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Merck
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108154

Sigma-Aldrich

乙酸己酯

99%

同義詞:

正己基乙酸酯

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About This Item

線性公式:
CH3COO(CH2)5CH3
CAS號碼:
分子量::
144.21
Beilstein:
1747138
EC號碼:
MDL號碼:
分類程式碼代碼:
12352100
PubChem物質ID:
NACRES:
NA.22

化驗

99%

折射率

n20/D 1.409 (lit.)

bp

168-170 °C (lit.)

mp

−80 °C (lit.)

密度

0.87 g/mL at 25 °C (lit.)

SMILES 字串

CCCCCCOC(C)=O

InChI

1S/C8H16O2/c1-3-4-5-6-7-10-8(2)9/h3-7H2,1-2H3

InChI 密鑰

AOGQPLXWSUTHQB-UHFFFAOYSA-N

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一般說明

乙酸己酯是一种酯,通常用作树脂、聚合物、脂肪和油的溶剂。它还可用作为食品工业调味剂。它是由正己醇和乙酸经酸催化液相酯化制得

應用

用乙酸己酯研究了小菜蛾性信息素和幼虫粪便挥发物,以及卷心菜绿叶挥发物对害虫天敌的活性

生化/生理作用

醋酸己酯具有抗菌活性,可用于提高最低加工水果的安全性 乙酸己酯是一种果味嗅液,用作调味剂或香水 。乙酸己酯 是卷心菜甘蓝头花杯苋 L 中的一种绿叶挥发物。

象形圖

FlameEnvironment

訊號詞

Warning

危險聲明

危險分類

Aquatic Chronic 2 - Flam. Liq. 3

儲存類別代碼

3 - Flammable liquids

水污染物質分類(WGK)

WGK 1

閃點(°F)

132.8 °F - closed cup

閃點(°C)

56 °C - closed cup

個人防護裝備

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


分析證明 (COA)

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Intensification of enzyme catalysed synthesis of hexyl acetate using sonication
AR Deshmukh, et al.
Green Processing and Synthesis, 6, 55-62 (2017)
Rosalba Lanciotti et al.
Journal of agricultural and food chemistry, 51(10), 2958-2963 (2003-05-02)
The aims of this work were to evaluate the effects of different concentrations of hexanal, (E)-2-hexenal, hexyl acetate, and their mixtures on the fate of pathogenic species such as Escherichia coli, Salmonella enteritidis, and Listeria monocytogenes inoculated in model systems
G V P Reddy et al.
Journal of chemical ecology, 28(1), 131-143 (2002-03-02)
The parasitoids Trichogramma chilonis (Hymenoptera: Trichogrammatidae) and Cotesia plutellae (Hymenoptera: Braconidae), and the predator Chrysoperla carnea (Neuroptera: Chrysopidae), are potential biological control agents for the diamondback moth, Plutella xylostella (Lepidoptera: Yponomeutidae). We present studies on the interactions between these bioagents
Synthesis of n-hexyl acetate by reactive distillation.
Schmitt M, et al.
Chemical Engineering and Processing, 43(3), 397-409 (2004)
Valentina Canuti et al.
Journal of agricultural and food chemistry, 67(9), 2647-2659 (2019-02-14)
Sangiovese is the most widespread Italian red cultivar and constitutes the basis of internationally known wines such as Chianti and Brunello di Montalcino. Outside of Europe, Argentina is the largest producer, followed by the United States. This study sought to

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