기본 정보
- 표준 SMILES
CCOC(=O)C(C)=O- InChIKey
XXRCUYVCPSWGCC-UHFFFAOYSA-N- 분자식
- C5H8O3
- 평균 분자량
- 116.11 g/mol
- 단동위원소 질량
- 116.04734412
개요
Ethyl pyruvate is an oxo carboxylic acid.
이름 및 식별자
- 우선 이름
- Ethyl pyruvate
- IUPAC
- ethyl 2-oxopropanoate
- 현지명
- 에틸 피루브산
- 영어명
- Ethyl pyruvate
- 분자식
- C5H8O3
- 분자량
- 116.12
이름 및 동의어
이름 더 보기
데이터베이스 식별자
- CAS
617-35-6- PubChem CID
- 12041
- DTXSID
DTXSID2060674- ChEMBL
CHEMBL173373- ChEBI
CHEBI:173421- UNII
- 03O98E01OB
- EC Number
- 210-511-2
- Nikkaji
- J1.665I
물성
구조 계산 물성
- XLogP
- 0.4
- 극성 표면적
- 43.4 Ų
- 수소 결합 공여자 수
- 0
- 수소 결합 수용자 수
- 3
- 회전 가능 결합 수
- 3
- 무거운 원자 수
- 8
- 형식 전하
- 0
- 복잡도
- 106
실험 및 물리화학적 성질
Solubility
slightly soluble in water; soluble in organic solvents, oils
miscible at room temperature (in ethanol)
Boiling Point
144.00 °C. @ 760.00 mm Hg
144 °C
Physical Description
Liquid; [Merck Index] Colorless liquid with a pleasant odor; [Alfa Aesar MSDS]
Liquid
colourless liquid with a sweet, floral-fruity, warm odour
물리화학적 성질
- 녹는점
- -58 °C · -58 °C
- 끓는 점
- 144 °C · 144 °C (lit.)
- 밀도
- 1.045 g/mL · 1.045 g/mL at 25 °C (lit.)
- 증기압
- 2.36 hPa · 2.36hPa at 25℃
- 굴절률
- 20 · n20/D 1.404(lit.)
- FEMA
- 2457 · 2457 | ETHYL PYRUVATE
- 인화점
- 114 °F · 114 °F
- 저장 조건
- 2 °C · Store at +2°C to +8°C.
- 용해도
- 10 g/L · 10g/L
- 물리적 상태
- 액체
- 색상
- 맑은 연한 노란색
- 냄새
- 10 % · 디프로필렌 글리콜 중 10.00%. 에테르 과일 같은 달콤한 샤프 럼 야채 카라멜
- 냄새 유형
- 미묘한
- 생물학적 소스
- synthetic
- 수용성
- 물, 에탄올, 에테르와 혼합 가능.
- Merck
- 14 · 14,8021
- JECFA Number
- 938 · 938
- BRN
- 1071466 · 1071466
- 안정성
- 휘발성 물질
- 주요 응용
- 향료 및 향
- 화장품 원료 기능
- 피부 컨디셔닝
- InChI
- 1S/C5H8O3/c1-3-8-5(7)4(2)6/h3H2,1-2H3
- InChIKey
- XXRCUYVCPSWGCC-UHFFFAOYSA-N
- SMILES
- CCOC(=O)C(C)=O
- LogP
- 0.435 at · 0.435 at 22.5℃
- NIST
- 2 · Propanoic acid, 2-oxo-, ethyl ester(617-35-6)
- EPA
- 2 · Propanoic acid, 2-oxo-, ethyl ester (617-35-6)
화학적 성질
Ethyl pyruvate has a vegetable, caramel odor.
안전 및 규제
GHS 분류
GHS Classification
Warning
H226 (> 99.9%): Flammable liquid and vapor [Warning Flammable liquids]
P210, P233, P240, P241, P242, P243, P280, P303+P361+P353, P370+P378, P403+P235, and P501 (click each P-code to see the statement)
Aggregated GHS information provided per 1612 reports by companies from 10 notifications to the ECHA C&L Inventory.
유해성 정보
Regulatory Information
Chemical: Propanoic acid, 2-oxo-, ethyl ester
Commission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)
Status: Active Update: 03-10-2018 https://echa.europa.eu/registration-dossier/-/registered-dossier/26714
Ethyl pyruvate: Does not have an individual approval but may be used under an appropriate group standard
안전 데이터
- wgk
- 3
- tsca
- TSCA listed
- ridadr
- UN 3272 3/PG 3
- 독성
- LD50 orally in Rabbit: > 2000 mg/kg LD50 dermal Rat > 2000 mg/kg
- HS 번호
- 29183000
- risk_code
- 10
- hazard_code
- Xi,F
- safety_code
- 16
- 포장분류
- III
- 위험 등급
- 3
- 기존화학 물질
- KE-27650
- 위험 참고 사항
- Flammable/Irritant
- Hazard Classifications
- Aquatic Chronic 3Eye Dam. 1Flam. Liq. 3Skin Corr. 1B
- 스토리지 클래스
- 3 - Flammable liquids
화학 및 산업
약리 정보
Mechanism of Action
CTI-01 inhibits the systemic release of cytokines, such as TNF-alpha and HMGB1, which promote the body's inflammatory response. The over-expression of these cytokines has been linked to diseases that occur in critical care settings, such as severe organ damage following cardiopulmonary bypass (CPB) and post-operative ileus following abdominal surgery.
용도 및 제조
Use Classification
Fragrance Ingredients
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
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
응용 분야
출처Reported found in Parmesan cheese, cognac, grape wines, cocoa and mushrooms.
용도Ethyl pyruvate (EP) has demonstrated neuroprotective effects against acute brain injury through its anti-inflammatory action.
일반 설명Ethyl pyruvate is a volatile aliphatic ester of the pyruvate metabolite. It is present as a food additive/odor-active component in various food and beverage products. It is also used as an inhibitory odorant to repel the insects from human proximity.
제조 방법
By direct esterification of pyruvic acid with absolute ethyl alcohol at the boil and subsequent vacuum distillation; by esterification via oxidation of vapors of ethyl lactate in the presence of V2O5 at 155°C
상·하류 제품 정보
상류 원료
하류 제품
공급사50 곳
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