2-Vinyl-4H-1,3-dithiine
- Formula: C6H8S2
- Molecular weight: 144.258
- IUPAC Standard InChIKey: XUKBDTUPIIADOP-UHFFFAOYSA-N
- CAS Registry Number: 80028-57-5
- 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: H-1,3-Dithiin, 2-ethenyl-; 2-Vinyl-1,3-dithi-4-ene; 2-Vinyl-[4H]-1,3-dithiin; DV 2; 4H-1,3-Dithiin, 2-ethenyl; 2-vinyl-4H-1,3-dithin
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Gas Chromatography
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
Van Den Dool and Kratz RI, non-polar column, temperature ramp
Column type | Active phase | I | Reference | Comment |
---|---|---|---|---|
Capillary | DB-1 | 1199. | Yu, Lin, et al., 1994 | 60. m/0.25 mm/1.0 μm, He, 40. C @ 5. min, 2. K/min, 260. C @ 60. min |
Van Den Dool and Kratz RI, non-polar column, custom temperature program
Column type | Active phase | I | Reference | Comment |
---|---|---|---|---|
Capillary | HP-5MS | 1217.1 | Andriamaharavo, 2014 | 30. m/0.25 mm/0.25 μm, He; Program: 60C (1 min) => 5 C/min => 210C => 10 C/min => 280C (15 min) |
Capillary | SPB-1 | 1185. | Mochizuki, Yamamoto, et al., 1998 | 30. m/0.32 mm/4.0 μm, N2; Program: 40 0C (10 min), 2 0C/min to 180 0C, 25 0C/min to 250 0C (5 min) |
Van Den Dool and Kratz RI, polar column, temperature ramp
Column type | Active phase | I | Reference | Comment |
---|---|---|---|---|
Capillary | Carbowax | 1871. | Edris and Fadel, 2002 | He, 2. K/min; Column length: 60. m; Column diameter: 0.32 mm; Tstart: 50. C; Tend: 200. C |
Capillary | CP-Wax 52CB | 1842. | Kim, Wu, et al., 1995 | N2, 60. C @ 4. min, 2. K/min, 200. C @ 30. min; Column length: 50. m; Column diameter: 0.25 mm |
Capillary | CP-Wax 52CB | 1842. | Kim, Wu, et al., 1995 | N2, 60. C @ 4. min, 2. K/min, 200. C @ 30. min; Column length: 50. m; Column diameter: 0.25 mm |
Capillary | CP-Wax 52CB | 1872. | Yu, Wu, et al., 1989 | N2, 2. K/min; Column length: 50. m; Column diameter: 0.22 mm; Tstart: 50. C; Tend: 200. C |
Capillary | CP-Wax 52CB | 1872. | Yu, Wu, et al., 1989, 2 | N2, 2. K/min; Column length: 50. m; Column diameter: 0.22 mm; Tstart: 50. C; Tend: 200. C |
Capillary | CP-Wax 52CB | 1872. | Yu and Wu, 1989 | N2, 2. K/min; Column length: 50. m; Column diameter: 0.22 mm; Tstart: 50. C; Tend: 200. C |
Normal alkane RI, non-polar column, temperature ramp
Column type | Active phase | I | Reference | Comment |
---|---|---|---|---|
Capillary | SPB-1 | 1162. | Rao, Nagender, et al., 2007 | 30. m/0.32 mm/0.25 μm, Helium, 40. C @ 2. min, 2. K/min; Tend: 220. C |
Normal alkane RI, non-polar column, custom temperature program
Column type | Active phase | I | Reference | Comment |
---|---|---|---|---|
Capillary | SPB-1 | 1170. | Rao, Nagender, et al., 2007 | 30. m/0.32 mm/0.25 μm, Helium; Program: not specified |
Capillary | HP-5 MS | 1195. | Pyun and Shin, 2006 | 30. m/0.25 mm/0.25 μm; Program: 40 0C (3 min) 2 0C/min -> 150 0C 20 0C/min -> 220 0C (5 min) |
Capillary | HP-5MS | 1206. | Ansorena, Gimeno, et al., 2001 | 30. m/0.25 mm/0.25 μm, He; Program: 40C (10min) => 3C/min => 120C => 10C/min => 250C (5min) |
Normal alkane RI, polar column, temperature ramp
Column type | Active phase | I | Reference | Comment |
---|---|---|---|---|
Capillary | DB-Wax | 1824. | Chyau and Mau, 1999 | 60. m/0.25 mm/0.25 μm, N2, 3. K/min; Tstart: 40. C; Tend: 210. C |
