A34201
烯丙基甲基硫醚
98%
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线性分子式:
H2C=CHCH2SCH3
化学文摘社编号:
分子量:
88.17
EC 号:
MDL编号:
UNSPSC代码:
12352100
PubChem化学物质编号:
NACRES:
NA.22
质量水平
方案
98%
表单
liquid
折射率
n20/D 1.4714 (lit.)
沸点
91-93 °C (lit.)
密度
0.803 g/mL at 25 °C (lit.)
储存温度
2-8°C
SMILES字符串
CSCC=C
InChI
1S/C4H8S/c1-3-4-5-2/h3H,1,4H2,2H3
InChI key
NVLPQIPTCCLBEU-UHFFFAOYSA-N
警示用语：
Danger
危险声明
危险分类
Flam. Liq. 2
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
64.4 °F - closed cup
闪点(°C)
18 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Larry D Lawson et al.
Journal of agricultural and food chemistry, 53(6), 1974-1983 (2005-03-17)
Progress in establishing systemic pharmacological effects for fresh, crushed garlic (Allium sativum L) in humans has been hindered by (1) the inability to measure allicin bioavailability, (2) lack of direct evidence that allicin has significant systemic activity at doses of
Larry D Lawson et al.
Journal of agricultural and food chemistry, 53(16), 6254-6261 (2005-08-04)
In support of a new clinical trial designed to compare the effects of crushed fresh garlic and two types of garlic supplement tablets (enteric-coated dried fresh garlic and dried aged garlic extract) on serum lipids, the three garlic products have
Jen-Chieh Tsai et al.
Molecules (Basel, Switzerland), 24(6) (2019-03-23)
The mechanism of hepatoprotective compounds is usually related to its antioxidant or anti-inflammatory effects. Black garlic is produced from garlic by heat treatment and its anti-inflammatory activity has been previously reported. Therefore, the aim of this study was to investigate
Hsiao-Pei Chang et al.
Nutrition (Burbank, Los Angeles County, Calif.), 21(4), 530-536 (2005-04-07)
We investigated the inhibition of nitric oxide (NO) and prostaglandin E2 (PGE2) production by the garlic oil derivatives, diallyl sulfide (DAS), diallyl disulfide (DADS), and allyl methyl sulfide (AMS), in lipopolysaccharide (LPS)-activated RAW 264.7 cells. Cells were treated with LPS
Osamu Negishi et al.
Journal of agricultural and food chemistry, 52(17), 5513-5518 (2004-08-19)
Caffeoyl quinic acid (CQA) derivatives in ku-ding-cha, mate, coffee, and related plants were determined by HPLC. One ku-ding-cha contained a large amount of 3,5-dicaffeoylquinic acid (3,5-diCQA, 10.6% in dry weight) as well as 3-CQA (1.7%), 4-CQA (1.1%), 5-CQA (6.3%), 3,4-diCQA
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