4-ヒドロキシ安息香酸エチル

危険有害性情報のコード(GHS)

• 絵表示(GHS)

  

• 注意喚起語

  Warning

• 危険有害性情報

  H303：飲み込むと有害のおそれ

  H315：皮膚刺激

  H317：アレルギー性皮膚反応を起こすおそれ

  H319：強い眼刺激

• 注意書き

  P261：粉じん/煙/ガス/ミスト/蒸気/スプレーの吸入を避ける こと。

  P264：取扱い後は皮膚をよく洗うこと。

  P264：取扱い後は手や顔をよく洗うこと。

  P272：汚染された作業衣は作業場から出さないこと。

  P280：保護手袋/保護衣/保護眼鏡/保護面を着用するこ と。

  P501：内容物/容器を．．．に廃棄すること。

4-ヒドロキシ安息香酸エチル 価格

MSDS Information

• p-Hydroxybenzoate ethyl ester

4-ヒドロキシ安息香酸エチル 化学特性,用途語,生産方法

• 外観

  無色の結晶又は白色の結晶性の粉末

• 定義

  本品は、パラヒドロキシ安息香酸のエチルエステルであり、次の化学式で表される。

• 溶解性

  水に難溶。エタノール, エーテルに可溶。エタノール及びアセトンに溶けやすく、水に極めて溶けにくい。

• 用途

  保存料研究用、薬品製造原料。

• 化粧品の成分用途

  防腐剤、香料

• 効能

  抗真菌性防腐剤

• 化学的特性

  Ethylparaben occurs as a white, odorless or almost odorless, crystalline powder.

• 使用

  Ethylparaben is mainly used as antiseptics in cosmetics, food and medicine. It is also can be used as feed preservatives and antiseptic for bacteria.
  Ethylparaben is a preservative that is used in the formulation of cosmetics and personal care products in order to extend the shelf-life by preventing microbial contamination. In most formulations, parabens are used at very low levels ranging from 0.01 to 0.3%.
  Ethylparaben, a novel sorbent for solid-phase extraction, was used to study its retention property. It has high extraction efficiency towards the compounds tested owing to the electrostatic interaction, hydrophobic interaction and hydrogen bonding.

• 調製方法

  Ethylparaben is prepared by the esterification of p-hydroxybenzoic acid with ethanol (95%).

• 応用例（製薬）

  Ethylparaben is widely used as an antimicrobial preservative in cosmetics,food products, and pharmaceutical formulations.
  It may be used either alone or in combination with other paraben esters or with other antimicrobial agents. In cosmetics it is one of the most frequently used preservatives.
  The parabens are effective over a wide pH range and have a broad spectrum of antimicrobial activity, although they are most effective against yeasts and molds.
  Owing to the poor solubility of the parabens, paraben salts, particularly the sodium salt, are frequently used. However, this may cause the pH of poorly buffered formulations to become more alkaline.

• 安全性

  Ethylparaben and other parabens are widely used as antimicrobial preservatives in cosmetics, food products, and oral and topical pharmaceutical formulations.
  Systemically, no adverse reactions to parabens have been reported, although they have been associated with hypersensitivity reactions. Parabens, in vivo, have also been reported to exhibit estrogenic responses in fish.(10) The WHO has set an estimated total acceptable daily intake for methyl-, ethyl-, and propylparabens at up to 10 mg/kg body-weight.
  LD50 (mouse, IP): 0.52 g/kg
  LD50 (mouse, oral): 3.0 g/kg

• 貯蔵

  Aqueous ethylparaben solutions at pH 3–6 can be sterilized by autoclaving, without decomposition. At pH 3–6, aqueous solutions are stable (less than 10% decomposition) for up to about 4 years at room temperature, while solutions at pH 8 or above are subject to rapid hydrolysis (10% or more after about 60 days at room temperature).
  Ethylparaben should be stored in a well-closed container in a cool, dry place.

• 不和合性

  The antimicrobial properties of ethylparaben are considerably reduced in the presence of nonionic surfactants as a result of micellization. Absorption of ethylparaben by plastics has not been reported, although it appears probable given the behavior of other parabens. Ethylparaben is coabsorbed on silica in the presence of ethoxylated phenols. Yellow iron oxide, ultramarine blue, and aluminum silicate extensively absorb ethylparaben in simple aqueous systems, thus reducing preservative efficacy.
  Ethylparaben is discolored in the presence of iron and is subject to hydrolysis by weak alkalis and strong acids.

• 規制状況(Regulatory Status)

  Accepted as a food additive in Europe. Included in the FDA Inactive Ingredients Database (oral, otic, and topical preparations). Included in nonparenteral medicines licensed in the UK. Included in the Canadian List of Acceptable Non-medicinal Ingredients.

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