Passa al contenuto
Merck
Tutte le immagini(1)

Documenti

V0050000

Vanillina

European Pharmacopoeia (EP) Reference Standard

Sinonimo/i:

4-idrossi-3-metossibenzaldeide, Aldeide vanillica

Autenticatiper visualizzare i prezzi riservati alla tua organizzazione & contrattuali
Tutte le immagini(1)

About This Item

Formula condensata:
4-(HO)C6H3-3-(OCH3)CHO
Numero CAS:
121-33-5
Peso molecolare:
152.15
Beilstein:
472792
Numero MDL:
MFCD00006942
Codice UNSPSC:
41116107
ID PubChem:
329828918
NACRES:
NA.24

Grado

pharmaceutical primary standard

agenzia

EP Reference Standard

Densità del vapore

5.3 (vs air)

Tensione di vapore

>0.01 mmHg ( 25 °C)

Famiglia di API

vanillin

Produttore/marchio commerciale

EDQM

P. eboll.

170 °C/15 mmHg (lit.)

Punto di fusione

81-83 °C (lit.)

applicazioni

pharmaceutical (small molecule)

Formato

neat

Temperatura di conservazione

2-8°C

Stringa SMILE

COc1cc(C=O)ccc1O

InChI

1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3
MWOOGOJBHIARFG-UHFFFAOYSA-N

Cerchi prodotti simili? Visita Guida al confronto tra prodotti

Categorie correlate

Descrizione generale

This product is provided as delivered and specified by the issuing Pharmacopoeia. All information provided in support of this product, including SDS and any product information leaflets have been developed and issued under the Authority of the Issuing Pharmacopoeia. For further information and support please go to the website of the issuing Pharmacopoeia.
Vanillin is an aromatic compound, and is used for flavoring foods. It is has biogenetic relationship to phenylpropanoid pathway. It is mostly used in foods, beverages, perfumes and pharmaceuticals.

Applicazioni

This European Pharmacopoeia reference standard is intended for use only as specifically prescribed in the European Pharmacopoeia.

Confezionamento

The product is delivered as supplied by the issuing Pharmacopoeia. For the current unit quantity, please visit the EDQM reference substance catalogue.

Altre note

Sales restrictions may apply.

Pittogrammi

Exclamation mark
GHS07

Avvertenze

Warning

Indicazioni di pericolo

H319

Classi di pericolo

Eye Irrit. 2

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

319.6 - 321.4 °F - closed cup

Punto d’infiammabilità (°C)

159.8 - 160.8 °C - closed cup

Choose from one of the most recent versions:

Certificati d'analisi (COA)

Lot/Batch Number

Sorry, we don't have COAs for this product available online at this time.

If you need assistance, please contact Servizio Clienti

Possiedi già questo prodotto?

I documenti relativi ai prodotti acquistati recentemente sono disponibili nell’Archivio dei documenti.

Visita l’Archivio dei documenti

I clienti hanno visto anche

Slide 1 of 5

1 of 5

Vanillina United States Pharmacopeia (USP) Reference Standard

USP

1711009

Vanillina

Vanillina Pharmaceutical Secondary Standard; Certified Reference Material

Supelco

PHR1091

Vanillina

o-Vanillin 99%

Sigma-Aldrich

120804

o-Vanillin

Vanillyl alcohol ≥98%, FG

Sigma-Aldrich

W373702

Vanillyl alcohol

Sodio idrossido BioXtra, ≥98% (acidimetric), pellets (anhydrous)

Sigma-Aldrich

S8045

Sodio idrossido

Vanillin
Walton, Nicholas J., Melinda J. Mayer, and Arjan Narbad
Phytochemistry, 63.5, 505-515 (2003)
Crystal architecture and physicochemical properties of felodipine solvates.
Surov, Artem O., et al.
CrystEngComm, 15.30, 6054-6061 (2013)
Biotechnological production of vanillin.
Priefert, H., J. Rabenhorst, and A. Steinbuchel
Applied Microbiology and Biotechnology, 56.3-4, 296-314 (2001)
Ana Rita Brochado et al.
Biotechnology and bioengineering, 110(2), 656-659 (2012-09-26)
Overproduction of a desired metabolite is often achieved via manipulation of the pathway directly leading to the product or through engineering of distant nodes within the metabolic network. Empirical examples illustrating the combined effect of these local and global strategies
Igor A O Reis et al.
Food chemistry, 135(4), 2453-2461 (2012-09-18)
A single-step selective separation of two food additives was investigated using alcohol-salt aqueous two-phase systems (ATPS). The selective partitioning of two of the most used additives from a processed food waste material, vanillin and l-ascorbic acid, was successfully accomplished. The
Visualizza tutti i documenti correlati

Il team dei nostri ricercatori vanta grande esperienza in tutte le aree della ricerca quali Life Science, scienza dei materiali, sintesi chimica, cromatografia, discipline analitiche, ecc..

Contatta l'Assistenza Tecnica.