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Merck
CN

W265624

麦芽酚

greener alternative

natural, FG

别名:

2-甲基-3-羟基-4-吡喃酮, 3-羟基-2-甲基-4 H -吡喃-4-酮, 落叶松酸, 麦芽醇

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关于此项目

经验公式（希尔记法）:
C6H6O3
化学文摘社编号:
118-71-8
分子量:
126.11
Flavis number:
7.014
PubChem Substance ID:
24901224
UNSPSC Code:
12164502
FEMA Number:
2656
NACRES:
NA.21
EC Number:
204-271-8
MDL number:
MFCD00006578
Beilstein/REAXYS Number:
112169
Organoleptic:
caramel; jam; fruity; sweet
Grade:
FG, Fragrance grade, Halal, Kosher, natural
Biological source:
sugar cane
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

主要文件

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InChI key

XPCTZQVDEJYUGT-UHFFFAOYSA-N

InChI

1S/C6H6O3/c1-4-6(8)5(7)2-3-9-4/h2-3,8H,1H3

SMILES string

CC1=C(O)C(=O)C=CO1

biological source

sugar cane

grade

FG, Fragrance grade, Halal, Kosher, natural

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117

autoignition temp.

1364 °F

expl. lim.

25 %

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

mp

160-164 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

greener alternative category

Aligned

organoleptic

caramel; jam; fruity; sweet

Quality Level

300, 400

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相关类别

General description

我们竭诚为您带来满足绿色替代产品四大类别要求的替代产品。本品为生物基产品，在“危险性较小的化学合成”和“使用可再生原料”绿色化学原则方面取得了重大进步。
麦芽酚是一种食品增香剂，具有增甜作用。由于其高抗氧化活性，也被用作食品抗氧化剂。

Application


  • 天然和合成螯合剂在医学领域的重要性和必要性：提高有效治疗铁过载症和铁缺乏症的前景。：这篇综述讨论了天然和合成螯合剂（包括麦芽酚）在治疗铁过载症和铁缺乏症中的使用，强调了其药用潜力和在生物化学中的应用（Kontoghiorghes, 2024）。

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H302

Hazard Classifications

Acute Tox. 4 Oral

存储类别

11 - Combustible Solids

wgk

WGK 2

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

dust mask type N95 (US), Eyeshields, Gloves

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBS9268
SHBR2987
STBK2281
STBJ8268
STBJ7059

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Basic Food Chemistry, 254-254 (2012)
Biotic Type Antioxidants: The Prospective Search Area for Novel Chemical Drugs, 464-464 (2000)
Anwar Anwar-Mohamed et al.
Toxicology in vitro : an international journal published in association with BIBRA, 21(4), 685-690 (2007-02-24)
Maltol is used extensively as a flavor-enhancing agent, food preservative, antioxidant, and also in cosmetic and pharmaceutical formulations. However, a number of studies have shown that maltol may induce carcinogenicity and toxicity but the mechanisms involved remain unknown. Therefore, we
Tamás Jakusch et al.
Dalton transactions (Cambridge, England : 2003), (13)(13), 2428-2437 (2009-03-18)
The interactions of various insulin mimetic oxovanadium(IV) compounds with serum proteins were studied in model systems and in ex vivo samples. For the modeling study, an earlier in situ method was extended and applied to the formation of ternary complexes
Yuzhao Zhou et al.
Journal of inorganic biochemistry, 102(4), 798-808 (2008-01-22)
The objectives were to test the null hypotheses that (1) citrate, maltolate, and fluoride do not significantly influence oral Al bioavailability, C(max) or T(max) at an Al dose relevant to drinking water exposure; and (2) Al citrate and maltolate are
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