类别 Category:flavoring agents
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
物理性质 Physical Properties:
出现 Appearance: | 浅黄至黄澄清液体(est) pale yellow to yellow clear liquid (est) |
化验 Assay: | 95.00至100.00 95.00 to 100.00
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食品化学品法典列表 Food Chemicals Codex Listed: | No |
比重 Specific Gravity: | 1.31500 to 1.32100 @ 25.00 °C.
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磅每加仑-(est)。 Pounds per Gallon - (est).: | 10.942至10.992 10.942 to 10.992
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折光率 Refractive Index: | 1.50700 to 1.51300 @ 20.00 °C.
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沸点 Boiling Point: | 266.00 to 267.00 °C. @ 760.00 mm 汞 Hg
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沸点 Boiling Point: | 69.00 to 71.00 °C. @ 0.40 mm 汞 Hg
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蒸汽压力 Vapor Pressure: | 0.014000 毫米汞柱 mm汞 Hg @ 25.00 °C. (est) |
闪点 Flash Point: | 188.00 °F. tcc TCC ( 86.67 °C. )
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logp(o / w) logP (o/w): | 0.247(est) 0.247 (est) |
溶于 Soluble in: |
| alcohol | | 水 water, 略 slightly | | 水 water, 5.333e + 004 mg / l @ 25°c(est) 5.333e+004 mg/L @ 25 °C (est) |
不溶于 Insoluble in: |
| 水 water |
感官特性 Organoleptic Properties:
气味类型 Odor Type: sulfurous |
气味强度 Odor Strength:高 high , 建议在0.10%或更少的溶液中闻到 recommend smelling in a 0.10 % solution or less |
sulfurous pungent roasted |
气味描述 Odor Description:at 0.10 % in propylene glycol. 硫辛辣烤 sulfurous pungent roasted |
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:
供应商 Suppliers:
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 - 烦 的 Irritating to 眼睛 眼睛 eyes. 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 皮 and 眼睛 眼睛 eyes. S 26 - In 案件 case of contact with 眼睛 眼睛 eyes, 冲洗 rinse 立即 immediately with 充裕 plenty of 水 water and 寻求 seek 医疗 medical 忠告 advice. S 37/39 - 穿 我们 Wear 适当 suitable 手套 gloves and 眼睛 eye/face 保护 protection.
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危害识别 Hazards identification |
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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 |
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象形图 Pictogram | |
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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: |
腹腔内小鼠 intraperitoneal-mouse LD50 9110 ug ug/kg kg Toxicology and 已应用 Applied 药理 Pharmacology. 卷 Vol. 72, pg。 513 Pg. 513, 1984.
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皮肤毒性 Dermal Toxicity: |
未定 Not determined
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吸入毒性 Inhalation Toxicity: |
未定 Not determined
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使用安全信息 Safety in Use Information:
类别 Category: | flavoring agents |
甲烷硫代磺酸甲酯使用水平的建议值 Recommendation for methyl methane thiosulfonate usage levels up to: | | 不用于香水。 not for fragrance use.
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最大化源自调查的每日摄入量(ms di- di- eu) : | 0.061(微克/ 均/天) 0.061 (μg/capita/day) |
修改后的理论增加的最大每日摄入量(mtamdi) Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 160(微克/ /天) 160 (μg/person/day) |
关注点 Threshold of Concern: | 90(微克/ /天) 90 (μg/person/day) |
结构类 Structure Class: | iii III |
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根据委员会法规ec EC号的食品类别。 1565/2000(ec , 2000)在fge.06(efsa 2000) in FGE.06 (EFSA, 2002a). 根据 According to the Industry the "正常 normal" use is 定义的 defined as the 平均 average of 已报告 reported 用法 用法 usages and "最大 maximum use" is 定义的 defined as the 95th 百分位 percentile of 已报告 reported 用法 用法 usages (efsa EFSA, 2002i)。 2002i). |
