生物来源
vegetable oil
质量水平
等级
FG
Kosher
管理合规性
EU Regulation 1333/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 184.1890
折射率
n20/D 1.501
沸点
>200 °C
密度
0.930 g/mL at 25 °C
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
soybeans
性状检查
faint
SMILES字符串
O1C(CCc2c1c(c(c(c2)O)C)C)(CCCC(CCCC(CCCC(C)C)C)C)C
InChI
1S/C28H48O2/c1-20(2)11-8-12-21(3)13-9-14-22(4)15-10-17-28(7)18-16-25-19-26(29)23(5)24(6)27(25)30-28/h19-22,29H,8-18H2,1-7H3
InChI key
QUEDXNHFTDJVIY-UHFFFAOYSA-N
一般描述
生育酚（D-α，D-β，D-Δ 和 D-γ-生育酚的混合物）是维生素 E 的异构体。
应用
一种抗氧化剂，用于延缓脂肪和油类的腐败
警示用语：
Warning
危险声明
危险分类
Skin Sens. 1
储存分类代码
10 - Combustible liquids
WGK
WGK 3
闪点(°F)
>392.0 °F - closed cup
闪点(°C)
> 200 °C - closed cup
Jihyeung Ju et al.
Carcinogenesis, 31(4), 533-542 (2009-09-15)
The cancer-preventive activity of vitamin E has been studied. Whereas some epidemiological studies have suggested a protective effect of vitamin E against cancer formation, many large-scale intervention studies with alpha-tocopherol (usually large doses) have not demonstrated a cancer-preventive effect. Studies
Jonathan Himmelfarb et al.
Journal of the American Society of Nephrology : JASN, 25(3), 623-633 (2013-12-29)
Increased markers of oxidative stress and acute-phase inflammation are prevalent in patients undergoing maintenance hemodialysis therapy (MHD), and are associated with increased mortality and hospitalization rates and decreased erythropoietin responsiveness. No adequately powered studies have examined the efficacy of antioxidant
William L Stone et al.
Annals of the New York Academy of Sciences, 1031, 223-233 (2005-03-09)
Colorectal cancer is the second most common cause of cancer deaths in the United States. Vitamin E (VE) and other antioxidants may help prevent colon cancer by decreasing the formation of mutagens arising from the free radical oxidation of fecal
Barry Halliwell et al.
The American journal of clinical nutrition, 81(1 Suppl), 268S-276S (2005-01-11)
Foods and beverages rich in phenolic compounds, especially flavonoids, have often been associated with decreased risk of developing several diseases. However, it remains unclear whether this protective effect is attributable to the phenols or to other agents in the diet.
Chung S Yang et al.
Topics in current chemistry, 329, 21-33 (2012-07-28)
Many epidemiological studies have suggested that a low vitamin E nutritional status is associated with increased cancer risk. However, several recent large-scale human trials with high doses of α-tocopherol (α-T) have produced disappointing results. This points out the need for
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