katasuccin
Succinic Acid
CAS: 110-15-6
Molecular Formula: C4H6O4
katasuccin - Names and Identifiers
| Name | Succinic Acid |
| Synonyms | 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 |
| 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 |
katasuccin - Physico-chemical Properties
| Molecular Formula | C4H6O4 |
| Molar Mass | 118.09 |
| Density | 1.19g/mLat 25°C(lit.) |
| Melting Point | 185 °C |
| Boling Point | 235 °C |
| Flash Point | >230°F |
| Water Solubility | 80 g/L (20 ºC) |
| Solubility | Soluble in water, slightly soluble in ethanol, ether, acetone, glycerin. Insoluble in chloroform and dichloromethane. |
| Vapor Presure | 0-0Pa at 25℃ |
| Appearance | White crystal |
| Color | White to off-white |
| Merck | 14,8869 |
| BRN | 1754069 |
| pKa | 4.16(at 25℃) |
| PH | 3.65(1 mM solution);3.12(10 mM solution);2.61(100 mM solution); |
| Storage Condition | 2-8°C |
| Stability | Stable. Substances to be avoided include strong bases, strong oxidizing agents. Combustible. |
| Sensitive | Easily absorbing moisture |
| Refractive Index | n20/D 1.4002(lit.) |
| MDL | MFCD00002789 |
| Physical and Chemical Properties | Characteristics of colorless crystals, acid. melting point 188 ℃ boiling point 235 ℃ (decomposition) relative density 1.572 solubility, ethanol and ether. Insoluble in chloroform and dichloromethane. |
| Use | Mainly used for the preparation of succinic anhydride, succinic acid esters and other derivatives, used as raw materials for coatings, dyes, adhesives, drugs and so on |
katasuccin - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | R37/38 - Irritating to respiratory system and skin. R41 - Risk of serious damage to eyes 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. S36/37/39 - Wear suitable protective clothing, gloves and eye/face protection. S37/39 - Wear suitable gloves and eye/face protection S39 - Wear eye / face protection. |
| UN IDs | UN 3265 8/PG 3 |
| WGK Germany | 1 |
| RTECS | WM4900000 |
| TSCA | Yes |
| HS Code | 29171990 |
| Toxicity | LD50 orally in Rabbit: 2260 mg/kg |
katasuccin - Upstream Downstream Industry
| Downstream Products | N-Chlorosuccinimide Diethyl succinate |
katasuccin - Reference
| Reference Show more | 1. Pei Fangyi, Jiang Mingma, Rock, etc Analysis on the change of organic acid content in the fermentation process of three strains of Saccharomyces cerevisiae [J] Food and Machinery 2019 (10). 2. Jiang Min, Wang Miao, Li Heng, Shi Jinsong. Comparison of degradation and utilization of konjac oligomannose by different microorganisms [J] Food and fermentation industry 2018 44 (10): 14-19. 3. Chen Jinghua, Ma Xiaochen, Li Ting, et al. Application potential of wine brewing with mixed fermentation of Pichia pastoris and Saccharomyces cerevisiae [J] Journal of Food Science and Technology 36 (5). 4. Zhao Guoqun, Yao Yaoguan, Junfeng Effect of fermentation conditions on organic acids in pear vinegar brewing [J] Food Industry Science and Technology 2014 35 (003): 146-150. 5. Li Xuelin, Wang Kehan, Kang Huan, Shi Junhan, Wang Qingxiao, Gui Xinjing, Zhang Lu, Zhang Yao, Wang Yanli, Feng Wenhao, Zhang Pu, Yao Jing, Liu Ruixin. A comparative study of Huangbai formula granule decoction, standard decoction, and traditional decoction based on HPLC fingerprint [J]. Chinese herbal medicine, 2020,51 (01): 91-100. 6. Yang Chunxia Analysis of organic acid content in wine grape based on ion exchange conductivity detection [J] Journal of Analysis and Testing, 2016 (9): 1162-1166 7. Jiang Peng, Sun Yancai, Cai Ying, et al Urine metabolome of rat hepatotoxicity induced by ethanol extract of Sophora flavescens was studied based on ultra high performance liquid chromatography high resolution mass spectrometry [J] Journal of Anhui University of Traditional Chinese Medicine, 2018. 