注意 Note: 毫克/千克= 0.001 / 1000 = 0.000001 = 1/1000000 = 百万分之几 ppm |
| 平均 average 用法 usage mg/kg kg | 最大 maximum 用法 usage mg/kg kg |
乳制品 Dairy products, 不包括02.0(01.0)类产品 excluding products of category 02.0 (01.0): | 0.40000 | 2.00000 |
脂肪和油脂 Fats and oils, 和脂肪乳液(油包水型)(02.0) and fat emulsions (type water-in-oil) (02.0): | 0.20000 | 1.00000 |
食用冰 Edible ices, 包括果子露和果汁冰糕(03.0) including sherbet and sorbet (03.0): | 0.40000 | 2.00000 |
加工水果(04.1) Processed fruit (04.1): | 0.30000 | 1.50000 |
加工蔬菜(包括蘑菇和真菌) Processed vegetables (incl. mushrooms & fungi, 根与根块茎 roots & tubers, 豆类和豆类) pulses and legumes), 和坚果种子(04.2) and nuts & seeds (04.2): | - | - |
糖果(05.0) Confectionery (05.0): | 0.40000 | 2.00000 |
谷物和谷物产品 Cereals and cereal products, 含税面粉根和淀粉块茎 incl. flours & starches from roots & tubers, 脉冲和豆类 pulses & legumes, 不包括面包店(06.0) excluding bakery (06.0): | 0.20000 | 1.00000 |
烘焙用具(07.0) Bakery wares (07.0): | 0.40000 | 2.00000 |
肉和肉制品 Meat and meat products, 包括家禽和野味(08.0) including poultry and game (08.0): | 0.10000 | 0.40000 |
鱼和鱼制品 Fish and fish products, 包括软体动物 including molluscs, 甲壳类和棘皮类动物(麦克 MCE)(09.0) : | 0.10000 | 0.40000 |
鸡蛋和蛋制品(10.0) Eggs and egg products (10.0): | - | - |
甜味剂 Sweeteners, 包括蜂蜜(11.0) including honey (11.0): | - | - |
盐 Salts, 香料 spices, 汤类 soups, 酱料 sauces, 色拉 salads, 蛋白产品 protein products, 等(12.0) etc. (12.0): | 0.20000 | 1.00000 |
用于特定营养用途的食品(13.0) Foodstuffs intended for particular nutritional uses (13.0): | 0.40000 | 2.00000 |
不含醇 Non-alcoholic ("柔软的 soft") 饮料 beverages, 不包括乳制品(14.1) excl. dairy products (14.1): | 0.20000 | 1.00000 |
含醇的饮料 Alcoholic beverages, 含税无醇和低醇的对口(14.2) incl. alcohol-free and low-alcoholic counterparts (14.2): | 0.40000 | 2.00000 |
即食美味(15.0) Ready-to-eat savouries (15.0): | 1.00000 | 5.00000 |
复合食品(例如砂锅菜) Composite foods (e.g. casseroles, 肉馅饼 meat pies, 百果馅)-无法放在01.0-15.0(16.0)类别中的食物 mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.20000 | 1.00000 |
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...
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欧洲食品安全局(efsa EFSA)参考 :
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调味组评估8(fge.08)[1] Flavouring Group Evaluation 8 (FGE.08)[1]: 脂族和脂环族单- Aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 poly硫化物 sulphides with or 没有 without 额外 additional 充氧 oxygenated 功能性 functional 团体 groups from chemical group 20 视图 View page or 视图 View pdf
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调味组评估74(fge.74)[1] Flavouring Group Evaluation 74 (FGE.74)[1]: jecfa(第六十一次会议)评估的与脂肪族和脂环族单-结构相关的简单脂肪族硫化物和硫醇的考虑 Consideration of Simple Aliphatic Sulphides and Thiols evaluated by JECFA (61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, di- di- , 三 tri-, and 多硫化物 Poly硫化物 sulphides with or 没有 without 额外 Additional 充氧 Oxygenated Functional 团体 组 Groups from Chemical 组 Group 20 已评估 evaluated by by efsa EFSA in ge FGE.08 (2008) 视图 View page or 视图 View pdf
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调味组评估8 Flavouring Group Evaluation 8, 版本1(fge.08rev1) Revision 1 (FGE.08Rev1): 脂族和脂环族单- Aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 poly硫化物 sulphides with or 没有 without 额外 additional 充氧 oxygenated 功能性 functional 团体 groups from chemical 团体 groups 20 and 30 视图 View page or 视图 View pdf
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调味组评估91(fge.91) Flavouring Group Evaluation 91 (FGE.91): jecfa(第五十三次和第六十八次会议)评估的与脂族和脂环族单-结构相关的简单脂族和芳族硫化物和硫醇的考虑 Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 poly硫化物 sulphides with or 没有 without 额外 additional 充氧 oxygenated 功能性 functional 团体 groups 已评估 evaluated by by efsa EFSA in ge FGE.08Rev1 (2009) 视图 View page or 视图 View pdf
