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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
Gas chromatographic analysis of furfural and hydroxymethyl-furfural in wine
Agricultural and Biological Chemistry, 43(6), 1365-1366 (1979)
Esters of aliphatic di- and tribasic carboxylic acids
Aroma of Beer, Wine and Distilled Alcoholic Beverages, 3(1-2), 151-157 (1983)
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
Journal of Chromatography A, 1165(1-2), 151-157 (2007)
Evaluation of beer deterioration by gas chromatography-mass spectrometry/multivariate analysis: A rapid tool for assessing beer composition
Journal of Chromatography A, 1218(7), 990-996 (2011)
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
Journal of Chromatography A, 923(1-2), 205-214 (2001)
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