Diethyl succinate - ≥99% , CAS No.123-25-1

CAS: 123-25-1 Cat. No.: D103963 Molecular Weight: 174.19 Beilstein Registry Number: 907645 EC Number: 204-612-0
AVAILABLE TO ORDER
GRADE & PURITY ≥99%
Synonyms
Diethylester kyseliny jantarove | F70092 | Diethylester kyseliny jantarove [Czech] | EN300-18004 | Tox21_300286 | DTXSID2038732 | DIETHYL SUCCINATE [FHFI] | Diethyl succinate, ReagentPlus(R), 99% | 1,4-diethyl butanedioate | Q-100106 | SCHEMBL22780 | Diet
Storage
Room temperature,Argon charged,Desiccated
Shipped In
Normal
 ·  off list, applied to all prices below.
Size
Status
Price
Qty
100ml
D103963-100ml
5
$12.90
500ml
D103963-500ml
1
$39.90
Enter a quantity for the sizes you want to add.
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Why this grade

≥99% for sensitive chromatographic and analytical workflows requiring minimal baseline interference.

🌡

Storage & shipping

Room temperature,Argon charged,Desiccated Ships Normal Check lot-specific COA for exact specifications.

📋

Quality documents

SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.

📚

Literature proof

Cited in 15 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

Overview

Diethyl succinate is used in Stobbe condensation as the ester reagent that requires a weaker base than the Claisen condensation.
A Stobbe condensation ester reagent

Specifications

Synonyms
Diethylester kyseliny jantarove | F70092 | Diethylester kyseliny jantarove [Czech] | EN300-18004 | Tox21_300286 | DTXSID2038732 | DIETHYL SUCCINATE [FHFI] | Diethyl succinate, ReagentPlus(R), 99% | 1, 4-diethyl butanedioate | Q-100106 | SCHEMBL22780 | Diet
Specifications & Purity
≥99%
Storage
Room temperature, Argon charged, Desiccated
Shipped In
Normal
Purity
≥99%
Names and Identifiers
Pubchem Sid504753438
Pubchem Sid Urlhttps://pubchem.ncbi.nlm.nih.gov/substance/504753438
Canonical SmilesCCOC(=O)CCC(=O)OCC
IUPAC Namediethyl butanedioate
InChIKeyDKMROQRQHGEIOW-UHFFFAOYSA-N
INCHI1S/C8H14O4/c1-3-11-7(9)5-6-8(10)12-4-2/h3-6H2,1-2H3
Isomeric SMILES CCOC(=O)CCC(=O)OCC
WGK Germany 2
RTECS WM7400000
Molecular Weight 174.19
Beilstein 907645
Reaxy-Rn 907645
Reaxys-RN_link_address https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=907645&ln=

Documentation

📋 Safety Data Sheet (SDS)

Comprehensive hazard, handling, storage, and regulatory compliance document.

Download SDS →

✅ Certificate of Analysis (COA)

Lot-specific quality data. Enter your lot number to retrieve the exact COA.

Look up COA →

📊 Datasheet

Quick-reference summary of product specifications and applications.

View datasheet →

🔬 Specification Sheet

Full quality attributes and acceptance criteria for this grade.

View spec sheet →

Advanced Data

Taxonomic Classification

Taxonomy Tree

KingdomOrganic compounds
SuperclassLipids and lipid-like molecules
ClassFatty Acyls
SubclassFatty acid esters
Intermediate Tree Nodes Not available
Direct ParentFatty acid esters
Alternative Parents Dicarboxylic acids and derivatives  Carboxylic acid esters  Organic oxides  Hydrocarbon derivatives  Carbonyl compounds  
Molecular FrameworkAliphatic acyclic compounds
Substituents Fatty acid ester - Dicarboxylic acid or derivatives - Carboxylic acid ester - Carboxylic acid derivative - Organic oxygen compound - Organic oxide - Hydrocarbon derivative - Organooxygen compound - Carbonyl group - Aliphatic acyclic compound
DescriptionThis compound belongs to the class of organic compounds known as fatty acid esters. These are carboxylic ester derivatives of a fatty acid.
External Descriptors Not available
3D Structure
Interactive Chemical Structure Model





Mechanisms of Action
Certificates(CoA,COO,BSE/TSE and Analysis Chart)
C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

15 results found

Lot NumberCertificate TypeDateItem
F2210440Certificate of AnalysisMar 16, 2026 D103963
F2210441Certificate of AnalysisMar 16, 2026 D103963
K2125966Certificate of AnalysisSep 08, 2025 D103963
K2125968Certificate of AnalysisSep 08, 2025 D103963
K2125999Certificate of AnalysisSep 08, 2025 D103963
G2107095Certificate of AnalysisApr 08, 2025 D103963
G2531038Certificate of AnalysisApr 25, 2024 D103963
H2412127Certificate of AnalysisApr 25, 2024 D103963
H2412128Certificate of AnalysisApr 25, 2024 D103963
H2501037Certificate of AnalysisApr 25, 2024 D103963
K2208157Certificate of AnalysisOct 21, 2022 D103963
K2208191Certificate of AnalysisOct 21, 2022 D103963
K2208192Certificate of AnalysisOct 21, 2022 D103963
F2210442Certificate of AnalysisMar 12, 2022 D103963
F23151019Certificate of AnalysisMar 12, 2022 D103963

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Chemical and Physical Properties
SensitivityMoisture sensitive.
Refractive Index1.4201
Flash Point(°C)110℃
Boil Point(°C)216.5°C
Melt Point(°C)-21°C
Molecular Weight174.190 g/mol
XLogP31.200
Hydrogen Bond Donor Count0
Hydrogen Bond Acceptor Count4
Rotatable Bond Count7
Exact Mass174.089 Da
Monoisotopic Mass174.089 Da
Topological Polar Surface Area52.600 Ų
Heavy Atom Count12
Formal Charge0
Complexity135.000
Isotope Atom Count0
Defined Atom Stereocenter Count0
Undefined Atom Stereocenter Count0
Defined Bond Stereocenter Count0
Undefined Bond Stereocenter Count0
The total count of all stereochemical bonds0
Covalently-Bonded Unit Count1
Citations of This Product
References
1. Wei Jia, Chenna Di, Rong Zhang, Lin Shi.  (2022)  Ethyl carbamate regulate esters degradation by activating hydrolysis during Baijiu ripening.  FOOD RESEARCH INTERNATIONAL,      [PMID:35651023] [10.1016/j.foodres.2022.111157]
2. Huiyong Wang, Jingjing Cui, Yuling Zhao, Zhiyong Li, Jianji Wang.  (2020)  Highly efficient separation of 5-hydroxymethylfurfural from imidazolium-based ionic liquids.  GREEN CHEMISTRY,  23  (1): (405-411).  [PMID:] [10.1039/D0GC03557B]
3. Wenhu Xu, Jianzhong Jiang, Qixiang Xu, Min Zhong.  (2020)  Drinking tastes of Chinese rice wine under different heating temperatures analyzed by gas chromatography–mass spectrometry and tribology tests.  JOURNAL OF TEXTURE STUDIES,  52  (1): (124-136).  [PMID:33184839] [10.1111/jtxs.12571]
4. Zhe Wang, Xizhen Sun, Yuancai Liu, Hong Yang.  (2020)  Characterization of Key Aroma Compounds in Xiaoqu Liquor and Their Contributions to the Sensory Flavor.  Beverages,  (3): (42).  [PMID:] [10.3390/beverages6030042]
5. Jiequn Wu, Weiming Hua, Yinghong Yue, Zi Gao.  (2020)  Efficient Aerobic Oxidation of Ethyl Lactate to Ethyl Pyruvate over V2O5/g-C3N4 Catalysts.  ACS Omega,      [PMID:32656442] [10.1021/acsomega.0c01822]
6. Xiaojiang Liang, Yanren Fei, Qinglong Xie, Yang Liu, Meizhen Lu, Fan Xia, Yong Nie, Jianbing Ji.  (2019)  Sulfuryl Fluoride Absorption from Fumigation Exhaust Gas by Biobased Solvents: Thermodynamic and Quantum Chemical Analysis.  INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH,      [PMID:] [10.1021/acs.iecr.8b06112]
7. Zhao Jiangbin, Agaba Aphra, Sui Xiaofeng, Mao Zhiping, Xu Hong, Zhong Yi, Zhang Linping, Wang Bijia.  (2018)  A heterogeneous binary solvent system for recyclable reactive dyeing of cotton fabrics.  CELLULOSE,  25  (12): (7381-7392).  [PMID:] [10.1007/s10570-018-2069-8]
8. Xinyan Wan, Dezhang Ren, Yunjie Liu, Jun Fu, Zhiyuan Song, Fangming Jin, Zhibao Huo.  (2018)  Facile Synthesis of Dimethyl Succinate via Esterification of Succinic Anhydride over ZnO in Methanol.  ACS Sustainable Chemistry & Engineering,      [PMID:] [10.1021/acssuschemeng.7b02598]
9. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao.  (2014)  Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.  FOOD CHEMISTRY,      [PMID:25148982] [10.1016/j.foodchem.2014.06.057]
10. Yunzi Feng, Yu Cai, Guowan Su, Haifeng Zhao, Chenxia Wang, Mouming Zhao.  (2013)  Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.  FOOD CHEMISTRY,      [PMID:24128458] [10.1016/j.foodchem.2013.07.072]
11. Xiaomin Wang, Meigui Huang, Yishun Yao, Jingyang Yu, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho.  (2024)  Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking.  FOOD RESEARCH INTERNATIONAL,      [PMID:38823846] [10.1016/j.foodres.2024.114506]
12. Li Wang, Jianfeng Zhang, Shixin Meng, Huiyong Wu, Yunze Zhao, Zhen Meng, Lei Feng, Huanting Wang, Yuan Cheng, Liangrong Yang, Huizhou Liu.  (2024)  Recovery of lithium from high Mg2+/Li+ ratio brine using a novel solvent extraction system TOP-FeCl3-MIBK.  DESALINATION,      [PMID:] [10.1016/j.desal.2024.118445]
13. Mengqing Gao, Minhui Shi, Hao Ding, Lei Xu, Na Zhao, Li Wang, Shujuan Huang, Hui Jiang, Ekaterina Bourova-Flin, Jianqing Mi, Saadi Khochbin, Domenico Iuso, Xiaoyu Zhu.  (2025)  SUCLG1 deficiency-induced histone succinylation impairs oncogene expression in acute myeloid leukemia.  Cell Reports,      [PMID:40811057] [10.1016/j.celrep.2025.116147]
14. Zerui Su, Jian Zhang, Yang Li, Zheyu Qiao, Ziyuan Qiao, Lihang Wei, Xiaoyuan Qin, Xiaoxue Mu, Feng-Shou Xiao.  (2025)  Efficient dehydrogenation of ethanol to acetaldehyde over silica supported Cu catalyst prepared from microwave-assisted wet-kneading.  CHEMICAL ENGINEERING SCIENCE,      [PMID:] [10.1016/j.ces.2025.121664]
15. Nian Cao, Yubo Yang, Xiaoling Xiong, Bohan Zhang, Ping Xiang, Fan Yang.  (2026)  Dynamic sensory mapping: how sip volume shapes sensory perception and drinking comfort of Jiangxiangxing Baijiu.  INTERNATIONAL JOURNAL OF FOOD PROPERTIES,      [PMID:] [10.1080/10942912.2026.2618833]
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