450 enzymes
Han-Seung Shin et al.
Journal of agricultural and food chemistry, 50(26), 7684-7690 (2002-12-12)
Organosulfur compounds and sodium bisulfite significantly inhibited (P < 0.05) heterocyclic aromatic amine (HAA) formation in model systems containing phenylalanine, creatinine, and glucose. There was, however, no inhibition by the same compounds in a model system containing only phenylalanine and
Volatile constituents of the distilled oils of Welsh onions (Allium fistulosum L. variety maichuon) and scallions (Allium fistulosum L. variety caespitosum).
Kuo MC & Ho CT.
Journal of Agricultural and Food Chemistry, 40(1), 111-117 (1992)
Volatile flavor compounds from onion.
Boelens M, et al.
Journal of Agricultural and Food Chemistry, 19(5), 984-991 (1971)
Volatile flavor components of chive (Allium schoenoprasum L.).
Hashimoto S, et al.
Journal of Food Science, 48(6), 1858-1859 (1983)

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