P31205
苯丙炔酸
99%
别名:
苯基丙炔酸
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关于此项目
线性分子式:
C6H5C≡CCOOH
化学文摘社编号:
分子量:
146.14
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
211-285-8
Beilstein/REAXYS Number:
742587
MDL number:
产品名称
苯丙炔酸, 99%
InChI key
XNERWVPQCYSMLC-UHFFFAOYSA-N
InChI
1S/C9H6O2/c10-9(11)7-6-8-4-2-1-3-5-8/h1-5H,(H,10,11)
SMILES string
OC(=O)C#Cc1ccccc1
assay
99%
form
crystals
mp
135-137 °C (lit.)
storage temp.
2-8°C
Quality Level
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Application
苯丙酸可以：
- 在三氟化硼 · 二乙基醚的存在下与 2- 叔 -丁氧基吡啶反应生成相应的 叔 -丁酯。
- 与芳基卤化物如 对 -氯碘苯和 1-氯-4-碘苯发生脱羧偶联。
- 发生卤代脱羧反应生成 1-卤代炔。
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
dust mask type N95 (US), Eyeshields, Gloves
Rocío Gómez-Vásquez et al.
Annals of botany, 94(1), 87-97 (2004-05-18)
Control of diseases in the key tropical staple, cassava, is dependent on resistant genotypes, but the innate mechanisms are unknown. The aim was to study phenylpropanoids and associated enzymes as possible defence components. Phenylalanine ammonia-lyase (PAL), phenylpropanoids and peroxidases (POD)
Neil R McIntyre et al.
Journal of enzyme inhibition and medicinal chemistry, 31(4), 551-562 (2015-05-30)
Peptidylglycine α-amidating monooxygenase (PAM) is a bifunctional enzyme that catalyzes the final reaction in the maturation of α-amidated peptide hormones. Peptidylglycine α-hydroxylating monooxygenase (PHM) is the PAM domain responsible for the copper-, ascorbate- and O2-dependent hydroxylation of a glycine-extended peptide.
M Zieliński et al.
Isotopes in environmental and health studies, 37(3), 239-252 (2002-04-02)
13C kinetic isotope effect (KIE) in the decarboxylation of phenylpropiolic acid (PPA) in tetralin medium (Tn) has been determined at 409-432 K and found to be of magnitude similar to the 13C KIE observed in the decarboxylation of malonic acid
Elizabeth Joubert et al.
Food chemistry, 136(2), 1078-1085 (2012-11-06)
Z-2-(β-d-glucopyranosyloxy)-3-phenylpropenoic acid (PPAG), a compound postulated to contribute to the taste and mouthfeel of fermented rooibos tea (Aspalathus linearis), was isolated from unfermented rooibos plant material. Its structure was unequivocally confirmed by LC-MS, -MS(2), FT-IR and NMR of the underivatised
Y Q Feng et al.
Se pu = Chinese journal of chromatography, 18(3), 224-228 (2003-01-25)
Glycine derivatized beta-cyclodextrin bonded silica (GCDS) has been prepared for high performance liquid chromatography through the reactions of beta-cyclodextrin bonded silica with tosyl chloride and glycine in sequence. The separation performance of GCDS for positional isomers, dansyl amino acids and
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