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アリルプロピルジスルフィド

Allyl propyl disulfide

HCID 16591
ノート反応
基本情報概要名称と識別子物性安全と法規制化学と産業関連反応化合物ノート
部分構造検索類似構造を探す

基本情報

CAS
2179-59-1
標準SMILES
C=CCSSCCC
InChIKey
FCSSPCOFDUKHPV-UHFFFAOYSA-N
分子式
C6H12S2
平均分子量
148.3 g/mol
単同位体質量
148.03804273

概要

Allyl propyl disulfide is a clear pale yellow liquid with a pungent odor. (NTP, 1992)

名称と識別子

優先名称
Allyl propyl disulfide
IUPAC
1-(prop-2-enyldisulfanyl)propane
現地名
アリルプロピルジスルフィド
英語名
Allyl Propyl Disulfide
分子式
C6H12S2
分子量
148.29

名称と別名

ALLYL PROPYL DISULFIDE2179-59-14,5-Dithia-1-octeneDisulfide, 2-propenyl propyl2-Propenyl propyl disulfideAllyl propyl disulphideDisulfide, allyl propylPropyl allyl disulfide3-(propyldisulfanyl)prop-1-eneDTXSID8024448FEMA NO. 40730167D73R1T
名称をさらに表示
アリルプロピルジスルフィドアリルプロピルペルスルフィドプロピル(2-プロペニル)ペルスルフィド2-プロペニル(プロピル)ペルスルフィドアリルプロピルペルジスルフィド二硫化アリルプロピルアリル-ノルマル-プロピルジスルフィド3-(プロピルジスルファニル)-1-プロペン3-(プロピルジスルファニル)プロパ-1-エンOnion oilFEMA 4073disulfide,allylpropylAllylpropyl persulfideAllylniMe propyldisulfide
DTXCID604448RefChem:554885218-550-71-Allyl-2-propyldisulfaneAllylPropylDisulfide1-(prop-2-enyldisulfanyl)propanePropyl 2-propenyl disulfideMFCD00040072

データベース識別子

CAS
2179-59-1

物性

構造計算による物性

XLogP
2.4
極性表面積
50.6 Ų
水素結合供与体数
0
水素結合受容体数
2
回転可能結合数
5
重原子数
8
形式電荷
0
複雑度
52.5

実験および物理化学的性質

Chemical ClassesOther Classes -> Sulfur Compounds
OdorPungent, irritating odor
TasteTASTE LIKE THAT OF COOKED ONIONS
Food AdditivesFLAVORING AGENT OR ADJUVANT -> FDA Substance added to food
Density · 6 件

0.93 at 59 °F (NIOSH, 2024) - Less dense than water; will float

0.9289 g/cu cm at 15 °C

Relative density (water = 1): 0.9

0.999-1.005

0.93

(59 °F): 0.93

Flavoring AgentsEU Flavoring substances
Color/Form · 2 件

Liquid

Pale-yellow liquid

Solubility · 6 件

less than 1 mg/mL at 68 °F (NTP, 1992)

Soluble in diethyl ether, carbon disulfide, and chloroform

Solubility in water: none

Practically insoluble to insoluble in water

Soluble (in ethanol)

Insoluble

Flash Point · 4 件

133.3 °F (NTP, 1992)

133 °F

56 °C

133.3 °F

安全と法規制

安全情報は参考情報です。供給元の安全データシート(SDS)、適用法令、専門家による評価に代わるものではありません。

GHS分類

GHS Classification · 6 件

Warning

H315 (95.8%): Causes skin irritation [Warning Skin corrosion/irritation]

P261, P264, P264+P265, P271, P280, P302+P352, P304+P340, P305+P351+P338, P319, P321, P332+P317, P337+P317, P362+P364, P403+P233, P405, and P501 (click each P-code to see the statement)

Aggregated GHS information provided per 96 reports by companies from 8 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.

Warning

H226: Flammable liquid and vapor [Warning Flammable liquids]

危険有害性情報

Regulatory Information · 3 件

Chemical: Disulfide, 2-propenyl propyl

Commission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)

Allyl propyl disulfide: Does not have an individual approval but may be used under an appropriate group standard

DOT LabelCombustible Liquid
Fire Hazards · 2 件

This chemical is combustible. (NTP, 1992)

Combustible. Gives off irritating or toxic fumes (or gases) in a fire. Above 56 °C explosive vapour/air mixtures may be formed.

Fire Potential · 2 件

Combustible.

