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质量水平
方案
99%
表单
liquid
折射率
n20/D 1.5 (lit.)
沸点
70-71 °C/35 mmHg (lit.)
密度
0.955 g/mL at 25 °C (lit.)
官能团
amine
isothiocyanate
SMILES字符串
CCCCN=C=S
InChI
1S/C5H9NS/c1-2-3-4-6-5-7/h2-4H2,1H3
InChI key
LIMQQADUEULBSO-UHFFFAOYSA-N
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一般描述
异硫氰酸丁酯是刺山柑（Capparis spinosa）的叶子、成熟果实和根中挥发油的主要成分。
应用
异硫氰酸丁酯已被用作封端剂，将Oregon Green 514分子开关的官能化衍生物固定在预制的氨基自组装单层膜上。
警示用语：
Danger
危险分类
Acute Tox. 4 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Resp. Sens. 1 - Skin Corr. 1B - Skin Sens. 1
储存分类代码
6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials
WGK
WGK 3
闪点(°F)
150.8 °F - closed cup
闪点(°C)
66 °C - closed cup
个人防护装备
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
P Mela et al.
Lab on a chip, 5(2), 163-170 (2005-01-27)
This paper describes the integration of opto-chemosensors in microfluidics networks. Our technique exploits the internal surface of the network as a platform to build a sensing system by coating the surface with a self-assembled monolayer and subsequently binding a fluorescent
U M Kent et al.
Biochemistry, 40(24), 7253-7261 (2001-06-13)
Inactivation of cytochrome P450 2E1 by tert-butyl isothiocyanate (tBITC) resulted in a loss in the spectrally detectable P450-reduced CO complex. The heme prosthetic group does not appear to become modified, since little loss of the heme was observed in the
Insa M A Ernst et al.
Pharmacological research, 63(3), 233-240 (2010-11-27)
The isothiocyanate sulforaphane (SFN) has been shown to induce phase 2 and antioxidant enzymes in cultured cells and in vivo via a Nrf2 dependent signal transduction pathway. However, little is known regarding the effect of structurally related compounds such as
Nancy Frank et al.
Journal of agricultural and food chemistry, 58(6), 3700-3707 (2010-02-26)
The present paper describes the development of an analytical method for the semiquantitative analysis of 3-butenyl isothiocyanate in mustard seeds, this compound being linked to an undesirable (at least for the European palate) off-flavor. 3-Butenyl isothiocyanate is one of the
First investigation of the flavour profiles of the leaf, ripe fruit and root of Capparis spinosa var. mucronifolia from Iran.
Afsharypuor S, et al.
Pharmaceutica Acta Helvetiae, 72(5), 307-309 (1998)
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