1,1-乙おつ二に硫醇

1,1-乙おつ二に硫醇
Ethane-1,1-dithiol	Ball-and-stick model of ethane-1,1-dithiol
别名	1,1-二巰基乙烷
识别
CAS号ごう	69382-62-3
PubChem	33645
ChemSpider	31030
SMILES	SC(S)C;
EINECS	248-103-1
性せい质
化学かがく式しき	C2H6S2
摩ま尔质量りょう	94.2 g·mol−1
外そと观	無色むしょく液體えきたい
密度みつど	每まい立方りっぽう厘りん米まい0.83克かつ
沸点ふってん	71 °C（344 K）
溶解ようかい性せい（水みず）	每まい公おおやけ升ます12.97克かつ
溶解ようかい性せい（其它）	在ざい多數たすう有機ゆうき溶劑ようざい溶解ようかい度ど良好りょうこう
折おり光度こうどn; D	1.37
危险性せい
	GHS危险性せい符号ふごう;
GHS提示ていじ词	Warning
H-术语	H302, H312, H332
P-术语	P261, P264, P270, P271, P280, P301+312, P302+352, P304+312, P304+340, P312, P322, P330, P363, P501
相あい关物质
相あい关化合かごう物ぶつ	Ethanethiol; Methanedithiol; 1,2-Ethanedithiol; 1,1,1-Ethanetrithiol; 1-hydroxy-ethanethiol; propane-1,1-dithiol
	若わか非ひ注ちゅう明あかり，所有しょゆう数すう据すえ均ひとし出自しゅつじ标准状じょう态（25 ℃，100 kPa）下した。

1,1-乙おつ二に硫醇（Ethane-1,1-dithiol）是これ有機ゆうき硫化りゅうか合あい物ぶつ，分子ぶんし式しきCH₃CH(SH)₂；是ぜ種しゅ添加てんか到いた或ある出現しゅつげん在ざい某ぼう些食物的ぶってき無色むしょく有ゆう氣味ぎみ液體えきたい；是ぜ偕（geminal）二に硫醇。

用途ようと[编辑]

1,1-乙おつ二硫醇可用於調味飲品、油あぶら、肉汁にくじゅう、湯ゆ、肉にく、水みず果はて、增ぞう味あじ劑ざい和わ零れい食しょく。公認こうにん安全あんぜん（GRAS）最高さいこう濃度のうど為ため百ひゃく萬まん分ふん之の五ご（ppm），但ただし常用じょうよう濃度のうど約やく0.2 ppm。^[1]其氣味ぎみ強烈きょうれつ難なん聞，故こ常用じょうよう其1%乙おつ醇あつし溶液ようえき。^[2]其有4%乙おつ酸さん乙おつ酯和乙おつ醇あつし的てき溶液ようえきCAS编号为69382-62-3。^[3]毒性どくせい可能かのう是ぜ代謝たいしゃ產物さんぶつ硫化りゅうか氫和わ乙おつ醛引起，但ただし在ざい使用しよう時じ它的安全あんぜん邊べ際ぎわ（margin of safety）超過ちょうか1000萬まん。^[2]除じょ水すい解かい外がい，它在體たい內的其它反應はんのう方式ほうしき包括ほうかつ加か甲きのえ基はじめ為ため1-甲きのえ硫基乙おつ硫醇、硫氧化か為ため磺酸乙おつ酯、硫葡糖醛酸化か或ある與あずか半はん胱氨酸さん以二に硫鍵結合けつごう。^[2]

自然しぜん存在そんざい[编辑]

它可在ざい葡萄ぶどう發酵はっこう時じ生成せいせい，^[4]可用かよう作さく食品しょくひん調味ちょうみ劑ざい，^[5]亦また是これ榴槤香味こうみ的てき成なり份。^[6]^[7]

性質せいしつ[编辑]

核かく磁共振きょうしん譜ふ顯示けんじ三さん種しゅ質しつ子こ環境かんきょう，CH₃、SH和わCH的てき比例ひれい分別ふんべつ對應たいおう於3:2:1。^[8]

反應はんのう[编辑]

1,1-乙おつ二硫醇有幾種對白しろ葡萄酒ぶどうしゅ風味ふうみ很重要じゅうよう的てき已やめ知ち反應はんのう。有ゆう氧時轉化てんか為ため有ゆう橡とち膠にかわ香氣こうき的てき順じゅん／反はん-3,6-二に甲きのえ基はじめ-1,2,4,5-四硫雜環己烷，這分子ぶんし的てき環たまき有ゆう四粒硫原子和兩粒碳原子，兩りょう粒つぶ1,1-乙おつ二硫醇分子脫氫並以其硫原子連接起來；^[9]繼續けいぞく氧化則そく成なり順じゅん／反はん-3,5-二に甲きのえ基はじめ-1,2,4-三硫雜環戊烷，氣味ぎみ類似るいじ肉にく；^[9]1,1-乙おつ二硫醇與硫化氫反應成有肉味的順じゅん／反はん-4,7-二に甲きのえ基はじめ-1,2,3,5,6-五硫雜環庚烷，其環有ゆう五粒硫原子和兩粒碳原子。^[9]

生成せいせい[编辑]

乙おつ醛與あずか硫化りゅうか氫反應はんのう可か生成せいせい1,1-乙おつ二に硫醇，中間なかま體たい為ため1-羥基乙おつ硫醇。^[9]

參まいり見み[编辑]

1,2-乙おつ二に硫醇

參考さんこう資料しりょう[编辑]

