推荐产品
方案
98%
表单
solid
mp
104-106 °C (lit.)
储存温度
2-8°C
SMILES字符串
[H]C(=O)\C([H])=C(/[H])c1cc(OC)c(O)c(OC)c1
InChI
1S/C11H12O4/c1-14-9-6-8(4-3-5-12)7-10(15-2)11(9)13/h3-7,13H,1-2H3/b4-3+
InChI key
CDICDSOGTRCHMG-ONEGZZNKSA-N
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应用
反式-3,5-二甲氧基-4-羟基肉桂醛(芥子醛)适用于栎属植物 、 栎属 和 白栎属 木桶陈化的葡萄果渣馏分油中酚类化合物的 HPLC 多波长测定。它适用于各种木材中挥发酚和苯醛的 GC/MS 正离子化学离子化 (PICI) 表征。
警示用语:
Warning
危险声明
危险分类
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
dust mask type N95 (US), Eyeshields, Gloves
历史批次信息供参考:
分析证书(COA)
Lot/Batch Number
Erin K Bomati et al.
The Plant cell, 17(5), 1598-1611 (2005-04-15)
We describe the three-dimensional structure of sinapyl alcohol dehydrogenase (SAD) from Populus tremuloides (aspen), a member of the NADP(H)-dependent dehydrogenase family that catalyzes the last reductive step in the formation of monolignols. The active site topology revealed by the crystal
M H Farah et al.
Planta medica, 58(1), 14-18 (1992-02-01)
Coniferaldehyde, scopoletin, sinapaldehyde, and syringaldehyde were isolated from an aqueous extract of Senra incana. All four compounds inhibited prostaglandin synthetase in a dose-dependent way. Compared to aspirin, the potency of coniferaldehyde and scopoletin was about five times higher, whereas syringaldehyde
Mónica Schwarz et al.
Foods (Basel, Switzerland), 9(3) (2020-03-07)
The wine spirits used for the elaboration of Brandy de Jerez are mainly obtained from wines produced from the Airén type of grape, which comes from the vineyards located in the region of La Mancha (Central Spain). This entails a
David Fournand et al.
Phytochemistry, 62(2), 139-146 (2002-12-17)
Capillary zone electrophoresis has been used to monitor the first steps of the dehydrogenative polymerization of coniferyl alcohol, sinapyl aldehyde, or a mixture of both, catalyzed by the horseradish peroxidase (HRP)-H(2)O(2) system. When coniferyl alcohol was the unique HRP substrate
First Approach to the Analytical Characterization of Barrel-Aged Grape Marc Distillates Using Phenolic Compounds and Colour Parameters.
Rodriguez-Solana R, et al.
Food Technology and Biotechnology, 52(4), 391-402 (2014)
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