1-T-BUTYL-1,4-DIHYDROXYBENZENE
tert-Butylhydroquinone
CAS: 1948-33-0
Molecular Formula: C10H14O2
1-T-BUTYL-1,4-DIHYDROXYBENZENE - Names and Identifiers
| Name | tert-Butylhydroquinone |
| Synonyms | TBHQ TBHQ Antioxidant TBHQ Butylhydroquinone 2-T-BUTYLHYDROQUINONE TERT-BUTYLHYDROCHINONE tert-Butylhydroquinone Butylhydroquinone, tert- 2-tert-butylhydroquinone TERTIARY BUTYL HYDROQUINONE 2-TERT-BUTYL-1,4-BENZENEDIOL 2-tert-butylbenzene-1,4-diol 1-T-BUTYL-1,4-DIHYDROXYBENZENE 2-TERT-BUTYL-1,4-DIHYDROXYBENZENE 2-(1,1-Dimethylethyl)-1,4-benzenediol Tertiary butylhydroquinone (tert-Butylhydroquinone) 2-tert-butyl-3-hydroxycyclohexa-2,5-diene-1,4-dione |
| CAS | 1948-33-0 |
| EINECS | 217-752-2 |
| InChI | InChI=1/C10H12O3/c1-10(2,3)8-6(11)4-5-7(12)9(8)13/h4-5,13H,1-3H3 |
| InChIKey | BGNXCDMCOKJUMV-UHFFFAOYSA-N |
1-T-BUTYL-1,4-DIHYDROXYBENZENE - Physico-chemical Properties
| Molecular Formula | C10H14O2 |
| Molar Mass | 166.22 |
| Density | 295 |
| Melting Point | 127-129°C(lit.) |
| Boling Point | 295 °C |
| Flash Point | 171 °C |
| Water Solubility | Slightly soluble in water(10g/L). |
| Solubility | Soluble in ethanol, acetic acid, ethyl ester, isopropanol, ether, vegetable oil, lard, etc., almost insoluble in water (25°C,<1%;95°C,5%). |
| Vapor Presure | 0.004Pa at 25℃ |
| Appearance | White to off-white (Solid) |
| Color | White to light tan, may contain black specs |
| BRN | 637923 |
| pKa | 10.80±0.18(Predicted) |
| Storage Condition | Store below +30°C. |
| Stability | Stable. Incompatible with strong bases, strong oxidizing agents. |
| Sensitive | Easily absorbing moisture |
| Refractive Index | 1.4859 (estimate) |
| MDL | MFCD00002344 |
| Physical and Chemical Properties | Appearance: white to light yellow Flake crystal content: ≥ 99% Melting Point: 127.5.0-129.0 ℃ |
| Use | Used as PVC anti-fish-eye agent and Food additive |
1-T-BUTYL-1,4-DIHYDROXYBENZENE - Risk and Safety
| Hazard Symbols | Xn - Harmful |
| Risk Codes | R22 - Harmful if swallowed R36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36 - Wear suitable protective clothing. S28A - |
| UN IDs | UN3077 |
| WGK Germany | 3 |
| RTECS | MX4375000 |
| TSCA | Yes |
| HS Code | 29072900 |
| Hazard Class | 9 |
| Packing Group | III |
1-T-BUTYL-1,4-DIHYDROXYBENZENE - Upstream Downstream Industry
| Raw Materials | Hydroquinone Isobutene Isobutene |
1-T-BUTYL-1,4-DIHYDROXYBENZENE - Reference
| Reference Show more | 1. Deng Na, Yang Kai, Zhao Yuhong. Composition Analysis and Comparison of Eight Cold-resistant and Euro-European Hybrid Hazelnut Oils [J]. Food Science 2017(12):151-157. 2. Zhao Xiuhua. Antioxidant Index Dynamics and Antioxidant Screening during Storage of Peony Seed Oil [J]. Anhui Agricultural Sciences, 2019(16):212-215. 3. Wang Qing, Liu Chao, Guo Xu, etc. fatty acid composition analysis and antioxidant properties of peony seed oil [J]. food research and development, 2017(02):166-169. 4. yuan yuan, Ji wan, Zhang Yan, et al. inhibition of soybean oil oxidation by high voltage electrostatic field synergistic antioxidant [J]. food science, 2018, 39(13). 5. jingsiqun, Wang Deping, Zhou miaomiao, etc. Application of fennel essential oil microcapsules in chili shreds [J]. Food Science and Technology, 2019, 44(03):288-293. 6. Wang Fangmei, zhangxin, Gu Panpan, et al. Research on oxidation stability and shelf life prediction of Xinjiang melon seed oil [J]. Food and Fermentation Industry, 2019, 45(05):168-173. 7. Li Huantong, Xu Zewen, Guo Xiaomin, etc. Study on Antioxidation of Rosemary Extract to Perilla Seed Oil [J]. Food Science and Technology, 2020, v.45;No.341(03):223-228. 8. Wang Liang, Gu Panpan, Wang Fangmei, et al. Study on Oxidation Stability of Black Fruit Wolfberry Seed Oil [J]. China Oil, 44(10). 9. Liu Yangyang, Zhao Xiuhua, Zu Yuangang, study on Solubility and Antioxidant Properties of Su Seed Oil in Supercritical CO_2 Fluid [J]. Food Industry Science and Technology, 2016, 37(13). 10. Zhu Huaichang, Tao Meijuan, Yang Yulin, Li Xiaoyan, Xu Wen, Huang Mingqing, Wu Shuisheng. Studies on Chemical Constituents of Alisma orientale Water Extract [J]. Pharmaceutical research, 2020,39(11):621-627. 11. [IF = 5.645] Xinran Li et al."An efficient homogenate-microwave-assisted extraction of flavonols and anthocyanins from blackcurrant marc: Optimization using combination of Plackett-Burman design and Box-Behnken design." Ind Crop Prod. 2016 Dec;94:834 12. [IF = 4.821] Yixin Nie et al."Nitrogen-rich quantum dots-based fluorescence molecularly imprinted paper strip for p-nitroaniline detection." Microchem J. 2019 Jul;148:162 |