Moderate

Health HazardsExcerpt from NIOSH Pocket Guide for Allyl propyl disulfide:
Hazards SummaryOne of the allergens in garlic; [Kanerva, p. 1747] A lachrymator; [HSDB] A dermal sensitizer; [ACGIH]
Reactive GroupSulfides, Organic
UN Classification

化学と産業

薬理情報

Absorption, Distribution and ExcretionThe substance can be absorbed into the body by inhalation and by ingestion.
Cellular LocationsMembrane

用途と製造

Uses · 2 件

The main volatile oil in onions, it is used as a food flavoring agent. [ACGIH]

Synthetic flavor; food additive

Methods of Manufacturing · 2 件

Treatment of 1-ethylthio-2-propenylthioethene with NaNH2 in liquid ammonia results in formation of Na-1-propenethiolate, which reacts with s-propyl propanethiosulfonate to give propenyl propyl disulfide in good yield.

The chief volatile constituent of onion oil.

Use Classification · 4 件

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes

Flavoring Agents -> JECFA Flavorings Index

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes

General Manufacturing Information · 4 件

Reported uses: in baked goods--5.0 ppm; in condiments, pickles--20.0 ppm; in meat, meat sauces, Soups--12.75 ppm.

SULFUR-CONTAINING COMPD LISTED ON THE FEMA-GRAS LIST--PROPENYL PROPYL DISULFIDE.

FEMA No. 3227.

The chief volatile constituent of onion oil

応用分野 · 4 件

用途合成中間体

天然物の起源Reported as the chief volatile constituent in onion oil and found in raw cabbage, chive, garlic oil, leek and onion.

使用This chemical,Allyl Propyl Disulfide which occurs in natural food products, could find use in flavor reconstitution of soups, meat preserves, etc. in spice blends, sausages, etc. It is conceivable that it would be permissible in flavor compositions for food products, since it occurs in Garlic, Onion and Asafoetida oils.

関連反応

0 件
反応記録を作成

現在のフィルター条件では反応記録がありません。

化合物ノート

読み込み中…

このページの内容基本情報概要名称と識別子物性安全と法規制化学と産業関連反応化合物ノート
PubChem CID
16591
DTXSID
DTXSID8024448
ChEMBL
CHEMBL3187351
ChEBI
CHEBI:173628
UNII
0167D73R1T
EC Number
218-550-7
Nikkaji
J34.822H
Boiling Point · 4 件

66-68 °C at 16 mm Hg

195.00 to 200.00 °C. @ 760.00 mm Hg

at 2.1kPa: 66-69 °C

66 °C (10 mm Hg)

DecompositionWhen heated to decomposition it emits highly toxic /sulfur oxides/.
Melting Point · 5 件

5 °F (NTP, 1992)

-15 °C

-15 °C

5 °F

5 °F

物理化学的性質

融点
-15 °C · -15°C
沸点
69 °C · 69 °C / 16mmHg
比重(密度)
0.99 · 0.99
屈折率
1.516 · 1.5160-1.5200
FEMA
4073 · 4073 | ALLYL PROPYL DISULFIDE
闪点
56 °C · 56 °C
貯蔵温度
2 · Keep in dark place,Inert atmosphere,2-8°C
外見
淡黄色油
色
Colorless to Light yellow to Light orange
臭い (Odor)
0.1 %。ネギ科ニンニクネギ · プロピレングリコール中0.10%。ネギ科ニンニクネギ
においのタイプ
硫黄の
水溶解度
0.1 g/100 · 不溶。 <0.1 g/100 mL で 20 ºC
JECFA Number
1700 · 1700
Henry's Law Constant
3.5 · 3.5×10-3 mol/(m3Pa) at 25℃, HSDB (2015)
LogP
3.66 · 3.66
CAS データベース
2179 · 2179-59-1(CAS DataBase Reference)
NISTの化学物質情報
2 · 2-propenyl propyl disulfide(2179-59-1)
EPAの化学物質情報
Allyl propyl disulfide (2179-59-1)
化学的性質 · 1 件

化学的特性Allyl propyl disulfi de is a pale yellow liquid with a pungent odor and is insoluble in water. It decomposes on burning, producing sulfur oxides, and it also gives off irritating or toxic fumes (or gases) in a fi re. It reacts with oxidants. Allyl propyl sulfi de is used as a synthetic fl avor and food additive. Allyl propyl disulfi de is the chief volatile component of onion oil as well as being a volatile component of chives and garlic.

UN Hazard Class: 3; UN Pack Group: III
OSHA StandardsPermissible Exposure Limit: Table Z-1 8-hr Time Weighted Avg: 2 ppm (12 mg/cu m).
Reactivity Profile · 1 件

ALLYL PROPYL DISULFIDE may react vigorously with strong oxidizing agents. Incompatible with acids, diazo and azo compounds, halocarbons, isocyanates, aldehydes, alkali metals, nitrides, hydrides and other strong reducing agents. Reactions with these materials generate heat and in many cases hydrogen gas. May liberate hydrogen sulfide upon decomposition or reaction with an acid.

