A35801
烯丙基硫
97%
别名:
3,3′-硫代双-1-丙烯, NSC 20947, 烯丙基硫醚
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线性分子式:
(CH2=CHCH2)2S
化学文摘社编号:
分子量:
114.21
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
209-775-1
Beilstein/REAXYS Number:
1736016
MDL number:
Assay:
97%
Form:
liquid
InChI key
UBJVUCKUDDKUJF-UHFFFAOYSA-N
InChI
1S/C6H10S/c1-3-5-7-6-4-2/h3-4H,1-2,5-6H2
SMILES string
C=CCSCC=C
vapor density
3.9 (vs air)
vapor pressure
7 mmHg ( 20 °C)
assay
97%
form
liquid
Quality Level
bp
138 °C (lit.)
mp
−83 °C (lit.)
density
0.887 g/mL at 25 °C (lit.)
storage temp.
2-8°C
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signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
存储类别
3 - Flammable liquids
wgk
WGK 2
flash_point_f
114.8 °F - closed cup
flash_point_c
46 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Yi-Chang Cheng et al.
Food chemistry, 136(3-4), 1296-1302 (2012-12-01)
Hypercholesterolemia is a well established risk factor for cardiac cell apoptosis. The purpose of this study is to evaluate the effects of garlic oil on cardiac apoptosis induced by a hypercholesterol diet. Twenty-four male Golden-Syrian hamsters at 3 months of
Hsiao-Chi Wang et al.
Annals of the New York Academy of Sciences, 1271, 44-52 (2012-10-12)
Skin cancer is a serious concern whose incidence is increasing at an alarming rate. Allyl sulfides-i.e., sulfur metabolites in garlic oil-have been demonstrated to have anticancer activity against several cancer types, although the mechanisms underlying these effects remain enigmatic. Our
Tao Zeng et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 50(3-4), 485-491 (2011-12-06)
Garlic oil (GO) has been shown to partially attenuate ethanol-induced fatty liver, but the underlying mechanisms remain unclear. The current study was designed to evaluate the protective effects of GO against ethanol-induced steatosis in vitro and in vivo, and to
Chong-Kuei Lii et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 50(3-4), 478-484 (2011-12-06)
Garlic and its organosulfur compounds display hypolipidemic effects by inhibiting fatty acid and cholesterol synthesis. We investigated the anti-adipogenic effect of diallyl trisulfide (DATS), the second most abundant organosulfide in garlic oil. We studied the effects of DATS in 3T3-L1
Xiaonan Lu et al.
The Journal of antimicrobial chemotherapy, 67(8), 1915-1926 (2012-05-03)
Bacterial biofilms pose significant food safety risks because of their attachment to fomites and food surfaces, including fresh produce surfaces. The purpose of this study was to systematically investigate the activity of selected antimicrobials on Campylobacter jejuni biofilms. C. jejuni
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