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+6017-8786220, +03-55245543
+6017-8786220, +03-55245543
Description: biochemical research; medical use for vitamin E deficiency; antioxidants and catalytic hydrogenating agents in vegetable oils.
Traits: light yellow or brown oily or slightly viscous liquid, almost odorless. The melting point is 2.5-3.5 ° C, the boiling point is 200-220 ° C (13 Pa), the relative density (25/4 ° C) is 0.950, and the refractive index is 1.5045. It is fat-soluble and easily soluble in alcohol, ether, acetone, chloroform, oil and other fat solvents, and is almost insoluble in water. In the absence of oxygen, it is stable to alkali in heat. It has no effect on acid below 100 °C, but it is easy to be oxidized. The color of the exposed light is gradually deepened, and the presence of iron salt and silver salt can accelerate its oxidation. It can be oxidized to a hydrazine derivative by exposure to light or by chemical means in the air. Exist in plant oil, such as wheat germ, corn, sunflower seeds, rapeseed, soybean oil, often with β-type, γ-type coexisting.
| Properties | |
| Molecular Weight | 430.71 |
| Physical Description | Light yellow to light brown liquid |
| Purity | Type V, approx.1000 IU/g. |
| Storage Condition | -20 ° C |
| Molecular Formula | C29H50O2 |
