05820
4-烯丙基苯甲醚
purum, ≥97.0% (GC)
别名:
对烯丙基苯甲醚, 爱草脑, 甲基胡椒酚, 胡椒酚甲醚, 草蒿脑
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线性分子式:
H2C=CHCH2C6H4OCH3
化学文摘社编号:
分子量:
148.20
EC Number:
205-427-8
UNSPSC Code:
12352100
PubChem Substance ID:
Beilstein/REAXYS Number:
1099454
MDL number:
InChI key
ZFMSMUAANRJZFM-UHFFFAOYSA-N
InChI
1S/C10H12O/c1-3-4-9-5-7-10(11-2)8-6-9/h3,5-8H,1,4H2,2H3
SMILES string
COc1ccc(CC=C)cc1
grade
purum
assay
≥97.0% (GC)
bp
215-216 °C (lit.)
density
0.965 g/mL at 25 °C (lit.)
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signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Aquatic Chronic 2 - Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1
存储类别
10 - Combustible liquids
wgk
WGK 2
flash_point_f
177.8 °F - closed cup
flash_point_c
81 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
新产品
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A R MacKenzie et al.
Philosophical transactions of the Royal Society of London. Series B, Biological sciences, 366(1582), 3177-3195 (2011-10-19)
We report measurements of atmospheric composition over a tropical rainforest and over a nearby oil palm plantation in Sabah, Borneo. The primary vegetation in each of the two landscapes emits very different amounts and kinds of volatile organic compounds (VOCs)
W Alhusainy et al.
Toxicology and applied pharmacology, 245(2), 179-190 (2010-03-17)
Estragole is a natural constituent of several herbs and spices including sweet basil. In rodent bioassays, estragole induces hepatomas, an effect ascribed to estragole bioactivation to 1'-sulfooxyestragole resulting in DNA adduct formation. The present paper identifies nevadensin as a basil
Alicia Paini et al.
Toxicology and applied pharmacology, 245(1), 57-66 (2010-02-11)
Estragole has been shown to be hepatocarcinogenic in rodent species at high-dose levels. Translation of these results into the likelihood of formation of DNA adducts, mutation, and ultimately cancer upon more realistic low-dose exposures remains a challenge. Recently we have
Alicia Paini et al.
Mutagenesis, 27(6), 653-663 (2012-07-31)
Estragole is a naturally occurring food-borne genotoxic compound found in a variety of food sources, including spices and herbs. This results in human exposure to estragole via the regular diet. The objective of this study was to quantify the dose-dependent
M De Vincenzi et al.
Fitoterapia, 71(6), 725-729 (2000-11-15)
Estragole (ES) is a natural constituent of a number of plants (e.g. tarragon, sweet basil and sweet fennel) and their essential oils have been widely used in foodstuffs as flavouring agents. Several studies with oral, i.p. or s.c. administration to
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