Ethyl maltol
(Synonyms: 乙基麦芽酚) 目录号 : GC38696
Ethyl maltol (2-Ethyl-3-hydroxy-4H-pyran-4-one, 2-Ethyl pyromeconic acid) is a common flavourant in some confectioneries.
Cas No.:4940-11-8
Sample solution is provided at 25 µL, 10mM.
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Quality Control & SDS
- View current batch:
- Purity: >98.00%
- COA (Certificate Of Analysis)
- SDS (Safety Data Sheet)
- Datasheet
Ethyl maltol (2-Ethyl-3-hydroxy-4H-pyran-4-one, 2-Ethyl pyromeconic acid) is a common flavourant in some confectioneries.
| Cas No. | 4940-11-8 | SDF | |
| 别名 | 乙基麦芽酚 | ||
| Canonical SMILES | O=C1C(O)=C(CC)OC=C1 | ||
| 分子式 | C7H8O3 | 分子量 | 140.14 |
| 溶解度 | DMSO : 100 mg/mL (713.57 mM; Need ultrasonic) | 储存条件 | Store at -20°C |
| General tips | 请根据产品在不同溶剂中的溶解度选择合适的溶剂配制储备液；一旦配成溶液，请分装保存，避免反复冻融造成的产品失效。 储备液的保存方式和期限：-80°C 储存时，请在 6 个月内使用，-20°C 储存时，请在 1 个月内使用。 为了提高溶解度，请将管子加热至37℃，然后在超声波浴中震荡一段时间。 |
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| Shipping Condition | 评估样品解决方案：配备蓝冰进行发货。所有其他可用尺寸：配备RT，或根据请求配备蓝冰。 | ||
| 制备储备液 | |||
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1 mg | 5 mg | 10 mg |
| 1 mM | 7.1357 mL | 35.6786 mL | 71.3572 mL |
| 5 mM | 1.4271 mL | 7.1357 mL | 14.2714 mL |
| 10 mM | 0.7136 mL | 3.5679 mL | 7.1357 mL |
| 第一步：请输入基本实验信息（考虑到实验过程中的损耗，建议多配一只动物的药量） | ||||||||||
| 给药剂量 | mg/kg |  |
动物平均体重 | g | |
每只动物给药体积 | ul | |
动物数量 | 只 |
| 第二步：请输入动物体内配方组成（配方适用于不溶于水的药物；不同批次药物配方比例不同，请联系GLPBIO为您提供正确的澄清溶液配方） | ||||||||||
| % DMSO % % Tween 80 % saline | ||||||||||
| 计算重置 | ||||||||||
计算结果:
工作液浓度： mg/ml；
DMSO母液配制方法： mg 药物溶于 μL DMSO溶液（母液浓度 mg/mL，
体内配方配制方法：取 μL DMSO母液，加入 μL PEG300，混匀澄清后加入μL Tween 80，混匀澄清后加入 μL saline，混匀澄清。
1. 首先保证母液是澄清的；
2.
一定要按照顺序依次将溶剂加入，进行下一步操作之前必须保证上一步操作得到的是澄清的溶液，可采用涡旋、超声或水浴加热等物理方法助溶。
3. 以上所有助溶剂都可在 GlpBio 网站选购。
Potential oral health effects of e-cigarettes and vaping: A review and case reports
J Esthet Restor Dent 2020 Apr;32(3):260-264.PMID:32243711DOI:10.1111/jerd.12583.
Objective: In this article, the potential oral health consequences of vaping are described. While most dentists are likely aware of the potential serious health effects involved with vaping, the aim of this article was to raise awareness on identified oral health consequences. Clinical considerations: Three patients presented to one dental practice with unusual patterns of dental caries, and all three admitted to regular vaping. Vaping components include propylene glycol, glycerin, nicotine, and flavors, which contain sucrose, sucralose, and Ethyl maltol. The vapor produced by vaping devices is thick and viscous and much of it is retained on oral tissues. There are over 10 000 different vaping liquids, including some that contain tetrahydrocannabinol (THC) and vitamin E acetate. Vaping clearly has the potential to negatively affect general health, periodontal health, and accelerate the development of caries. There is also evidence that teenagers are being attracted to vaping in astonishing numbers. Conclusions: The general health consequences of vaping have received considerable attention in the national media. There is much to be learned about the consequences of this behavior. There are also potential serious oral health consequences to vaping. It is likely that the composition of certain vaping solutions may make them more harmful than others CLINICAL SIGNIFICANCE: It is important that dental professionals are made aware of the potential problems related to vaping. Initial reports show that the effect of e-cigarettes on periodontal tissues is similar to that of conventional cigarettes. Some vaping formulations may be highly cariogenic, especially those with sweet flavors, which are used to attract young people. Patients should be routinely questioned about their vaping habits in the medical-dental history.
Ethyl maltol enhances copper mediated cytotoxicity in lung epithelial cells
Toxicol Appl Pharmacol 2021 Jan 1;410:115354.PMID:33271249DOI:10.1016/j.taap.2020.115354.
