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About This Item
线性分子式:
4-(HO)C6H3-3-(OCH3)CHO
CAS号:
分子量:
152.15
Beilstein:
472792
MDL號碼:
分類程式碼代碼:
41116107
PubChem物質ID:
NACRES:
NA.24
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等級
pharmaceutical primary standard
agency
EP Reference Standard
蒸汽密度
5.3 (vs air)
蒸汽壓力
>0.01 mmHg ( 25 °C)
API 家族
vanillin
製造商／商標名
EDQM
bp
170 °C/15 mmHg (lit.)
mp
81-83 °C (lit.)
應用
pharmaceutical (small molecule)
格式
neat
儲存溫度
2-8°C
SMILES 字串
COc1cc(C=O)ccc1O
InChI
1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3
InChI 密鑰
MWOOGOJBHIARFG-UHFFFAOYSA-N
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相关类别
一般說明
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.
應用
This European Pharmacopoeia reference standard is intended for use only as specifically prescribed in the European Pharmacopoeia.
包裝
The product is delivered as supplied by the issuing Pharmacopoeia. For the current unit quantity, please visit the EDQM reference substance catalogue.
其他說明
Sales restrictions may apply.
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 1
閃點（°F）
319.6 - 321.4 °F - closed cup
閃點（°C）
159.8 - 160.8 °C - closed cup
其他客户在看
Biotechnological production of vanillin.
Priefert, H., J. Rabenhorst, and A. Steinbuchel
Applied Microbiology and Biotechnology, 56.3-4, 296-314 (2001)
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)
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
H Priefert et al.
Applied microbiology and biotechnology, 56(3-4), 296-314 (2001-09-11)
Vanillin is one of the most important aromatic flavor compounds used in foods, beverages, perfumes, and pharmaceuticals and is produced on a scale of more than 10 thousand tons per year by the industry through chemical synthesis. Alternative biotechnology-based approaches
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