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Merck
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文件

398780

Sigma-Aldrich

2,4,6-三溴苯甲醚

99%

别名:

2,4,6-三溴-1-甲氧基苯

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About This Item

线性分子式:
Br3C6H2OCH3
CAS号:
607-99-8
分子量:
344.83
Beilstein:
2210361
MDL號碼:
MFCD00192510
分類程式碼代碼:
12352100
PubChem物質ID:
24864766
NACRES:
NA.22

化驗

99%

形狀

solid

bp

297-299 °C (lit.)

mp

84-88 °C (lit.)

SMILES 字串

COc1c(Br)cc(Br)cc1Br

InChI

1S/C7H5Br3O/c1-11-7-5(9)2-4(8)3-6(7)10/h2-3H,1H3

InChI 密鑰

YXTRCOAFNXQTKL-UHFFFAOYSA-N

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相关类别

一般說明

2,4,6-Tribromoanisole has been reported to cause cork taint in wines and vortex assisted liquid-liquid microextraction (VALLME) method for its determination has been developed. It is a musty-smelling metabolite of fungicide 2,4,6-tribromophenol. Determination of 2,4,6-trichloroanisole in wine at low ngL-1 levels by gas chromatography-high-resolution mass spectrometry (GC-HRMS) method has been repoted.

應用

2,4,6-Tribromoanisole is suitable reagent used for the determination of 2,4,6-tribromoanisole in packaging materials and food by an analytical method based on multipleion detection GC-MS.

危險聲明

H413

防範說明

P273

危險分類

Aquatic Chronic 4

儲存類別代碼

11 - Combustible Solids

水污染物質分類（WGK）

WGK 3

閃點（°F）

Not applicable

閃點（°C）

Not applicable

個人防護裝備

Eyeshields, Gloves, type N95 (US)

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4-溴苯甲醚 ≥99.0%

Sigma-Aldrich

B56501

4-溴苯甲醚

Supelco

Supelco

44923-U

ISO 17943 Odor Compounds Mix

S Jönsson et al.
Journal of chromatography. A, 1111(1), 71-75 (2006-02-09)
A gas chromatography-high-resolution mass spectrometry (GC-HRMS) method using solid-phase microextraction (SPME) for the determination of 2,4,6-trichloroanisole (TCA) and 2,4,6-tribromoanisole (TBA) in wine at low ng L(-1) levels was developed. A robust SPME method was developed by optimizing several different parameters
C Pizarro et al.
Talanta, 128, 1-8 (2014-07-26)
A vortex assisted liquid-liquid microextraction (VALLME) method was developed and optimised for the determination of the main compounds that can cause cork taint in wines, 2,4,6-trichloroanisole (TCA), 2,3,4,6-tetrachloroanisole (TeCA), 2,4,6-tribromoanisole (TBA) and pentachloroanisole (PCA); and their corresponding halophenolic precursors. Target
2, 4, 6-Tribromoanisole: a potential cause of mustiness in packaged food.
Whitfield FB, et al.
Journal of Agricultural and Food Chemistry, 45(3), 889-893 (1997)
Navideh Sadoughi et al.
Journal of agricultural and food chemistry, 63(11), 2877-2885 (2015-02-24)
An optimized method for the quantitation of volatile compounds responsible for off-aromas, such as earthy odors, found in wine and grapes was developed. The method involved a fast and simple headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) for simultaneous determination of

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