Halphen reaction

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The Halphen reaction or the Halphen test is a chemical reaction for the detection of fatty acids containing cyclopropene and was first specified in 1897 by the French chemist Georges Halphen . After heating the sample with 1-pentanol and sulfur dissolved in carbon disulphide , it turns red if cyclopropenoid compounds such as malvalic acid and sterculic acid are present . Originally the Halphen reaction served the qualitative detection of cottonseed oil in blends.

Individual evidence

  1. ↑ G. Halphen: Réaction caractéristique de l'huile de coton. In: Jour. Pharm. Chim. 6; 1897: p. 390.
  2. ↑ D. Holde, R. Pelgry: The test for cottonseed oil according to Halphen. In: Chemical review about the fat and resin industry. 6th year, issue 4; 1899; Pp. 67-68. doi : 10.1002 / lipi.18990060403 .
  3. ↑ R. Ebermann, I. Elmadfa: Textbook food chemistry and nutrition. Springer Verlag, 2008; P. 530; ISBN 978-3-211-48649-8 .