V1104
バニリン
99%, powder or crystals, ReagentPlus®
別名:
4-ヒドロキシ-3-メトキシベンズアルデヒド, バニリン・アルデヒド
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この商品について
化学式:
4-(HO)C6H3-3-(OCH3)CHO
CAS番号:
分子量:
152.15
NACRES:
NA.21
PubChem Substance ID:
UNSPSC Code:
12352100
EC Number:
204-465-2
MDL number:
Beilstein/REAXYS Number:
472792
製品名
バニリン, ReagentPlus®, 99%
InChI key
MWOOGOJBHIARFG-UHFFFAOYSA-N
InChI
1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3
SMILES string
COc1cc(C=O)ccc1O
vapor density
5.3 (vs air)
vapor pressure
>0.01 mmHg ( 25 °C)
product line
ReagentPlus®
assay
99%
form
powder or crystals
bp
170 °C/15 mmHg (lit.)
mp
81-83 °C (lit.)
solubility
ethanol: soluble
functional group
aldehyde
Quality Level
Gene Information
rat ... Ar(24208)
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関連するカテゴリー
Application
通常、加熱ステージと温度調整器を備えた光学偏光顕微鏡で熱顕微鏡的観察を行う際に、加熱ステージを校正する参照標準として使用されています。
General description
バニリンは食品の風味付けに使用される芳香族化合物です。フェニルプロパノイド経路と生物発生的な関連をもちます。主に、食品、飲料、香料および医薬品に使用されます。
Legal Information
ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2
保管分類
11 - Combustible Solids
wgk
WGK 1
flash_point_f
319.6 - 321.4 °F - closed cup
flash_point_c
159.8 - 160.8 °C - closed cup
ppe
dust mask type N95 (US), Eyeshields, Gloves
Ryan P McAndrew et al.
Proceedings of the National Academy of Sciences of the United States of America, 113(50), 14324-14329 (2016-12-03)
Stilbenes are diphenyl ethene compounds produced naturally in a wide variety of plant species and some bacteria. Stilbenes are also derived from lignin during kraft pulping. Stilbene cleavage oxygenases (SCOs) cleave the central double bond of stilbenes, forming two phenolic
Yulong Wang et al.
Carbohydrate polymers, 223, 115061-115061 (2019-08-21)
In this study, chitosan oligosaccharide (COS)-vanillin imine (COS-Vani Imine)-based dual pH responsive nano-micelles (DPRNs) were synthesized. The resultant DPRNs were used for encapsulating genistein and its ultimate release upon pH change. The overall concept of DPRNs for the targeted delivery
Hanno C Erythropel et al.
Nicotine & tobacco research : official journal of the Society for Research on Nicotine and Tobacco, 21(9), 1248-1258 (2018-10-20)
"Vaping" electronic cigarettes (e-cigarettes) is increasingly popular with youth, driven by the wide range of available flavors, often created using flavor aldehydes. The objective of this study was to examine whether flavor aldehydes remain stable in e-cigarette liquids or whether
Chang Ha Park et al.
Foods (Basel, Switzerland), 9(8) (2020-08-14)
Mizuna (Brassica rapa L. var. japonica), a member of the family Brassicaceae, is rich in various health-beneficial phytochemicals, such as glucosinolates, phenolics, and anthocyanins. However, few studies have been conducted on genes associated with metabolic traits in mizuna. Thus, this
Fatemah B Alsalman et al.
Journal of food science and technology, 57(7), 2572-2585 (2020-06-19)
High pressure (HP) treatment was applied to Kabouli chickpeas to reduce soaking time and anti-nutritional factors, and enhance their quality. Chickpeas were subjected to HP treatment at 100-600 MPa with single and multiple cycles (up to 6) with 10 min holding time
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