79058
2-(4-羟苯基)乙醇
analytical standard
别名:
4-羟基苯乙醇, p-HPEA, 对羟苯基乙醇
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关于此项目
线性分子式:
HOC6H4CH2CH2OH
化学文摘社编号:
分子量:
138.16
UNSPSC Code:
41116107
NACRES:
NA.24
PubChem Substance ID:
EC Number:
207-930-8
Beilstein/REAXYS Number:
1859884
MDL number:
InChI key
YCCILVSKPBXVIP-UHFFFAOYSA-N
InChI
1S/C8H10O2/c9-6-5-7-1-3-8(10)4-2-7/h1-4,9-10H,5-6H2
SMILES string
OCCc1ccc(O)cc1
grade
analytical standard
assay
>99.5% (GC)
shelf life
limited shelf life, expiry date on the label
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
Quality Level
mp
90-93 °C
application(s)
cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care
format
neat
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General description
2-(4-羟基苯基)乙醇是一种存在于橄榄中的酚类化合物，具有广泛的健康益处和药理特性，例如抗炎、抗病毒、抗肿瘤和心脏保护活性。
Application
2-（4-羟基苯基）乙醇可用作分析标准品，用于通过各种色谱技术测定白色念珠菌的培养上清液、内生真菌的液体察氏（Czapek）培养基培养物、人类生物样品和葡萄酒样品中的分析物。
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Biochem/physiol Actions
橄榄油中的抗氧化剂。
Packaging
无底玻璃瓶。内含物在插入的融合锥体内。
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
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
dust mask type N95 (US), Eyeshields, Gloves
2, 4-(Hydroxyphenyl)-ethanol, an antioxidative agent produced by Candida spp., impairs neutrophilic yeast killing in vitro
Cremer J, et al.
FEMS Microbiology Letters, 170(2), 319-325 (1999)
Antioxidant properties of tyrosol and hydroxytyrosol saturated fatty acid esters
Sun Y, et al.
Food Chemistry (2017)
M I Covas et al.
Drugs under experimental and clinical research, 29(5-6), 203-206 (2004-05-12)
Tyrosol is a phenolic compound present in two of the traditional components of the Mediterranean diet: wine and virgin olive oil. The presence of tyrosol has been described in red and white wines. Tyrosol is also present in vermouth and
Maud N Vissers et al.
The Journal of nutrition, 132(3), 409-417 (2002-03-07)
Animal and in vitro studies suggest that olive oil phenols are effective antioxidants. The most abundant phenols in olive oil are the nonpolar oleuropein- and ligstroside-aglycones and the polar hydroxytyrosol and tyrosol. The aim of this study was to gain
Zulema Piñeiro et al.
Journal of agricultural and food chemistry, 59(21), 11683-11689 (2011-09-29)
A validated HPLC method with fluorescence detection for the simultaneous quantification of hydroxytyrosol and tyrosol in red wines is described. Detection conditions for both compounds were optimized (excitation at 279 and 278 and emission at 631 and 598 nm for
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