^ Smith, R. L.; Cohen, S. M.; Doull, J.; Feron, V. J.; Goodman, J. I.; Marnett, L. J.; Portoghese, P. S.; Waddell, W. J.; Wagner, B. M.; Adams, T. B. GRAS Flavoring Substances 22 (PDF). Food Technology. Institute of Food Technologists: 47. August 2005 [1 December 2012]. （原始げんし内容ないよう存そん档 (PDF)于2013-09-09）.
^ ^2.0 ^2.1 ^2.2 Meeting, Joint FAO/WHO Expert Committee on Food Additives.; Organization, World Health. Evaluation of Certain Food Additives and Contaminants: Sixty-eighth Report of the Joint FAO/WHO Expert Committee on Food Additives Geneva from 19 to 28 June 2007 (PDF). World Health Organization. 2007: 108, 214–218 [1 December 2012]. ISBN 9789241209472. （原始げんし内容ないよう存そん档 (PDF)于2014-03-03）.
^ 1,1-ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4% fragrance 69382-62-3. 2018-04-15 [1 December 2012]. （原始げんし内容ないよう存そん档于2022-11-16）.
^ Fedrizzi, Bruno; Giuseppe Versini; Roberto Ferrarini; Fabio Finato; Giorgio Nicolini; Franco Magno. Volatile Sulfur Compounds in Food. ACS Symposium Series 1068. 2011: 215–228. ISBN 978-0-8412-2616-6. ISSN 0097-6156. doi:10.1021/bk-2011-1068.ch010.
^ Joint FAO/WHO Expert Committee on Food Additives. List of Codex Specification for Food Additives (PDF). CAC/MISC 6: 90. 2012 [1 December 2012]. （原始げんし内容ないよう (PDF)存そん档于2013-01-02）.
^ American Chemical Society. Scientists sniff out the substances behind the aroma in the 'king of fruits'. 28 November 2012 [1 December 2012]. （原始げんし内容ないよう存そん档于2022-11-16）.
^ Li, Jia-Xiao; Peter Schieberle; Martin Steinhaus. Characterization of the Major Odor-Active Compounds in Thai Durian (Durio zibethinus L. 'Monthong') by Aroma Extract Dilution Analysis and Headspace Gas Chromatography–Olfactometry. Journal of Agricultural and Food Chemistry. 2012, 60 (45): 11253–11262. ISSN 0021-8561. PMID 23088286. doi:10.1021/jf303881k.
^ No 1660 Ethane-1,1-dithiol HNMR. [2 December 2012]. ^{[失效しっこう連結れんけつ]}
^ ^9.0 ^9.1 ^9.2 ^9.3 Moreno-Arribas, M. Victoria; Polo, Carmen. Wine Chemistry and Biochemistry. Springer. 2008-11-14: 604– [2 December 2012]. ISBN 9780387741161.

[Smith-1] Smith, R. L.; Cohen, S. M.; Doull, J.; Feron, V. J.; Goodman, J. I.; Marnett, L. J.; Portoghese, P. S.; Waddell, W. J.; Wagner, B. M.; Adams, T. B. GRAS Flavoring Substances 22 (PDF). Food Technology. Institute of Food Technologists: 47. August 2005 [1 December 2012]. （原始げんし内容ないよう存そん档 (PDF)于2013-09-09）.

[MeetingOrganization2007-2] 2.0 ^2.1 ^2.2 Meeting, Joint FAO/WHO Expert Committee on Food Additives.; Organization, World Health. Evaluation of Certain Food Additives and Contaminants: Sixty-eighth Report of the Joint FAO/WHO Expert Committee on Food Additives Geneva from 19 to 28 June 2007 (PDF). World Health Organization. 2007: 108, 214–218 [1 December 2012]. ISBN 9789241209472. （原始げんし内容ないよう存そん档 (PDF)于2014-03-03）.

[3] 1,1-ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4% fragrance 69382-62-3. 2018-04-15 [1 December 2012]. （原始げんし内容ないよう存そん档于2022-11-16）.

[4] Fedrizzi, Bruno; Giuseppe Versini; Roberto Ferrarini; Fabio Finato; Giorgio Nicolini; Franco Magno. Volatile Sulfur Compounds in Food. ACS Symposium Series 1068. 2011: 215–228. ISBN 978-0-8412-2616-6. ISSN 0097-6156. doi:10.1021/bk-2011-1068.ch010.

[faowho-5] Joint FAO/WHO Expert Committee on Food Additives. List of Codex Specification for Food Additives (PDF). CAC/MISC 6: 90. 2012 [1 December 2012]. （原始げんし内容ないよう (PDF)存そん档于2013-01-02）.

[6] American Chemical Society. Scientists sniff out the substances behind the aroma in the 'king of fruits'. 28 November 2012 [1 December 2012]. （原始げんし内容ないよう存そん档于2022-11-16）.

[7] Li, Jia-Xiao; Peter Schieberle; Martin Steinhaus. Characterization of the Major Odor-Active Compounds in Thai Durian (Durio zibethinus L. 'Monthong') by Aroma Extract Dilution Analysis and Headspace Gas Chromatography–Olfactometry. Journal of Agricultural and Food Chemistry. 2012, 60 (45): 11253–11262. ISSN 0021-8561. PMID 23088286. doi:10.1021/jf303881k.

[8] No 1660 Ethane-1,1-dithiol HNMR. [2 December 2012]. ^{[失效しっこう連結れんけつ]}

[Moreno-ArribasPolo2008-9] 9.0 ^9.1 ^9.2 ^9.3 Moreno-Arribas, M. Victoria; Polo, Carmen. Wine Chemistry and Biochemistry. Springer. 2008-11-14: 604– [2 December 2012]. ISBN 9780387741161.

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