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About This Item
线性分子式:
4-(HO)C6H3-3-(OCH3)CHO
CAS号:
分子量:
152.15
Beilstein:
472792
MDL號碼:
分類程式碼代碼:
41116107
PubChem物質ID:
NACRES:
NA.24
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等級
pharmaceutical primary standard
蒸汽密度
5.3 (vs air)
蒸汽壓力
>0.01 mmHg ( 25 °C)
API 家族
vanillin
製造商／商標名
USP
bp
170 °C/15 mmHg (lit.)
mp
81-83 °C (lit.)
應用
pharmaceutical (small molecule)
格式
neat
SMILES 字串
COc1cc(C=O)ccc1O
InChI
1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3
InChI 密鑰
MWOOGOJBHIARFG-UHFFFAOYSA-N
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相关类别
一般說明
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.
應用
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.
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.
分析報告
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.
其他說明
Sales restrictions may apply.
訊號詞
Warning
危險聲明
危險分類
Eye Irrit. 2
儲存類別代碼
11 - Combustible Solids
水污染物質分類（WGK）
WGK 1
閃點（°F）
319.6 - 321.4 °F - closed cup
閃點（°C）
159.8 - 160.8 °C - closed cup
其他客户在看
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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