Capillary | DB-Wax | 1833. | Chen and Ho, 1998 | He, 4. K/min; Column length: 30. m; Column diameter: 0.25 mm; Tstart: 50. C; Tend: 220. C |
References
Go To: Top, Gas Chromatography, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
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]
Andriamaharavo, 2014
Andriamaharavo, N.R.,
Retention Data. NIST Mass Spectrometry Data Center., NIST Mass Spectrometry Data Center, 2014. [all data]
Mochizuki, Yamamoto, et al., 1998
Mochizuki, E.; Yamamoto, T.; Komiyama, Y.; Nakazawa, H.,
Identification of allium products using flame photometric detection gas chromatography and distribution patterns of volatile sulfur compounds,
J. Agric. Food Chem., 1998, 46, 12, 5170-5176, https://doi.org/10.1021/jf9803076
. [all data]
Edris and Fadel, 2002
Edris, A.E.; Fadel, H.M.,
Investigation of the volatile aroma components of garlic leaves essential oil. Possibility of utilization to enrich garlic bulb oil,
Eur. Food Res. Technol., 2002, 214, 2, 105-107, https://doi.org/10.1007/s00217-001-0429-2
. [all data]
Kim, Wu, et al., 1995
Kim, S.M.; Wu, C.M.; Kubota, K.; Kobayashi, A.,
Effect of soybean oil on garlic volatile compounds isoalted by distillation,
J. Agric. Food Chem., 1995, 43, 2, 449-452, https://doi.org/10.1021/jf00050a036
. [all data]
Yu, Wu, et al., 1989
Yu, T.-H.; Wu, C.-M.; Liou, Y.-C.,
Volatile compounds from garlic,
J. Agric. Food Chem., 1989, 37, 3, 725-730, https://doi.org/10.1021/jf00087a032
. [all data]
Yu, Wu, et al., 1989, 2
Yu, T.-H.; Wu, C.-M.; Chen, S.-Y.,
Effects of pH adjustment and heat treatment on the stability and the formation of volatile compounds of garlic,
J. Agric. Food Chem., 1989, 37, 3, 730-734, https://doi.org/10.1021/jf00087a033
. [all data]
Yu and Wu, 1989
Yu, T.-H.; Wu, C.-M.,
Stability of Allicin in Garlic Juice,
J. Food Sci., 1989, 54, 4, 977-981, https://doi.org/10.1111/j.1365-2621.1989.tb07926.x
. [all data]
Rao, Nagender, et al., 2007
Rao, P.P.; Nagender, A.; Rao, L.J.; Rao, D.G.,
Studies on the effects of microwave drying and cabinet tray drying on the chemical composition of volatile oils of garlic powders,
Eur. Food Res. Technol., 2007, 224, 6, 791-795, https://doi.org/10.1007/s00217-006-0364-3
. [all data]
Pyun and Shin, 2006
Pyun, M.-S.; Shin, S.,
Antifungal effects of the volatile oils from Allium plants against Trichophyton species and synergism of the oils with ketoconazole,
Phytomedicine, 2006, 13, 6, 394-400, https://doi.org/10.1016/j.phymed.2005.03.011
. [all data]
Ansorena, Gimeno, et al., 2001
Ansorena, D.; Gimeno, O.; Astiasarán, I.; Bello, J.,
Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona,
Food Res. Int., 2001, 34, 1, 67-75, https://doi.org/10.1016/S0963-9969(00)00133-2
. [all data]
Chyau and Mau, 1999
Chyau, C.-C.; Mau, J.-L.,
Release of volatile compounds from microwave heating of garlic juice with 2,4-decadienals,
Food Chem., 1999, 64, 4, 531-535, https://doi.org/10.1016/S0308-8146(98)00162-9
. [all data]
Chen and Ho, 1998
Chen, C.-W.; Ho, C.-T.,
Thermal degradation of allyl isothiocyanate in aqueous solution,
J. Agric. Food Chem., 1998, 46, 1, 220-223, https://doi.org/10.1021/jf970488w
. [all data]
Notes
Go To: Top, Gas Chromatography, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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