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Merck

W390607

Sigma-Aldrich

2′-氨基苯乙酮

≥98%

别名:

2-乙酰苯胺

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About This Item

线性分子式:
H2NC6H4COCH3
CAS号:
分子量:
135.16
FEMA號碼:
3906
Beilstein:
386122
EC號碼:
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
11.008
NACRES:
NA.21

生物源

synthetic

品質等級

等級

Halal
Kosher

化驗

≥98%

折射率

n20/D 1.614 (lit.)

bp

85-90 °C/0.5 mmHg (lit.)

密度

1.112 g/mL at 25 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

感官的

grape

儲存溫度

2-8°C

SMILES 字串

CC(=O)c1ccccc1N

InChI

1S/C8H9NO/c1-6(10)7-4-2-3-5-8(7)9/h2-5H,9H2,1H3

InChI 密鑰

GTDQGKWDWVUKTI-UHFFFAOYSA-N

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一般說明

2′-氨基苯乙酮是玉米面粉产品中关键的挥发性风味成分之一。{9]据报道,其也是造成铜绿假单胞菌生长的培养基中葡萄样气味的原因。

免責聲明

仅供R&D或非EU食品使用不用于零售。

象形圖

Exclamation mark

訊號詞

Warning

危險聲明

危險分類

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

標靶器官

Respiratory system

儲存類別代碼

10 - Combustible liquids

水污染物質分類(WGK)

WGK 3

閃點(°F)

235.4 °F - closed cup

閃點(°C)

113 °C - closed cup

個人防護裝備

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


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分析证书(COA)

Lot/Batch Number

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Use of 2-aminoacetophenone production in identification of Pseudomonas aeruginosa.
Cox CD & Parker J.
Journal of Clinical Microbiology, 9(4), 479-484 (1979)
Madhushree Y Gokhale et al.
Journal of pharmaceutical sciences, 98(12), 4639-4649 (2009-06-25)
Glycosylation reaction kinetics of a series of aromatic amines (kynurenine, 2'-aminoacetophenone, daptomycin, and sulfamethoxazole) was compared to propose a unifying reaction mechanism. Kinetic studies were conducted in aqueous solutions containing glucose in the pH range 1-6.5 with 2'-aminoacetophenone and daptomycin.
Michael C Myers et al.
Journal of the American Chemical Society, 127(17), 6152-6153 (2005-04-28)
Cells that express mutant p53 derived from cancers are selectively killed by a new class of small organic molecules. The protein p53 is recognized as one of the most important guardians in the body that prevents tumor development. Mutant forms
Hans-Georg Schmarr et al.
Journal of chromatography. A, 1150(1-2), 78-84 (2006-10-04)
The key compound in the wine off-flavor phenomenon "Untypische Alterungsnote" (UTA) is 2-aminoacetophenone (AAP). A new method for its quantitative analysis in wine is described. The analysis is based on solid phase extraction with LiChrolut EN as sorbent material followed
D L Nolte et al.
Physiology & behavior, 58(5), 925-928 (1995-11-01)
Ingested flavor chemicals cross the placental barrier and occur in the fetal blood and amniotic fluid. This occurrence is detectable by the fetus, and can influence post parturition feeding. In the present experiment, pregnant mice were offered either 0.1% ortho-aminoacetophenone

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