Name | Potassium sorbate |
Synonyms | Potassium sorbate Potassium sarbate SORBIC ACID K SALT potassiumsorbate(e) 2,4-Potassium Sorbate potassiumsalt,(e,e)-sorbicaci 2,4-potassium hexadienoic acid potassium (E,E)-hexa-2,4-dienoate potassium (2Z,4Z)-hexa-2,4-dienoate 2,4-Hexadienoic acid potassium salt potassium (2E,4E)-hexa-2,4-dienoate potassiumsalt,(e,e)-4-hexadienoicacid (E,E)-hexadienoic acid, potassium salt 2,4-Hexadienoic acid, potassium salt, (E,E)- |
CAS | 24634-61-5 590-00-1 |
EINECS | 246-376-1 |
InChI | InChI=1/C6H8O2.K/c1-2-3-4-5-6(7)8;/h2-5H,1H3,(H,7,8);/q;+1/p-1/b3-2-,5-4- |
InChIKey | CHHHXKFHOYLYRE-STWYSWDKSA-M |
Molecular Formula | C6H7KO2 |
Molar Mass | 150.22 |
Density | 1,361 g/cm3 |
Melting Point | 270 °C |
Boling Point | 233 °C at 760 mmHg |
Water Solubility | 58.2 g/100 mL (20 ºC) |
Solubility | Soluble in water, slightly soluble in ethanol and propylene glycol |
Vapor Presure | <1 Pa (20 °C) |
Appearance | White crystal or powder |
Color | White to light cream |
Odor | Odorless |
Merck | 14,7671 |
BRN | 5357554 |
pKa | 4.69[at 20 ℃] |
PH | 7.8 (H2O, 20.1℃) |
Storage Condition | 2-8°C |
Stability | Stable. Incompatible with strong oxidizing agents. |
MDL | MFCD00016546 |
Physical and Chemical Properties | melting point 270°C |
Use | In the food industry as a preservative, fungicide |
Risk Codes | R36/37/38 - Irritating to eyes, respiratory system and skin. R35 - Causes severe burns R22 - Harmful if swallowed |
Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36 - Wear suitable protective clothing. S45 - In case of accident or if you feel unwell, seek medical advice immediately (show the label whenever possible.) S36/37/39 - Wear suitable protective clothing, gloves and eye/face protection. |
WGK Germany | 1 |
RTECS | WG2170000 |
TSCA | Yes |
HS Code | 2916 19 95 |
Toxicity | LD50 orally in Rabbit: 3800 mg/kg |
Raw Materials | 2,4-Hexadienoic acid Potassium carbonate |
Reference Show more | 1. Wang Zhengzheng, Chen Zeping, Liu Yanquan et al. Response Surface Methodology to Optimize the Effect of Preservatives on Inhibiting Spoiled Microbes in Pickled Turnip [J]. Food Industry Science and Technology 2016 37(014):291-297. 2. Hu Xingye, Xie Zhiqiang. Application of Waterborne Rust Conversion Coatings in Pretreatment of Forklift Coating [J]. Electroplating and Finishing, 2015, 34(22):53-56. 3. Hu Huairong, Zhang Youhua, Tang Ping, et al. Inhibitory effect of preservatives on spoilage bacteria in low-salt pickled turnip [J]. Food and Fermentation Industry, 2014, 40(10):103-107. 4. Chen Xue Shi Dejun Huang Boshen et al. Comparison of antibacterial effects of three commonly used preservatives in combination with pathogenic bacteria [J]. Journal of Agronomy of Yanbian University 2016 38(001):18-23. 5. Li Xiaohong, Luo Hongxia, Qu Ronghui, et al. Study on antibacterial effects of organic acid salts in silage lactic acid fermentation [J]. Journal of Anhui Agricultural University, 2018, 045(003):416-421. 6. Chen Xue, Gao Meixu, Cui Chengbi, et al. Effect of Electron Accelerator Irradiation on Bacteriostasis of Weak Acid Preservatives [J]. Chinese Journal of Food Science, 2018, 018(009):210-216. 7. Li Shujin, Gao Meixu, Cui Chengbi, etc. Effect of Irradiation on Antibacterial Activity of Organic Weak Acid Preservatives [J]. Food Science, 2014. 8. Xiao Hong Tian Wen Jing Liu Xiaofei et al. Study on Tolerance of Lactic Acid Microcapsules to Organic Acid Salt Silage Additives [J]. Chinese Dairy Cows 2018 000(006):11-14. 9. Li Xiaoting, Bai Yubin, Li Bing, et al.. Study on Compatibility of Excipients of Pentachlorosilamide Albendazole Compound Suspension [J]. Animal Husbandry and Veterinary v.51;No.407(06):57-62. 10. Ren Shaodong, Wang Qunxia, Ren Xiaozhen. Effects of Different Antioxidants on Quality of Baked Meat Products [J]. Meat research, 2020,34(08):21-28. 11. Song, Bei, Haisheng Tan, and Jinsong Yang. "Effect of three drying methods on the drying kinetics and quality of acerola cherry." Journal of Food Processing and Preservation 44.9 (2020): e14674.https:// doi.org/10.1111/jfpp.14674 12. [IF = 2.19] Bei Song et al."Effect of three drying methods on the drying kinetics and quality of acerola cherry." J Food Process Pres. 2020 Sep;44(9): e14674 |
colorless or white phosphorus Flake crystal or crystalline powder, odorless or slightly malodorous. The pH value of 1% aqueous solution is 7~8. It is easy to absorb moisture in the air, and is oxidized and colored.