Chemical DangersDecomposes on burning. This produces sulfur oxides. Reacts with oxidants.
Flammable LimitsCombustible Liquid

安全と保護具

Fire Fighting · 2 件

Fires involving this material can be controlled with a dry chemical, carbon dioxide or Halon extinguisher. (NTP, 1992)

Use foam, dry powder, carbon dioxide.

First Aid Measures · 3 件

Fresh air, rest.

Remove contaminated clothes. Rinse and then wash skin with water and soap.

First rinse with plenty of water for several minutes (remove contact lenses if easily possible), then refer for medical attention.

First Aid · 2 件

EYES: First check the victim for contact lenses and remove if present. Flush victim's eyes with water or normal saline solution for 20 to 30 minutes while simultaneously calling a hospital or poison control center. Do not put any ointments, oils, or medication in the victim's eyes without specific instructions from a physician. IMMEDIATELY transport the victim after flushing eyes to a hospital even if no symptoms (such as redness or irritation) develop.

(General first aid procedures)

Safe StorageSeparated from oxidants.
Exposure Control and Personal Protection2.0 [ppm]
Fire Fighting ProceduresTo fight fire use foam, carbon dioxide, or dry chemical.
Storage ConditionsSeparated from oxidants.
Cleanup MethodsCollect leaking and spilled liquid in sealable containers as far as possible. Absorb remaining liquid in sand or inert absorbent and remove to safe place. Chemical protection suit including self-contained breathing apparatus.
Nonfire Spill Response · 1 件

SMALL SPILLS AND LEAKAGE: If you spill this chemical, FIRST REMOVE ALL SOURCES OF IGNITION. Then, use absorbent paper to pick up all liquid spill material. Your contaminated clothing and absorbent paper should be sealed in a vapor-tight plastic bag for eventual disposal. Solvent wash all contaminated surfaces with 60-70% ethanol followed by washing with a soap and water solution. Do not reenter the contaminated area until the Safety Officer (or other responsible person) has verified that the area has been properly cleaned.

Disposal Methods · 1 件

SRP: The most favorable course of action is to use an alternative chemical product with less inherent propensity for occupational exposure or environmental contamination. Recycle any unused portion of the material for its approved use or return it to the manufacturer or supplier. Ultimate disposal of the chemical must consider: the material's impact on air quality; potential migration in soil or water; effects on animal, aquatic, and plant life; and conformance with environmental and public health regulations.

Spillage Disposal · 1 件

Personal protection: chemical protection suit including self-contained breathing apparatus. Collect leaking and spilled liquid in sealable containers as far as possible. Absorb remaining liquid in sand or inert absorbent. Then store and dispose of according to local regulations.

Preventive Measures · 5 件

Work clothing that becomes wet or significantly contaminated should be removed and replaced.

/To prevent inhalation exposure use/ ventilation, local exhaust, or breathing protection. /from table/

/To prevent skin exposure use/ protective gloves. /Should exposure occur,/ remove contaminated clothes. Rinse and then wash skin with water and soap. /from table/

/To prevent eye exposure use/ safety goggles, or eye protection in combination with breathing protection. /Should exposure occur,/ first rinse with plenty of water for several minutes (remove contact lenses if easily possible), then take to a doctor. /from table/

Do not eat, drink, or smoke during work. /from table/

毒性情報

Target OrgansEyes, respiratory system
Environmental Fate · 3 件

TERRESTRIAL FATE: Based on a classification scheme(1), an estimated Koc value of 500(SRC), determined from a structure estimation method(2), indicates that allyl propyl disulfide is expected to have moderate mobility in soil(SRC). Volatilization of allyl propyl disulfide from moist soil surfaces is expected to be an important fate process(SRC) given an estimated Henry's Law constant of 2.7X10-3 atm-cu m/mole(SRC), using a fragment constant estimation method(3). Allyl propyl disulfide is expected to slowly volatilize from dry soil surfaces(SRC) based upon an estimated vapor pressure of 0.39 mm Hg(SRC), determined from a fragment constant method(4). Biodegradation data were not available(SRC, 2005).

