Molecular Formula | C9H11NO2 |
Molar Mass | 165.19 |
Density | 1.117 g/mL at 25 °C (lit.) |
Melting Point | 13-15 °C (lit.) |
Boling Point | 129-130 °C/9 mmHg (lit.) |
Flash Point | >230°F |
JECFA Number | 1535 |
Solubility | Insoluble in water but soluble in organic solvents |
Vapor Presure | 0.00954mmHg at 25°C |
Vapor Density | 5.7 (vs air) |
Appearance | Clear liquid |
Specific Gravity | 1.1170 |
Color | Light yellow |
BRN | 878874 |
pKa | 2.20±0.10(Predicted) |
Storage Condition | Keep in dark place,Inert atmosphere,Room temperature |
Stability | Stable. Combustible. Incompatible with acids, bases, oxidizing agents. |
Refractive Index | n20/D 1.564(lit.) |
MDL | MFCD00007711 |
Physical and Chemical Properties | Appearance: colorless liquid boiling point: 129-130 ℃ |
Hazard Symbols | Xi - Irritant |
Risk Codes | 36/38 - Irritating to eyes 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. |
WGK Germany | 2 |
RTECS | DG2448000 |
TSCA | Yes |
HS Code | 29224999 |
Hazard Note | Irritant |
Toxicity | The acute oral LD50 value in rats was reported as 3.75 g/kg (3.32-4.18 g/kg) and the acute dermal LD50 value in rabbits exceeded 5 g/kg (Moreno, 1975). |
FEMA | 2421 | ETHYL ANTHRANILATE |
EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
Overview | ethyl anthranilate is naturally present in grapes and has orange blossom and grape aroma, which is milder than methyl anthranilate. Ethyl anthranilate can be used in the formula of daily chemical essence, and can be used to prepare jasmine, orange flower and other fragrance. |
preparation | at present, ethyl anthranilate can be mainly prepared by the following two methods: ① using anthranilic acid as raw material, under the action of concentrated sulfuric acid or hydrochloric acid, it was obtained by esterification with ethanol. ② ethyl anthranilate was synthesized from O-methylaniline by amidation, oxidation, hydrolysis and esterification. |
assay | was determined by method one in the ester assay (OT-18). The amount of the sample was 1.5g. The equivalence factor (e) in the calculation is taken as 82.60. |
toxicity | GRAS(FEMA). Ld503750 mg/kg (rat, oral). |
usage limit | FEMA(mg/kg): Soft drink 5.9; Cold drink 7.6; Candy 19; Baked goods 23; pudding class 14; Dianmu sugar 79. Moderate limits (FDA § 172.515,2000). |
Use | GB 2760-1996 permitted use of flavorants. Mainly used for the preparation of wine, orange, orange flower and jasmine flavor. used in organic synthesis, also as a fragrance and preservative. The product has orange flower and grape-like aroma. Anthranilic acid esters used as spices of LV species are mainly O-aminobenzoic acid methyl ester, O-aminobenzoic acid geranyl Ester, O-aminobenzoic acid phenethyl ester and O-aminobenzoic acid ethyl ester. The aroma characteristics of methyl esters are of most interest. |
production method | results from the reaction of anthranilic acid with ethanol in the presence of straight acid. From anthranilic acid and ethanol in the acid catalyzed esterification. From sodium hypochlorite and phthalimide in alkaline ethanol reaction. |
toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |