121-33-5 |
时间:2023-07-15 来源:化工号 作者:C8H8O3 |
香茅香兰素香草醛香兰醛香荚兰醛香荚兰素香草醛(药用)香草醛(天然)VANILLIN 香草醛3-甲氧基-4-羟基苯甲醛香兰素乙醇溶液(含硫酸)[用于薄层色谱显色剂]
中文名 | 香草醛
| 英文名 | Vanillin
| 别名 | 香茅 香兰素 香草醛 香兰醛 香荚兰醛 香荚兰素 香草醛(药用) 香草醛(天然) VANILLIN 香草醛 3-甲氧基-4-羟基苯甲醛 香兰素乙醇溶液(含硫酸)[用于薄层色谱显色剂]
| 英文别名 | Vanilin Vanillin Vanilline Vanillin NAT Vanillaldehyde Vanillin Powder Vanillin natural 2-Methoxy-4-formylphenol 4-Formyl-2-methoxyphenol Protocatechualdehyde, methyl- 3-Methoxy-4-hydroxybenzaldehyde 4-Hydroxy-3-methoxybenzaldehyde 4-Hydroxy-3-methoxy-benzaldehyde 3-Methoxy-4-hydroxybenzaldehyde (vanillin)
| CAS | 121-33-5
| EINECS | 204-465-2 | 化学式 | C8H8O3
| 分子量 | 152.15 | InChI | InChI:1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3 | 密度 | 1.06 | 熔点 | 81-83°C(lit.) | 沸点 | 170°C15mm Hg(lit.) | 闪点 | 147 °C | 水溶性 | 10 g/L (25 ºC) | 蒸汽压 | >0.01 mm Hg ( 25 °C) | 蒸汽密度 | 5.3 (vs air) | JECFA Number | 889 | 溶解度 | methanol: 0.1g/mL, clear | 折射率 | 1.4850 (estimate) | 酸度系数 | pKa 7.396±0.004(H2OI = 0.00t = 25.0±1.0) (Reliable) | PH值 | 4.3 (10g/l, H2O, 20℃) | 存储条件 | 2-8°C | 稳定性 | Stable. May discolour on exposure to light. Moisture-sensitive. Incompatible with strong oxidizing agents, perchloric acid. | 敏感性 | Air & Light Sensitive | 外观 | Crystalline Powder | 颜色 | White to pale yellow | Merck | 14,9932 | BRN | 472792 | 物化性质 | 白色针状结晶。有芳香气味。 溶于125倍的水、20倍的乙二醇及2倍的95%乙醇,溶于氯仿。 | 产品用途 | 用作有机分析标准试剂 | MDL号 | MFCD00006942 | 危险品标志 | Xi - 刺激性物品
| 风险术语 | R22 - 吞食有害。
R36/37/38 - 刺激眼睛、呼吸系统和皮肤。
R36 - 刺激眼睛。
| 安全术语 | 26 - 不慎与眼睛接触后,请立即用大量清水冲洗并征求医生意见。
| WGK Germany | 1 | RTECS | YW5775000 | TSCA | Yes | 海关编号 | 29124100 | 上游原料 | 二甲基苯胺 硫酸 乌洛托品 盐酸 愈创木酚 | 下游产品 | 3,4-二甲氧基苯甲醛 2-羟基-3-甲氧基苯甲醛 异香兰素 | 参考资料 展开查看 | 1. 汤晓 叶庄新 余伟 等. 南瓜酚类物质及抗氧化活性受烹饪方式的影响[J]. 食品科技 2016 041(005):223-228. 2. 张丽, 刘文静, 刘腾飞,等. 基于主成分分析法建立洞庭碧螺春质量评价模型[J]. 食品研究与开发, 2018. 3. 于群, 段伟文, 刘兵,等. 忧遁草活性物质超声辅助提取工艺的优化[J]. 食品研究与开发, 2016, 37(013):52-55. 4. 裴志胜, 薛长风, 文攀,等. 忧遁草秋葵复合功能饮料的研究[J]. 食品工业, 2018, v.39;No.260(05):99-102. 5. 朱朝阳, 胡仁火, 孔琼,等. 无患子粗提液抑菌杀菌作用的研究[J]. 安徽农业科学, 2014, 000(034):12081-12082. 6. 张巧,顾欣哲,吴永进,屠康.枇杷果皮热风干燥前后功能性成分含量变化与挥发性成分分析[J].食品科学,2016,37(16):117-122. 7. 李德海, 朱晓冉, 王路,等. 真空耦合超声波提取龙牙■木皂苷及其抗氧化和抑菌活性研究[J]. 食品工业科技, 2019(22). 8. 美映, 邵玲, 林培华,等. 种植模式对巴戟天生长的影响[J]. 热带亚热带植物学报, 2020(2):163-170. 9. 邵玲, 李美映, 黎学荣,等. 肇庆巴戟天两种种植模式的植物学性状及药效成分研究[J]. 中药材 2019年42卷11期, 2480-2485页, MEDLINE ISTIC PKU, 2020. 10. 赵先明. 茶叶儿茶素总量的硫酸-香荚兰素检测方法研究[J]. 安徽农业科学, 2010, 038(018):9766-9770. 11. 何志贵, 聂相珍, 惠小涵,等. 超声波辅助法提取三叶青原花青素工艺的研究[J]. 西北林学院学报, 2019, 34(3):207-211. 12. 杨阳,张斌武,蓝登明,司建华,谢菲,桂翔,刘俊良.黑果枸杞果实原花青素含量分析[J].中国农学通报,2019,35(22):142-146. 13. 李田叶, 刘卫华[1,2], 梁娜,等. 评估生姜及其不同炮制品中姜辣素和其抗氧化活性[J]. 食品工业, 2016(12):180-183. 14. 李德海, 朱晓冉, 王路,等. 盐析辅助酶提取龙牙楤木皂苷及其抗氧化活性研究[J]. 现代食品科技, 2018, v.34;No.232(12):31+135-142. 15. 刘宇 汤斌 李松. Trametes sp.LS-10C漆酶催化酸性铬蓝K脱色条件优化[J]. 安徽工程大学学报 2016 31(004):12-16. 16. 单旺, 陈永生, 梁晓为,等. 羟基肉桂酸衍生物的合成及其抗氧化构效关系[J]. 食品工业科技, 2017(12):293-297+338. 17. 张艺沛, 张婷, 史一恒,等. 藜麦茶加工工艺及酚类物质组成分析[J]. 食品科学, 2019, 040(012):267-274. 