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丁二酸二乙酯

丁二酸二乙酯用途

Diethyl succinate (Diethyl Butanedioate) 可在生理 pH 下使用并穿过生物膜,掺入组织培养物中的细胞中,通过 TCA 循环进行代谢。Diethyl succinate 无毒性,可用于香料和调味剂中。
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丁二酸二乙酯名称

[ CAS 号 ]:
123-25-1

[ 中文名 ]:
丁二酸二乙酯

[ 英文名 ]:
Diethyl succinate

[中文别名 ]:

[英文别名 ]:

丁二酸二乙酯生物活性

[ 描述 ]:

Diethyl succinate (Diethyl Butanedioate) 可在生理 pH 下使用并穿过生物膜,掺入组织培养物中的细胞中,通过 TCA 循环进行代谢。Diethyl succinate 无毒性,可用于香料和调味剂中。

[ 相关类别 ]:

信号通路 >> 其他 >> 其他
研究领域 >> 代谢疾病

[参考文献]

[1]. Zacharias NM, et al. Real-time molecular imaging of tricarboxylic acid cycle metabolism in vivo by hyperpolarized 1-(13)C diethyl succinate. J Am Chem Soc. 2012 Jan 18;134(2):934-43.

丁二酸二乙酯物理化学性质

[ 密度 ]:
1.0±0.1 g/cm3

[ 沸点 ]:
218.4±8.0 °C at 760 mmHg

[ 熔点 ]:
-20 °C

[ 分子式 ]:
C8H14O4

[ 分子量 ]:
174.194

[ 闪点 ]:
90.6±0.0 °C

[ 精确质量 ]:
174.089203

[ PSA ]:
52.60000

[ LogP ]:
1.26

[ 外观性状 ]:
透明液体

[ 蒸汽密度 ]:
6 (vs air)

[ 蒸汽压 ]:
0.1±0.4 mmHg at 25°C

[ 折射率 ]:
1.423

[ 储存条件 ]:
室温

丁二酸二乙酯MSDS

丁二酸二乙酯毒性和生态

CHEMICAL IDENTIFICATION

RTECS NUMBER :
WM7400000
CHEMICAL NAME :
Succinic acid, diethyl ester
CAS REGISTRY NUMBER :
123-25-1
BEILSTEIN REFERENCE NO. :
0907645
LAST UPDATED :
199806
DATA ITEMS CITED :
6
MOLECULAR FORMULA :
C8-H14-O4
MOLECULAR WEIGHT :
174.22
WISWESSER LINE NOTATION :
2OV2VO2

HEALTH HAZARD DATA

ACUTE TOXICITY DATA

TYPE OF TEST :
Standard Draize test
ROUTE OF EXPOSURE :
Administration onto the skin
SPECIES OBSERVED :
Rodent - rat
REFERENCE :
FCTXAV Food and Cosmetics Toxicology. (London, UK) V.1-19, 1963-81. For publisher information, see FCTOD7. Volume(issue)/page/year: 16,707,1978
TYPE OF TEST :
Standard Draize test
ROUTE OF EXPOSURE :
Administration into the eye
SPECIES OBSERVED :
Rodent - rat
REFERENCE :
FCTXAV Food and Cosmetics Toxicology. (London, UK) V.1-19, 1963-81. For publisher information, see FCTOD7. Volume(issue)/page/year: 16,707,1978
TYPE OF TEST :
Standard Draize test
ROUTE OF EXPOSURE :
Administration onto the skin
SPECIES OBSERVED :
Rodent - rabbit
REFERENCE :
85JCAE "Prehled Prumyslove Toxikologie; Organicke Latky," Marhold, J., Prague, Czechoslovakia, Avicenum, 1986 Volume(issue)/page/year: -,374,1986 ** ACUTE TOXICITY DATA **
TYPE OF TEST :
LD50 - Lethal dose, 50 percent kill
ROUTE OF EXPOSURE :
Oral
SPECIES OBSERVED :
Rodent - rat
DOSE/DURATION :
8530 mg/kg
TOXIC EFFECTS :
Details of toxic effects not reported other than lethal dose value
REFERENCE :
AMIHBC AMA Archives of Industrial Hygiene and Occupational Medicine. (Chicago, IL) V.2-10, 1950-54. For publisher information, see AEHLAU. Volume(issue)/page/year: 4,119,1951 *** NIOSH STANDARDS DEVELOPMENT AND SURVEILLANCE DATA *** NIOSH OCCUPATIONAL EXPOSURE SURVEY DATA : NOES - National Occupational Exposure Survey (1983) NOES Hazard Code - X3671 No. of Facilities: 3 (estimated) No. of Industries: 1 No. of Occupations: 1 No. of Employees: 82 (estimated) No. of Female Employees: 14 (estimated)
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丁二酸二乙酯安全信息

[ 个人防护装备 ]:
Eyeshields;Gloves;half-mask respirator (US);multi-purpose combination respirator cartridge (US)

[ 危害码 (欧洲) ]:
Xi

[ 风险声明 (欧洲) ]:
R36/37/38

[ 安全声明 (欧洲) ]:
S26-S36-S24/25-S22

[ 危险品运输编码 ]:
NONH for all modes of transport

[ WGK德国 ]:
2

[ RTECS号 ]:
WM7400000

[ 海关编码 ]:
29171990

丁二酸二乙酯合成路线

丁二酸二乙酯上下游产品

丁二酸二乙酯制备

1. 由乙醇和丁二酸发生酰化制备;或由乙醇和丁二酸在浓硫酸存在下,在苯溶液中直接酯化制取。

2.制法:

于装有蒸馏装置的反应瓶中,加入丁二酸(2)58g(0.5mol),无水乙醇82g(1.76mol),用金属钠干燥的苯180mL,一粒沸石,11mL硫酸。加热回流反应8h。将反应物倒入过量的水中,分出有机层,水层用苯提取两次。合并有机层,少量水洗涤,再用饱和碳酸钠溶液洗涤。无水硫酸钠干燥。减压分馏,收集80~83℃/400Pa的馏分,得丁二酸二乙酯(1)75g,收率85%。

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丁二酸二乙酯海关

[ 海关编码 ]: 29171990

丁二酸二乙酯文献

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation.

Appl. Microbiol. Biotechnol. 99(5) , 2291-304, (2015)

Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol ...

Coping with matrix effects in headspace solid phase microextraction gas chromatography using multivariate calibration strategies.

J. Chromatogr. A. 1407 , 30-41, (2015)

SPME is extremely sensitive to experimental parameters affecting liquid-gas and gas-solid distribution coefficients. Our aims were to measure the weights of these factors and to design a multivariate ...

Chemical and sensory changes in fresh cider spirits during maturation in inert containers.

J. Sci. Food Agric. 91(5) , 797-804, (2011)

Fresh cider spirits are alcoholic beverages mainly constituted by volatile compounds from apples that are formed during fermentation or generated during distillation. In this study the chemical and se...


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