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Merck

1711009

USP

Vanillin

United States Pharmacopeia (USP) Reference Standard

Synonym(e):

4-Hydroxy-3-methoxybenzaldehyd

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About This Item

Lineare Formel:
4-(HO)C6H3-3-(OCH3)CHO
CAS-Nummer:
Molekulargewicht:
152.15
Beilstein:
472792
MDL-Nummer:
UNSPSC-Code:
41116107
PubChem Substanz-ID:
NACRES:
NA.24

Qualität

pharmaceutical primary standard

Dampfdichte

5.3 (vs air)

Dampfdruck

>0.01 mmHg ( 25 °C)

API-Familie

vanillin

Hersteller/Markenname

USP

bp

170 °C/15 mmHg (lit.)

mp (Schmelzpunkt)

81-83 °C (lit.)

Anwendung(en)

pharmaceutical (small molecule)

Format

neat

SMILES String

COc1cc(C=O)ccc1O

InChI

1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3

InChIKey

MWOOGOJBHIARFG-UHFFFAOYSA-N

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Allgemeine Beschreibung

Vanillin Melting Point Standard also called Vanillin is an aromatic compound, and is used for flavoring foods. It is has biogenetic relationship to phenylpropanoid pathway. It is mostly used in foods, beverages, perfumes and pharmaceuticals.

Anwendung

Vanillin Melting Point Standard USP Reference standard for use in specified quality tests and assays.

It has been used as reference standard in calibrating hot stage; during thermomicroscopic investigation performed with optical polarizing microscope; usually equipped with a hot stage and temperature controller.

Hinweis zur Analyse

These products are for test and assay use only. They are not meant for administration to humans or animals and cannot be used to diagnose, treat, or cure diseases of any kind.  ​

Sonstige Hinweise

Sales restrictions may apply.

Piktogramme

Exclamation mark

Signalwort

Warning

H-Sätze

Gefahreneinstufungen

Eye Irrit. 2

Lagerklassenschlüssel

11 - Combustible Solids

WGK

WGK 1

Flammpunkt (°F)

319.6 - 321.4 °F - closed cup

Flammpunkt (°C)

159.8 - 160,8 °C - closed cup


Analysenzertifikate (COA)

Suchen Sie nach Analysenzertifikate (COA), indem Sie die Lot-/Chargennummer des Produkts eingeben. Lot- und Chargennummern sind auf dem Produktetikett hinter den Wörtern ‘Lot’ oder ‘Batch’ (Lot oder Charge) zu finden.

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In der Dokumentenbibliothek finden Sie die Dokumentation zu den Produkten, die Sie kürzlich erworben haben.

Die Dokumentenbibliothek aufrufen

Vanillin
Walton, Nicholas J., Melinda J. Mayer, and Arjan Narbad
Phytochemistry, 63.5, 505-515 (2003)
Crystal architecture and physicochemical properties of felodipine solvates.
Surov, Artem O., et al.
CrystEngComm, 15.30, 6054-6061 (2013)
Biotechnological production of vanillin.
Priefert, H., J. Rabenhorst, and A. Steinbuchel
Applied Microbiology and Biotechnology, 56.3-4, 296-314 (2001)
N J Walton et al.
Current opinion in biotechnology, 11(5), 490-496 (2000-10-12)
Microorganisms able to produce vanillin in excess of 6g/l from ferulic acid have now been isolated. In Pseudomonas strains, the metabolic pathway from eugenol via ferulic acid to vanillin has been characterised at the enzymic and molecular genetic levels. Attempts
Nicholas J Walton et al.
Phytochemistry, 63(5), 505-515 (2003-06-18)
Vanillin (4-hydroxy-3-methoxybenzaldehyde) is an important flavour and aroma molecule, but is also of interest because of its biogenetic relationship to the phenylpropanoid pathway and to other molecules of physiological significance, notably salicylate. Recent progress towards characterisation of the biosynthesis of

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