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About This Item
经验公式（希尔记法）:
C13H12O9
CAS号:
分子量:
312.23
MDL號碼:
分類程式碼代碼:
85151701
PubChem物質ID:
NACRES:
NA.24
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等級
analytical standard
品質等級
化驗
≥97.0% (HPLC)
儲存期限
limited shelf life, expiry date on the label
技術
HPLC: suitable
gas chromatography (GC): suitable
雜質
≤10.0% water
應用
food and beverages
形式
neat
儲存溫度
2-8°C
SMILES 字串
O[C@H]([C@@H](OC(=O)\C=C\c1ccc(O)c(O)c1)C(O)=O)C(O)=O
InChI
1S/C13H12O9/c14-7-3-1-6(5-8(7)15)2-4-9(16)22-11(13(20)21)10(17)12(18)19/h1-5,10-11,14-15,17H,(H,18,19)(H,20,21)/b4-2+/t10-,11-/m1/s1
InChI 密鑰
SWGKAHCIOQPKFW-JTNORFRNSA-N
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應用
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
包裝
Bottomless glass bottle. Contents are inside inserted fused cone.
其他說明
This compound is commonly found in plants of the genus: echinacea
儲存類別代碼
11 - Combustible Solids
水污染物質分類（WGK）
WGK 3
閃點（°F）
Not applicable
閃點（°C）
Not applicable
其他客户在看
Nicole Schöbel et al.
Chemical senses, 39(6), 471-487 (2014-04-11)
Astringency is an everyday sensory experience best described as a dry mouthfeel typically elicited by phenol-rich alimentary products like tea and wine. The neural correlates and cellular mechanisms of astringency perception are still not well understood. We explored taste and
Alejandro Cáceres-Mella et al.
Journal of agricultural and food chemistry, 62(29), 7255-7262 (2014-07-02)
The chemical and sensory effects of storing Sauvignon Blanc in colored bottles and exposing them to artificial light were examined. The colors of the bottles chosen were Dead Leaf Green, Antique Green, Amber, and Flint. The light was provided by
实验方案
HPLC Analysis of Polyphenols in Nero d'Avola Red Wine on Discovery® HS C18 (UV 280 nm)
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