Trisulfide, di-2-propenyl
- Formula: C6H10S3
- Molecular weight: 178.339
- IUPAC Standard InChI: InChI=1S/C6H10S3/c1-3-5-7-9-8-6-4-2/h3-4H,1-2,5-6H2
- IUPAC Standard InChIKey: UBAXRAHSPKWNCX-UHFFFAOYSA-N
- CAS Registry Number: 2050-87-5
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Other names: Allyl trisulfide; Diallyl trisulfide; Diprop-2-en-1-yltrisulfane; 1,3-Diallyltrisulfane; di-(2-Propenyl)trisulfide; diallyl trisulphide
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Van Den Dool and Kratz RI, non-polar column, temperature ramp
Go To: Top, References, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | HP-5MS | DB-1 | DB-5 | DB-1 | OV-101 |
| Column length (m) | 30. | 30. | 60. | 60. | 50. |
| Carrier gas | He | He | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.25 | 0.32 |
| Phase thickness (μm) | 0.25 | 1.0 | |||
| Tstart (C) | 60. | 60. | 40. | 40. | 50. |
| Tend (C) | 250. | 250. | 200. | 260. | 250. |
| Heat rate (K/min) | 4. | 4. | 4. | 2. | 4. |
| Initial hold (min) | 2. | 4. | 10. | 5. | |
| Final hold (min) | 20. | 60. | |||
| I | 1289. | 1283. | 1320. | 1275. | 1276. |
| Reference | Pino, Mesa, et al., 2005 | Pino, Fuentes, et al., 2001 | Kim, Wu, et al., 1995 | Yu, Lin, et al., 1994 | Misharina and Golovnya, 1989 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Pino, Mesa, et al., 2005
Pino, J.A.; Mesa, J.; Muñoz, Y.; Martí, M.P.; Marbot, R.,
Volatile components from mango (Mangifera indica L.) cultivars,
J. Agric. Food Chem., 2005, 53, 6, 2213-2223, https://doi.org/10.1021/jf0402633
. [all data]
Pino, Fuentes, et al., 2001
Pino, J.A.; Fuentes, V.; Correa, M.T.,
Volatile constituents of Chinese chive (Allium tuberosum Rottl. ex Sprengel) and Rakkyo (Allium chinense G. Don),
J. Agric. Food Chem., 2001, 49, 3, 1328-1330, https://doi.org/10.1021/jf9907034
. [all data]
Kim, Wu, et al., 1995
Kim, S.M.; Wu, C.M.; Kobayashi, A.; Kubota, K.; Okumura, J.,
Volatile compounds in stir-fried garlic,
J. Agric. Food Chem., 1995, 43, 11, 2951-2955, https://doi.org/10.1021/jf00059a033
. [all data]
Yu, Lin, et al., 1994
Yu, T.-H.; Lin, L.-Y.; Ho, C.-T.,
Volatile compounds of blanched, fried blanched, and baked blanched garlic slices,
J. Agric. Food Chem., 1994, 42, 6, 1342-1347, https://doi.org/10.1021/jf00042a018
. [all data]
Misharina and Golovnya, 1989
Misharina, T.A.; Golovnya, R.V.,
Regularities of retention of a pseudohomologous series of dialkylpolysulfides in capillary gas chromatography,
Zh. Anal. Khim., 1989, 44, 514-519. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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