SMILES string
O(C)c1c(ccc(c1)\C=C\C(=O)O)O
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+
InChI key
KSEBMYQBYZTDHS-HWKANZROSA-N
grade
analytical standard
assay
≥99.0% (HPLC)
shelf life
limited shelf life, expiry date on the label
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
impurities
≤0.5% water
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
storage temp.
2-8°C
Quality Level
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General description
4-羟基-3-甲氧基肉桂酸是一种广泛的植物组分,主要存在于植物种子和叶子。它由苯丙氨酸和酪氨酸代谢而成。
Application
4-羟基-3-甲氧基肉桂酸可作为参考标准品,用于通过高效液相色谱 (HPLC) 测定当归中的分析物。
有关合适仪器技术的更多信息,请参考产品分析证书。如需进一步支持,请联系技术服务部门。
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
Prinjaporn Tee-ngam et al.
Sensors (Basel, Switzerland), 13(10), 13039-13053 (2013-10-01)
Ferulic acid is an important phenolic antioxidant found in or added to diet supplements, beverages, and cosmetic creams. Two designs of paper-based platforms for the fast, simple and inexpensive evaluation of ferulic acid contents in food and pharmaceutical cosmetics were
I Stanimirova et al.
Talanta, 115, 590-599 (2013-09-24)
A nested analysis of variance combined with simultaneous component analysis, ASCA, was proposed to model high-dimensional chromatographic data. The data were obtained from an experiment designed to investigate the effect of production season, quality grade and post-production processing (steam pasteurization)
Patrick Sherwood et al.
Tree physiology, 33(8), 845-854 (2013-09-04)
The molecular basis of the systemic induced resistance (SIR) phenotype known to occur in Austrian pine (Pinus nigra J.F. Arnold) in response to the tip blight and canker pathogen Diplodia pinea (Desm.) remains unclear. Specialized metabolites such as phenolics are
Danika Koegelenberg et al.
Food chemistry, 221, 1606-1613 (2016-12-17)
Effects on physical properties of white bread of adding crude (E1) and partially purified (E2) arabinoxylans (AX) from wheat bran to partially replace flour during baking, were investigated to identify optimal dosage. The E1 and E2 had molecular weights of
Assay of free ferulic acid and total ferulic acid for quality assessment of Angelica sinensis.
Lu H-G, et al.
Journal of Chromatography A, 1068(2), 209-219 (2005)
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