C80857
反式肉桂酸
≥99%
别名:
反式-3-苯基丙烯酸, 肉桂酸
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线性分子式:
C6H5CH=CHCOOH
化学文摘社编号:
分子量:
148.16
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
205-398-1
Beilstein/REAXYS Number:
1905952
MDL number:
产品名称
反式肉桂酸, ≥99%
InChI key
WBYWAXJHAXSJNI-VOTSOKGWSA-N
InChI
1S/C9H8O2/c10-9(11)7-6-8-4-2-1-3-5-8/h1-7H,(H,10,11)/b7-6+
SMILES string
OC(=O)\C=C\c1ccccc1
assay
≥99%
form
crystals
bp
300 °C (lit.)
mp
132-135 °C (lit.)
Quality Level
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Application
反式-肉桂酸可用于合成：
- A 具有强抗分枝杆菌活性的反式-肉桂酸酰肼衍生物。
- 肉桂酸甘油酯（通过均相酯化反应）；
- 苯乙烯，通过植物细胞培养物的生物催化脱羧作用。
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2
存储类别
13 - Non Combustible Solids
wgk
WGK 1
flash_point_f
320.0 °F - closed cup
flash_point_c
160 °C - closed cup
ppe
dust mask type N95 (US), Eyeshields, Gloves
Homogeneous catalytic esterification of glycerol with cinnamic and methoxycinnamic acids to cinnamate glycerides in solventless medium: Kinetic modeling.
Molinero L, et al.
Chemical Engineering Journal, 247(2), 174-182 (2014)
Synthesis and antimycobacterial evaluation of new trans-cinnamic acid hydrazide derivatives.
Carvalho SA, et al.
Bioorganic & Medicinal Chemistry, 18(2), 538-541 (2008)
M Takemoto et al.
Chemical & pharmaceutical bulletin, 49(5), 639-641 (2001-06-01)
A novel method for producing styrenes from trans-cinnamic acids was developed. When trans-cinnamic acid was incubated with plant cell cultures at room temperature, styrene was obtained. 4-Hydroxy-3-methoxystyrene (2a), 3-nitrostyrene (2f) and furan (2g) were synthesized quantitatively.
Marie S Prevost et al.
Journal of medicinal chemistry, 56(11), 4619-4630 (2013-05-21)
Pentameric ligand gated ion channels (pLGICs) mediate signal transduction. The binding of an extracellular ligand is coupled to the transmembrane channel opening. So far, all known agonists bind at the interface between subunits in a topologically conserved "orthosteric site" whose
Stanislava Gorjanović et al.
Journal of agricultural and food chemistry, 60(38), 9573-9580 (2012-09-07)
Hydrogen peroxide scavenging (HPS) activity of unfermented (green, yellow, and white), partially fermented (oolong), and completely fermented (black) tea ( Camellia sinensis ), maté ( Ilex paraguariensis ), and various herbal infusions, as well as individual compounds (flavan-3-ols, flavonols, cinnamic
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