1-T-BUTYL-1,4-DIHYDROXYBENZENE - Reference Information
| LogP | 1.521 at 25℃ |
| NIST chemical information | Information provided by: webbook.nist.gov (external link) |
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| Definition | Tert-butylhydroquinone (also known as tert-butylhydroquinone, TBHQ for short) is a phenol composed of hydroquinone plus a tert-butyl group. |
| properties | white to light gray crystalline or crystalline powder. It has a very slight special smell. Suitable for crude oil and highly unsaturated oils, such as sunflower oil. For cooking oils and baked products, it is appropriate to combine with BHA, but it is suitable for boiled and fried products. The general dosage is 100-200mg/kg, this product is white or slightly reddish brown crystalline powder, has a very light special fragrance, almost insoluble in water (about 5‰), soluble in ethanol, ethyl acetate, ether and other organic solvents. Boiling point 295 ℃, melting point 126.5~128.5 ℃. It has an anti-corruption effect on most oils, especially vegetable oils. Iron and copper do not change color, but if there is alkali, it can turn pink. |
| antioxidant & stabilizer | tert-butyl hydroquinone is a highly effective antioxidant. In food, tert-butyl hydroquinone is used as an antioxidant in vegetable oils and a variety of edible animal oils. It does not change color when exposed to iron, nor does it change the taste or smell of food. It can also be used with other preservatives such as butyl hydroxyanisole (BHA). Its E code as a food additive is E319. It is widely used in food because it can extend its shelf life. In industrial production, it can be used as a stabilizer to inhibit the self-polymerization of organic peroxides. It can also be added to biofuel as an anti-corrosion agent. In perfumes, TBHQ can be used as a fixative, inhibiting volatilization and improving stability. In addition, it is also used in paints, varnishes and resins. |
| use | has superior antioxidant performance and stronger antioxidant capacity than BHT, BHA, PG (acrylic gallate) and vitamin e. It can effectively inhibit the growth of Bacillus subtilis, Staphylococcus aureus, Escherichia coli, pneumococcus and other bacteria, as well as Aspergillus niger, Aspergillus variegata, Aspergillus flavus and other microorganisms. The antioxidant function of TBHQ is much better than that of conventional antioxidants. As far as vegetable oil is concerned, the antioxidant capacity is as follows: TBHQ > PG > BHT> BHA. Adding TBHQ to food can not only delay the oxidative deterioration of oils and fats, but also inhibit a variety of microorganisms. It can be used as an antioxidant in edible fats, fried foods, dried fish products, biscuits, instant noodles, quick-boiled rice, canned dried fruits, pickled meat products, and can also be used in cosmetics. ① TBHQ Antioxidants. Suitable for crude oil and highly unsaturated oils, such as sunflower oil. For cooking oil and baked products, it should be combined with BHA, but it is suitable for boiled and fried products. The general dosage is 100~200 mg/kg. testing of food oil additives. It can prevent oxidation of most oils, plastics, rubber, etc. Iron and copper do not change color, but if there is alkali, it can turn pink. Excellent oxidation resistance. Antioxidants. Tert-butyl hydroquinone is suitable for crude oil and highly unsaturated oils, such as sunflower oil. For cooking oil and baked products, it should be combined with BHA, but it is suitable for boiled and fried products. The general dosage is 100~200 mg/kg. It is used as PVC anti-fish eye agent and food additive, as antioxidant, and can be used for edible oil, fried food, biscuits, instant noodles, instant cooked rice, canned dried fruits, dried fish products and cured meat products, with a maximum usage of 0.2 g/kg. |
