dextro,酒石酸 laevo-tartaric acid
酒石酸 laevo-tartaric acid

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    酒石酸无水细粉 TARTARIC ACID ANHYDROUS FINE POWDER
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    gk1879 dl-酒石酸 GK1879 DL-Tartaric acid
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    20-04500 dl-酒石酸 20-04500 DL-TARTARIC ACID
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    w304401 dl-酒石酸 W304401 DL-Tartaric acid, ≥99%
    SDS
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    酒石酸 laevo-tartaric acid
Name:2,3-二羟基丁二酸 3-dihydroxybutanedioic acid
CAS号 CAS Number: 133-37-9Picture of molecule3D/INCHI
其他 Other:138508-61-9
ECHA EINECS - REACH 预注册 Pre-Reg:205-105-7
FDA UNII:4J4Z8788N8
nikkaji网站 Nikkaji Web:J56.048K
贝尔斯坦数 Beilstein Number:1725148
MDL :mfcd00071626 MFCD00071626
代号 CoE Number:18
XlogP3-AA:-1.90(est) -1.90 (est)
分子量 Molecular Weight:150.08702000
式 Formula:c4 h6 o6 C4 H6 O6
生物活性总结 BioActivity Summary:清单 listing
核磁共振预测器 NMR Predictor:预测(适用于Chrome或Firefox) Predict (works with chrome or firefox)
efsa / jecfa评论 EFSA/JECFA Comments:
jecfa评价了酒石酸((+)- JECFA evaluated tartaric acid ((+)-, (-)-, (+/-)-, 中观)(Casrn 87-69-4)。登记册中的cas指(2r meso-) (CASrn 87-69-4). CASrn in Register refers to (2R,3r)-异构体。没有阿迪(jecfa 3R)-isomer. No ADI (JECFA, 1978a)。 1978a).
类别 Category:synergist for antioxidants, acids, emulsifiers, sequestrants, flavoring agents
 
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
谷歌学术 Google Scholar:搜索 Search
谷歌书 Google Books:搜索 Search
谷歌学术 Google Scholar: with word "volatile"搜索 Search
谷歌学术 Google Scholar: with word "flavor"搜索 Search
谷歌学术 Google Scholar: with word "odor"搜索 Search
调香师和调味师 Perfumer and Flavorist:搜索 Search
谷歌专利 Google Patents:搜索 Search
美国专利 US Patents:搜索 Search
欧盟专利 EU Patents:搜索 Search
pubchem专利 Pubchem Patents:搜索 Search
已发布 PubMed:搜索 Search
NCBI:搜索 Search
食品添加剂 JECFA Food Additive: 酒石酸 laevo-tartaric acid
Flavis号码 FLAVIS Number:08.018(旧) 08.018 (Old)
dg sante食品调味料 DG SANTE Food Flavourings:08.018 dl-酒石酸 08.018 DL-tartaric acid
fema号 FEMA Number:3044 酒石酸 laevo-tartaric acid
自由贸易区 FDA:不再提供这七种合成调味剂的使用 No longer provide for the use of these seven synthetic flavoring substances
 
物理性质 Physical Properties:
出现 Appearance:白结晶性粉末(est) white crystalline powder (est)
化验 Assay: 99.50至100.00 99.50 to 100.00
食品化学品法典列表 Food Chemicals Codex Listed: No
熔点 Melting Point: 206.00 to 210.00 °C. @ 760.00 mm 汞 Hg
沸点 Boiling Point: 399.00 to 400.00 °C. @ 760.00 mm 汞 Hg
闪点 Flash Point: 409.00 °F. tcc TCC ( 209.44 °C. )
logp(o / w) logP (o/w): -1.081(est) -1.081 (est)
溶于 Soluble in:
 alcohol, 略 slightly
 水 water, 2.15e + 05 mg / l @ 25°C(实验值) 2.15E+05 mg/L @ 25 °C (exp)
 
感官特性 Organoleptic Properties:
气味类型 Odor Type: odorless
气味强度 Odor Strength:没有 none
气味描述 Odor Description:at 100.00 %. 非常 very 轻度 mild caramellic
Luebke, 威廉 William RBC , (2007)
来自的气味样本 Odor sample from: Sigma-Aldrich
风味类型 Flavor Type: acidic
tart acidic
口味描述 Taste Description: 酸acid tart acidic
来自其他 的气味和/或风味描述(如果找到)。 Odor and/or flavor descriptions from others (if found).
 
