Dipropyl Disulfide
Dipropyl Disulfide
CAS: 629-19-6
Molecular Formula: C6H14S2
Dipropyl Disulfide - Names and Identifiers
| Name | Dipropyl Disulfide |
| Synonyms | (n-C3H7S)2 4,5-Dithiaoctane PROPYL DISULFIDE Propyl disulfide PROPYL DISULPHIDE Dipropyl Disulfide N-PROPYL DISULFIDE Disulfide,dipropyl Dipropyl disulphide disulfide, dipropyl PROPYLDITHIOPROPANE 1-(Propyldisulfanyl)propan 1,1'-disulfanediyldipropane 1-(Propyldisulfanyl)propane |
| CAS | 629-19-6 |
| EINECS | 211-079-8 |
| InChI | InChI=1/C6H14S2/c1-3-5-7-8-6-4-2/h3-6H2,1-2H3 |
| InChIKey | ALVPFGSHPUPROW-UHFFFAOYSA-N |
Dipropyl Disulfide - Physico-chemical Properties
| Molecular Formula | C6H14S2 |
| Molar Mass | 150.31 |
| Density | 0.96 g/mL at 25 °C (lit.) |
| Melting Point | -86 °C (lit.) |
| Boling Point | 195-196 °C (lit.) |
| Flash Point | 151°F |
| JECFA Number | 566 |
| Solubility | 0.04g/l |
| Vapor Presure | 0.735mmHg at 25°C |
| Appearance | Liquid |
| Color | Clear colorless to pale yellow |
| BRN | 969200 |
| Storage Condition | Store below +30°C. |
| Refractive Index | n20/D 1.497(lit.) |
| Physical and Chemical Properties | Transparent colorless to light yellow liquid; With sulfur-like pungent odor, and hot and irritating odor of pantoprazole onion and garlic; Melting Point:-86 degrees Celsius; Boiling point 193.5 ℃; Density D4200.9599; Refractive index nD201.4981; practically insoluble in water, soluble in ethanol. The flash point was 66 ℃, and the odor was bad. Figure 1 is dipropyl disulfide |
Dipropyl Disulfide - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S23 - Do not breathe vapour. S24/25 - Avoid contact with skin and eyes. S37/39 - Wear suitable gloves and eye/face protection S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. |
| UN IDs | 2810 |
| WGK Germany | 3 |
| RTECS | JO1955000 |
| FLUKA BRAND F CODES | 13 |
| TSCA | Yes |
| HS Code | 29309070 |
| Hazard Class | 6.1(b) |
| Packing Group | III |
Dipropyl Disulfide - Reference Information
| FEMA | 3228 | PROPYL DISULFIDE |
| olfactory threshold (Odor Threshold) | 0.00091ppm |
| NIST chemical information | Information provided by: webbook.nist.gov (external link) |
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| Overview | Propyl disulfide, also known as dipropyl disulfide, propyl disulfide propane, di-n-propyl disulfide, has a strong onion and garlic fragrance, Is an important edible spice. It is naturally found in sweet orchid, onion, garlic and fried peanuts, and can be used to mix various edible flavors, especially in the application of flavoring flavors. |
| preparation method | there are 7 common experimental methods for preparing propyl disulfide: 1. it is prepared by boiling and reflux of bromopropane and disodium disulfide in propanol; 2. prepared by iodine and propanol; 3. sodium propyl sulfide is generated by the reaction of iodopropane and sodium thiosulfate, then heat to prepare propyl disulfide; 4. Oxidation of propyl mercaptan with ceric ammonium nitrate at room temperature with a yield of 91~98%; 5. Preparation by reacting n-propyl bromide with sodium thioate; 6. Oxidation of newly distilled n-propyl mercaptan with pyridine-ethanol as solvent; 7. Using n-propyl bromide and disodium disulfide as raw materials, tetrabutyl bromide was used as a phase transfer catalyst to react in an aqueous solution to synthesize dipropyl disulfide. 1. Reaction principle: Figure 2 shows the reaction principle of synthesis of propyl disulfide 2. Experimental steps: 1) Preparation of disodium disulfide Add about 35ml of tap water to a 250ml four-mouth bottle equipped with a stirrer, heat to boiling, and add 44g of sodium sulphide nine hydrate, stir and add 5.9g sulfur powder, completely dissolve to obtain disodium disulfide solution. For standby. 2) preparation of n-propyl bromide n-propyl bromide is prepared from n-propyl alcohol, sodium bromide and concentrated sulfuric acid. 3) preparation of dipropyl disulfide add 41g of n-propyl bromide and 0.4g of phase transfer catalyst to a 250ml four-mouth bottle equipped with agitator, reflux condenser tube, thermometer and dropping funnel. press, stir, the prepared disodium disulfide solution is added dropwise at room temperature, the dropwise solution is completed within 0.5h, and the solution is heated and refluxed for 2h. The reaction mixture is poured into 200ml of water, fully shaken and washed, the water layer is extracted twice with 100ml ether, the organic phases are combined, and dried with anhydrous sodium sulfate. Atmospheric distillation removes solvent, reduces steaming, and collects 61-63 ℃/794.9Pa fraction. The product is a light yellow transparent liquid. |
| application | this product can be used in the formula of food flavor according to the limited amount, and can be used as food flavor enhancer. |
| toxicity | GRAS(FEMA). |
| usage limit | FEMA(mg/kg): soup 6.0; Spicy 10. FDA,§ 172.515(2000): The right amount is limited. |
| Main reference materials | [1] Xu Gewen, editor-in-chief Li Buqing. Technical manual for synthetic spice products. Beijing: China Business Publishing House. 1996. Page 378-379. [2]http://www.ichemistry.cn/chemistry/629-19-6.htm. [3]http://baike.molbase.cn/cidian/192578_wuhua. [4] Tian Hongyu, Sun Baoguo, Xu Linuan. Synthesis of dipropyl disulfide by phase transfer catalysis [J]. Journal of Beijing Institute of Light Industry, 1997(01):66-70. |
Last Update：2024-04-10 22:29:15
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