W518301
反式-阿魏酸
≥99%
别名:
反式-4-羟基-3-甲氧基肉桂酸, 阿魏酸
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关于此项目
线性分子式:
HOC6H3(OCH3)CH=CHCO2H
化学文摘社编号:
分子量:
194.18
UNSPSC Code:
12164502
NACRES:
NA.21
PubChem Substance ID:
EC Number:
208-679-7
Beilstein/REAXYS Number:
1570363
MDL number:
Organoleptic:
faint
Biological source:
synthetic
Food allergen:
no known allergens
产品名称
反式-阿魏酸, ≥99%
InChI key
KSEBMYQBYZTDHS-HWKANZROSA-N
InChI
1S/C10H10O4/c1-14-9-6-7(2-4-8(9)11)3-5-10(12)13/h2-6,11H,1H3,(H,12,13)/b5-3+
SMILES string
OC(/C=C/C1=CC(OC)=C(O)C=C1)=O
biological source
synthetic
assay
≥99%
form
powder
mp
168-172 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
faint
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Application
<ul>
<li><strong>青香蕉（Musa ssp.）混合果肉果皮粉：一种具有有趣的生物活性、营养和技术特性、适用于食品应用的新配料。</strong>介绍了将青香蕉粉作为膳食纤维和反式阿魏酸等生物活性化合物的丰富来源，强调了其在食品强化和营养补充方面的益处（Viana et al., 2024）。</li>
</ul>
<li><strong>青香蕉（Musa ssp.）混合果肉果皮粉：一种具有有趣的生物活性、营养和技术特性、适用于食品应用的新配料。</strong>介绍了将青香蕉粉作为膳食纤维和反式阿魏酸等生物活性化合物的丰富来源，强调了其在食品强化和营养补充方面的益处（Viana et al., 2024）。</li>
</ul>
Biochem/physiol Actions
在植物性食品中发现的羟基肉桂酸。抗氧化剂。
Disclaimer
用于研发&或非欧盟(EU)食品用途。不用于零售。
General description
反式-阿魏酸是阿魏酸的天然存在异构体，其主要应用于食品和饮料工业中的抗氧化剂和防腐剂。它是在黑麦和小麦籽粒中发现的主要酚酸。
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
Ferulic acid in rye and wheat grain and grain dietary fiber.
Rybka K, et al
Cereal Chem., 70, 55-55 (1993)
Zorn H and Czermak P
Biotechnology of Food and Feed Additives., 113-113 (2014)
Nickolas A Anderson et al.
The Plant cell, 27(8), 2195-2209 (2015-08-13)
Modifying lignin composition and structure is a key strategy to increase plant cell wall digestibility for biofuel production. Disruption of the genes encoding both cinnamyl alcohol dehydrogenases (CADs), including CADC and CADD, in Arabidopsis thaliana results in the atypical incorporation
Sonia Trombino et al.
Journal of agricultural and food chemistry, 52(8), 2411-2420 (2004-04-15)
Although an antioxidant mechanism has been involved in the beneficial effects of ferulic acid in human diseases, there are few reports on the antioxidant properties of this compound in isolated membranes and intact cells. Here, we evaluated the ability of
Helle Harder et al.
European journal of nutrition, 43(4), 230-236 (2004-08-17)
Rye bread contributes an important part of the whole grain intake in the Scandinavian diet. Ferulic acid is the major phenolic compound in rye bran and is an antioxidant in vitro and may, therefore, contribute to cardioprotective effects of whole
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