Ethyl maltol (EM) is a flavoring agent commonly used in foods that falls under the generally recognized as safe category. It is added to many commercial e-cigarette vaping fluids and has been detected in the aerosols. Considering that EM facilitates heavy metal transport across plasma membranes, and that heavy metals have been detected in aerosols generated from e-cigarettes, this study examines whether EM enhances heavy metal mediated toxicity. A decrease in viability was observed in the Calu-6 and A549 lung epithelial cell lines co-exposed to EM and copper (Cu) but no decrease was observed after co-exposure to EM with iron (Fe). Interestingly, co-exposure to EM and Fe decreased viability of the HEK293 and IMR-90 fibroblast cell lines but co-exposure to EM and Cu did not. Increases in the apoptotic markers Annexin V staining and fragmented nuclei were observed in Calu-6 cells co-exposed to EM and Cu. Co-exposure to EM and Cu in Calu-6 cells resulted in DNA damage as indicated by activation of ATM and expression of γH2A.x foci. Finally, co-exposure to EM and Cu caused oxidative stress as indicated by increases in the generation of reactive oxygen species and the expression of ferritin light chain mRNA and hemeoxygenase-1 mRNA and protein. These data show that co-exposure to EM and Cu, at concentrations that are not toxic for either chemical individually, induce apoptosis and evoke oxidative stress and DNA damage in lung epithelial cells. We suggest that there is a greater risk of lung damage in users of c-cigarette who vape with vaping fluid containing EM.
Ethyl maltol, vanillin, corylone and other conventional confectionery-related flavour chemicals dominate in some e-cigarette liquids labelled 'tobacco' flavoured
Tob Control 2022 Nov;31(Suppl 3):s238-s244.PMID:36328460DOI:10.1136/tc-2022-057484.
Background: The increased popularity of electronic cigarettes (e-cigarettes) has been linked to the abundance of flavoured products that are attractive to adolescents and young adults. In the last decade, e-cigarette designs have evolved through four generations that include modifications in battery power, e-cigarette liquid (e-liquid) reservoirs and atomiser units. E-liquids have likewise evolved in terms of solvent use/ratios, concentration and number of flavour chemicals, use of nicotine salts and acids, the recent increased use of synthetic cooling agents and the introduction of synthetic nicotine. Our current objective was to evaluate and compare the evolving composition of tobacco-flavoured e-liquids over the last 10 years. Methods: Our extensive database of flavour chemicals in e-liquids was used to identify trends and changes in flavour chemical composition and concentrations. Results: Tobacco-flavoured products purchased in 2010 and 2011 generally had very few flavour chemicals, and their concentrations were generally very low. In tobacco-flavoured refill fluids purchased in 2019 and Puff Bar Tobacco e-cigarettes, the total number and concentration of flavour chemicals were higher than expected. Products with total flavour chemicals >10 mg/mL contained one to five dominant flavour chemicals (>1 mg/mL). The most frequently used flavour chemicals in tobacco e-liquids were fruity and caramellic. Conclusions: There is a need for continuous surveillance of e-liquids, which are evolving in often subtle and harmful ways. Chemical constituents of tobacco flavours should be monitored as they clearly can be doctored by manufacturers to have a taste that would appeal to young users.
Synthesis and Anti-Oomycete Preliminary Mechanism of Sulfonate Derivatives of Ethyl maltol
Chem Biodivers 2022 Jun;19(6):e202200255.PMID:35560978DOI:10.1002/cbdv.202200255.
To discover novel molecules with unique mechanism against plant pathogenic oomycetes, sixteen new sulfonate derivatives of Ethyl maltol (3a-p) were synthesized by structural modification of 2-ethyl-3-hydroxy-4H-pyran-4-one, and their anti-oomycete activity against a serious agricultural disease, Phytophthora capsici Leonian was determined in this study. Among all tested compounds, derivatives 3e, 3m and 3p exhibited the most potent anti-oomycete activity against P. capsici with EC50 values of 19.40, 21.04 and 31.10 mg/L, respectively; especially 3e and 3m showed the best promising and pronounced anti-oomycete activity than zoxamide (EC50 =26.87 mg/L). The results further proved that 4-tert-butylphenylsulfonyl group, 3-nitro-4-chlorophenylsulfonyl group and 8-quinolinesulfonyl group introduced at the hydroxy position of Ethyl maltol or maltol were necessary for obtaining the most potent compounds. Further mechanism studies of P. capsici treated with 3e demonstrated that this compound can affect the growth of mycelia by disrupting the integrity of the membrane, and the higher the concentration of the compound is, the greater the degree of membrane integrity damage. These important results will pave the way for further modification of Ethyl maltol to develop potential new fungicides.
Toxicity Studies of Ethyl maltol and Iron Complexes in Mice
Biomed Res Int 2017;2017:2640619.PMID:28197411DOI:10.1155/2017/2640619.
Ethyl maltol and iron complexes are products of Ethyl maltol and the iron found in the cooking pots used to prepare the Chinese dish, hot-pot. Because their safety is undocumented, the toxicity study of Ethyl maltol and iron complexes was conducted in male and female Kunming (KM) mice. The animal study was designed based on the preliminary study conducted to determine the median lethal dose (LD50). The doses used in the study were 0, 1/81, 1/27, 1/9, and 1/3 of the LD50 (mg kg body weight (BW)-1 day-1) dissolved in the water. The oral LD50 of the Ethyl maltol and iron complexes was determined to be 743.88 mg kg BW-1 in mice. The Ethyl maltol and iron complexes targeted the endocrine organs including the liver and kidneys following the 90 D oral exposure. Based on the haematological data, the lowest-observed-adverse-effect level (LOAEL) of the Ethyl maltol and iron complexes was determined to be 1/81 LD50 (9.18 mg kg BW-1 day-1) in both male and female mice. Therefore, we suggest that alternative strategies for preparing the hot-pot, including the use of non-Fe-based cookware, need to be developed and encouraged to avoid the formation of the potentially toxic complexes.