生物来源
Rosemarinus officinalis L.
等级
FG
Halal
Kosher
管理合规性
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 182.20
旋光性
[α]20/D +1.2°, neat
折射率
n20/D 1.467
沸点
176 °C
密度
0.908 g/mL at 25 °C
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
herbaceous; balsamic
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警示用语：
Warning
危险分类
Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
3 - Flammable liquids
WGK
WGK 2
闪点(°F)
120.2 °F - closed cup
闪点(°C)
49 °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
植物油/植物胶产品
Hanem F Khater et al.
International journal of dermatology, 50(2), 187-194 (2011-01-20)
Myiasis caused by Lucilia sericata (Diptera: Calliphoridae) is widely distributed throughout the world and affects both humans and animals. In addition, L. sericata larvae and adults may play a role in spreading causal agents of mycobacterial infections. Therefore, it is important
Abdenour Ait-Ouazzou et al.
Journal of the science of food and agriculture, 91(14), 2643-2651 (2011-07-20)
The present study reports on the antimicrobial activity and chemical composition of the essential oils (EOs) of Thymus algeriensis, Eucalyptus globulus and Rosmarinus officinalis from Morocco. The composition of these species was analysed by GC-MS, and 65 components were identified.
Peter W Rand et al.
Journal of medical entomology, 47(4), 695-698 (2010-08-11)
We compared the application of IC2, a minimal-risk (25B) botanical compound containing 10% rosemary oil, with bifenthrin, a commonly used synthetic compound, and with water for the control of Ixodes scapularis Say (= Ixodes dammini Spielman, Clifford, Piesman & Corwin)
Alejandra Ponce et al.
Journal of food science, 76(1), M34-M40 (2011-05-04)
Investigations were carried out to assess the efficiency of 3 essential oils, clove, tea tree, and rosemary, as natural preservatives during the postharvest of lettuce leaves. The effect of different concentration (1 and 0.5 MIC) of plant essential oils applied
Monika Gibis et al.
Food chemistry, 134(2), 766-774 (2012-10-31)
The effect of oil-based marinades containing grape seed extract (Vitis vinifera L.; 0.2, 0.4, 0.6 and 0.8 g/100g) formulated in a water/oil emulsion or rosemary extract (Rosmarinus officinalis; 0.12, 0.2, 0.6, 1.0 and 1.5 g/100g) in oil on the formation
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