48710
没食子酸丙酯
≥98.0% (HPLC), solid, antioxidant
别名:
3,4,5-三羟基苯甲酸丙酯, Tenox PG
制备说明
用甘油:PBS (9:1) 配成 0.1M 的溶液
警示用语：
Danger
危险分类
Acute Tox. 4 Oral - Aquatic Acute 1 - Aquatic Chronic 1 - Eye Dam. 1 - Skin Sens. 1
储存分类代码
13 - Non Combustible Solids
WGK
WGK 2
闪点(°F)
368.6 °F - closed cup
闪点(°C)
187 °C - closed cup
个人防护装备
dust mask type N95 (US), Eyeshields, Faceshields, Gloves
Tanvir Hussain et al.
European journal of medicinal chemistry, 44(11), 4654-4660 (2009-08-12)
A series of new 3-[4-(1H-imidazol-1-yl) phenyl]prop-2-en-1-ones were synthesized by the condensation of various acetophenones with 4-(1H-imidazol-1-yl) benzaldehyde which was itself prepared by the N-arylation of imidazole using hexadecyltrimethylammonium bromide as catalyst for the first time. All the synthesized compounds were
Matloob Ahmad et al.
European journal of medicinal chemistry, 45(2), 698-704 (2009-12-08)
A series of potential anti-oxidant and anti-bacterial N'-arylmethylidene-2-(3,4-dimethyl-5,5-dioxidopyrazolo[4,3-c][1,2]benzothiazin-2(4H)-yl)acetohydrazides was synthesized in a facile way starting from commercially available saccharine. 3,4-Dimethyl-2,4-dihydropyrazolo[4,3-c][1,2]benzothiazine 5,5-dioxide was obtained by ring expansion of 2-(2-oxopropyl)-1,2-benzisothiazol-3(2H)-one 1,1-dioxide followed by N-methylation and cyclization with hydrazine using ultrasonic irradiation. N-alkylation
Ching-Hsein Chen et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 49(2), 494-501 (2010-11-30)
Propyl gallate (PG) is a synthetic antioxidant that has been used in processed food and medicinal preparations. The anti-cancer effect of PG in leukemia is unclear. In the present study, we demonstrate that PG reduced cell viability in THP-1, Jurkat
Yasunobu Kawano et al.
Resuscitation, 83(2), 249-252 (2011-08-02)
The present study was conducted to assess the effects of intraperitoneal administration of n-propyl gallate (PG) on hippocampal neuronal survival after forebrain ischemia. Forty male Sprague-Dawley rats were randomly assigned to one of 6 groups. Animals in the PG-I-10, PG-I-8
Paola Colindres et al.
Journal of the science of food and agriculture, 91(5), 963-968 (2011-01-22)
The effect of selected antioxidants (grape seed extract (GS), oleoresin rosemary (OR), water-soluble oregano extract (WO), propyl gallate (PG), butylated hydroxyanisole (BHA)), butylated hydroxytoluene (BHT)) on sensory, color and oxidative stability of cooked, frozen, reheated ground beef patties was evaluated.
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