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Merck

132667

Sigma-Aldrich

反式-2-己烯-1-醇

96%

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About This Item

线性分子式:
CH3CH2CH2CH=CHCH2OH
CAS号:
分子量:
100.16
Beilstein:
1719709
EC號碼:
MDL號碼:
分類程式碼代碼:
12352100
PubChem物質ID:
NACRES:
NA.22

化驗

96%

形狀

liquid

折射率

n20/D 1.438 (lit.)

bp

158-160 °C (lit.)

密度

0.849 g/mL at 25 °C (lit.)

官能基

hydroxyl

儲存溫度

2-8°C

SMILES 字串

[H]\C(CO)=C(\[H])CCC

InChI

1S/C6H12O/c1-2-3-4-5-6-7/h4-5,7H,2-3,6H2,1H3/b5-4+

InChI 密鑰

ZCHHRLHTBGRGOT-SNAWJCMRSA-N

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一般說明

反式 -2-己烯-1-醇在高压二氧化碳中发生烯丙基环氧化反应生成 ( 2R,3R) -(+)-3-丙基氧杂双胺乙醇

應用

-2-己烯-1-醇通过顶空固相微萃取-气相色谱法、使用火焰离子化检测和多变量分析 来评价初榨橄榄油的保护标识的质量。它也用于采用溶胶-凝胶法封装无机和混合矩阵中的钒催化剂

象形圖

Flame

訊號詞

Warning

危險聲明

危險分類

Flam. Liq. 3

儲存類別代碼

3 - Flammable liquids

水污染物質分類(WGK)

WGK 2

閃點(°F)

129.2 °F - closed cup

閃點(°C)

54 °C - closed cup

個人防護裝備

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Multicomponent phase equilibrium measurements and modeling for the allylic epoxidation of trans-2-hexen-1-ol to (2R, 3R)-(+)-3-propyloxiranemethanol in high-pressure carbon dioxide.
Stradi BA, et al.
Journal of Supercritical Fluids, 20(1), 1-13 (2001)
Encapsulation of vanadium complexes in inorganic or hybrid matrices via the sol-gel method: application to the epoxidation of allylic alcohols.
Pellegrino RB and Buffon R.
Journal of the Brazilian Chemical Society, 15(4), 527-531 (2004)
Benoit Berlioz et al.
Journal of agricultural and food chemistry, 54(26), 10092-10101 (2006-12-21)
Headspace solid-phase microextraction (HS-SPME) -gas chromatography using flame ionization detection and multivariate analysis were applied to the study of the specificity of protected designation of origin (PDO) virgin olive oils produced in a southern French region (Alpes-Maritimes) based on their
Leandro Dias Araujo et al.
Food research international (Ottawa, Ont.), 98, 79-86 (2017-06-15)
Elemental sulfur is a fungicide traditionally used to control Powdery Mildew in the production of grapes. The presence of sulfur residues in grape juice has been associated with increased production of hydrogen sulfide during fermentation, which could take part in
Xiaotong Lyu et al.
Food chemistry, 346, 128914-128914 (2021-01-09)
The antioxidants sulfur dioxide (50 ppm) and ascorbic acid (100 ppm) were added to grapes soon after harvest at crushing. The chemical composition and sensory profile of Sauvignon Blanc, Pinot Gris and Chardonnay wines were examined, made from grapes collected at three

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