In nature, Diacetyl exists widely in many Plant essential oils, such as iris oil, angelica oil, laurel oil, etc. It is the main component of butter and other natural products fragrance.
In industry, methyl ethyl ketone was treated with nitrite acid to generate diacetylmonoxime. Diacetylmonoxime is then decomposed by sulfuric acid to produce Butanedione.
Diacetyl can be obtained by chemical ionization method from high content of essential oil. Two parts of phosphoric acid were added to one part of essential oil to
produce crystalline adduct CH3CO-COCH3. Butanedione was released after the addition of water. Excessive addition of phosphoric acid will lead to liquid adduct product.
Diacetyl can be obtained by special fermentation of glucose.
Diacetyl can be synthesized using methyl ethyl ketone as raw material.
Diacetyl was oxidized by sodium nitrite in the presence of hydrochloric acid,
Then, the process of istillation is carried out after hydrolysis in the presence of sulfuric acid to produce Butanedione.
Ventilated and dry warehouse with low temperature. Separated from oxidant, acid.
2,3-Butanedione is a flammable liquid, b.p. 88° C, moderately toxic. When heated to decomposition 2,3-Butanedione emits acrid smoke and fumes [Sax, 9th ed., 1996, p. 544].
The content of 2,3-Butanedione is analyzed according to method 1(hydroxylamine method) of the aldehyde and ketone analyzing methods (OT-7). The sample weight is 500mg. The equivalent factor (e) in calculation is 21.52 .It is Fit to be analyzed using nonpolar column in GT-10-4.
Inhalation or contact with material may irritate or burn skin and eyes. Fire may produce irritating, corrosive and/or toxic gases. Vapors may cause dizziness or suffocation. Runoff from fire control may cause pollution.
It meets GB 2760—1996 standards of edible spices for the moment. It is mainly used for the preparation of food essence like cream, cheese fermentation and coffee typed essence,used in milk, butter, margarine, cheese, sweets and other flavors, such as berry, caramel, chocolate, coffee, cherry, vanilla bean, honey, cocoa, fruit, wine, aroma, rum, nuts, almonds, ginger and so on. It can also be used in fresh fruit fragrance essence for makeup or new type essence in trace amount, and be used as gelatin hardening agent and photographic adhesive agent.
Air & Water Reactions
Highly flammable. Soluble in water.
Skin-rabbit 500 mg/24h middle
Dry biacetyl over anhydrous CaSO4, CaCl2 or MgSO4, then distil it in a vacuum under nitrogen, taking the middle fraction and storing it at Dry-Ice temperature in the dark (to prevent polymerization). [Beilstein 1 IV 3644.]
Oral-rat LD50: 1580mg/kg, oral-mice: 250 mg/kg
FEMA(mg/kg)： FEMA(mg/kg)：soft drinks 2.5；cold drinks 5.9；sweets 21；bakery products44； puddings 19；chewing gum 35；shortening 11.
liquid with a butter-like odour
A clear colorless liquid with a strong chlorine-like odor. Flash point 80°F. Less dense than water. Vapors heavier than air.
Carrier of aroma of butter, vinegar, coffee, and other foods.
Inactivates aminopeptidase-N.1 Cyclocondensation with amines has been used to form triazine2 and pteridine ring systems.3 Also used as a precursor to α-diones.4
Not specified by ADI (FAO/WHO，1994)
HIGHLY FLAMMABLE: Will be easily ignited by heat, sparks or flames. Vapors may form explosive mixtures with air. Vapors may travel to source of ignition and flash back. Most vapors are heavier than air. They will spread along ground and collect in low or confined areas (sewers, basements, tanks). Vapor explosion hazard indoors, outdoors or in sewers. Runoff to sewer may create fire or explosion hazard. Containers may explode when heated. Many liquids are lighter than water.
ChEBI: An alpha-diketone that is butane substituted by oxo groups at positions 2 and 3. It is a metabolite produced during the malolactic fermentation.
Flammability and Hazardous characteristics
Flammable in case of fire, high temperature and oxidant, Combustion produces irritating smoke.
Yellow to yellow green liquid, a creamy fragrance after bulk dilution (1mg/kg), high vapor pressure is, evaporate quickly at room temperature, melting point-3～-4℃， boiling point 87～88℃, flash point 13℃. Soluble in ethanol, ether, most non-volatile oil and propylene glycol, soluble in glycerin and water, insoluble in mineral oil. Natural products exist in laurel oil, ajawa oil, angelica root oil, raspberry, strawberry, cream, Wine etc. Because it is volatile, it only exists in in the primary distillate and distilled water.