Potassium sorbate
(Synonyms: 山梨酸钾; Sorbic acid potassium) 目录号 : GC64737
Potassium sorbate (Sorbic acid potassium) is a nonpoisonous food preservative isolated from Sorbus aucuparia. Potassium sorbate is an effective inhibitor of most molds and yeasts and some bacteria.
Cas No.:24634-61-5
Sample solution is provided at 25 µL, 10mM.
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Quality Control & SDS
- View current batch:
- Purity: >98.00%
- COA (Certificate Of Analysis)
- SDS (Safety Data Sheet)
- Datasheet
Potassium sorbate (Sorbic acid potassium) is a nonpoisonous food preservative isolated from Sorbus aucuparia. Potassium sorbate is an effective inhibitor of most molds and yeasts and some bacteria.
[1] Michael B Liewen, Elmer H Marth. J Food Prot. 1985 Apr;48(4):364-375.
| Cas No. | 24634-61-5 | SDF | Download SDF |
| 别名 | 山梨酸钾; Sorbic acid potassium | ||
| 分子式 | C6H7KO2 | 分子量 | 150.22 |
| 溶解度 | 储存条件 | 4°C, away from moisture | |
| General tips | 请根据产品在不同溶剂中的溶解度选择合适的溶剂配制储备液；一旦配成溶液，请分装保存，避免反复冻融造成的产品失效。 储备液的保存方式和期限：-80°C 储存时，请在 6 个月内使用，-20°C 储存时，请在 1 个月内使用。 为了提高溶解度，请将管子加热至37℃，然后在超声波浴中震荡一段时间。 |
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| Shipping Condition | 评估样品解决方案：配备蓝冰进行发货。所有其他可用尺寸：配备RT，或根据请求配备蓝冰。 | ||
| 制备储备液 | |||
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1 mg | 5 mg | 10 mg |
| 1 mM | 6.6569 mL | 33.2845 mL | 66.569 mL |
| 5 mM | 1.3314 mL | 6.6569 mL | 13.3138 mL |
| 10 mM | 0.6657 mL | 3.3285 mL | 6.6569 mL |
| 第一步：请输入基本实验信息（考虑到实验过程中的损耗，建议多配一只动物的药量） | ||||||||||
| 给药剂量 | mg/kg |  |
动物平均体重 | g | |
每只动物给药体积 | ul | |
动物数量 | 只 |
| 第二步：请输入动物体内配方组成（配方适用于不溶于水的药物；不同批次药物配方比例不同，请联系GLPBIO为您提供正确的澄清溶液配方） | ||||||||||
| % DMSO % % Tween 80 % saline | ||||||||||
| 计算重置 | ||||||||||
计算结果:
工作液浓度： mg/ml；
DMSO母液配制方法： mg 药物溶于 μL DMSO溶液（母液浓度 mg/mL，
体内配方配制方法：取 μL DMSO母液，加入 μL PEG300，混匀澄清后加入μL Tween 80，混匀澄清后加入 μL saline，混匀澄清。
1. 首先保证母液是澄清的；
2.
一定要按照顺序依次将溶剂加入，进行下一步操作之前必须保证上一步操作得到的是澄清的溶液，可采用涡旋、超声或水浴加热等物理方法助溶。
3. 以上所有助溶剂都可在 GlpBio 网站选购。
Synergistic activity of Stryphnodendron adstringens and Potassium sorbate against foodborne bacteria
Arch Microbiol 2022 May 3;204(6):292.PMID:35503382DOI:10.1007/s00203-022-02904-y.
Stryphnodendron adstringens is a medicinal plant that has a broad spectrum of action, including antibacterial activity. The aim of the present study was to evaluate the effect of S. adstringens alone and in combination with Potassium sorbate (PS) against foodborne bacteria. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined and, for most of the bacteria tested, the crude extract (CE), aqueous fraction (AQF), and ethyl-acetate fraction (EAF) of S. adstringens had a MIC and MBC ranging from 500 to ≥ 1000 µg/mL. The AQF and EAF showed greater activity against S. aureus strains (MIC = 125 to 250 µg/mL; MBC = 500 to 1000 µg/m). Quantitative cell viability was determined and was observed reductions ranging from 3.0 to 5.8 log10 CFU/ml.The combination of S. adstringens and PS against seven S. aureus isolates was determined by the checkerboard method at neutral and acid pH. In a neutral medium, the AQF + PS combination presented synergistic or additive interactions against six S. aureus strains. The combination of EAF + PS resulted in additive interactions against four bacterial isolates. In an acidic medium, the AQF + PS combination was synergistic or additive against all S. aureus, while EAF + PS presented the same effect against six S. aureus strains S. adstringens showed important antibacterial effects against foodborne S. aureus strains. Moreover, the combination of S. adstringens fractions and PS improved the antibacterial activity compared to the compounds utilized individually. The combined use of these compounds may be an alternative to reduce bacterial food contamination and improve food safety.
Potassium sorbate controlled release from corn starch films
Mater Sci Eng C Mater Biol Appl 2013 Apr 1;33(3):1583-91.PMID:23827611DOI:10.1016/j.msec.2012.12.064.
