284416
氢化肉桂酸乙酯
99%
别名:
3-苯基丙酸乙酯
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关于此项目
线性分子式:
C6H5CH2CH2COOC2H5
化学文摘社编号:
分子量:
178.23
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
217-966-6
Beilstein/REAXYS Number:
1910432
MDL number:
产品名称
氢化肉桂酸乙酯, 99%
InChI key
JAGZUIGGHGTFHO-UHFFFAOYSA-N
InChI
1S/C11H14O2/c1-2-13-11(12)9-8-10-6-4-3-5-7-10/h3-7H,2,8-9H2,1H3
SMILES string
CCOC(=O)CCc1ccccc1
assay
99%
form
liquid
refractive index
n20/D 1.494 (lit.)
bp
247-248 °C (lit.)
density
1.01 g/mL at 25 °C (lit.)
functional group
ester
phenyl
Quality Level
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General description
The transesterifcation reactions of ethyl hydrocinnamate with various alcohols have been studied. It is one of the major components of B. dracunculifolia.
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
226.4 °F - closed cup
flash_point_c
108 °C - closed cup
ppe
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
K Priya et al.
Indian journal of biochemistry & biophysics, 39(4), 259-263 (2002-08-01)
Use of lipase from Pseudomonas cepacia in transesterifcation reactions of ethyl hydrocinnamate with different alcohols has been examined. Among the alcohols tested, viz., n-butanol, iso-amyl alcohol, benzyl alcohol, n-octanol and 1-phenylethanol, only n-butanol yielded the transesterified product. Among the solvents
Susana Johann et al.
Pharmaceutical biology, 48(4), 388-396 (2010-07-22)
Paracoccidioidomycosis (PCM) is a systemic granulomatous disease caused by Paracoccidioides brasiliensis Almeida (Onygenales) that requires 1-2 years of treatment. In the absence of drug therapy, the disease is usually fatal, highlighting the need for the identification of safer, novel, and
Tanya E Rutan et al.
Journal of agricultural and food chemistry, 66(38), 10053-10066 (2018-09-04)
The effects of two cluster thinning regimes (low and moderate) with Vitis vinifera cv. Pinot noir, in vineyards located in Central Otago, New Zealand, on wine composition, were studied across three consecutive seasons. There were strong correlations between the extent
Eduardo Coelho et al.
Food chemistry, 323, 126826-126826 (2020-04-27)
During beer ageing, endogenous barrel microbes grow spontaneously and transform wort/beer composition, being Dekkera bruxellensis and Saccharomyces cerevisiae among the main contributors to the chemical and sensory profile of aged beer. This work aims at the application of multi-starter cultures
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic
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