InChI
1S/C11H12O4/c1-14-9-6-8(4-3-5-12)7-10(15-2)11(9)13/h3-7,13H,1-2H3/b4-3+
SMILES string
[H]C(=O)\C([H])=C(/[H])c1cc(OC)c(O)c(OC)c1
InChI key
CDICDSOGTRCHMG-ONEGZZNKSA-N
assay
98%
form
solid
mp
104-106 °C (lit.)
storage temp.
2-8°C
Application
反式-3,5-二甲氧基-4-羟基肉桂醛(芥子醛)适用于栎属植物 、 栎属 和 白栎属 木桶陈化的葡萄果渣馏分油中酚类化合物的 HPLC 多波长测定。它适用于各种木材中挥发酚和苯醛的 GC/MS 正离子化学离子化 (PICI) 表征。
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
dust mask type N95 (US), Eyeshields, Gloves
Mónica Schwarz et al.
Foods (Basel, Switzerland), 9(3) (2020-03-07)
The wine spirits used for the elaboration of Brandy de Jerez are mainly obtained from wines produced from the Airén type of grape, which comes from the vineyards located in the region of La Mancha (Central Spain). This entails a
David Fournand et al.
Phytochemistry, 62(2), 139-146 (2002-12-17)
Capillary zone electrophoresis has been used to monitor the first steps of the dehydrogenative polymerization of coniferyl alcohol, sinapyl aldehyde, or a mixture of both, catalyzed by the horseradish peroxidase (HRP)-H(2)O(2) system. When coniferyl alcohol was the unique HRP substrate
M H Farah et al.
Planta medica, 58(1), 14-18 (1992-02-01)
Coniferaldehyde, scopoletin, sinapaldehyde, and syringaldehyde were isolated from an aqueous extract of Senra incana. All four compounds inhibited prostaglandin synthetase in a dose-dependent way. Compared to aspirin, the potency of coniferaldehyde and scopoletin was about five times higher, whereas syringaldehyde
L Li et al.
The Plant cell, 13(7), 1567-1586 (2001-07-13)
Cinnamyl alcohol dehydrogenase (CAD; EC 1.1.1.195) has been thought to mediate the reduction of both coniferaldehyde and sinapaldehyde into guaiacyl and syringyl monolignols in angiosperms. Here, we report the isolation of a novel aspen gene (PtSAD) encoding sinapyl alcohol dehydrogenase
First Approach to the Analytical Characterization of Barrel-Aged Grape Marc Distillates Using Phenolic Compounds and Colour Parameters.
Rodriguez-Solana R, et al.
Food Technology and Biotechnology, 52(4), 391-402 (2014)
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