diisopropyl-methyl sulfonium ; hydroxide

• 分子结构分类: 有机化合物 - 有机氧化合物 - 有机含氧阴离子化合物
• 英文名称: diisopropyl-methyl sulfonium ; hydroxide
• 英文别名: Diisopropyl-methyl-sulfonium; Hydroxid；Methyl-di(propan-2-yl)sulfanium;hydroxide
• 化学式: C₇H₁₇S*HO
• 分子量: 150.285
• InChiKey: XQZZIOSHLUYVMD-UHFFFAOYSA-M

计算性质

• 辛醇/水分配系数(LogP)：
  1.87
• 重原子数：
  9
• 可旋转键数：
  2
• 环数：
  0.0
• sp3杂化的碳原子比例：
  1.0
• 拓扑面积：
  2
• 氢给体数：
  1
• 氢受体数：
  1

反应信息

• 作为产物：
  描述：

  2,2'-硫代二丙烷 、 碘甲烷 生成 diisopropyl-methyl sulfonium ; hydroxide
  参考文献：
  名称：

  Rapid Analysis of Volatile Release from Powders using Dynamic Vapor Sorption Atmospheric Pressure Chemical Ionization Mass Spectrometry

  摘要：

  ABSTRACT: It is hypothesized that a dynamic vapor sorption instrument coupled with an atmospheric pressure chemical ionization mass spectrometer (APCI‐MS) may be useful for rapid analysis of volatile release from dry food materials. Preliminary data from a related system (Vapor Generator Instrument‐APCI‐MS) was used to monitor release of volatiles from spray‐dried food polymers as a function of relative humidity at 40 °C. The system demonstrated differences in volatile release as a function of volatile compound, relative humidity, and food polymer. Comparison of these data with data collected using traditional shelf life study methodologies, and concerns for the ability of the method to accurately reflect time‐dependent changes are discussed.

  DOI：

  10.1111/j.1365-2621.2003.tb05740.x

文献信息

• Rapid Analysis of Volatile Release from Powders using Dynamic Vapor Sorption Atmospheric Pressure Chemical Ionization Mass Spectrometry
  作者：D.M. Dronen、G.A. Reineccius

  DOI：10.1111/j.1365-2621.2003.tb05740.x

  日期：2003.9

  ABSTRACT: It is hypothesized that a dynamic vapor sorption instrument coupled with an atmospheric pressure chemical ionization mass spectrometer (APCI‐MS) may be useful for rapid analysis of volatile release from dry food materials. Preliminary data from a related system (Vapor Generator Instrument‐APCI‐MS) was used to monitor release of volatiles from spray‐dried food polymers as a function of relative humidity at 40 °C. The system demonstrated differences in volatile release as a function of volatile compound, relative humidity, and food polymer. Comparison of these data with data collected using traditional shelf life study methodologies, and concerns for the ability of the method to accurately reflect time‐dependent changes are discussed.