Sorbic acid
(Synonyms: 山梨酸) 目录号 : GC38958
Sorbic acid (2,4-Hexadienoic acid) is a naturally occurring compound that originated from the unripe berries of the Rowan Tree. It inhibits various bacteria, including sporeformers, at various stages of their life cycle (germination, outgrowth and cell division).
Cas No.:110-44-1
Sample solution is provided at 25 µL, 10mM.
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Quality Control & SDS
- View current batch:
- Purity: >99.50%
- COA (Certificate Of Analysis)
- SDS (Safety Data Sheet)
- Datasheet
Sorbic acid (2,4-Hexadienoic acid) is a naturally occurring compound that originated from the unripe berries of the Rowan Tree. It inhibits various bacteria, including sporeformers, at various stages of their life cycle (germination, outgrowth and cell division).
| Cas No. | 110-44-1 | SDF | |
| 别名 | 山梨酸 | ||
| Canonical SMILES | C/C=C/C=C/C(O)=O | ||
| 分子式 | C6H8O2 | 分子量 | 112.13 |
| 溶解度 | DMSO : 22mg/mL | 储存条件 | 4°C, protect from light |
| 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 | 8.9182 mL | 44.5911 mL | 89.1822 mL |
| 5 mM | 1.7836 mL | 8.9182 mL | 17.8364 mL |
| 10 mM | 0.8918 mL | 4.4591 mL | 8.9182 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。
High Sorbic acid resistance of Penicillium roqueforti is mediated by the SORBUS gene cluster
PLoS Genet 2022 Jun 15;18(6):e1010086.PMID:35704633DOI:10.1371/journal.pgen.1010086.
Penicillium roqueforti is a major food-spoilage fungus known for its high resistance to the food preservative Sorbic acid. Here, we demonstrate that the minimum inhibitory concentration of undissociated Sorbic acid (MICu) ranges between 4.2 and 21.2 mM when 34 P. roqueforti strains were grown on malt extract broth. A genome-wide association study revealed that the six most resistant strains contained the 180 kbp gene cluster SORBUS, which was absent in the other 28 strains. In addition, a SNP analysis revealed five genes outside the SORBUS cluster that may be linked to Sorbic acid resistance. A partial SORBUS knock-out (>100 of 180 kbp) in a resistant strain reduced Sorbic acid resistance to similar levels as observed in the sensitive strains. Whole genome transcriptome analysis revealed a small set of genes present in both resistant and sensitive P. roqueforti strains that were differentially expressed in the presence of the weak acid. These genes could explain why P. roqueforti is more resistant to Sorbic acid when compared to other fungi, even in the absence of the SORBUS cluster. Together, the MICu of 21.2 mM makes P. roqueforti among the most sorbic acid-resistant fungi, if not the most resistant fungus, which is mediated by the SORBUS gene cluster.
Nucleophilic reactions of Sorbic acid
Food Addit Contam 1990 Sep-Oct;7(5):685-94.PMID:2253813DOI:10.1080/02652039009373934.
The conjugated dienoic acid structure of Sorbic acid renders it susceptible to nucleophilic attack. Nucleophiles known to react with Sorbic acid include sulphite ion and amines. These attack the molecule in position 5 and, in the cse of amines, cyclization to form substituted dihydropyridones may follow. Recent investigations show that thiols in general can also add to Sorbic acid. Cysteine, for example, reacts slowly with Sorbic acid at 80 degrees C and pH 5.5, leading to 5-substituted 3-hexenoic acid. In general, reaction products are difficult to isolate from aqueous reaction mixtures as they are susceptible to acid- and base-catalysed hydrolysis. A synthesis of model compounds may be carried out by reaction of sorbate esters with the appropriate thiol (or its ester if it is an acid) in the presence of the corresponding sodium alkoxide. It is interesting that alkyl thiols give di-adducts with sorbate ester whilst low molecular weight thiols containing an oxygen atom give a monoadduct. The mechanism of this reaction and its implications to the preparation of samples for toxicological evaluation are discussed. The reaction of Sorbic acid with nitrite ion is unusual and its mechanism is considered.
Naturally occurring benzoic, sorbic, and propionic acid in vegetables
Food Addit Contam Part B Surveill 2019 Sep;12(3):167-174.PMID:30793667DOI:10.1080/19393210.2019.1579760.
Benzoic, sorbic and propionic acid are used as preservatives in foods and can also be naturally present in processed foods. The levels of preservatives in 939 vegetables were determined. Benzoic and Sorbic acid were analysed by high-performance liquid chromatography with a diode-array detector and further confirmed by liquid chromatography-tandem mass spectrometry, whereas propionic acid was analysed using a gas chromatography-flame ionization detector and further confirmed by gas chromatography-mass spectrometry. Benzoic and propionic acid were found in 10.9% and 36.2%, respectively, of the samples. In contrast, Sorbic acid was not found in any of the samples. The highest amounts of benzoic and propionic acid were found in perilla leaves (0.33-298 mg kg-1) and ginseng (
Toxicology of Sorbic acid and sorbates
Food Addit Contam 1990 Sep-Oct;7(5):671-6.PMID:2253811DOI:10.1080/02652039009373932.
Sorbic acid and its salts have been subjected to an extensive battery of tests, including acute, short-term and chronic toxicity/carcinogenicity tests, two-generation reproduction and teratogenicity studies. These studies show that Sorbic acid and sorbates have a very low level of mammalian toxicity, even in chronic studies at up to 10% of the diet, and are devoid of carcinogenic activity. They are non-mutagenic and non-clastogenic in vitro and in vivo. The low toxicity is explicable by the fact that Sorbic acid is metabolized rapidly by similar pathways to other fatty acids. In humans, a few cases of idiosyncratic intolerances have been reported (non-immunological contact urticaria and pseudo-allergy). The frequency appears low but there are too few reported data for an accurate assessment of the true incidence. In extreme conditions (high concentrations and temperature) Sorbic acid may react with nitrite to form mutagenic products but these mutagens are not detectable under normal conditions of use, even in curing brines.
Thermal behavior of food preservative Sorbic acid and its derivates
Food Chem 2021 Feb 1;337:127770.PMID:32795858DOI:10.1016/j.foodchem.2020.127770.
Sorbic acid and its potassium and calcium salts used as food preservatives and sorbic chloride were submitted to thermal analysis in order to characterize their thermal behavior on heating and cooling processes, using TG/DTG/DTA, TG-MS, DSC, hot stage microscopy and DRX analysis. Sorbic acid melted and decomposed under dynamic heating. Under isothermal it sublimated without decomposition before melting (T < 134 °C). The potassium salt presented a solid-solid phase transition before decomposition. Both potassium and calcium salts decomposed in temperatures higher than the acid without melting, producing the respective carbonates and oxides as final residues. Sorbic chloride evaporate without condensation, on dynamic heating.