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Merck

90034

Supelco

4-羟基-3-甲氧基肉桂酸

mixture of isomers, analytical standard

别名:

阿魏酸

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About This Item

经验公式(希尔记法):
C10H10O4
CAS号:
分子量:
194.18
EC號碼:
MDL號碼:
分類程式碼代碼:
85151701
PubChem物質ID:
NACRES:
NA.24

等級

analytical standard

品質等級

化驗

≥99.0% (HPLC)

儲存期限

limited shelf life, expiry date on the label

技術

HPLC: suitable
gas chromatography (GC): suitable

雜質

≤0.5% water

應用

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

形式

neat

儲存溫度

2-8°C

SMILES 字串

O(C)c1c(ccc(c1)\C=C\C(=O)O)O

InChI

1S/C10H10O4/c1-14-9-6-7(2-4-8(9)11)3-5-10(12)13/h2-6,11H,1H3,(H,12,13)/b5-3+

InChI 密鑰

KSEBMYQBYZTDHS-HWKANZROSA-N

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一般說明

4-羟基-3-甲氧基肉桂酸是一种广泛的植物组分,主要存在于植物种子和叶子。它由苯丙氨酸和酪氨酸代谢而成。

應用

4-羟基-3-甲氧基肉桂酸可作为参考标准品,用于通过高效液相色谱 (HPLC) 测定当归中的分析物。
有关合适仪器技术的更多信息,请参考产品分析证书。如需进一步支持,请联系技术服务部门。

象形圖

Exclamation mark

訊號詞

Warning

危險聲明

危險分類

Eye Irrit. 2

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


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分析证书(COA)

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I Stanimirova et al.
Talanta, 115, 590-599 (2013-09-24)
A nested analysis of variance combined with simultaneous component analysis, ASCA, was proposed to model high-dimensional chromatographic data. The data were obtained from an experiment designed to investigate the effect of production season, quality grade and post-production processing (steam pasteurization)
Jeroen Snelders et al.
Journal of agricultural and food chemistry, 61(42), 10173-10182 (2013-09-28)
To investigate the antioxidant capacity of ferulic acid (FA) in conjunction with prebiotic arabinoxylanoligosaccharides (AXOS), procedures for the production of FA-enriched, -depleted and cross-linked AXOS were developed, and samples were analyzed using the Trolox equivalent antioxidant capacity (TEAC) and oxygen
Prinjaporn Tee-ngam et al.
Sensors (Basel, Switzerland), 13(10), 13039-13053 (2013-10-01)
Ferulic acid is an important phenolic antioxidant found in or added to diet supplements, beverages, and cosmetic creams. Two designs of paper-based platforms for the fast, simple and inexpensive evaluation of ferulic acid contents in food and pharmaceutical cosmetics were
Danika Koegelenberg et al.
Food chemistry, 221, 1606-1613 (2016-12-17)
Effects on physical properties of white bread of adding crude (E1) and partially purified (E2) arabinoxylans (AX) from wheat bran to partially replace flour during baking, were investigated to identify optimal dosage. The E1 and E2 had molecular weights of
Assay of free ferulic acid and total ferulic acid for quality assessment of Angelica sinensis.
Lu H-G, et al.
Journal of Chromatography A, 1068(2), 209-219 (2005)

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