无色或白色棱柱状或片状结晶。无气味。mp185~187℃;bp235℃(分解);dl. 56。lg该品溶于13mL冷水、ImL沸水、18. 5mL乙醇、113 mL乙醚、36mL丙酮、20mL甘油、6.3mL甲醇,几乎不溶于苯、二硫化碳、四氯化碳、石油醚。其0. Imol/L水溶液pH值2.7。遇明火、高热可燃。受高热分解,放出刺激性烟气。其粉体与空气可形成爆炸性混合物,当达到一定的浓度时,遇火星会发生爆炸。
由顺丁烯二酸酐或反丁烯二酸在催化剂作用下加氢反应,生成丁二酸,然后经分离得到成品。或者石蜡经氧化生成各种羧酸的混合物,再经过水蒸气蒸馏和结晶等分离工艺,得丁二酸。
用作碱量法标准试剂、缓冲剂、气相色谱对比样品。用于检定铈、铜、镧、钪、镱、钇、亚硝酸盐,测定铁、铅。
对眼睛、皮肤、黏膜有一定的刺激作用,对全身不产生毒害作用。大剂量口服可引起呕吐和腹泻。工作人员应作好防护,工作场所应用良好的通风条件。储存于阴凉、通风仓库内。远离火种、热源。防止阳光直射。保持容器密封。应与氧化剂、碱类分开存放。
中文名 | 丁二酸 |
英文名 | Succinic Acid |
别名 | 琥珀酸 丁二酸 乙二甲酸 亚乙基二羧酸 丁二酸(标准品) 丁二酸(工业级) 1,2-乙烷二甲酸 SUCCINIC ACID 琥珀酸 SUCCUNIC ACIDE 琥珀酸 |
英文别名 | asuccin amber acid katasuccin butanedioate Succinic Acid wormwood acid Butane diacid bernsteinsaure Butanedioic acid Succinic acid ACS Succinic acid,ACS SUCCINIC ACID FCC kyselina jantarova dihydrofumaric acid ethylenesuccinic acid bernsteinsaure (german) SUCCINIC ACID EXTRA PURE ethylene dicarboxylic acid 1,2-ethanedicarboxylic acid Ethane-1,2-dicarboxylic acid Butandisαure(Hochtemperaturform,α-Form) |
CAS | 110-15-6 |
EINECS | 203-740-4 |
化学式 | C4H6O4 |
分子量 | 118.09 |
InChI | InChI=1/C4H6O4/c5-3(6)1-2-4(7)8/h1-2H2,(H,5,6)(H,7,8)/p-2 |
InChIKey | KDYFGRWQOYBRFD-UHFFFAOYSA-N |
密度 | 1.19g/mLat 25°C(lit.) |
熔点 | 185 °C |
沸点 | 235 °C |
闪点 | >230°F |
水溶性 | 80 g/L (20 ºC) |
蒸汽压 | 0-0Pa at 25℃ |
溶解度 | 溶于乙醇、乙醚、丙酮和甲醇。不溶于甲苯、苯、二硫化碳、四氯化碳和石油醚。 |
折射率 | n20/D 1.4002(lit.) |
酸度系数 | 4.16(at 25℃) |
PH值 | 3.65(1 mM solution);3.12(10 mM solution);2.61(100 mM solution); |
存储条件 | 2-8°C |
稳定性 | 稳定。要避免的物质包括强碱,强氧化剂。可燃。 |
敏感性 | Easily absorbing moisture |
外观 | 粉末/固体 |
颜色 | White to off-white |
Merck | 14,8869 |
BRN | 1754069 |
物化性质 | 无色结晶体,味酸。 溶于水、乙醇和乙醚。不溶于氯仿、二氯甲烷。 |
MDL号 | MFCD00002789 |
危险品标志 | Xi - 刺激性物品 |
