W218308
Butylated hydroxyanisole
99%, FCC, FG
동의어(들):
2(3)-t-Butyl-4-hydroxyanisole, 2(3)-t-Butylhydroquinone monomethyl ether, BHA
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크기 선택
제품정보 (DICE 배송 시 비용 별도)
Linear Formula:
(CH3)3CC6H3(OCH3)OH
CAS 번호:
Molecular Weight:
180.24
FEMA Number:
2183
UNSPSC Code:
12164502
NACRES:
NA.21
EC Number:
246-563-8
E Number:
E 320
MDL number:
Organoleptic:
mild
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
SMILES string
O(C)c1cc(c(cc1)O)C(C)(C)C
InChI
1S/C11H16O2/c1-11(2,3)9-7-8(13-4)5-6-10(9)12/h5-7,12H,1-4H3
InChI key
MRBKEAMVRSLQPH-UHFFFAOYSA-N
biological source
synthetic
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009, EU Regulation 1333/2008 & 178/2002, FCC, FDA 21 CFR 117, FDA 21 CFR 172.515
vapor density
6.2 (vs air)
assay
99%
autoignition temp.
599 °F
mp
58-60 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
organoleptic
mild
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관련 카테고리
General description
Butylated hydroxyanisole is a volatile monohydric phenolic compound mainly used as an antioxidant and preservative in the food industry. It is used to preserve the flavor and color of oils due its ability to restrict the oxidation of short chain fatty acids.
Application
- Inhibition of NADPH oxidase 2 enhances resistance to viral neuroinflammation by facilitating M1-polarization of macrophages at the extraneural tissues.: This study examines the potential neuroprotective effects of butylated hydroxyanisole (BHA) in modulating immune responses during viral infections of the nervous system, suggesting BHA′s utility in reducing neuroinflammation through macrophage modulation (Choi et al., 2024).
- Highly Sensitive Electrochemical Determination of Butylated Hydroxyanisole in Food Samples Using Electrochemical-Pretreated Three-Dimensional Graphene Electrode Modified with Silica Nanochannel Film.: This study presents a novel method for detecting BHA in food products, emphasizing its role in food safety and quality control, and showcasing advanced material use for enhanced analytical performance (Huang et al., 2024).
- Purification and identification of novel antioxidant peptides derived from Bombyx mori pupae hydrolysates.: While focusing on antioxidant peptides, this research also contextualizes the antioxidant market where BHA is prominently used, underscoring the ongoing search for natural and effective alternatives in food and pharmaceutical industries (Chukiatsiri et al., 2024).
hcodes
pcodes
Hazard Classifications
Aquatic Chronic 2
저장 등급
11 - Combustible Solids
wgk
WGK 2
flash_point_f
241.9 °F - Pensky-Martens closed cup
flash_point_c
116.6 °C - Pensky-Martens closed cup
ppe
Eyeshields, Gloves, type P3 (EN 143) respirator cartridges
Burdock GA
Encyclopedia of Food and Color Additives, 1, 326-328 (1997)
Safety assessment of butylated hydroxyanisole and butylated hydroxytoluene as antioxidant food additives
Williams GM, et al.
Food And Chemical Toxicology, 37(9), 1027-1038 (1999)
Safety aspects of food preservatives
Parke DV & Lewis DFV
Food Additives and Contaminants, 9(5), 561-577 (1992)
Fang Li et al.
Molecular medicine reports, 6(3), 625-630 (2012-07-04)
Cerebrovascular injury is one of the three major causes of death and is the leading cause of adult disability. Despite the increasing progress in emergency treatment and early rehabilitation in patients with cerebrovascular injury, treatment options for neurological dysfunction that
A Naqinezhad et al.
European review for medical and pharmacological sciences, 16 Suppl 3, 88-94 (2012-09-11)
Artemisia (Asteraceae) contains more than 400 species. Many of the plants belonging to this genus are known to possess biological properties. In this study, antioxidant and antihemolytic activities of flavonoid rich fractions of A. tschernieviana Besser were evaluated. Plant aerial
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