化妆品信息 Cosmetic Information:
CosIng:化妆品数据 cosmetic data
化妆品用途 Cosmetic Uses: 缓冲剂 buffering agents
掩蔽剂 masking agents
 
供应商 Suppliers:
BOC Sciences
仅供实验/研究使用。 For experimental / research use only.
2,3-二羟基丁二酸纯度> 99% 3-Dihydroxybutanedioic acid Purity >99%
Charkit Chemical
酒石酸无水细粉 TARTARIC ACID ANHYDROUS FINE POWDER
Fleurchem
酒石酸天然 tartaric acid natural
Glentham Life Sciences
酒石酸 laevo-tartaric acid
格雷厄姆化学 Graham Chemical
酒石酸 laevo-tartaric acid
Penta International
酒石酸 laevo-tartaric acid
青岛达康贸易 Qingdao Dacon Trading
酒石酸 laevo-tartaric acid
圣克鲁斯生物技术 Santa Cruz Biotechnology
仅供实验/研究使用。 For experimental / research use only.
酒石酸 laevo-tartaric acid
Sigma-Aldrich
酒石酸 laevo-tartaric acid, ≥99%
认证食品级产品 Certified Food Grade Products
TCI AMERICA
仅供实验/研究使用。 For experimental / research use only.
dl-酒石酸> 99.0%(t) DL-Tartaric Acid >99.0%(T)
天津 才化工 Tianjin Talent Chemical
酒石酸(dl / l(+)) Tartaric Acid (DL / L(+))
WholeChem
酒石酸 laevo-tartaric acid
 
安全信息 Safety Information:
首选SDS Preferred SDS: 视图 View
欧洲信息 European information :
最重要的危害 Most important hazard(s):
xi-刺激性 Xi - Irritant
r 36/37/38-刺激眼睛 R 36/37/38 - Irritating to eyes, 呼吸系统 respiratory system, and skin.
S 02 - 保持 Keep out of the 达到 reach of 孩子们 children.
S 24/25 - 避免 Avoid contact with skin and 眼睛 eyes.
S 26 - In 案件 case of contact with 眼睛 eyes, 冲洗 rinse 立即 immediately with 充裕 plenty of 水 water and 寻求 seek 医疗 medical advice.
S 36 - 穿 Wear 适当 suitable 保护性 protective 服装 clothing.
 
危害识别 Hazards identification
 
物质或混合物的分类 Classification of the substance or mixture
根据29 cfr 1910(osha hcs)进行ghs分类 GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
没有找到。 None found.
ghs标签元素 GHS Label elements, 包括预防性声明 including precautionary statements
 
象形图 Pictogram
 
危险说明 Hazard statement(s)
没有找到。 None found.
防范说明 Precautionary statement(s)
没有找到。 None found.
口服/肠胃外毒性 Oral/Parenteral Toxicity:
口鼠 oral-rat LD50 7500 mg/kg kg
(福格 Foulger, 1947)

皮肤毒性 Dermal Toxicity:
未定 Not determined
吸入毒性 Inhalation Toxicity:
未定 Not determined
 
使用安全信息 Safety in Use Information:
类别 Category:
synergist for antioxidants, acids, emulsifiers, sequestrants, flavoring agents
dextro推荐 Recommendation for dextro,Laevo-酒石酸使用量高达 laevo-tartaric acid usage levels up to:
 不用于香水。 not for fragrance use.
 
最大化源自调查的每日摄入量(msdi-eu) Maximised Survey-derived Daily Intakes (MSDI-EU): 3800.00(微克/ 均/天) 3800.00 (μg/capita/day)
采用 Use 等级 levels for FEMA GRAS flavoring 物质 substances on 哪一个 which the FEMA 专家 Expert 面板 Panel 基于 based its its 判断 judgments that the 物质 substances are 通常 generally 公认的 recognized as safe (GRAS).
The 专家 Expert 面板 Panel 也 also 发表 publishes 分离 separate 广泛 extensive 评论 reviews of scientific information on all FEMA GRAS flavoring 物质 substances and can be 发现 found at FEMA 味道 Flavor Ingredient 图书馆 Library
出版编号 publication number: 3.更新出版物编号 3. Update in publication number(s): 29
单击此处查看出版物3 Click here to view publication 3
 平均 average 通常 usual 百万分之几 ppm平均 average 最大 maximum 百万分之几 ppm
焙烤食品 baked goods: 0.900001300.00000
饮料(不含醇) beverages(nonalcoholic): 1.00000960.00000
醇饮料 beverages(alcoholic): 5000.0000010000.00000
早餐麦片 breakfast cereal: --
起司 cheese: --
口香糖 chewing gum: 500.000005000.00000
调味品/调味品 condiments / relishes: 2.0000010000.00000
糖果烧烤 confectionery froastings: --
蛋制品 egg products: --
脂肪/油 fats / oils: --
鱼产品 fish products: --
冷冻乳制品 frozen dairy: 2.00000570.00000
水果冰 fruit ices: 3.000005.00000
明胶/布丁 gelatins / puddings: 3.0000060.00000
砂糖 granulated sugar: --
肉汁 gravies: 0.800000.80000
硬糖 hard candy: 10.000005400.00000
仿乳制品 imitation dairy: --
速溶咖啡/茶 instant coffee / tea: --
果酱/果冻 jams / jellies: 2.000004.00000
肉制品 meat products: 0.010000.02000
奶制品 milk products: --
坚果产品 nut products: --
其他谷物 other grains: 0.200000.20000
家禽 poultry: --
加工水果 processed fruits: 10.0000010.00000
加工蔬菜 processed vegetables: --
重构蔬菜 reconstituted vegetables: --
调味料 seasonings / flavors: --
休闲食品 snack foods: --
软糖 soft candy: 10.0000010.00000
汤类 soups: 2.000002.00000
糖替代品 sugar substitutes: --
甜酱 sweet sauces: 3.000004.00000
 
