T65404
2,4,6-三羟基苯甲醛
≥97%
别名:
NSC 38610, 间苯三酚甲醛
登录 查看组织和合同定价。
选择尺寸
关于此项目
线性分子式:
(HO)3C6H2CHO
化学文摘社编号:
分子量:
154.12
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
207-663-7
Beilstein/REAXYS Number:
2254429
MDL number:
Assay:
≥97%
产品名称
2,4,6-三羟基苯甲醛, ≥97%
InChI key
BTQAJGSMXCDDAJ-UHFFFAOYSA-N
InChI
1S/C7H6O4/c8-3-5-6(10)1-4(9)2-7(5)11/h1-3,9-11H
SMILES string
[H]C(=O)c1c(O)cc(O)cc1O
assay
≥97%
mp
195 °C (dec.) (lit.)
Quality Level
正在寻找类似产品? 访问 产品对比指南
Application
作为参与合成生物活性分子的反应物，包括：
- 2,4,6-三氯苯基，具有潜在抑制蛋白糖基化的作用
- 七叶皂甙A衍生物，具有溶血活性并可抑制LPS诱导的一氧化氮生成
- α-亲核试剂，用于水解有机磷神经毒剂
- 黄嘌呤氧化酶抑制剂
- 非络合物席夫碱
- 甲基化 (±)-表没食子儿茶素没食子酸酯文库，用于抗癌活性研究
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 2
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
dust mask type N95 (US), Eyeshields, Gloves
Vicente Agulló et al.
Nutrients, 13(2) (2021-01-28)
The intake of sugar-sweetened beverages has been associated with an augmented prevalence of metabolic diseases, namely, obesity, type II diabetes, and metabolic syndrome. On the other hand, nowadays, it is broadly accepted that foods and beverages rich in (poly)phenols could
Anna Vallverdú-Queralt et al.
Food chemistry, 199, 902-910 (2016-01-19)
In red and rosé wines, the grape anthocyanins are progressively converted to more stable pigments, including phenylpyranoanthocyanins. One-/two-dimensional NMR and UPLC-DAD-ESI-MS(n) measurements were used to monitor the synthesis of guaiacylpyranomalvidin 3-O-glucoside from malvidin 3-O-glucoside and vinylguaiacol in model solutions and
Annelie Damerau et al.
Food chemistry, 332, 127385-127385 (2020-07-06)
A promising way of processing Baltic herring, Clupea harengus membras, is turning the fish into boneless mince. However, Baltic herring is prone to lipid oxidation, which possesses a challenge for industrial applications. The aim of this work was to study
Vemana Gowd et al.
Food research international (Ottawa, Ont.), 120, 523-533 (2019-04-20)
Beneficial properties attributed to the intake of blackberry fruit are associated with the presence of high content of anthocyanins. However, their low absorption and accumulation in the gut have generated the belief that gut metabolites of anthocyanins are probably reason
Lukáš Kučera et al.
Molecules (Basel, Switzerland), 26(1) (2020-12-31)
Degradation of anthocyanins involves scission of the flavonoid skeleton yielding 2,4,6-trihydroxybenzaldehyde (phloroglucinaldehyde, PGA) and a phenolic acid. However, the process is not finished with the formation of PGA, as the consequent condensation of two PGA molecules providing colored hydroxylated anthraquinones
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系客户支持