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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: | 白至浅米色结晶粉末（est） white to pale beige crystalline powder (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 |
| 熔点 Melting Point: | 82.40 °C. @ 760.00 mm 汞 Hg
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| 沸点 Boiling Point: | 257.00 °C. @ 760.00 mm 汞 Hg
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| 蒸汽压力 Vapor Pressure: | 0.003000 毫米汞柱 mm汞 Hg @ 25.00 °C. (est) |
| 闪点 Flash Point: | 249.00 °F. tcc TCC ( 120.56 °C. )
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| logp（o / w） logP (o/w): | -2.079（est） -2.079 (est) |
| 保质期 Shelf Life: | 如果正确存放，则为12.00个月或更长时间。 12.00 month(s) or longer if stored properly. |
| 存储 Storage: | 在密封容器中冷藏。 refrigerate in tightly sealed containers. |
| 溶于 Soluble in: |
| | 水 water, 50 g/L @ 20 °C (经验值 exp) | | | petrolatum, <100 g/Kg at 20 °C (est) |
感官特性 Organoleptic Properties:
| 气味类型 Odor Type: sour |
气味强度 Odor Strength:介质 medium ,
建议在1.00％或更少的溶液中闻到 recommend smelling in a 1.00 % solution or less |
| sour radish cabbage |
| 气味描述 Odor Description:at 1.00 % in propylene glycol. 酸萝卜白菜 sour radish cabbage |
| 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): | | xn-有害。 Xn - Harmful. |
R 22 - 有害 Harmful if 吞下 swallowed.
R 34 - 原因 Causes 烧伤 burns.
S 02 - 保持 Keep out of the 达到 reach of 孩子们 children.
S 20/21 - 什么时候 When 使用 using do not eat, 喝 drink or 抽烟 smoke.
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 advice.
S 28 - 后 After contact with skin 皮, 洗 wash 立即 immediately with 充裕 plenty of 水 water.
S 36/37/39 - 穿 我们 Wear 适当 suitable 服装 clothing, 手套 gloves and 眼睛 eye/face 保护 protection.
S 45 - In 案件 case of 事故 accident or if you 感觉 feel 不适 unwell 寻求 seek 医疗 medical advice 立即 immediately.
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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: |
口鼠 oral-rat LD50 2000 mg/kg kg
(赫斯特 Hoechst, 1995)
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| 皮肤毒性 Dermal Toxicity: |
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未定 Not determined
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| 吸入毒性 Inhalation Toxicity: |
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未定 Not determined
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使用安全信息 Safety in Use Information:
| 类别 Category: | flavoring agents |
| 推荐使用3-羟基丙酮酸水平 Recommendation for 3-hydroxypyruvic acid 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（msdi-eu） Maximised Survey-derived Daily Intakes (MSDI-EU): | nd（微克/ 均/天） ND (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 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: 18 |
| 点击这里查看出版物18 Click here to view publication 18 |
| | 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: | - | - |
| 饮料（不含醇） beverages(nonalcoholic): | 0.30000 | 5.00000 |
| 醇饮料 beverages(alcoholic): | - | - |
| 早餐麦片 breakfast cereal: | - | - |
| 起司 cheese: | 0.50000 | 5.00000 |
| 口香糖 chewing gum: | - | - |
| 调味品/调味品 condiments / relishes: | - | - |
| 糖果烧烤 confectionery froastings: | - | - |
| 蛋制品 egg products: | - | - |
| 脂肪/油 fats / oils: | 0.40000 | 5.00000 |
| 鱼产品 fish products: | - | - |
| 冷冻乳制品 frozen dairy: | 0.70000 | 5.00000 |
| 水果冰 fruit ices: | 0.10000 | 5.00000 |
| 明胶/布丁 gelatins / puddings: | - | - |
| 砂糖 granulated sugar: | - | - |
| 肉汁 gravies: | - | - |
| 硬糖 hard candy: | - | - |
| 仿乳制品 imitation dairy: | 0.10000 | 5.00000 |
| 速溶咖啡/茶 instant coffee / tea: | - | - |
| 果酱/果冻 jams / jellies: | - | - |
| 肉制品 meat products: | - | - |
| 奶制品 milk products: | 0.50000 | 5.00000 |
| 坚果产品 nut products: | - | - |
| 其他谷物 other grains: | - | - |
| 家禽 poultry: | - | - |
| 加工水果 processed fruits: | 0.10000 | 1.00000 |
| 加工蔬菜 processed vegetables: | 0.60000 | 10.00000 |
| 重构蔬菜 reconstituted vegetables: | 0.50000 | 10.00000 |
| 调味料 seasonings / flavors: | 50.00000 | 100.00000 |
| 休闲食品 snack foods: | - | - |
| 软糖 soft candy: | - | - |
| 汤类 soups: | - | - |
| 糖替代品 sugar substitutes: | 0.50000 | 5.00000 |
| 甜酱 sweet sauces: | - | - |
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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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 AFC）接触的加工助剂和材料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)
视图 View page or 视图 View pdf
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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 AFC)
视图 View page or 视图 View pdf
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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
视图 View page or 视图 View pdf
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| Epi系统 EPI System: 视图 View |
| 癌症引文 Cancer Citations:搜索 Search |
| 毒理学引文 Toxicology Citations:搜索 Search |
| 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 :964 |
| 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3261 UN 3261 |
| 德国wgk WGK Germany:3 |
| 3-羟基-2-氧代丙酸 3-hydroxy-2-oxopropionic acid |
| chemidplus Chemidplus:0001113606 |
参考资料 References:
| | 3-羟基-2-氧代丙酸 3-hydroxy-2-oxopropionic acid |
| NIST化学网络书籍 NIST Chemistry WebBook: | 搜索INCHI |
| pubchem（cid） Pubchem (cid): | 964 |
| pubchem（sid） Pubchem (sid): | 135076986 |
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:
| 3- | hydroxy-2-oxopropanoic acid | | 3- | hydroxy-2-oxopropionic acid | | | 羟氧丙烷酸 hydroxyoxopropanoic acid | | beta- | 羟基丙酮酸 hydroxypyruvate | | | hydroxypyruvic acid | | beta- | hydroxypyruvic acid | | | propanoic acid, 3-羟基-2-氧- 3-hydroxy-2-oxo- |
文章 Articles:
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食品添加剂列在eafus食品添加剂数据库中（2001年1月）。在奶酪中发现 Food additive listed in the EAFUS Food Additive Database (Jan 2001). Found in cheeses, 啤酒和可可 beer and cocoa, 在植物和微生物培养物中也是如此。调味剂 also in plants and microorganism cultures. Flavouring agent
羟基丙酮酸是甘氨酸代谢的中间体 Hydroxypyruvic acid is an intermediate in the metabolism of Glycine, 丝氨酸和苏氨酸。它是丝氨酸丙酮酸氨基转移酶和乙醛酸还原酶/羟基丙酮酸还原酶的底物。 serine and threonine. It is a substrate for Serine--pyruvate aminotransferase and Glyoxylate reductase/hydroxypyruvate reductase.
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3D/INCHI