安全参考 Safety references:
欧洲食品安全法规(efsa) European Food Safety Athority(efsa):风味使用水平;亚急性 Flavor usage levels; Subacute, 亚慢性 Subchronic, 慢性和致癌性研究;发育/ 毒性研究;遗传毒性研究... Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

欧洲食品安全局(efsa EFSA)参考 :

食品添加剂科学小组的意见 Opinion of the Scientific Panel on Food Additives, 调味料 seasonings / flavors, 与调味料评估委员会有关的要求,与食品(AFC)接触的加工助剂和材料10 Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to - Flavouring Group Evaluation 10: 脂族伯和仲饱和和不饱和醇 Aliphatic primary and secondary saturated and unsaturated alcohols, 醛类 aldehydes, acetals, 含有额外的氧化官能团的羧酸和酯以及化学基团的内酯9 carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - (佣金 Commission 规 Regulation (ec EC) No 1565/2000 of 18 July 2000)
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调味组评估10 Flavouring Group Evaluation 10, 版本1(fge10 rev1)[1]-脂肪族伯和仲饱和和不饱和醇 Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, 醛类 aldehydes, acetals, 含有额外的氧化官能团的羧酸和酯以及化学基团的内酯9 carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13和30-食品添加剂小组的科学见解 13 and 30 - Scientific Opinion of the Panel on Food Additives, 调味料 seasonings / flavors, 处理中 Processing 艾滋病 Aids and 材料 Materials in 联系 Contact with Food (AFC)
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调味品组评价的科学见解10 Scientific Opinion on Flavouring Group Evaluation 10, 版本2(fge.10rev2) Revision 2 (FGE.10Rev2): 脂族伯和仲饱和和不饱和醇 Aliphatic primary and secondary saturated and unsaturated alcohols, 醛类 aldehydes, acetals, 含有额外的氧化官能团的羧酸和酯以及化学基团的内酯9 carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30
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Epi系统 EPI System: 视图 View
尼什国际化学品安全卡 NIOSH International Chemical Safety Cards:search
化学致癌研究信息系统 Chemical Carcinogenesis Research Information System:搜索 Search
EPA物质注册服务(tsca TSCA) :133-37-9
EPA ACToR:毒理学资料 Toxicology Data
EPA物质注册服务(SRS) :注册表 Registry
实验室化学安全摘要 Laboratory Chemical Safety Summary :875
国家过敏和传染病研究所 National Institute of Allergy and Infectious Diseases:Data
德国wgk WGK Germany:1
2,3-二羟基丁二酸 3-dihydroxybutanedioic acid
chemidplus Chemidplus:0000133379
技术 RTECS:适用于CAS#133-37-9的ww7875000 WW7875000 for cas# 133-37-9
 
参考资料 References:
 2,3-二羟基丁二酸 3-dihydroxybutanedioic acid
NIST化学网络书籍 NIST Chemistry WebBook: 搜索INCHI
加拿大国内分公司。清单 Canada Domestic Sub. List:133-37-9
pubchem(cid) Pubchem (cid):875
pubchem(sid) Pubchem (sid):134974586
 
其他资料 Other Information:
(iupac) (IUPAC):元素的原子量2009 Atomic Weights of the Elements 2009
(iupac) (IUPAC):元素的原子量2009(pdf) Atomic Weights of the Elements 2009 (pdf)
影片 Videos:元素周期表 The Periodic Table of Videos
RBC :本网站使用的原子量 Atomic Weights use for this web site
(iupac) (IUPAC):元素周期表 Periodic Table of the Elements
CHEBI:视图 View
CHEMBL:视图 View
hmdb(人类代谢组数据库) HMDB (The Human Metabolome Database):搜索 Search
出口关税代码 Export Tariff Code:2918.12.0000
fda食品添加剂状况清单 FDA Listing of Food Additive Status:视图 View
化学蜘蛛 ChemSpider:视图 View
维基百科 Wikipedia:视图 View
rsc学习化学 RSC Learn Chemistry:视图 View
o FAO:酒石酸 laevo-tartaric acid
配方/制剂 Formulations/Preparations:
•这种盐是精制墨西哥胡椒粉中的成分之一 •this salt is one of the ingredients in compd jalap powder, 以前在n formerly in the nf. 盐的纯度至少为99.5%。 •salt is @ least 99.5% pure. •等级 •grades: 技术; nf; fcc fcc。
 