8. Gong Fangfang, Fan Weiguo Effects of exogenous citric acid on nutrient activation in calcareous yellow soil and nutrient absorption and growth of Rosa roxburghii seedlings [J] China Agricultural Sciences, 2018. 9. Pu Yunfeng, Ding Tian, Zhong Jianjun, et al Nutritional quality and antioxidant analysis of 12 kinds of dried fruits in Xinjiang [J] Chinese Journal of Food, 2019, 19 (05): 293-300. 10. Li Weini, Zhang Yuxiang, Wei Jianping, et al Optimization of apple juice fermentation process by probiotics and changes of organic acids [J] Food Science, 2017 (22): 80-87. 11. Yan Chao, Hou Lijuan, Qi Xiaoru, et al Analysis on the changes of amino acids and organic acids in fermented grains during the fermentation of red date brandy [J] Food Industry Science and Technology, 2017, 38 (014): 121-125. 12. Cui Wenjia, Li Xiao, Wang Yueming, etc Study on desalting technology of pickled cucumber [J] Food Industry, 2018. 13. Yang Chunxia, Gou Chunlin, Shan Qiaoling Study on the change rule of organic acid during wine brewing [J] China Brewing, 2017 (4). 14. Ma Yanyan, Jiang Ming, Liu Zhenyan, etc Analysis on changes of organic acids and free amino acids during fermentation of Saccharomyces cerevisiae QY-1 [J] China Brewing, 2019 (10). 15. Hao Ailing, Feng Li, Qin Yi, et al Screening of citric acid degrading yeast and its fermentation performance [J] Chinese Journal of Food, 2018, 018 (011): 72-80. 16. Li Biao, Li Chengjie, Chen Shuangyang, et al Optimization of the cooking process of Xianggu mushroom soup and study on its non-volatile flavor compounds [J] Journal of Food Science and Technology, 36 (1). 17. Tang Yujiao, Dai Shiyan, Zhou Yuting, etc A novel homogeneous electrochemical biosensor based on DNA template click chemistry and catalytic hairpin DNA self-assembly reaction for the detection of miRNA-21 [J] Analytical Chemistry, 2019 (7): 1029-1034. 18. Wang Siwei, Liu Yanping, Wang Xiaonan, et al Determination of 10 organic acids in fresh litchi pulp by high performance liquid chromatography triple quadrupole tandem mass spectrometry [J] Journal of Pesticide Science, 2019 (3). 19. Yuan Qifeng, Yan Jiawen, Wang Honglin, Li Shipin, Chen Nan, Wang Yu, Han Xiumei, Ma Yuhua. Analysis of sugar, acid and vitamin components in the fruit of Passion Fruit Variety 'Zixiang No. 1' [J]. China Fruit Tree, 2019 (04): 43-47. 20. Ma Ning, Wang Chaofan, Fang Dong Road, etc Flavor changes of Flammulina velutipes packaged with polyethylene film during cold storage [J] China Agricultural Sciences, 2019, 52 (08): 146-159. 21. Li Fengting, Zou Bo, Xiao Gengsheng, et al Study on fermentation characteristics of Lactobacillus plantarum in mulberry pulp [J] Sericulture Science, 2018 (5): 746-752. 22. Li Zhuangzhuang, Zhang Jing, Zhao Shaozhe, et al Optimization of water extraction process of Chaihu Guizhi granules by combination of fingerprint and chemometrics [J] Chinese patent medicine, 2018, v.40 (08): 199-203. 23. Xue Xiaomin, Han Xueping, Wang Jinzheng, Dong Fang. Analysis of sugar and acid components in plum fruits at different harvest periods [J]. Jiangsu Agricultural Science, 2020, 48 (21): 220-224. 24. Liu Xinye, Li Yunshu, Ma Qi, Wu Zijian, Xu Huaide, Li Mei. Research on the effects of different drying methods on the taste components of Pleurotus eryngii [J]. Food Research and Development, 2020, 41 (16): 8-13. 25. Wang Jue, Guo Yuxin, Yao Yi, Zhang Jian, Li Jin, Zhu Yufeng, Liu Shijia. Study on the identification of Pinellia ternate and its counterfeits based on HPLC fingerprint [J]. Journal of Nanjing University of Traditional Chinese Medicine, 2020,36 (02): 267-272. 