Epoxidized soya bean oil

Specifications

Appearance

Faint yellow viscous liquid

Identity

1H-NMR

Properties

Solvents

chloroform, water (insoluble)

Boiling Point

≥250°C

Refractive Index

n20/D 1.473

Density

0.997 g/ml (lit.)

Documentation

Safety Data Sheet (SDS)

CDX E0037 MSDS.pdf

Shipping

AMBIENT

Short Term Storage

+4°C

Long Term Storage

-20°C

Handling Advice

Protect from light and moisture.

Use / Stability

Stable for at least 2 years after receipt when stored at -20°C.

Hazard statements

H411

Precautionary statements

P273

GHS Symbol

GHS09

Signal word

Warning

RIDADR

UN3082 9

Transportation

Excepted Quantities

Description

Useful for the determination of ESBO in foods with HPLC-MS or GC-MS. ESBO is currently employed as plasticizer and HCl scavenger in PVC products. Vegetable oils are widely used for chemical manipulation because of the high numbers of carbon-carbon double bonds. Through the epoxidation, an epoxide group (which is a more reactive group than a double bond) is added to the soybean oil, transforming it in a good hydrochloric acid scavenger and good plasticizer.

Smiles

CCCCCC2C(O2)CC1C(O1)CCCCCCCC(=O)(OCC(OC(=O)(CCCCCCCC(O3)C3CC(O4)C4CCCCC))COC(=O)(CCCCCCCC(O5)C5CC(O6)C6CCCCC))

InChi Key

JJGBFZZXKPWGCW-UHFFFAOYSA-N

References

(1) M. Suman, et al.: J. Agric. Food Chem. 53, 9879 (2005) , (2) T. Rothenbacher & W. Schwack: Rapid Commun. Mass Spectrom. 21, 1937 (2007) , (3) C. Bueno-Ferrer, et al.: Food Addit. Contam. Part A Chem. Anal. Control Expo. Risk Assess. 27, 1469 (2010) , (4) M. Suman, et al.: J. Mass Spectrom. 45, 996 (2010) , (5) H. Bakhshi, et al.: J. Biomed. Mater. Res. A 101, 599 (2013) , (6) N. Hernandez, et al.: Org. Biomol. Chem. 12, 2834 (2014) , (7) C. Zhang, et al.: Macromol. Rapid Commun. 35, 1068 (2014)