prepared by neutralization of sorbic acid with potassium hydroxide or potassium carbonate, dehydration and drying.
This product is (E: E) -(2,4 )-hexadienoic acid potassium salt. Prepared by the reaction of sorbic acid with potassium carbonate or potassium hydroxide. Calculated as dried product, the content of CeH7K 0 2 shall not be less than 99.0%.
see sorbic acid.
take this product l.O g, add 20m of water to dissolve, add 2 drops of phenolphthalein indicator solution, such as light red, add hydrochloric acid titration solution (O .lmo l/L)0.25, light red should disappear; If colorless, add sodium hydroxide titration solution (0. Im o l/L)0.2 5 m l, should be light red.
take 0.20g of this product, add 5M l of water to dissolve, check according to law (General rule 0901 and general rule 0902), the solution should be clear and colorless; If the color is colored, with the Yellow No. 3 Standard Colorimetric solution (General Principles 0901 first method> comparison, not deeper.
take 0.40g of this product, add 15ml of water to dissolve, Add 10ml of dilute nitric acid while stirring, filter, wash the residue with 10ml of water, combine the filtrate and wash, add water to make about 40ml, check according to law (General Rule 0 8 0 1 ) , and standard gasification sodium solution 7. Compared with the control solution made of Oml, it should not be more concentrated (0. 018%).
take 1.05g of this product, add 30ml of water to dissolve, add 2M l of dilute hydrochloric acid while stirring, filter, wash with 8m l of water, combine filtrate and washing solution, add water to make about 40 m l, check according to law (General 0802), and standard potassium sulfate solution 4. Compared with the control solution made of Oml, it should not be more concentrated (0. 038%).
take this product l .O g, put it in a 100ml measuring flask, add 50ml of isopropyl alcohol and 30ml of water to dissolve, adjust the p H value to 4 with lm o l/L hydrochloric acid solution (use precision p H test paper), add water to dilute to the scale, shake well, take 10M l for precision, put it in Nessler's colorimetric tube, Add magenta-sulfurous acid test solution (take basic fuchsin 0. 2G, dissolved in 10% M l hot water, cool, add crystalline sodium sulfite solution 20M l and hydrochloric acid 2ml, mix well) lm l, shake well, after 3 0 minutes, with the standard formaldehyde solution (precise amount of the appropriate amount of formaldehyde solution, add water made per lm l containing formaldehyde 0. lm g solution) 1. O m l, add isopropanol 5m l and water 4m l compared with the control solution made by the same method, not deeper (0. 1%).
take this product, dry to constant weight in 1 0 5 1, weight loss shall not exceed 0831 (general rule).
take 2.0g of this product, place it in the crucible, add 0 .5g of magnesium oxide, and slowly heat it to white or gray-white. Again flash at 800°C for 1 hour. Dissolve the residue with 10 ml of hydrochloric acid solution (1 -2) for 2 times, add concentrated ammonia solution Dropwise until the indicator solution of phenolphthalein is neutral, let it cool, add glacial acetic acid to make the red color disappear, and add glacial acetic acid 0.5 M l and acetate buffer (pH 3. 5) 2 m l, displace the Nessler's colorimetric tube, add water to dilute to 2 5 m l; Take 2.0ml of standard lead solution, add magnesium oxide 0.5G, the same law operation, inspection according to law (General Principles 0821 The first law), containing heavy metals must not exceed 10 parts per million.
take this product 0.67g, add calcium hydroxide l .O g, mix, add a small amount of water, stir evenly, after drying, first burn with small fire to charring, then burn at 500~600°C to completely Ash, cool, add hydrochloric acid 5M l and water 23ml to dissolve, check according to law (General Principles 0822 The first law), should comply with the provisions (0.0003%).
take this product about 0. 12G, precision weighing, add glacial acetic acid 24ml and acetic anhydride lm l dissolved, add crystal violet indicator liquid 1 drop, with high gas acid titration solution (0. lm o l/L) was titrated to a blue color of the solution and the results of the titration were corrected with a blank test. Each lm l of high gas acid titrant (0. lm o l/L) is equivalent to 15.02 mg of C6 H7KO2 0.
pharmaceutical excipients, bacteriostatic agents.
sealed storage.