风险术语 | R37/38 - 刺激呼吸系统和皮肤+B52。 R41 - 对眼睛有严重伤害。 R36/37/38 - 刺激眼睛、呼吸系统和皮肤。 |
安全术语 | S26 - 不慎与眼睛接触后,请立即用大量清水冲洗并征求医生意见。 S36/37/39 - 穿戴适当的防护服、手套和护目镜或面具。 S37/39 - 戴适当的手套和护目镜或面具。 S39 - 戴护目镜或面具。 |
危险品运输编号 | UN 3265 8/PG 3 |
WGK Germany | 1 |
RTECS | WM4900000 |
TSCA | Yes |
海关编号 | 29171990 |
上游原料 | 石脑油,原油 富马酸 毒草安 (2S,3S)-(+)-2,3-丁二醇 |
下游产品 | N-氯代丁二酰亚胺 丁二酸二乙酯 |
参考资料 展开查看 | 1. 裴芳艺 姜明 马岩石 等. 3株酿酒酵母发酵过程中有机酸含量变化分析[J]. 食品与机械 2019(10). 2. 蒋敏 王苗 李恒 史劲松.不同微生物对魔芋低聚甘露糖的降解与利用比较[J].食品与发酵工业 2018 44(10):14-19. 3. 陈景桦 马小琛 李婷 et al. 优选发酵毕赤酵母与酿酒酵母混合发酵的葡萄酒酿造应用潜力[J]. 食品科学技术学报 36(5). 4. 赵国群 姚瑶 关军锋. 发酵条件对梨醋酿造过程中有机酸的影响[J]. 食品工业科技 2014 35(003):146-150. 5. 李学林,王柯涵,康欢,施钧瀚,王青晓,桂新景,张璐,张耀,王艳丽,冯文豪,张璞,姚静,刘瑞新.基于HPLC指纹图谱的黄柏配方颗粒汤剂与标准汤剂、传统汤剂对比研究[J].中草药,2020,51(01):91-100. 6. 杨春霞. 基于离子交换-电导检测法对酿酒葡萄中有机酸含量进行分析[J]. 分析测试学报, 2016(9):1162-1166 7. 姜鹏, 孙言才, 蔡颖,等. 基于超高效液相色谱-高分辨质谱联用技术研究苦参醇提物致大鼠肝毒性的尿液代谢组[J]. 安徽中医药大学学报, 2018. 8. 龚芳芳, 樊卫国. 外源柠檬酸对石灰性黄壤养分活化及刺梨实生苗养分吸收与生长的影响[J]. 中国农业科学, 2018. 9. 蒲云峰, 丁甜, 钟建军,等. 新疆12种干果的营养品质及抗氧化分析[J]. 中国食品学报, 2019, 19(05):293-300. 10. 李维妮, 张宇翔, 魏建平,等. 益生菌发酵苹果汁工艺优化及有机酸的变化[J]. 食品科学, 2017(22):80-87. 11. 严超, 侯丽娟, 齐晓茹,等. 红枣白兰地发酵过程中酒醅氨基酸和有机酸的变化分析[J]. 食品工业科技, 2017, 38(014):121-125. 12. 崔文甲, 李晓, 王月明,等. 腌渍黄瓜脱盐工艺的研究[J]. 食品工业, 2018. 13. 杨春霞, 苟春林, 单巧玲. 葡萄酒酿造过程中有机酸变化规律研究[J]. 中国酿造, 2017(4). 14. 马岩石, 姜明, 刘振艳,等. 酿酒酵母QY-1发酵过程中有机酸及游离氨基酸变化分析[J]. 中国酿造, 2019(10). 15. 郝爱玲, 冯莉, 秦义,等. 降解柠檬酸酵母菌的筛选及其发酵性能研究[J]. 中国食品学报, 2018, 018(011):72-80. 16. 李标, 李程洁, 陈双阳,等. 香菇菌汤煮制工艺优化及其非挥发性特征风味物质研究[J]. 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[IF=3.757] Yuchen Wang et al."Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics."Process Biochem. 2019 Jan;76:25 37. [IF=7.514] Jianping Wei et al."Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations."Food Chem. 2020 Feb;306:125623 38. [IF=7.514] Hongcai Li et al."Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation."Food Chem. 2021 Nov;363:130351 39. [IF=6.429] Limei Wang et al."Changes in cell wall metabolism and flavor qualities of mushrooms (Agaricus bernardii) under EMAP treatments during storage."Food Packaging Shelf. 2021 Sep;29:100732 40. 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无色或白色棱柱状或片状结晶。无气味。mp185~187℃;bp235℃(分解);dl. 56。lg该品溶于13mL冷水、ImL沸水、18. 5mL乙醇、113 mL乙醚、36mL丙酮、20mL甘油、6.3mL甲醇,几乎不溶于苯、二硫化碳、四氯化碳、石油醚。其0. Imol/L水溶液pH值2.7。遇明火、高热可燃。受高热分解,放出刺激性烟气。其粉体与空气可形成爆炸性混合物,当达到一定的浓度时,遇火星会发生爆炸。
由顺丁烯二酸酐或反丁烯二酸在催化剂作用下加氢反应,生成丁二酸,然后经分离得到成品。或者石蜡经氧化生成各种羧酸的混合物,再经过水蒸气蒸馏和结晶等分离工艺,得丁二酸。
本品为丁二酸,含C4Hs0 4应为99.0%〜100. 5% 。
本品的熔点(通则0612第一法)为185〜19CTC。
用作碱量法标准试剂、缓冲剂、气相色谱对比样品。用于检定铈、铜、镧、钪、镱、钇、亚硝酸盐,测定铁、铅。
本品的红外光吸收图谱应与对照品的图谱一致(通则 0402) 。
对眼睛、皮肤、黏膜有一定的刺激作用,对全身不产生毒害作用。大剂量口服可引起呕吐和腹泻。工作人员应作好防护,工作场所应用良好的通风条件。储存于阴凉、通风仓库内。远离火种、热源。防止阳光直射。保持容器密封。应与氧化剂、碱类分开存放。
取本品,依法检査(通则0841) , 遗留残渣不得过0. 025%。
取本品l .O g ,加水20ml溶解,用6mol/L氨溶液调节p H 值至3 .0〜4 .0,加水稀释至25ml, 依法检査(通则0821第一法),含重金属不得过百万分之二十。
取本品约0.25 g ,精密称定,加新沸放冷的水25ml溶解后,加酚酞指示液2〜3 滴,用氢氧化钠滴定液(0.lmol / L )滴定至溶液显粉红色,即得。每lml氢氧化钠滴定液( 0.lmol / L )相当于5. 905mg的C4H604。
药用辅料,缓冲剂和p H 值调节剂。
密闭保存。
丁二酸是一种有机化合物。以下是关于丁二酸的性质、用途、制法和安全信息的介绍:
性质:
- 外观:无色结晶固体
- 溶解性:丁二酸易溶于水和一些有机溶剂
- 化学性质:丁二酸是一种弱酸,可以和碱反应生成盐。其它化学性质包括与醇、酮、酯等反应,可以发生脱水、酯化、羧酸化等反应。
用途:
- 工业用途:丁二酸可用于制备塑料、树脂和橡胶等聚合物,用作增塑剂、改性剂、涂料和胶黏剂。
制法:
具体的制法有多种,包括将丁烯二酸与氢气在催化剂的存在下反应,或者将其与氨基甲酸酯反应等。
安全信息:
- 避免接触皮肤和眼睛,如有接触应立即用大量清水冲洗。
- 避免吸入丁二酸的粉尘或蒸气,应保持通风良好的工作环境。
- 在处理丁二酸时应佩戴适当的个人防护设备,如手套、护目镜和防护服。
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