26. Wang Jian, Sun Yu, Chen Lili, Han Zhenzhen, Sun Jingtong. Study on the evaluation of differential metabolites in processed polygonum multiflorum Thunb products based on~1H-NMR metabonomics [J]. Modern Medicine and Clinical, 2020,35 (08): 1537-1543. 27. Xu Fangfang, Zhang Xiuli, Hou Tao, Qu Lala, Wang Jixia, Liu Yanfang, Liang Xinmiao. Discovery and study of new agonists of FFA1 receptor in natural products [J]. Journal of Shanghai University of Traditional Chinese Medicine, 2021,35 (01): 12-19. [4] Gong Mengqi, Sun Qian, Li Zhen. Optimization of extraction process and inhibition of gastrodin in gastrodia elata α- Research on glucosidase activity [J]. Chinese Fruits and Vegetables, 2020, 40 (09): 14-17+23. 28. Liu Ping, Wang Xuemei, Xiang Qin, Sun Wenjia, Li Yalong, Li Jiayi, Chen Zhiwei, Che Zhenming. Intelligent post fermentation process optimization and quality analysis of Pixian douban [J]. Food Science, 2020, 41 (22): 166-176 29. Wei, Jianping, 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 chemistry 306 (2020): 125623.https://doi.org/1 30. Wei, Jianping, 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 chemistry 306 (2020): 125623.https://doi.org/1 31. Huixin Yan, Dandan Kong, Xinyue Li, Jiaoyang Luo, Zhuowen Fan, Meihua Yang, Multi-channel electroanalysis of As (III), Hg and Cu in the complex matrix of Bombyx batryticatus after pre-purification, Microchemical Journal, Volume 155, 2020, 104707, ISSN 0026 32. Gao, Yu-Zhuang, Tian-Xiao Chang, and Yi-Xian Wu. "In-situ preparation and properties of bio-renewable acylated sodium alginate-g-polytetrahydrofuran/Ag-NPs nanocomposites." Applied Surface Science 483 (2019): 1027-1036.https://doi.org/10.1016/j.apsusc.2019 33. Wang, Haoyu, Yan Huang, and Chuanhe Zhu. "Effects of lactic acid bacteria fermentation on organic acids, volatile aroma components, and sensory quality of Hawthorn pulp." IOP Conference Series: Earth and Environmental Science. Vol. 267. No. 6. IOP Publishi 34. Xu, Xinxing, et al. "Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)." Food Microbiology 91 (2020): 103510.https://doi.org/10.1016/j.fm.2020.103510 35. Peng, Wanying, et al. "Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum." Food Chemistry 340 (2021): 127922.https://doi.org/10.1016/j.foodchem.2020. 36. [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. [IF=6.057] Chenglong Sun et al."1,1′-binaphthyl-2,2′-diamine as a novel MALDI matrix to enhance the in situ imaging of metabolic heterogeneity in lung cancer."Talanta. 2020 Mar;209:120557 41. [IF=5.64] Li Jie et al."Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation."Front Microbiol. 2020 Mar;0:228 42. [IF=5.64] Jing Xiao et al."Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor."Front Microbiol. 2020; 11: 614208 43. [IF=5.279] Derui Zhang et al."Transcriptome Analysis Reveals the Molecular Mechanism of GABA Accumulation during Quinoa (Chenopodium quinoa Willd.) Germination."J Agr Food Chem. 2021;69(41):12171–12186 44. [IF=5.277] Jianping Wei et al."Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations."Int J Food Microbiol. 2020 Apr;318:108471 45. [IF=4.952] Guanyi Peng et al."Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber."Lwt Food Sci Technol. 2021 Sep;149:111905 46. [IF=4.556] Dandan Zhao et al."Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning."J Food Compos Anal. 2020 May;88:103460 47. [IF=4.142] Wang Chenxi et al."Systematic quality evaluation of Peiyuan Tongnao capsule by offline two-dimensional liquid chromatography/quadrupole-Orbitrap mass spectrometry and adjusted parallel reaction monitoring of quality markers."Anal Bioanal Chem. 2019 Nov;4 48. [IF=3.935] Zhengchao Ji et al."Global identification and quantitative analysis of representative components of Xin-Nao-Kang Capsule, a traditional Chinese medicinal formula, by UHPLC-Q-TOF-MS and UHPLC-TQ-MS."J Pharmaceut Biomed. 