质量水平
方案
85%
mp
75-80 °C (lit.)
官能团
phenyl
SMILES字符串
Oc1cccc(c1)-c2ccccc2
InChI
1S/C12H10O/c13-12-8-4-7-11(9-12)10-5-2-1-3-6-10/h1-9,13H
InChI key
UBXYXCRCOKCZIT-UHFFFAOYSA-N
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应用
3-苯基苯酚是一种灵敏的比色试剂，用于糖醛酸的分析 。
其他说明
残留有 4-苯基苯酚
警示用语：
Warning
危险声明
危险分类
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
dust mask type N95 (US), Eyeshields, Gloves
Laura M Chevalier et al.
Journal of food science, 82(9), 2070-2077 (2017-08-11)
Blueberry composition was characterized for 6 cultivars. It contains a good amount of dietary fiber (10% to 20%) and pectin (4% to 7%) whose degree of methylation (DM) is sensitive to food processing. A low temperature blanching (LTB: 60 °C/1
Nikola Basarić et al.
Photochemical & photobiological sciences : Official journal of the European Photochemistry Association and the European Society for Photobiology, 11(2), 381-396 (2012-01-04)
In aqueous media, photochemical excitation to S(1) of 3-phenylphenols 4-8 leads to deprotonation of the phenol OH, coupled with protonation of the benzyl alcohol and overall dehydration that delivers zwitterions 17-21. The zwitterions react with nucleophiles (CH(3)OH, CF(3)CH(2)OH and ethanolamine)
T M Filisetti-Cozzi et al.
Analytical biochemistry, 197(1), 157-162 (1991-08-15)
Replacement of carbazole with meta-hydroxydiphenyl greatly improves the determination of uronic acids in the presence of neutral sugars by preventing substantially, but not completely, the browning that occurs during the heating of sugars in concentrated sulfuric acid and avoiding the
Alexander Oster et al.
Bioorganic & medicinal chemistry, 18(10), 3494-3505 (2010-04-24)
17Beta-hydroxysteroid dehydrogenase type 1 (17beta-HSD1) catalyzes the reduction of estrone into estradiol, which is the most potent estrogen in humans. Lowering intracellular estradiol concentration by inhibition of this enzyme is a promising new option for the treatment of estrogen-dependent diseases
Maria Dimopoulou et al.
Journal of the science of food and agriculture, 99(14), 6191-6198 (2019-06-30)
Pectin characteristics from different parts of lemon fruit (Citrus limon L.) were studied as a basis for assessing their suitability for functional applications. Pectin was extracted from lemon albedo, lemon core parts and membranes, and lemon extract using an aqueous
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