FEMA | 2921 | POTASSIUM SORBATE |
pH indicator color change ph range | 8 - 11 at 580g/l at 20 c |
LogP | -1.72 at 20℃ |
EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
introduction | potassium sorbate is the potassium salt of sorbic acid and is a preservative allowed in China. It is white to light yellow scaly crystals, crystal particles or crystal powder, odorless or slightly smelly, long-term exposure to the air easy to absorb moisture, oxidation decomposition and discoloration. Potassium sorbate is easily soluble in water, soluble in propylene glycol and ethanol. Because sorbic acid is difficult to dissolve in water and inconvenient to use, potassium sorbate is commonly used. |
properties | white to light yellow scaly crystals, crystalline powder or granular. Odorless or slightly smelly. Long-term storage in the air is easy to absorb moisture and oxidize and decompose. Soluble in water. Soluble in propylene glycol and ethanol. Sorbic acid (potassium) is stable in a sealed state, exposed to humid air, it is easy to absorb water, oxidize and color. Potassium sorbate has good thermal stability and its decomposition temperature is as high as 270 ℃. |
use | potassium sorbate is mainly used as a food preservative, as well as cosmetic preservative and feed mildew prevention. It has a strong inhibitory effect on spoilage bacteria and mold, and is easily soluble in water and is widely used. Its antibacterial growth effect is stronger than bactericidal effect. The lower the PH value, the stronger the antibacterial effect. Sorbic acid (potassium) can effectively inhibit the activity of molds, yeasts and aerobic bacteria, and can also prevent the growth and reproduction of harmful microorganisms such as botulinum, Staphylococcus, and Salmonella. Beneficial microorganisms such as Lactobacillus are almost ineffective, and their inhibitory effect on development is stronger than bactericidal effect, so as to effectively extend the storage time of food and maintain the flavor of the original food. Its anti-corrosion effect is 5-10 times that of similar products sodium benzoate. As a cosmetic preservative potassium sorbate is an internationally recognized low-toxicity and high-efficiency acid food preservative, which has the same preservative effect as sorbic acid. See Sorbic Acid for the scope and dosage of use (in terms of sorbic acid). potassium sorbate is an internationally recognized low-toxicity and high-efficiency acid preservative, which has the same antiseptic effect as sorbic acid. See Sorbic Acid for the scope and dosage of use (in terms of sorbic acid). Used as a preservative and antifungal agent in the food industry Used as a food preservative. Inhibitors of mold and yeast. |
scope of use | when potassium sorbate and sorbic acid are used at the same time, the dosage shall be calculated as sorbic acid and shall not exceed the maximum dosage. China's "Hygienic Standard for the Use of Food Additives" (GB2760-1996) stipulates the usage amount: (g/kg) meat, fish, eggs and poultry products: ≤ 0.075; Fruit and vegetable preservation, carbonated beverage: ≤ 0.2; Pickles, fruit juice, candied fruit, jelly: ≤ 0.5; Soy sauce, vinegar, jam, soft candy, bread: ≤ 0.1; Concentrated fruit and vegetable pulp or juice for food industry: ≤ 2.0. Soy sauce, vinegar, jam, hydrogenated vegetable oil, soft candy, dried fish products, instant bean food, cakes, stuffing, bread, cakes, moon cakes, instant jellyfish, lactic acid bacteria drinks ≤ 1.0 g/kg |
manufacturing method | mainly adopts neutralization method. It is obtained by neutralizing sorbic acid with potassium carbonate or potassium hydroxide. |
production method | sorbic acid is added into the reaction kettle, then sorbic acid is added with water of 66% mass, and 49% potassium hydroxide solution is added dropwise at 45 ℃ until the pH of the reaction solution is 8, and the reaction takes about 45min. Add a certain amount of activated carbon, vacuum filter, at 40-45 DEG C will be reduced pressure evaporation of the filtrate for 3-4h, meet the requirements of the temperature to 70 DEG C discharge. Crystallization is obtained by centrifugal dehydration, mother liquor is recovered, and finally the product is dried at 105 ℃. sorbic acid is added into the reaction kettle, then water with sorbic acid mass 66% is added, and 49% potassium hydroxide solution is added dropwise at 45 ℃ until the reaction solution Ph = 8, and the reaction takes about 45min. Add a certain amount of activated carbon, vacuum filtration, in 40~45 DEG C will be reduced pressure evaporation of filtrate 3~4h to meet the requirements, then the temperature to 70 DEG C discharge. Crystallization is obtained by centrifugal dehydration and mother liquor is recovered. Finally, the product is dried at 105 ℃. |
spontaneous combustion temperature | >150°C |