2021 May;198:114002 49. [IF=3.772] Y. Duan et al."Antifungal mechanism of Streptomyces ma. FS-4 on fusarium wilt of banana."J Appl Microbiol. 2021 Jan;130(1):196-207 50. [IF=3.638] Nan Sun et al."Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae."J Sci Food Agr. 2022 Jan;102(1):175-184 51. [IF=3] Qu Lala et al."Phenotypic assessment and ligand screening of ETA/ETB receptors with label-free dynamic mass redistribution assay."N-S Arch Pharmacol. 2020 Jun;393(6):937-950 52. [IF=2.447] Yiyuan Zhou et al."Fumaric acid and succinic acid treat gestational hypertension by downregulating the expression of KCNMB1 and TET1."Exp Ther Med. 2021 Oct;22(4):1-7 53. [IF=2.419] Shanshan Gao et al."Development and validation of a sensitive and reliable targeted metabolomics method for the quantification of cardiovascular disease-related biomarkers in plasma by using UPLC-MS/MS."Rapid Communications In Mass Spectrometry. 2022 Mar 54. [IF=5.645] Zhiting Li et al."Applications of Streptomyces jingyangensis T. and Bacillus mucilaginosus A. improve soil health and mitigate the continuous cropping obstacles for Pinellia ternata (Thunb.) Breit."Ind Crop Prod. 2022 Jun;180:114691 55. [IF=4.215] Ma Junqing et al."Mycorrhizal symbiosis promotes the nutrient content accumulation and affects the root exudates in maize."Bmc Plant Biol. 2022 Dec;22(1):1-13 56. [IF=6.576] Jie Yang et al."Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities."Front Nutr. 2022; 9: 83 57. [IF=3.739] Liming Wang et al."Metabolomic Study on Iohexol-Induced Nephrotoxicity in Rats Based on NMR and LC–MS Analyses."Chem Res Toxicol. 2022;XXXX(XXX):XXX-XXX 58. [IF=6.576] Rui Wang et al."Quality Characteristics and Inhibitory Xanthine Oxidase Potential of 21 Sour Cherry (Prunus Cerasus L.) Varieties Cultivated in China."Front Nutr. 2021; 8: 796294 59. [IF=5.34] Dong Shao et al."Identification of the active compounds and functional mechanisms of Jinshui Huanxian formula in pulmonary fibrosis by integrating serum pharmacochemistry with network pharmacology."PHYTOMEDICINE. 2022 Jul;102:154177 60. [IF=5.154] Ying Jiang et al."Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice."Food Science and Human Wellness. 202 61. [IF=4.952] Wenyue Yu et al."Insight into the characteristics of cider fermented by single and co-culture with Saccharomyces cerevisiae and Schizosaccharomyces pombe based on metabolomic and transcriptomic approaches."LWT-FOOD SCIENCE AND TECHNOLOGY. 2022 Jun;163:1135 |
katasuccin - Nature
Open Data Verified Data
colorless or white prismatic or plate-like crystals. No odor. mp185 ~ 187 deg C; bp235 deg C (decomposition);dl. 56. lg is soluble in 13 mL cold water, 1 mL boiling water, 18. 5mL ethanol, 113 mL ether, 36mL acetone, 20mL glycerol, 6. 3ml methanol, almost insoluble in benzene, carbon disulfide, carbon tetrachloride, petroleum ether. Its 0. Imol/L aqueous solution pH 2.7. Flammable in case of open flame and high heat. By high heat decomposition, emission of irritating smoke. Its powder and air can form an explosive mixture, when it reaches a certain concentration, when Mars will be an explosion.
Last Update：2024-01-02 23:10:35
katasuccin - Preparation Method
Open Data Verified Data
succinic acid is produced by hydrogenation of maleic anhydride or fumaric acid under the action of a catalyst, and then separated to obtain a finished product. Alternatively, paraffin is oxidized to form a mixture of various carboxylic acids, and then subjected to separation processes such as steam distillation and crystallization to obtain succinic acid.
Last Update：2022-01-01 09:26:43
katasuccin - Standard
Authoritative Data Verified Data
This product is succinic acid, containing C4Hs0 4 should be 99.0% ~ 100.