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调味组评估08 Rev2(fge.08 rev2) Flavouring Group Evaluation 08 Rev2 (FGE.08 Rev2): 脂族和脂环族单- Aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 poly硫化物 sulphides with or 没有 without 额外 additional 充氧 oxygenated 功能性 functional 团体 groups from chemical 团体 groups 20 and 30 视图 View page or 视图 View pdf
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调味品组评价的科学见解8 Scientific Opinion on Flavouring Group Evaluation 8, 版本3(fge.08rev3) Revision 3 (FGE.08Rev3): 脂族和脂环族单- Aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 poly硫化物 sulphides with or 没有 without 额外 additional 充氧 oxygenated 功能性 functional 团体 groups from chemical 团体 groups 20 and 30 视图 View page or 视图 View pdf
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调味品组评价的科学见解08 Scientific Opinion on Flavouring Group Evaluation 08, 修订版4(fge.08rev4) Revision 4 (FGE.08Rev4): 脂族和脂环族单- Aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 poly硫化物 sulphides with or 没有 without 额外 additional 充氧 oxygenated 功能性 functional 团体 groups from chemical 团体 groups 20 and 30 视图 View page or 视图 View pdf
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关于代表性测试物质清单的声明。 Statement on List of Representative Substances for Testing.
The current 声明 Statement 奠定 lays 下 down a 清单 list of 物质 substances in 亚组 sub-团体 groups with 代表 representative 物质 substances for 哪一个 which 额外 additional data are required 事前 prior to their 评价 evaluation 通过 throug ugh the 程序 Procedure (r (Regulation (ec EC) No 1565/2000). 视图 View page or 视图 View pdf
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调味品组评价的科学见解08 Scientific Opinion on Flavouring Group Evaluation 08, 修订版5(fge.08rev5) Revision 5 (FGE.08Rev5): 脂族和脂环族单- Aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 poly硫化物 sulphides with or 没有 without 额外 additional 充氧 oxygenated 功能性 functional 团体 groups from chemical 团体 groups 20 and 30 视图 View page or 视图 View pdf
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Epi系统 EPI System: 视图 View |
化学致癌研究信息系统 Chemical Carcinogenesis Research Information System:搜索 Search |
癌症引文 Cancer Citations:搜索 Search |
毒理学引文 Toxicology Citations:搜索 Search |
环境诱变信息中央 Env. Mutagen Info. Center:搜索 Search |
EPA物质注册服务(tsca TSCA) :2949-92-0 |
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 :18064 |
国家过敏和传染病研究所 National Institute of Allergy and Infectious Diseases:Data |
明智的 WISER:联合国3334 UN 3334 |
德国wgk WGK Germany:2 |
methylsulfonylsulfanylmethane |
chemidplus Chemidplus:0002949920 |
技术 RTECS:CAS#2949-92-0的pb2765000 PB2765000 for cas# 2949-92-0 |
参考资料 References:
| methylsulfonylsulfanylmethane |
NIST化学网络书籍 NIST Chemistry WebBook: | 搜索INCHI |
pubchem(cid) Pubchem (cid): | 18064 |
pubchem(sid) Pubchem (sid): | 134982450 |
其他资料 Other Information:
潜在搅拌机 Potential Blenders and core 组件 components note
潜在用途 Potential Uses:
存在(自然 Occurrence (nature, food, 其他) other): note
同义词 Synonyms:
| methane 磺硫 sulfonothioic acid 甲基 s- S-methyl ester | | 甲磺酸 methanesulfonic acid, thio-, 甲基 s- S-methyl ester | | 甲磺硫 methane磺硫 sulfonothioic acid, 甲基 s- S-methyl ester | | 甲硫磺酸 methanethiosulfonic acid 甲基 s- S-methyl ester | | 甲硫磺酸 methanethiosulfonic acid, 甲基 s- S-methyl ester | | methyl methane 硫代磺酸盐 sulfonothioate | | methyl methane 硫醇 thiol sulfonate | s- S- | methyl methane硫代磺酸盐 sulfonothioate | s- S- | methyl 甲硫醇 methane硫醇 硫醇 thiolsulfonate | s- S- | methyl methanethiosulfonate | s- S- | methyl methanethiosulphonate | s- S- | methyl 硫代甲磺酸盐 thiomethanesulfonate | | methylsulfonylsulfanylmethane |
文章 Articles:
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