Grundinformationen
- CAS
629-19-6- Standard-SMILES
CCCSSCCC- InChIKey
ALVPFGSHPUPROW-UHFFFAOYSA-N- Summenformel
- C6H14S2
- Durchschnittliche Molmasse
- 150,3 g/mol
- Monoisotopische Masse
- 150,05369245
Überblick
Dipropyl disulfide is an organic disulfide where the alkyl groups specified are propyl. It is a component of the essential oils obtained from Allium. It has a role as a plant metabolite.
Namen und Bezeichner
- Bevorzugter Name
- Dipropyl disulfide
- IUPAC
- 1-(propyldisulfanyl)propane
- Lokaler Name
- Dipropyldisulfid
- Englischer Name
- Propyl disulfide
- Summenformel
- C6H14S2
- Molmasse
- 150.31
Namen und Synonyme
Dipropyl disulfidePropyl disulfide629-19-61-(Propyldisulfanyl)propaneDisulfide, dipropylDi-n-propyl disulfiden-Propyl disulfide4,5-DITHIAOCTANEFEMA No. 3228DTXSID2022096I7K169J70FNSC-75122
Weitere Namen anzeigen
FEMA 32281,2-DipropyldisulfanePROPYL DISULPHIDEDisulfide,dipropyl(n-C3H7S)24,5-Dithiaoctan
DTXCID302096CHEBI:45758FEMA NO. 4577, DIPROPYL-RefChem:920442211-079-8Dipropyl disulphidePropyldithiopropane1,1'-dithiodipropane
Datenbank-Bezeichner
- CAS
629-19-6- PubChem CID
- 12377
- DTXSID
DTXSID2022096- ChEBI
CHEBI:45758- UNII
- I7K169J70F
- EC Number
- 211-079-8
- Nikkaji
- J43.517A
Eigenschaften
Berechnete Struktureigenschaften
- XLogP
- 2,7
- Polarare Oberfläche (TPSA)
- 50,6 Ų
- H-Brücken-Donoren
- 0
- H-Brücken-Akzeptoren
- 2
- Frei drehbare Bindungen
- 5
- Schwere Atome
- 8
- Formalladung
- 0
- Komplexität
- 31,5
Experimentelle und physikochemische Eigenschaften
SpringerMaterials PropertiesBoiling point
FragrancesFragrance Ingredient (Dipropyl disulfide) -> IFRA transparency List
Food AdditivesFLAVORING AGENT OR ADJUVANT -> FDA Substance added to food
Density0.950-0.960
Flavoring AgentsEU Flavoring substances
Solubility
insoluble in water; soluble in ethyl alcohol and oil
(in ethanol)
Flash Point151 °F
Boiling Point
193.00 to 195.00 °C. @ 760.00 mm Hg
193.5-195 °C; 99 °C (40 mm Hg)
383 °F
Melting Point
-85.6 °C
-122.1 °F
Refractive Index
Sicherheit und Regulatorisches
GHS-Klassifizierung
GHS Classification
This chemical does not meet GHS hazard criteria for 0.3% (4 of 1428) of reports.
Warning
H302 (91.1%): Harmful if swallowed [Warning Acute toxicity, oral]
P264, P264+P265, P270, P280, P301+P317, P305+P351+P338, P330, P337+P317, and P501 (click each P-code to see the statement)
Aggregated GHS information provided per 1428 reports by companies from 13 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.
Gefahrenhinweise
Regulatory Information
Chemical: Disulfide, dipropyl
Regulation (EC) No 1831/2003 (amended)
Disulfide, dipropyl: Does not have an individual approval but may be used under an appropriate group standard
Hazard Classes and CategoriesAcute Tox. 4 (91.1%)
Sicherheitsdaten
- F
- 13
- wgk
- 3
- tsca
- TSCA listed
- ridadr
- 2810
- hs_code
- 29309070
- RTECS-Nr.
- JO1955000
- risk_code
- 36/37/38
- hazard_code
- Xi
- safety_code
- 23-24/25-37/39-26
- hazard_class
- 6.1(b)
- packing_group
- III
- Speicherklasse
- 10 - Combustible liquids
- Hazard Classifications
- Aquatic Chronic 2Eye Irrit. 2Skin Irrit. 2STOT SE 3
Chemie und Industrie
Pharmakologische Informationen
Cellular LocationsMembrane
Verwendung und Herstellung
Use Classification
Fragrance Ingredients
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavoring Agents -> JECFA Flavorings Index
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
General Manufacturing InformationDisulfide, dipropyl: ACTIVE
Anwendungen
OccurrenceReported found in cabbage, onion, garlic, shallot, roasted onion, raw leek, heated leek, chive, nobiru, caucas, Welsh onion, scallion, grilled and roasted beef and roasted peanut.
Darstellung
synthetischeBy boiling propyl bromide and Na2S2 in propyl alcohol; from iodine and n-propyl mercaptan; from propyl iodide and sodium thiosulfate by way of sodium propyl thiosulfate, followed by heating.
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