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Merck
CN

T65404

2,4,6-三羟基苯甲醛

≥97%

别名:

NSC 38610, 间苯三酚甲醛

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关于此项目

线性分子式:
(HO)3C6H2CHO
化学文摘社编号:
分子量:
154.12
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
207-663-7
Beilstein/REAXYS Number:
2254429
MDL number:
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产品名称

2,4,6-三羟基苯甲醛, ≥97%

InChI key

BTQAJGSMXCDDAJ-UHFFFAOYSA-N

InChI

1S/C7H6O4/c8-3-5-6(10)1-4(9)2-7(5)11/h1-3,9-11H

SMILES string

[H]C(=O)c1c(O)cc(O)cc1O

assay

≥97%

mp

195 °C (dec.) (lit.)

Quality Level

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Application

作为参与合成生物活性分子的反应物,包括:
  • 2,4,6-三氯苯基,具有潜在抑制蛋白糖基化的作用
  • 七叶皂甙A衍生物,具有溶血活性并可抑制LPS诱导的一氧化氮生成
  • α-亲核试剂,用于水解有机磷神经毒剂
  • 黄嘌呤氧化酶抑制剂
  • 非络合物席夫碱
  • 甲基化 (±)-表没食子儿茶素没食子酸酯文库,用于抗癌活性研究

pictograms

Exclamation mark

signalword

Warning

Hazard Classifications

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

target_organs

Respiratory system

存储类别

11 - Combustible Solids

wgk

WGK 2

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

dust mask type N95 (US), Eyeshields, Gloves


历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Annelie Damerau et al.
Food chemistry, 332, 127385-127385 (2020-07-06)
A promising way of processing Baltic herring, Clupea harengus membras, is turning the fish into boneless mince. However, Baltic herring is prone to lipid oxidation, which possesses a challenge for industrial applications. The aim of this work was to study
Vicente Agulló et al.
Nutrients, 13(2) (2021-01-28)
The intake of sugar-sweetened beverages has been associated with an augmented prevalence of metabolic diseases, namely, obesity, type II diabetes, and metabolic syndrome. On the other hand, nowadays, it is broadly accepted that foods and beverages rich in (poly)phenols could
Anna Vallverdú-Queralt et al.
Food chemistry, 199, 902-910 (2016-01-19)
In red and rosé wines, the grape anthocyanins are progressively converted to more stable pigments, including phenylpyranoanthocyanins. One-/two-dimensional NMR and UPLC-DAD-ESI-MS(n) measurements were used to monitor the synthesis of guaiacylpyranomalvidin 3-O-glucoside from malvidin 3-O-glucoside and vinylguaiacol in model solutions and
Zuzana Racova et al.
The Journal of nutritional biochemistry, 85, 108482-108482 (2020-08-18)
Flavonoids, including anthocyanins, are polyphenolic compounds present in fruits, vegetables and dietary supplements. They can be absorbed from the intestine to the bloodstream or pass into the large intestine. Various bacterial species and enzymes are present along the entire intestine.
Rachel Levy et al.
Foods (Basel, Switzerland), 8(6) (2019-06-20)
The loss of color pigment is an important quality factor of food products. This work aimed to systematically study, in purified model systems, the influence of anthocyanins' structure (by increasing the size of the conjugated sugar) and the presence of

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