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Merck
CN

W218308

丁基羟基茴香醚

99%, FCC, FG

别名:

2(3)-叔丁基-4-甲氧基苯酚, 2(3)-叔丁基-4-羟基茴香醚, BHA

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关于此项目

线性分子式:
(CH3)3CC6H3(OCH3)OH
化学文摘社编号:
25013-16-5
分子量:
180.24
FEMA Number:
2183
UNSPSC Code:
12164502
NACRES:
NA.21
EC Number:
246-563-8
E Number:
E 320
MDL number:
MFCD01779059
Organoleptic:
mild
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

主要文件

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SMILES string

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

InChI key

MRBKEAMVRSLQPH-UHFFFAOYSA-N

biological source

synthetic

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009, EU Regulation 1333/2008 & 178/2002, FCC, FDA 21 CFR 117, FDA 21 CFR 172.515

vapor density

6.2 (vs air)

assay

99%

autoignition temp.

599 °F

mp

58-60 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

mild

Quality Level

300, 400

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General description

丁基羟基茴香醚是一种挥发性单羟基酚类化合物，主要用作食品工业中的抗氧化剂和防腐剂。由于它能够限制短链脂肪酸的氧化，所以被用来保存油的风味和颜色。

Application


  • NADPH氧化酶2的抑制通过促进神经外组织中巨噬细胞的M1极化来增强对病毒神经性炎症的抵抗力: 该研究探讨了丁基羟基茴香醚（BHA）在神经系统病毒感染期间调节免疫反应的潜在神经保护作用，表明BHABHA′通过调节巨噬细胞来减少神经炎症的用途（Choi et al., 2024）。

  • 采用以二氧化硅纳米通道膜修饰的经过电化学预处理的三维石墨烯电极进行食品样品中的丁基羟基茴香醚的高灵敏度电化学测定: 该研究提出了一种检测食品中BHA的新方法，强调了其在食品安全和质量控制中的作用，并展示了先进材料提高分析性能的的用途 （Huang et al., 2024）。

  • 来源于家蚕蛹水解物的新型抗氧化肽的纯化与鉴定: 在关注抗氧化肽的同时，该研究还考虑了广泛运用BHA的抗氧化剂市场，强调了对食品和制药行业中天然有效替代品的持续探索（Chukiatsiri et al., 2024）。

pictograms

Environment
GHS09

hcodes

H411

Hazard Classifications

Aquatic Chronic 2

存储类别

11 - Combustible Solids

wgk

WGK 2

flash_point_f

241.9 °F - Pensky-Martens closed cup

flash_point_c

116.6 °C - Pensky-Martens closed cup

ppe

Eyeshields, Gloves, type P3 (EN 143) respirator cartridges

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBS9450
SHBR4871
SHBR7184
SHBN2267
SHBN2287

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Burdock GA
Encyclopedia of Food and Color Additives, 1, 326-328 (1997)
Safety assessment of butylated hydroxyanisole and butylated hydroxytoluene as antioxidant food additives
Williams GM, et al.
Food And Chemical Toxicology, 37(9), 1027-1038 (1999)
Hip Seng Yim et al.
International journal of medicinal mushrooms, 13(3), 245-255 (2011-12-06)
The present study aims to assess the antioxidant activities (AOA) and total phenolic content (TPC) of water extracts of selected edible wild mushrooms: Pleurotus porrigens, Schizophyllum commune, Hygrocybe conica, and Lentinus ciliatus. The AOA were evaluated against DPPH radical and
Fang Li et al.
Molecular medicine reports, 6(3), 625-630 (2012-07-04)
Cerebrovascular injury is one of the three major causes of death and is the leading cause of adult disability. Despite the increasing progress in emergency treatment and early rehabilitation in patients with cerebrovascular injury, treatment options for neurological dysfunction that
A Naqinezhad et al.
European review for medical and pharmacological sciences, 16 Suppl 3, 88-94 (2012-09-11)
Artemisia (Asteraceae) contains more than 400 species. Many of the plants belonging to this genus are known to possess biological properties. In this study, antioxidant and antihemolytic activities of flavonoid rich fractions of A. tschernieviana Besser were evaluated. Plant aerial
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