추천 제품
Quality Level
제품 라인
ReagentPlus®
분석
99%
형태
solid
SMILES string
[K+].C\C=C\C=C\C([O-])=O
InChI
1S/C6H8O2.K/c1-2-3-4-5-6(7)8;/h2-5H,1H3,(H,7,8);/q;+1/p-1/b3-2+,5-4+;
InChI key
CHHHXKFHOYLYRE-STWYSWDKSA-M
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
Sorbates have been reported to be less toxic than benzoate and have been classified as “Generally Recognized as Safe” (GRAS) additives by the U.S. Food and Drug Administration (FDA).Sorbic acid is metabolised to mainly to carbon dioxide. While the minor amounts are converted to trans,trans-muconic acid (ttMA), which is excreted unchanged into the urine. Urinary ttMA is a biomarker for the occupational and environmental exposure to benzene. Ability of trans,trans-2,4-Hexadienoic acid potassium salt (Sorbic acid potassium salt, Potassium sorbate) to induce chromosome aberrations, sister chromatid exchanges (SCE) and gene mutations in cultured Chinese hamster V79 cells has been examined.Potassium sorbate is reported to be less genotoxic than the sodium salt analog.
애플리케이션
- Determination of preservatives in canned food products: Investigates the presence of preservatives, including trans,trans-2,4-Hexadienoic acid potassium salt, in canned foods (AM Charles, 2014).
- The effect of selected preservatives on the growth of Listeria monocytogenes in ready-to-eat foods: Examines the inhibitory effects of potassium sorbate (trans-2,4-hexadienoic acid potassium salt) on Listeria monocytogenes (L Necidová, B Mrňousová, D Haruštiaková, Š Bursová, 2019).
- Effect of leave‐on cosmetic antimicrobial preservatives on healthy skin resident Staphylococcus epidermidis: Evaluates the impact of various preservatives, including trans,trans-2,4-Hexadienoic acid potassium salt, on skin microbiota (W Zhang, X Wang, L Zhao, Y Gu, 2023).
- Catalytic Strategy for Conversion of Triacetic Acid Lactone to Potassium Sorbate: Describes a method for synthesizing potassium sorbate from triacetic acid lactone using a catalytic process (MS Kim, D Choi, J Ha, K Choi, JH Yu, JA Dumesic, 2023).
법적 정보
ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
신호어
Warning
유해 및 위험 성명서
Hazard Classifications
Eye Irrit. 2
Storage Class Code
11 - Combustible Solids
WGK
WGK 1
Flash Point (°F)
Not applicable
Flash Point (°C)
Not applicable
개인 보호 장비
dust mask type N95 (US), Eyeshields, Gloves
이미 열람한 고객
Journal of agricultural and food chemistry, 56(24), 11824-11829 (2008-12-05)
Sorbic acid reacts with nitrite to yield mutagenic products such as 1,4-dinitro-2-methylpyrrole (NMP) and ethylnitrolic acid (ENA). In order to know the stability of these compounds, a kinetic study of their decomposition reactions was performed in the 6.0-9.5 pH range.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 22(7), 501-507 (1984-07-01)
The ability of sorbic acid and its potassium and sodium salts to induce chromosome aberrations, sister chromatid exchanges (SCE) and gene mutations in cultured Chinese hamster V79 cells was examined. Sodium sorbate caused significant induction of chromosome aberrations and SCE
Journal of chromatography. A, 847(1-2), 127-133 (1999-08-04)
The average daily uptake of the common food preservative sorbic acid is estimated to range from 0.01 to 1.1 mg kg-1. Sorbic acid mainly is metabolised to carbon dioxide. Minor amounts are converted to trans,trans-muconic acid (ttMA) as well as
Journal of food protection, 78(6), 1154-1160 (2015-06-04)
The surfaces of ready-to-eat meats are susceptible to postprocessing contamination by Listeria monocytogenes. This study quantified the lag-phase durations (LPD) and growth rates (GR) of L. monocytogenes on the surfaces of cooked ham as affected by sorbate solutions of different
International journal of food microbiology, 214, 145-150 (2015-08-25)
Alicyclobacillus acidoterrestris can survive the pasteurization process, multiply in pasteurized juices and produce guaiacol which causes medicinal or antiseptic off-flavors. Chemical preservatives have the potential to suppress outgrowth of surviving populations during subsequent storage of fruit juices. In the present
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