查看“︁丙酸乙酯”︁的源代码

{{Chembox
|  Name = 丙酸乙酯 
|  IUPACName =   
|  OtherNames =  
|  ImageFile1 = Ethyl propionate Structural Formula V.1.svg
|  ImageSize1 = 250px
|ImageFile2=Ethyl propionate.jpg
|ImageSize2=51px
|Section1={{Chembox Identifiers
| Abbreviations =
| CASNo = 105-37-3
| CASNo_Ref = {{cascite|correct|CAS}}
| UNII_Ref = {{fdacite|correct|FDA}}
| UNII = AT9K8FY49U
| PubChem = 7749
| ChemSpiderID = 7463 
| EINECS = 203-291-4
| UNNumber = N119
| RTECS = UF3675000
| SMILES = CCOC(=O)CC
| InChI = 1/C5H10O2/c1-3-5(6)7-4-2/h3-4H2,1-2H3
| Beilstein = 506287}}
|Section2 = {{Chembox Properties 
|Appearance=有水果味的无色液体<ref name="GESTIS">{{GESTIS|Name=Ethylpropionat|ZVG=28580|CAS=105-37-3|Abruf=2018-01-08}}</ref>
| C=5|H=10|O=2
|  Density = 0.89 
|  MeltingPt = -74℃ <ref name="GESTIS" />
|  BoilingPt = 99℃<ref name="GESTIS" />
|  Solubility = 17 g/L (20℃)<ref name="GESTIS" />
|SolubleOther=混溶于乙醇和乙醚<ref name="HSDB" /><br />可溶于丙酮<ref name="HSDB" />
|  RefractIndex = 1.384 (20℃)<ref name="Sigma">{{Sigma-Aldrich|Aldrich|W245615|Name=Ethyl propionate, ≥97%|Abruf=2013-07-22}}</ref>
  }} 
| Section7 = {{Chembox Hazards 
|  RPhrases = {{R11}} 
|  SPhrases = {{S2}}, {{S16}}, {{S23}}, {{S24}}, {{S29}}, {{S33}} 
|  FlashPt = 12.2 
  }} 
}}
'''丙酸乙酯'''是一种[[酯类]][[有机物]]，[[分子式]]为C<sub>5</sub>H<sub>10</sub>O<sub>2</sub>，[[结构简式]]为CH<sub>3</sub>CH<sub>2</sub>C(O)OCH<sub>2</sub>CH<sub>3</sub>。丙酸乙酯常态下是无色有[[菠萝]]香味的[[液体]]。<ref>{{cite web |url=http://cameochemicals.noaa.gov/chemical/710 |title=Ethyl Propionate &#124; Cameo Chemicals &#124; Noaa |publisher=Cameochemicals.noaa.gov |access-date=2015-02-27 |archive-date=2015-02-27 |archive-url=https://web.archive.org/web/20150227200017/http://cameochemicals.noaa.gov/chemical/710 |dead-url=no }}</ref>

== 存在==
丙酸乙酯少量存在于例如奇异果<ref name="DOI10.1021/jf00088a046">John P. Bartley, Alan M. Schwede: ''Production of volatile compounds in ripening kiwi fruit (Actinidia chinensis).'' In: ''Journal of Agricultural and Food Chemistry.'' 37, 1989, S.&nbsp;1023–1025, [[doi:10.1021/jf00088a046]].</ref><ref>{{Cite journal | last1 = Bartley | first1 = J. P. | last2 = Schwede | first2 = A. M. | doi = 10.1021/jf00088a046 | title = Production of volatile compounds in ripening kiwi fruit (Actinidia chinensis) | journal = Journal of Agricultural and Food Chemistry | volume = 37 | issue = 4 | pages = 1023 | year = 1989 }}</ref>和草莓。<ref name="DOI10.1021/jf00023a036">Ana G. Perez, Jose J. Rios, Carlos. Sanz, Jose M. Olias: ''Aroma components and free amino acids in strawberry variety Chandler during ripening.'' In: ''Journal of Agricultural and Food Chemistry.'' 40, 1992, S.&nbsp;2232–2235, [[doi:10.1021/jf00023a036]].</ref><ref>{{Cite journal | last1 = Perez | first1 = A. G. | last2 = Rios | first2 = J. J. | last3 = Sanz | first3 = C. | last4 = Olias | first4 = J. M. | title = Aroma components and free amino acids in strawberry variety Chandler during ripening | doi = 10.1021/jf00023a036 | journal = Journal of Agricultural and Food Chemistry | volume = 40 | issue = 11 | pages = 2232 | year = 1992 }}</ref>它也存在于葡萄酒中。<ref name="von Hans-Dieter Belitz, Werner Grosch, Peter Schieberle">{{cite book|author=Hans-Dieter Belitz, Werner Grosch, Peter Schieberle |title=Lehrbuch der Lebensmittelchemie |publisher=Springer |date=2001 |ISBN=3-540-41096-1 |page=910 }}</ref>

==制备==
由[[丙酸]]或[[丙酸酐]]与[[乙醇]]进行[[费歇尔酯化反应]]而成。<ref name="HSDB">{{HSDB|ID=5366|name=Ethyl Propionate|Abruf=2013-07-22}}</ref>
:<math>\ CH_3CH_2COOH+CH_3CH_2OH \ \xrightarrow {H_2SO_4} \ CH_3CH_2COOCH_2CH_3+H_2O</math>

== 性质==
丙酸乙酯是一种挥发性、极易燃的无色液体，有水果味，微溶于水。它在高温下分解，产生[[二氧化碳]]、[[一氧化碳]]和[[乙烯]]。<ref name="GESTIS" />

丙酸乙酯有弱酸性的亚甲基，可参与缩合反应。<ref>{{cite journal|first1=Richard F. B.|last1=Cox|first2=S. M.|last2=McElvain |doi=10.15227/orgsyn.017.0054|title=Ethyl Ethoxalylpropionate|journal=Organic Syntheses|year=1937|volume=17|page=54}}</ref>

==用途==
丙酸乙酯可用作[[溶剂]]，用于[[纤维素醚]]、[[纤淮素酯]]的生产，以及用于[[溶解]]天然和合成树脂。它也用作调味物质。<ref name="HSDB" />

== 危险性==
丙酸乙酯气体可以和空气形成爆炸性混合物（[[闪点]] 12&nbsp;°C，[[自燃温度]] 455&nbsp;°C）。<ref name="GESTIS" />

==参考资料==
{{reflist}}
{{羧酸酯}}

[[Category:丙酸酯]]
[[Category:乙酯]]
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