Last Update：2024-01-02 23:10:35
katasuccin - Trait
Authoritative Data Verified Data
- This product is white crystal.
- This product is soluble in methanol, soluble in ethanol or water, slightly soluble in acetone.
melting point
The melting point of this product (General rule 0612 first method) is 185 ~ 19CTC.
Last Update：2022-01-01 11:26:04
katasuccin - Use
Open Data Verified Data
used as an alkaline method standard reagent, a buffer, and a gas chromatography comparative sample. For the determination of cerium, copper, lanthanum, scandium, ytterbium, yttrium, nitrite, determination of iron, lead.
Last Update：2022-01-01 09:26:44
katasuccin - Differential diagnosis
Authoritative Data Verified Data
The infrared absorption spectrum of this product should be consistent with that of the reference product (General rule 0402).
Last Update：2022-01-01 11:26:04
katasuccin - Safety
Open Data Verified Data
It has a certain stimulating effect on eyes, skin and mucosa, and has no toxic effect on the whole body. Large oral doses can cause Vomit and Diarrhea. Staff should be protected and good ventilation conditions should be applied in the workplace. Store in a cool, ventilated warehouse. Keep away from fire and heat source. Protection from direct sunlight. Keep the container sealed. Should be stored separately from the oxidant, alkali.
Last Update：2022-01-01 09:26:44
katasuccin - Exam
Authoritative Data Verified Data
ignition residue
This product shall be taken and inspected according to law (General rule 0841). The remaining residue shall not exceed 0. 025%.
Heavy metals
take this product l .O g, add water 20ml to dissolve, adjust p H value to 3 with 6mol/L ammonia solution. 0 to 4 .0, diluted with water to 0821, inspected according to law (general principles the first law), containing heavy metals should not exceed 20 parts per million.
Last Update：2022-01-01 11:26:04
katasuccin - Content determination
Authoritative Data Verified Data
take this product about 0.25g, precision weighing, add new boiling cold water 25ml dissolved, add phenolphthalein indicator solution 2~3 drops, with sodium hydroxide titration solution (0.lmol/L) titrated until the solution was pink. Each 1 ml of sodium hydroxide titration solution (0.1 mol/L) corresponds to 5.905 mg of C4H604.
Last Update：2022-01-01 11:26:05
katasuccin - Category
Authoritative Data Verified Data
pharmaceutical excipients, buffers and p H value regulators.
Last Update：2022-01-01 11:26:05
katasuccin - Storage
Authoritative Data Verified Data
sealed storage.
Last Update：2022-01-01 11:26:05
katasuccin - Reference Information
| FEMA | 4719 | SUCCINIC ACID |
| LogP | -0.59 |
| NIST chemical information | Information provided by: webbook.nist.gov (external link) |
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| use | flavoring agent, flavor enhancer. In the food industry, succinic acid can be used as a food sour agent for flavoring wine, feed, candy, etc. It can also be used as improvers, flavor substances and antibacterial agents in the food industry. It can be used in the pharmaceutical industry to produce sulfa drugs, vitamin A, vitamin B and other antispasmodic agents, loose sputum agents, diuretics and hemostatic drugs. As a chemical reagent, it is used as a standard reagent, buffer, and gas chromatography comparison sample. It can also be used as a raw material for lubricants and surfactants. Prevent metal dissolution and pitting in electroplating industry. As surfactant, detergent additive and foaming agent. Used as chemical reagents and chromatographic analysis reagents, and also used for the preparation of buffers Succinic acid is used in the chemical industry to produce dyes, alkyd resins, glass fiber reinforced plastics, ion exchange resins and pesticides, etc.; In the pharmaceutical industry, it is used to synthesize sedatives, contraceptives and cancer treatments. In addition, it can also be used for analytical reagents, food iron fortifier, flavoring agents, etc. Packaging and storage: industrial woven bags lined with plastic bags. Net weight of each bag is 25kg. Boutique (woven bag) or designated It is mainly used to prepare derivatives such as succinic anhydride and succinic acid esters, and is used as a raw material for coatings, dyes, adhesives, drugs, etc. Sucinic acid is an intermediate of the fungicide Sclerotinia and the plant growth regulator butyryl hydrazide. Mainly used to prepare pentaheterocyclic compounds such as succinic anhydride. It is also used to