レブリン酸 エチル(539-88-8)

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レブリン酸 エチル 製品概要
化学名:レブリン酸 エチル
英語化学名:Ethyl levulinate
别名:Levulinic acid ethyl ester 4-oxopentanoate;ETHYL LEVULINATE 98+% FCC;Ethyllevulinate,98%;4-Oxapentanoic acid, ethyl ester;Laevulinic acid, ethyl ester;β-Acetylpropionic acid, ethyl ester;4,6-DIMETHOXY-2-(PHENOXYCARBONYL)AMINOPYRIMIDINE(LEVULINICACIDETHYLESTER);Ethyl-4-oxovalerat
CAS番号:539-88-8
分子式:C7H12O3
分子量:144.17
EINECS:208-728-2
カテゴリ情報:Pharmaceutical Intermediates;bc0001
Mol File:539-88-8.mol
レブリン酸 エチル
レブリン酸 エチル 物理性質
融点 <25 °C
沸点 93-94 °C/18 mmHg (lit.)
比重(密度) 1.016 g/mL at 25 °C (lit.)
蒸気圧11Pa at 25℃
FEMA 2442 | ETHYL LEVULINATE
屈折率 n20/D 1.422(lit.)
闪点 195 °F
貯蔵温度 Sealed in dry,Room Temperature
溶解性H2O: freely soluble
外見 Liquid
Clear yellow
比重1.01
臭い (Odor)at 100.00 %. sweet fruity floral berry green pineapple rhubarb
においのタイプfruity
水溶解度 Soluble in water.
Merck 14,3819
JECFA Number607
BRN 507641
Dielectric constant12.0(21℃)
InChIKeyGMEONFUTDYJSNV-UHFFFAOYSA-N
LogP0.324 at 20℃
CAS データベース539-88-8(CAS DataBase Reference)
NISTの化学物質情報Pentanoic acid, 4-oxo-, ethyl ester(539-88-8)
EPAの化学物質情報Pentanoic acid, 4-oxo-, ethyl ester (539-88-8)
安全性情報
主な危険性 Xi
Rフレーズ 36/37/38
Sフレーズ 24/25
WGK Germany 2
RTECS 番号OI1700000
Hazard Note Irritant
TSCA Yes
HSコード 29183000
MSDS Information
ProviderLanguage
4-Oxopentanoic acid ethyl ester English
SigmaAldrich English
ACROS English
ALFA English
レブリン酸 エチル Usage And Synthesis
外観無色~淡黄色の液体
用途有機合成原料。
化学的特性clear yellowish liquid
化学的特性Ethyl levulinate has an ethereal, fruity, green, sweet, pineapple, apple, rhubarb odor.
天然物の起源Reported found in white bread, roasted onion, wheat bread, cognac, malt whiskey, grape wines, cocoa, bilberry wine, Bourbon vanilla and cherimoya (Annona cheremolia Mill.).
使用Ethyl levulinate is used to develop a preparative HPLC method to preserve wine aromas and isolates fruity characteristics of red wine aroma extracts
使用Solvent for cellulose acetate and starch ethers, flavoring.
使用Ethyl levulinate was used to develop a preparative HPLC method to preserve wine aromas and isolates fruity characteristics of red wine aroma extracts.
定義ChEBI: Ethyl levulinate is an oxo carboxylic acid.
製造方法Usually obtained by direct esterification of levulinic acid with ethanol and H2SO4 in benzene or in toluene; also in the presence of HCI in ethanol; other methods starting from glucose, fructose and others are of less importance.
Taste threshold valuesTaste characteristics at 40 ppm: fruity, green, waxy and melon.
Synthesis Reference(s)The Journal of Organic Chemistry, 59, p. 486, 1994 DOI: 10.1021/jo00081a034
Synthetic Communications, 8, p. 279, 1978 DOI: 10.1080/00397917808065622
一般的な説明Ethyl levulinate is diluent for biodiesel fuels with high saturated fatty acid content.
燃焼性と爆発性Not classified
安全性プロファイルA skin irritant. When heated to decomposition it emits acrid smoke and irritating fumes
純化方法Stir the ester with Na2CO3 and charcoal, filter and distil. It is freely soluble in H2O and EtOH [IR, NMR: Sterk Monatsh Chem 99 1770 1968, Thomas & Schuette J Am Chem Soc 53 2328 1931, Cox & Dodds J Am Chem Soc 55 3392 1933]. [Beilstein 3 IV 1562.]
Tags:539-88-8