甲酸辛酯

Name: 甲酸辛酯
Brand: 济南圣和化工有限公司

CAS 112-32-3C9H18O2MW 158.24

本页收录甲酸辛酯，CAS 登记号为 112-32-3，分子式 C9H18O2，分子量 158.24，归类于有机化学品。作为主营产品之一，济南圣和化工有限公司可提供从公斤级到吨级的稳定供货，随货附 COA 与质检资料。

产品概览

CAS号	112-32-3
分子式	C9H18O2
分子量	158.24
熔点	-39.1 °C
沸点	87.00 to 89.00 °C. @ 20.00 mm Hg
LogP	3.5
纯度	按批次COA提供(不公开发布)
包装	按订单/批次确认(不公开发布)
应用领域	有机化学品
类别	有机化学品

应用领域

有机化学品

甲酸辛酯在有机化学品领域使用广泛。采购前请确认纯度等级与包装形式，以批次 COA 为验收依据。

包装与储存

包装规格按订单/批次确认(不公开发布)

纯度规格按批次COA提供(不公开发布)

储存条件密封、阴凉干燥处保存

运输常规化工运输

样品可协商提供

交期现货/按订单安排

采购提示：本产品按按订单/批次确认(不公开发布)起订发货，收到货物后请先核对包装完好性再行入库。储存条件为阴凉干燥、密封保存；如需 MSDS 或运输说明，可在询价时一并索取。

质量与文件

每批产品随货提供 COA（分析证书）；可按需提供 MSDS/技术数据表及第三方检测报告。纯度与包装以批次 COA 及订单确认为准。

关于供应商

选择济南圣和化工有限公司的理由：产品信息透明（含 CAS、分子式、理化参数）、报价响应快（一个工作日内）、单证齐全（COA/MSS/质检资料按需提供）、支持批量与长期协议供货。如需甲酸辛酯以外的配套原料，也欢迎一并列出需求清单。

常见问题

甲酸辛酯的 CAS 号是多少？

甲酸辛酯的 CAS 号为 112-32-3。

该产品的纯度和包装规格是什么？

常规纯度规格为按批次COA提供(不公开发布)，包装为按订单/批次确认(不公开发布)，随货提供 COA。

甲酸辛酯有什么用途？

主要应用于有机化学品。

如何购买或获取报价？

请发送邮件至 info@591daili.com 或通过 WhatsApp 联系，注明产品名称、CAS 号与需求数量，一个工作日内回复报价。供应商：济南圣和化工有限公司。

PubChem 公开数据

Description

OCTYL FORMATE · CAS 112-32-3 · C9H18O2. UNII 2XZ47CUU7G. Boiling Point: 87.00 to 89.00 °C. @ 20.00 mm Hg; Boiling Point: 198-200 °C; Melting Point: -39.1 °C.

Identification

CAS Registry Number	112-32-3
PubChem CID	8176
Molecular formula	C9H18O2
IUPAC name	octyl formate
UNII (FDA)	2XZ47CUU7G
FEMA number	2809
JECFA number	122

Computed Descriptors

Molecular Weight	158.24
XLogP3	3.5
Hydrogen Bond Donor Count	0
Hydrogen Bond Acceptor Count	2
Rotatable Bond Count	8
Exact Mass	158.130679813
Monoisotopic Mass	158.130679813
Topological Polar Surface Area	26.3
Heavy Atom Count	11
Formal Charge	0

Physical & Chemical Properties

Boiling Point	87.00 to 89.00 °C. @ 20.00 mm Hg
Boiling Point	198-200 °C
Melting Point	-39.1 °C
Density	0.869-0.874
Refractive Index	1.418-1.420

Physical description & handling notes

Liquid
colourless liquid with a fruity, rose-orange odour
soluble in most fixed oils, mineral oil, propylene glycol; insoluble in glycerol
1 ml in 5 ml 70% alcohol (in ethanol)

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Floral No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	69.2% (90 / 130)

GHS Hazard Classification

GHS notification summary	69.2% (90 / 130)
Reported hazard statements	H315 (30%), H319 (30%), H335 (30%)

This chemical does not meet GHS hazard criteria for 69.2% (90 of 130) of all reports.

H315 (30%): Causes skin irritation [Warning Skin corrosion/irritation]

Documented Uses

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavoring Agents -> JECFA Flavorings Index
Formic acid, octyl ester: ACTIVE

Synonyms

Octyl formate; 112-32-3; n-Octyl formate; FORMIC ACID, OCTYL ESTER; Octyl methanoate; n-Octyl methanoate; formic acid octyl ester; Octyl alcohol, formate; 1-Octyl formate; FEMA No. 2809; Octyl formiate; MFCD00046147; 2XZ47CUU7G; NSC-404473; EINECS 203-959-5; UNII-2XZ47CUU7G

Frequently Asked Questions

What are the CAS number and molecular formula of OCTYL FORMATE?

CAS 112-32-3; molecular formula C9H18O2; molecular weight — g/mol.

What other names is OCTYL FORMATE known by?

Octyl formate, 112-32-3, n-Octyl formate, FORMIC ACID, OCTYL ESTER, Octyl methanoate, n-Octyl methanoate.

What is the regulatory status of OCTYL FORMATE?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is OCTYL FORMATE classified as hazardous?

69.2% of GHS notifications report no hazard classification (90 of 130).

What are the key physical properties of OCTYL FORMATE?

Boiling Point: 87.00 to 89.00 °C. @ 20.00 mm Hg; Boiling Point: 198-200 °C; Melting Point: -39.1 °C; Density: 0.869-0.874.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.