Active starch films with glycerol and Potassium sorbate were obtained by casting. Native and acetylated corn starches, as well as the mixture of them in equal proportions were used and filmogenic suspensions with pH 4.5 were also prepared. Sorbate concentration decreased during film storage due to its oxidative degradation. Active films resulted more yellow and less transparent than films without sorbate. The minimum inhibitory concentration of sorbate resulted 0.3%, regardless of the starch type and the formulation pH. The use of antimicrobial package was more effective to prevent microbial growth on food surfaces than the use of conventional methods. Additive kinetic release was neither affected by the starch type nor by the formulation pH. Sorbate diffusion process was mathematically modeled satisfactorily. Active films were able to inhibit Candida spp., Penicillium spp., S. aureus and Salmonella spp. growth. Active films extended 21% the shelf life of refrigerated cheese, regardless of the formulation pH.
Potassium sorbate residue levels and persistence in citrus fruit as detected by a simple colorimetric method
J Agric Food Chem 2009 May 13;57(9):3458-63.PMID:19334786DOI:10.1021/jf900070k.
A colorimetric method that employed extraction of the macerated fruit, followed by a reaction with 2-thiobarbituric acid, was used to quantify Potassium sorbate residues in citrus fruit. A recovery of more than 90% in oranges and lemons was obtained. Potassium sorbate residues determined by this method and a standard high-performance liquid chromatography (HPLC) method were similar. Residues were proportionate to the Potassium sorbate concentration in the treatment solution. In oranges stored at 15 degrees C, following the Potassium sorbate treatments, residues declined initially rapidly and later more slowly, until residues stopped declining after 6 days. A brief double-dip rinse in tap water applied immediately after immersion of lemons in a 2% (wt/vol) Potassium sorbate removed more than 90% of the Potassium sorbate residue. The influence of high-pressure water washing (HPWW) on Potassium sorbate residues in potassium-sorbate-treated fruit was determined. Potassium sorbate residues were more effectively reduced by rinsing oranges than lemons.
Potassium sorbate reduces production of ethanol and 2 esters in corn silage
J Dairy Sci 2014 Dec;97(12):7870-8.PMID:25282409DOI:10.3168/jds.2014-8537.
The objective of this work was to evaluate the effects of biological and chemical silage additives on the production of volatile organic compounds (VOC; methanol, ethanol, 1-propanol, methyl acetate, and ethyl acetate) within corn silage. Recent work has shown that silage VOC can contribute to poor air quality and reduce feed intake. Silage additives may reduce VOC production in silage by inhibiting the activity of bacteria or yeasts that produce them. We produced corn silage in 18.9-L bucket silos using the following treatments: (1) control (distilled water); (2) Lactobacillus buchneri 40788, with 400,000 cfu/g of wet forage; (3) Lactobacillus plantarum MTD1, with 100,000 cfu/g; (4) a commercial buffered propionic acid-based preservative (68% propionic acid, containing ammonium and sodium propionate and acetic, benzoic, and sorbic acids) at a concentration of 1 g/kg of wet forage (0.1%); (5) a low dose of Potassium sorbate at a concentration of 91 mg/kg of wet forage (0.0091%); (6) a high dose of Potassium sorbate at a concentration of 1g/kg of wet forage (0.1%); and (7) a mixture of L. plantarum MTD1 (100,000 cfu/g) and a low dose of Potassium sorbate (91 mg/kg). Volatile organic compound concentrations within silage were measured after ensiling and sample storage using a headspace gas chromatography method. The high dose of Potassium sorbate was the only treatment that inhibited the production of multiple VOC. Compared with the control response, it reduced ethanol by 58%, ethyl acetate by 46%, and methyl acetate by 24%, but did not clearly affect production of methanol or 1-propanol. The effect of this additive on ethanol production was consistent with results from a small number of earlier studies. A low dose of this additive does not appear to be effective. Although it did reduce methanol production by 24%, it increased ethanol production by more than 2-fold and did not reduce the ethyl acetate concentration. All other treatments increased ethanol production at least 2-fold relative to the control, and L. buchneri addition also increased the 1-propanol concentration to approximately 1% of dry matter. No effects of any treatments on fiber fractions or protein were observed. However, L. buchneri addition resulted in slightly more ammonia compared with the control. If these results hold under different conditions, a high dose of Potassium sorbate will be an effective treatment for reducing VOC production in and emission from silage. Regulations aimed at reducing VOC emission could be ineffective or even increase emission if they promote silage additives without recognition of different types of additives.
Effect of nisin and Potassium sorbate additions on lipids and nutritional quality of Tan sheep meat
Food Chem 2021 Dec 15;365:130535.PMID:34256226DOI:10.1016/j.foodchem.2021.130535.
Nisin and Potassium sorbate as preservatives are used in a broad range of meat. A lipidomic evaluation was performed on Tan sheep meat treated by two types of preservatives. The addition of Potassium sorbate resulted in higher lipid losses compared with nisin treatment. Furthermore, 106 significant lipids of 12 lipid classes (PC, PS, LPS, LPC, PE, PI, LPE, TG, Cer, DG, SM, Sph) with variable importance in projection scores greater than 1.0 were detected and qualified to distinguish different preservatives added meat using UHPLC-Q-Orbitrap MS/MS. LOD and LOQ were 0.12-0.32 μg kg-1 and 0.35-0.89 μg kg-1, indicating high sensitivity and excellent analytical characteristics in the study. Nisin was confirmed to be the better preservative for prolonging the shelf life of Tan sheep meat while reducing the loss of nutrients. These results could provide a strong cornerstone for future research on preservatives in meat products.