18. Liu, Y., Cai, C., Yao, Y. and Xu, B. (2019), Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing. J. Sci. Food Agric., 99: 5565-5576. https://doi.org/10.1002/jsfa.98 19. Tian, Ya-qin, et al. "Comparison of different extraction techniques and optimization of the microwave-assisted extraction of saponins from Aralia elata (Miq.) Seem fruits and rachises." Chemical Papers 74.9 (2020): 3077-3087.https://doi.org/10.1007/s11696- 20. [IF=10.618] Yan Zhang et al."Bimetallic molecularly imprinted nanozyme: Dual-mode detection platform."Biosens Bioelectron. 2022 Jan;196:113718 21. [IF=7.514] Wenyang Tao et al."Extraction and identification of proanthocyanidins from the leaves of persimmon and loquat."Food Chem. 2022 Mar;372:130780 22. [IF=7.514] Ziyun Xu et al."Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew’s ear."Food Chem. 2020 Mar;309:125738 23. [IF=7.514] Xiaoming Yu et al."Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties."Food Chem. 2021 May;345:128612 24. [IF=4.556] Fangfang Tie et al."Proanthocyanidins Ameliorated Deficits of Lipid Metabolism in Type 2 Diabetes Mellitus Via Inhibiting Adipogenesis and Improving Mitochondrial Function."Int J Mol Sci. 2020 Jan;21(6):2029 25. [IF=4.35] Qian Ge et al."Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality."Foods. 2021 Jul;10(7):1452 26. [IF=3.935] Jingyun Zheng et al."A systematic investigation on free phenolic acids and flavonoids profiles of commonly consumed edible flowers in China."J Pharmaceut Biomed. 2019 Aug;172:268 27. [IF=3.935] Yong-Sheng Wu et al."Chemical profiling of Callicarpa nudiflora and its effective compounds identification by compound-target network analysis."J Pharmaceut Biomed. 2020 Apr;182:113110 28. [IF=3.638] Yongxiang Liu et al."Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing."J Sci Food Agr. 2019 Sep;99(12):5565-5576 29. [IF=3.512] Yahong Chen et al."Identification of Potential Human Ryanodine Receptor 1 Agonists and Molecular Mechanisms of Natural Small-Molecule Phenols as Anxiolytics."Acs Omega. 2021;XXXX(XXX):XXX-XXX 30. [IF=3.205] Jie Tang et al."Metabolite profiling of Shuganzhi tablets in rats and pharmacokinetics study of four bioactive compounds with liquid chromatography combined with electrospray ionization tandem mass spectrometry."J Chromatogr B. 2021 Aug;1179:122827 31. [IF=3] Qu Lala et al."Phenotypic assessment and ligand screening of ETA/ETB receptors with label-free dynamic mass redistribution assay."N-S Arch Pharmacol. 2020 Jun;393(6):937-950 32. [IF=2.72] Wenwen Zhang et al."Optimized extraction based on the terpenoids of Heterotrigona itama propolis and their antioxidative and anti-inflammatory activities."J Food Biochem. 2020 Aug;44(8):e13296 33. [IF=2.431] Hu Xiang et al."Optimization of extraction process and antioxidant activities of saponins from Camellia fascicularis leaves."J Food Meas Charact. 2021 Apr;15(2):1889-1898
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