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重要文件

07429

Supelco

丁二酸二乙酯

analytical standard

同義詞:

Butanedioic acid, diethyl ester, Ethyl succinate, Succinic acid, diethyl ester

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About This Item

線性公式:
C2H5OCOCH2CH2COOC2H5
CAS號碼:
分子量::
174.19
Beilstein:
907645
EC號碼:
MDL號碼:
分類程式碼代碼:
41116107
PubChem物質ID:
NACRES:
NA.24
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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.[1][2] It can be employed as an aging marker in the study of the thermal deterioration of beer.[3]

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.[4][5][3][6]

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


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

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