97013
反式 -肉桂酸
analytical standard
别名:
反式-3-苯基丙烯酸, （2E）-3-苯基-2-丙烯酸
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关于此项目
经验公式（希尔记法）:
C9H8O2
化学文摘社编号:
分子量:
148.16
UNSPSC Code:
85151701
NACRES:
NA.24
PubChem Substance ID:
EC Number:
205-398-1
Beilstein/REAXYS Number:
1905952
MDL number:
InChI
1S/C9H8O2/c10-9(11)7-6-8-4-2-1-3-5-8/h1-7H,(H,10,11)/b7-6+
InChI key
WBYWAXJHAXSJNI-VOTSOKGWSA-N
SMILES string
OC(=O)\C=C\c1ccccc1
grade
analytical standard
assay
≥98.0% (HPLC)
shelf life
limited shelf life, expiry date on the label
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
mp
133 °C (lit.), 133-137 °C
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
反肉桂酸存在于植物中，可通过在酶促催化剂（L-苯丙氨酸氨裂解酶）的存在下将 L-苯丙氨酸脱氨形成。
Application
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。
Packaging
无底玻璃瓶。内含物在插入的融合锥体内。
Other Notes
这种化合物常见于以下属的植物中：肉桂
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2
wgk
WGK 1
flash_point_f
320.0 °F - closed cup
flash_point_c
160 °C - closed cup
存储类别
11 - Combustible Solids
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Applied and Environmental Microbiology, 42(5), 773-778 (1981)
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Journal of agricultural and food chemistry, 60(38), 9573-9580 (2012-09-07)
Hydrogen peroxide scavenging (HPS) activity of unfermented (green, yellow, and white), partially fermented (oolong), and completely fermented (black) tea ( Camellia sinensis ), maté ( Ilex paraguariensis ), and various herbal infusions, as well as individual compounds (flavan-3-ols, flavonols, cinnamic
Adele Cutignano et al.
Chembiochem : a European journal of chemical biology, 13(12), 1759-1766 (2012-07-26)
Opisthobranchs belong to a subclass of highly evolved and specialised marine gastropods that rely on the use of secondary metabolites for their survival. Here we report the full elucidation of the biosynthesis of aromatic metabolites, lignarenones, in one of these
Natalia Beloborodova et al.
Journal of biomedical science, 19, 89-89 (2012-10-16)
Several low-molecular-weight phenolic acids are present in the blood of septic patients at high levels. The microbial origin of the most of phenolic acids in the human body was shown previously, but pathophysiological role of the phenolic acids is not
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