82070
Sorbic acid
tested according to Ph. Eur.
동의어(들):
Acidum sorbicum, α-trans-γ-trans-Sorbic acid, (E,E)-1,3-Pentadiene-1-carboxylic acid, 2,4-Hexadienoic acid, 2E,4E-Hexadienoic acid, trans,trans-2,4-Hexadienoic acid, C6:2n-2,4, NSC 35405, NSC 49103, NSC 50268
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모든 사진(1)
About This Item
Linear Formula:
CH3CH=CHCH=CHCOOH
CAS Number:
Molecular Weight:
112.13
Beilstein:
1098547
EC Number:
MDL number:
UNSPSC 코드:
12352100
PubChem Substance ID:
NACRES:
NA.21
추천 제품
Agency
USP/NF
tested according to Ph. Eur.
Quality Level
vapor pressure
0.01 mmHg ( 20 °C)
형태
crystals
mp
132-135 °C (lit.)
항생제 활성 스펙트럼
fungi
동작 모드
enzyme | inhibits
SMILES string
C\C=C\C=C\C(O)=O
InChI
1S/C6H8O2/c1-2-3-4-5-6(7)8/h2-5H,1H3,(H,7,8)/b3-2+,5-4+
InChI key
WSWCOQWTEOXDQX-MQQKCMAXSA-N
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일반 설명
Sorbic acid is an organic acid. It is weakly acidic in nature. Its permeability through an edible film made of methylcellulose and palmitic acid has been evaluated.
애플리케이션
Sorbic acid may be employed as a starting reagent for the synthesis of p-toluic acid and alkyl-p-toluates.
신호어
Warning
유해 및 위험 성명서
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2
Storage Class Code
11 - Combustible Solids
WGK
WGK 1
Flash Point (°F)
260.6 °F - closed cup
Flash Point (°C)
127 °C - closed cup
개인 보호 장비
dust mask type N95 (US), Eyeshields, Gloves
이미 열람한 고객
Zeljkica Jandric et al.
Frontiers in microbiology, 4, 350-350 (2013-12-11)
Weak organic acids such as sorbic acid are important food preservatives and powerful fungistatic agents. These compounds accumulate in the cytosol and disturb the cellular pH and energy homeostasis. Candida glabrata is in many aspects similar to Saccharomyces cerevisiae. However
Sorbic Acid and Potassium Sorbate Permeability of an Edible Methylcellulose-Palmitic Acid Film: Water Activity and pH Effects.
Rico-Pe?a DC and Antonio Torres J.
Journal of Food Science, 56(2), 497-499 (1991)
Sorbic Acid as a Renewable Resource for Atom-Economic and Selective Production of p-Toluic Acid and Alkyl-p-Toluates: Intermediates to Bioterephthalic Acid and Esters.
Berard S, et al.
Industrial & Engineering Chemistry Research, 54(28), 7164-7168 (2015)
A Vermeulen et al.
Food microbiology, 32(2), 389-396 (2012-09-19)
The microbial stability of intermediate moisture foods (IMF) is linked with the possible growth of osmophilic yeast and xerophilic moulds. As most of these products have a long shelf life the assessment of the microbial stability is often an important
Malcolm Stratford et al.
International journal of food microbiology, 161(3), 164-171 (2013-01-22)
Weak-acid preservatives commonly used to prevent fungal spoilage of low pH foods include sorbic and acetic acids. The "classical weak-acid theory" proposes that weak acids inhibit spoilage organisms by diffusion of undissociated acids through the membrane, dissociation within the cell
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