跳转至内容
Merck
所有图片(5)

Key Documents

View All Documentation

A88255

Sigma-Aldrich

p-茴香胺

99%

别名:

4-氨基苯甲醚, 4-甲氧基苯胺

登录查看公司和协议定价
所有图片(5)

About This Item

线性分子式:
CH3OC6H4NH2
CAS号:
104-94-9
分子量:
123.15
Beilstein:
471556
MDL號碼:
MFCD00007864
分類程式碼代碼:
12352100
PubChem物質ID:
24891372
NACRES:
NA.22

品質等級

200

化驗

99%

形狀

solid

自燃溫度

959 °F

bp

240-243 °C (lit.)

mp

56-59 °C (lit.)

SMILES 字串

COc1ccc(N)cc1

InChI

1S/C7H9NO/c1-9-7-4-2-6(8)3-5-7/h2-5H,8H2,1H3

InChI 密鑰

BHAAPTBBJKJZER-UHFFFAOYSA-N

正在寻找类似产品? 访问 产品对比指南

相关类别

應用

在存在金催化剂的条件下，对茴香胺可进行有氧氧化，形成芳族偶氮化合物。
对茴香胺可用于：
  • 在手性Bronsted酸催化下非对映选择性和对映选择性合成CF3-取代的偶氮啶。
  • 在Yb(OTf)3催化下，通过与乙醛酸乙酯和乙炔基（苯基）硒烷的多组分Povarov反应，制备4-有机硒基喹啉。
  • 作为分两步合成3-氟-6-甲氧基喹啉的原料。,
  • 以三氟甲磺酸银(I)为催化剂，通过与末端炔烃和二乙基甲酰基膦酸酯水合物反应制备N-PMP保护的α-氨基炔丙基膦酸酯。

訊號詞

Danger

危險分類

Acute Tox. 1 Dermal - Acute Tox. 2 Inhalation - Acute Tox. 2 Oral - Aquatic Acute 1 - Carc. 1B - STOT RE 2

儲存類別代碼

6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials

水污染物質分類（WGK）

WGK 3

閃點（°F）

251.6 °F - closed cup

閃點（°C）

122 °C - closed cup

分析证书(COA)

输入产品批号来搜索 分析证书(COA) 。批号可以在产品标签上"批“ （Lot或Batch）字后找到。

已有该产品？

在文件库中查找您最近购买产品的文档。

访问文档库

Ytterbium (III)-catalyzed three-component reactions: synthesis of 4-organoselenium-quinolines
de Oliveira IM
New. J. Chem., 41(18), 9884-9888 (2017)
Dima A Sabbah et al.
Medicinal chemistry (Shariqah (United Arab Emirates)), 14(7), 695-708 (2018-04-14)
Phosphoinositide 3-kinase α (PI3Kα) is an attractive target for anticancer drug design. Target compounds were designed to probe the significance of alcohol and imine moieties tailored on a benzoin scaffold to better understand the structure activity relation (SAR) and improve
Noël Tenyang et al.
Food chemistry, 221, 1308-1316 (2016-12-17)
The aim of this study was to determine the effect of boiling and roasting on the proximate, lipid oxidation, fatty acid profile and mineral content of two sesame seeds varieties. The proximate composition was significantly affected (P<0.05) during treatments. The
Cecilia G Riveros et al.
Journal of the science of food and agriculture, 90(15), 2694-2699 (2010-09-04)
Peanut paste and peanut butter have high oil contents and are thus susceptible to developing rancidity and off-flavours through lipid oxidation. Preservation of the chemical and sensory quality of these products is one of the main problems in the peanut
Kanchan Suri et al.
Journal of food science and technology, 56(5), 2436-2445 (2019-06-07)
This study was designed to investigate the influence of dry air roasting (140, 160 and 180 °C for 5 and 10 min) and extraction methods (solvent and mechanical) on peanut oil quality characteristics. Oil yield, oxidative stability index (OSI), radical scavenging activity
查看所有相关文献

我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.

联系技术服务部门