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90034

4-羟基-3-甲氧基肉桂酸

Name: 4-羟基-3-甲氧基肉桂酸
Brand: SIAL

mixture of isomers, analytical standard

别名:

阿魏酸

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关于此项目

经验公式（希尔记法）:

C₁₀H₁₀O₄

化学文摘社编号:

537-98-4

分子量:

194.18

UNSPSC Code:

85151701

PubChem Substance ID:

329769805

EC Number:

214-490-0

NACRES:

NA.24

MDL number:

MFCD00004400

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属性

grade

analytical standard

Quality Level

100

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

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

说明

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。

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Warning

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

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Simple and rapid determination of ferulic acid levels in food and cosmetic samples using paper-based platforms.

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

High-dimensional nested analysis of variance to assess the effect of production season, quality grade and steam pasteurization on the phenolic composition of fermented rooibos herbal tea.

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)

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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全球贸易项目编号

货号	GTIN
90034-100MG	04061833235416