prepare alkyd resins (alkyd resins produced from succinic acid have good flexibility, elasticity and water resistance.), paints, dyes (the diphenyl ester of succinic acid is an intermediate of dyes, which reacts with amino anthraquinone to form anthraquinone dyes.), Food flavoring agent (succinic acid can also be used as food sour agent for flavoring wine, feed, candy, etc.), photographic materials, etc. It can be used in the pharmaceutical industry to produce sulfa drugs, vitamin A, vitamin B and other antispasmodic agents, loose sputum agents, diuretics and hemostatic drugs. As a chemical reagent, it is used as a standard reagent, buffer, and gas chromatography comparison sample. It can also be used as a raw material for lubricants and surfactants. Used in the manufacture of medicines, fragrances, dyes and paints Alkalometric standards, verification of cerium, copper, lanthanum, thorium, ytterbium, yttrium and nitrite, separation and determination of iron and aluminum, buffers, Organic synthesis, gas chromatography comparison samples. organic synthesis, preparation of pentaheterocyclic compounds; alkali method standard; verification of cerium, copper, lanthanum, scandium, ytterbium, yttrium and nitrite; separation and determination of iron and aluminum; gas chromatography analysis standard Basic organic chemical raw materials. Mainly used in coatings, dyes, adhesives and medicine. Alkyd resin produced from succinic acid has good flexure, elasticity and water resistance. The diphenyl ester of succinic acid is an intermediate of dyes, which reacts with amino anthraquinone to form anthraquinone dyes. It can be used in the pharmaceutical industry to produce sulfa drugs, vitamin A, vitamin B and hemostatic drugs. In addition, succinic acid is also widely used in paper manufacturing and textile industries, and can also be used as a raw material for lubricants, photographic chemicals and surfactants. Succinic acid can also be used as a food sour agent for seasoning wine, feed, candy, etc. |
| application | succinic acid is used in the chemical industry to produce dyes, alkyd resins, glass fiber reinforced plastics, ion exchange resins and pesticides, etc. In addition, it can also be used for analytical reagents, food iron fortifier, flavoring agents, etc. |
| content analysis | accurately weigh the sample about 250mg, dissolve it in 25ml of newly boiled and cooled water, add several drops of phenolphthalein test solution (TS-167), titrate it with 0.1mol/L sodium hydroxide until it appears light red, and maintain it for at least 30s. 0.1mol/L sodium hydroxide per ml is equivalent to 5.904mg of succinic acid (C4H6O4). |
| usage limit | GRAS(FDA,§ 184.1091,2000). ADI does not make special provisions (EEC,1990). LD50 2260mg/kg (rat, oral). |
| production method | succinic acid not only exists in amber, but also widely exists in the tissues of many plants and animals. There are many industrial methods, mainly the following: 1. Oxidation paraffin is oxidized to form a mixture of various carboxylic acids, and butanediol can be obtained after separation. 2. Hydrogenation maleic anhydride or fumaric acid is hydrogenated under the action of catalyst to generate succinic acid, and then the finished product is separated. The catalyst is nickel or noble metal, and the reaction temperature is about 130-140°C. 3. Acrylic acid carbonyl synthesis method Acrylic acid and carbon monoxide under the action of catalyst, succinic acid. Not yet industrialized. 4. Electrolytic oxidation phthalic anhydride and sulfuric acid and water are electrolyzed in a ceramic electrolytic cell at a ratio of 1:0.5:4 to obtain succinic acid. 5. Acetylene with carbon monoxide and water in the presence of [CO(CO)4] catalyst. The reaction temperature is 80-250 ℃, the pressure is 2.94-49.03MPa, and succinic acid can be obtained by reacting in acidic medium. The preparation method is catalyzed by maleic acid hydrogenation. Generally, Laney nickel is used as a catalyst, and palladium can also be used as a catalyst to obtain succinic acid. In addition, in industry, paraffin hydrogenation products can be separated or light oil can be used in 150~180 ℃, 3.92~4.41 MPa pressure, in the presence of cobalt/nickel catalyst, with air oxidation, after separation to obtain succinic acid. |
| spontaneous combustion temperature | 470°C |
| toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |
Last Update：2024-09-05 08:07:36
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