W218308

Butylated hydroxyanisole

99%, FCC, FG

• Sinónimos: 2(3)-t-Butyl-4-hydroxyanisole, 2(3)-t-Butylhydroquinone monomethyl ether, BHA
• Fórmula lineal: (CH₃)₃CC₆H₃(OCH₃)OH
• Número de CAS: 25013-16-5
• Peso molecular: 180.24
• Número de FEMA: 2183
• Número CE: 246-563-8
• Número MDL: MFCD01779059
• Código UNSPSC: 12164502
• Número E: E 320
• NACRES: NA.21

Propiedades

• origen biológico: synthetic
• Nivel de calidad: 300; 400
• grado: FG; Fragrance grade; Halal; Kosher
• Agency: follows IFRA guidelines
• cumplimiento norm.: EU Regulation 1223/2009; EU Regulation 1333/2008 & 178/2002; FCC; FDA 21 CFR 117; FDA 21 CFR 172.515
• densidad de vapor: 6.2 (vs air)
• Ensayo: 99%
• temp. de autoignición: 599 °F
• mp: 58-60 °C (lit.)
• aplicaciones: flavors and fragrances
• Documentación: see Safety & Documentation for available documents
• alérgeno alimentario: no known allergens
• alérgeno de la fragancia: no known allergens
• Organoléptico: mild
• cadena SMILES: O(C)c1cc(c(cc1)O)C(C)(C)C
• InChI: 1S/C11H16O2/c1-11(2,3)9-7-8(13-4)5-6-10(9)12/h5-7,12H,1-4H3
• Clave InChI: MRBKEAMVRSLQPH-UHFFFAOYSA-N

Descripción

Descripción general

Butylated hydroxyanisole is a volatile monohydric phenolic compound mainly used as an antioxidant and preservative in the food industry. It is used to preserve the flavor and color of oils due its ability to restrict the oxidation of short chain fatty acids.

Aplicación

• Inhibition of NADPH oxidase 2 enhances resistance to viral neuroinflammation by facilitating M1-polarization of macrophages at the extraneural tissues.: This study examines the potential neuroprotective effects of butylated hydroxyanisole (BHA) in modulating immune responses during viral infections of the nervous system, suggesting BHA′s utility in reducing neuroinflammation through macrophage modulation (Choi et al., 2024).


• Highly Sensitive Electrochemical Determination of Butylated Hydroxyanisole in Food Samples Using Electrochemical-Pretreated Three-Dimensional Graphene Electrode Modified with Silica Nanochannel Film.: This study presents a novel method for detecting BHA in food products, emphasizing its role in food safety and quality control, and showcasing advanced material use for enhanced analytical performance (Huang et al., 2024).


• Purification and identification of novel antioxidant peptides derived from Bombyx mori pupae hydrolysates.: While focusing on antioxidant peptides, this research also contextualizes the antioxidant market where BHA is prominently used, underscoring the ongoing search for natural and effective alternatives in food and pharmaceutical industries (Chukiatsiri et al., 2024).

Información de seguridad

• Pictogramas: GHS09
• Frases de peligro: H411
• Consejos de prudencia: P273 - P391 - P501
• Clasificaciones de peligro: Aquatic Chronic 2
• Código de clase de almacenamiento: 11 - Combustible Solids
• Clase de riesgo para el agua (WGK): WGK 2
• Punto de inflamabilidad (°F): 241.9 °F - Pensky-Martens closed cup
• Punto de inflamabilidad (°C): 116.6 °C - Pensky-Martens closed cup
• Equipo de protección personal: Eyeshields, Gloves, type P3 (EN 143) respirator cartridges