| application | TBHQ is a safe and efficient antioxidant for edible oils and fats, suitable for vegetable oils, lard, etc. Especially suitable for frying food due to high melting point and boiling point. This product also has good anti-bacterial, mold and yeast effects, which can enhance the antiseptic and fresh-keeping effect of high-oil water food. For example, the addition of peanut oil can significantly extend the shelf life, and the antioxidant effect is four times that of other varieties; the addition of sausage dried fish products can prevent the product from changing; the addition of fried food and instant noodles can significantly extend the shelf life and prevent it. Industrial application: 1. antioxidant for rubber and plastic industry 2. PVC additive (anti-fisheye agent) 3. it is used for pharmaceutical intermediate and organic synthesis 4. stabilizer (Stabilizer): prevent resin ester and other substances from being caused by oxygen |
| scope of application | according to the provisions of China's GB2760-1996 of health standards for the use of food additives (04.007), tert-butyl hydroquinone TBHQ can be used as antioxidant in edible oils, fried foods, dried fish products, biscuits, instant noodles, quick-boiled rice, canned dried fruits and pickled meat products. generally, the recommended dosage is 0.01 ~ 0.02% of the total amount of oils and fats, with a maximum dosage of 0.2 g/kg. Can be used in cosmetics. |
| usage | ◆ directly heat the grease to 35~60 ℃, add TBHQ according to the required proportion, stir vigorously for 10~15 minutes to dissolve it, and then continue to stir (do not need to stir vigorously to prevent too much air from entering) for about 20 minutes to ensure uniform distribution of TBHQ. ◆ Seed method: firstly, TBHQ is completely dissolved in a small amount of oil or 95% alcohol solution to prepare 5-10% TBHQ oil or alcohol solution, and then directly or by adding it into the fat or oil with a meter, stirring and distributing it evenly. ◆ Pumping method The TBHQ concentrated solution prepared by the seed method is injected into the pipeline with stable fat or oil with fixed flow rate and flow rate through the stainless steel quantitative pump according to the specified ratio. Make sure that there is enough turbulence in the pipeline to make T |
| safety and restrictions | European food safety agency (EFSA) and U.S. food and drug administration (FDA) have determined that the use of tert-butyl hydroquinone within a certain concentration is safe for human body. FDA limits its addition to edible oils and fats to 0.02%. In the experiment, the intake of higher concentrations of tert-butyl hydroquinone caused the experimental animals to show signs of gastric tumors and DNA damage. A series of studies have shown that prolonged exposure to high concentrations of TBHQ may cause cancer, especially gastric cancer. However, other studies have come to different conclusions. For example, phenolic antioxidants such as TBHQ can inhibit the carcinogenesis of polycyclic amines (TBHQ is one of them, not an effective one). EFSA also believes that TBHQ will not cause cancer. A paper published in 1986 believed that from the perspective of dosage, there is a large margin between the allowable amount of TBHQ and the amount of damage to experimental animals. |
| production method | phosphoric acid catalysis method adds isobutylene or tert-butanol to the mixture of toluene, hydroquinone and 60% phosphoric acid, and reacts at 105 ℃ to generate TBHQ with a yield of 89%. Sulfuric acid catalyzed method in the presence of concentrated sulfuric acid or sulfonic acid, hydroquinone and tert-butanol are reacted at 90 ℃ to produce 41.0%(mo1) TBHQ and 5.1%(mo1) 2, 5-ditert-butylhydroquinone. after the reaction of 2,6 12 tert-butylbenzene and KOH in ethanol, human 2-furanoyl pyridine is added, the initial product is precipitated after reflux reaction, and then washed and recrystallized with ethanol (IISP4222883,Sep 16,1980). |
| category | toxic substances |
| toxicity classification | poisoning |
| acute toxicity | oral-rat LD50: 700 mg/kg; Oral-mouse LD50: 1000 mg/kg |
| flammability hazard characteristics | thermal decomposition discharges toxic and pungent smoke |
| storage and transportation characteristics | warehouse ventilation and low temperature drying |
| fire extinguishing agent | water, dry powder, carbon dioxide, foam |
| auto-ignition temperature | 855 °F |
| toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |
Last Update：2024-04-09 15:16:48
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Raw Materials for 1-T-BUTYL-1,4-DIHYDROXYBENZENE