AQUATIC FATE: Based on a classification scheme(1), an estimated Koc value of 500(SRC), determined from a structure estimation method(2), indicates that allyl propyl disulfide is not expected to adsorb to suspended solids and sediment(SRC). Volatilization from water surfaces is expected(3) based upon an estimated Henry's Law constant of 2.7X10-3 atm-cu m/mole(SRC), developed using a fragment constant estimation method(4). Using this Henry's Law constant and an estimation method(3), volatilization half-lives for a model river and model lake are 4 hours and 5 days, respectively(SRC). According to a classification scheme(5), an estimated BCF of 140(SRC), from an estimated log Kow of 3.70(6) and a regression-derived equation(7), suggests the potential for bioconcentration in aquatic organisms is high(SRC). Biodegradation data were not available(SRC, 2005).

ATMOSPHERIC FATE: According to a model of gas/particle partitioning of semivolatile organic compounds in the atmosphere(1), allyl propyl disulfide, which has an estimated vapor pressure of 0.39 mm Hg at 25 °C(SRC), determined from a fragment constant method(2), is expected to exist solely as a vapor in the ambient atmosphere. Vapor-phase allyl propyl disulfide is degraded in the atmosphere by reaction with photochemically-produced hydroxyl radicals(SRC); the half-life for this reaction in air is estimated to be 1.4 hours(SRC), calculated from its rate constant of 2.7X10-10 cu cm/molecule-sec at 25 °C(SRC) that was derived using a structure estimation method(3). Allyl propyl disulfide does not contain chromophores that absorb at wavelengths >290 nm and therefore is not expected to be susceptible to direct photolysis by sunlight(SRC).

Food Survey Values · 1 件

In a 1995 Japanese study of stir-fried garlic, the volatile extracts contained 0.27% allyl propyl disulfide(1). A similar study of raw garlic in 1989 found that the oil extracts contained 5.53-6.77X10-6 g/g garlic bulb and volatile water extracts contained 0.10-0.27X10-6 g/g garlic bulb(2).

Adverse EffectsLacrimator (Lachrymator) - A substance that irritates the eyes and induces the flow of tears.
Exposure Routes · 2 件

The substance can be absorbed into the body by inhalation and by ingestion.

inhalation, ingestion, skin and/or eye contact

Signs and Symptoms · 4 件

Burning sensation. Cough. Chest tightness. Nausea. Vomiting.

Burning sensation. Redness.

Redness. Pain. Watering of the eyes.

irritation eyes, nose, respiratory system; lacrimation (discharge of tears)

Soil Adsorption/Mobility · 1 件

Using a structure estimation method based on molecular connectivity indices(1), the Koc of allyl propyl disulfide can be estimated to be 500(SRC). According to a classification scheme(2), this estimated Koc value suggests that allyl propyl disulfide is expected to have moderate mobility in soil.

Natural Pollution SourcesAllyl propyl disulfide is the chief volatile constituent in onion oil(1).
Atmospheric Concentrations · 1 件

SOURCE DOMINATED: A study of household waste in Denmark evaluated the volatile components collected from the head space of sanitation collection trucks; allyl propyl disulfide was identified as a volatile organic constituent in an unspecified amount(1).

Human Toxicity Excerpts · 3 件

/HUMAN EXPOSURE STUDIES/ Concentrations of allyl propyl disulfide were measured in an onion dehydrating plant ... Irritation to the eyes, nose, and throat occurred at various operations evolving onion oil, but were most pronounced ... where an average concentration of 3.4 ppm was found.

/HUMAN EXPOSURE STUDIES/ Administration of allyl propyl disulfide to six normal volunteers after a 12-hr fast caused a significant fall in the blood glucose levels and a significant rise in the serum insulin levels during the subsequent 4 hr.

/OTHER TOXICITY INFORMATION/ Allyl propyl disulfide ... is said to be one of the principal volatile substances in onion which irritate the eyes and cause lacrimation.

Artificial Pollution SourcesAllyl propyl disulfide's production and use as a synthetic flavor and food additive(1) may result in its release to the environment through various waste streams.
Environmental Bioconcentration · 1 件

An estimated BCF of 140 was calculated for allyl propyl disulfide(SRC), using an estimated log Kow of 3.70 (1) and a regression-derived equation(2). According to a classification scheme(3), this BCF suggests the potential for bioconcentration in aquatic organisms is high(SRC), provided the compound is not metabolized by the organism(SRC).

安全データ

OEB
A
OEL
TWA: 2 ppm (12 mg/m3), STEL: 3 ppm (18 mg/m3)
rtecs
JO0350000
ridadr
1993
hs_code
2930.90.9250
risk_code
36
消防法
危-4-2-III
hazard_code
Xi
safety_code
26
hazard_class
3.2
packing_group
III
有毒物質データの
2179-59-1(Hazardous Substances Data)

一般的な説明Clear pale yellow liquid with a pungent odor.

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