潜在搅拌机 Potential Blenders and core 组件 components note
没找到 None Found
 
潜在用途 Potential Uses:
 缓冲剂 buffering agents
 
存在(自然 Occurrence (nature, food, 其他) other):note
 自然界中找不到 not found in nature
 
同义词 Synonyms:
(2R,3r)-rel-2 3R)-rel-2,3-dihydroxybutane 二元的 dioic acid
(r * R*,r *)-(±)-2 R*)-(±)-2,3-dihydroxybutane 二元的 dioic acid
(塞塔 theta, 塞塔 theta)-(±)-2 ,3-dihydroxybutane 二元的 dioic acid
(±)-2,3-dihydroxybutane二元的 dioic acid
 外消旋的 racemic acid
(±)-tartaric acid
(2RS,3RS)-tartaric acid
DL-tartaric acid
外消旋的 racemictartaric acid
paratartaric 活化诱导的细胞死亡 aicd
DL-tartaric 活化诱导的细胞死亡 aicd 自然 natural
 创伤性 traubensaure
 乌维奇 uvic acid
 

文章 Articles:

已发布 PubMed:磷酸化二氧化硅纳米管 Phosphorylated silica nanotubes: 准备和表征。 preparation and characterization.
已发布 PubMed:双中心金属离子配体交换法测定果汁中的α-羟基酸及其对映体 Determination of α-hydroxy acids and their enantiomers in fruit juices by ligand exchange CE with a dual central metal ion system.
已发布 PubMed:通过与双中心金属离子系统的手性配体交换对映体分离α-羟基酸。 Enantioseparation of α-hydroxy acids by chiral ligand exchange CE with a dual central metal ion system.
已发布 PubMed:盐酸盐共晶体 Hydrochloride salt co-crystals: 制备 preparation, 表征和理化研究。 characterization and physicochemical studies.
已发布 PubMed:太赫兹光谱和固态密度泛函理论研究结晶酒石酸低频振动。 Investigation of the low-frequency vibrations of crystalline tartaric acid using terahertz spectroscopy and solid-state density functional theory.
已发布 PubMed:γ-辐照的dl-酒石酸产生的自由基的动力学特征以及该酸剂量势。 Kinetic features of the radical species produced in gamma-irradiated dl-tartaric acid and the dosimetric potential of this acid.
已发布 PubMed:偏最小二乘在l-定量分析中的应用 Application of partial least square on quantitative analysis of L-, d- D-, 和太子酸太赫兹吸收光谱。 and DL-tartaric acid by terahertz absorption spectra.
已发布 PubMed:涉及氨基酸和肽的晶体复合物的X射线研究。 xliv。精氨酸和赖氨酸与酒石酸复合物的超分子缔合的恒定特征和手性效应。 X-ray studies of crystalline complexes involving amino acids and peptides. XLIV. Invariant features of supramolecular association and chiral effects in the complexes of arginine and lysine with tartaric acid.
已发布 PubMed:离子对毛细管电泳使用背景水(1r)直接对酒石酸进行手性拆分 Direct chiral resolution of tartaric acid by ion-pair capillary electrophoresis using an aqueous background electrolyte with (1R,2r)-(-)-1 2R)-(-)-1,2-二氨基环己烷为手性抗衡离子。 2-diaminocyclohexane as a chiral counterion.
已发布 PubMed:测定在硝酸盐介导的葡萄糖漂白氧化为葡糖二酸过程中形成的副产物。 Determination of the side-products formed during the nitroxide-mediated bleach oxidation of glucose to glucaric acid.
已发布 PubMed:通过铜(ii)-d-奎尼酸作为手性选择剂的配体交换毛细管电泳,可直接在食品中对酒石酸进行手性拆分。 Direct chiral resolution of tartaric acid in food products by ligand exchange capillary electrophoresis using copper(II)-D-quinic acid as a chiral selector.
已发布 PubMed:青霉的生化研究。各种二羧酸对半乳糖醛糖合成的影响。 Studies on the biochemistry of Penicillium charlesii. Influence of various dicarboxylic acids on galactocarolose synthesis.
 
笔记 Notes:
没找到 None Found
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