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Merck
CN

W313718

Sigma-Aldrich

2,6-二甲氧基苯酚

≥98%, FG

别名:

邻苯三酚 1,3-二甲醚

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About This Item

线性分子式:
(CH3O)2C6H3OH
CAS号:
分子量:
154.16
FEMA编号:
3137
Beilstein:
1526871
EC 号:
欧洲委员会编号:
2233
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
4.036
NACRES:
NA.21
性状检查:
bacon; meaty; smoky; woody; balsamic; phenolic
等级:
FG
Fragrance grade
Halal
Kosher
生物来源:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
食品过敏原:
no known allergens

生物来源

synthetic

质量水平

等级

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

管理合规性

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

方案

≥98%

沸点

261 °C (lit.)

mp

50-57 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

性状检查

bacon; meaty; smoky; woody; balsamic; phenolic

SMILES字符串

COc1cccc(OC)c1O

InChI

1S/C8H10O3/c1-10-6-4-3-5-7(11-2)8(6)9/h3-5,9H,1-2H3

InChI key

KLIDCXVFHGNTTM-UHFFFAOYSA-N

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一般描述

2,6-二甲氧基苯酚是酱油和木烟中的挥发风味组分之一。

应用


  • 3,3′,5,5′-四甲氧基联苯-4,4′二醇通过降低NCI-H460肺癌细胞系中PI3K/AKT/NF-κB通路的活性,触发氧化应激、代谢变化和细胞凋亡样过程。:研究了2,6-二甲氧基苯酚衍生物的抗癌特性,为肺癌的治疗研究提供了新思路(Concato-Lopes et al., 2024)。

象形图

Exclamation mark

警示用语:

Warning

危险分类

Acute Tox. 4 Oral - 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)

284.0 °F - closed cup

闪点(°C)

140 °C - closed cup

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

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访问文档库

Organoleptic evaluation of three phenols present in wood smoke.
Wasserman AE
Journal of Food Science, 31(6), 1005-1010 (1966)
Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection.
Lopez R, et al.
Journal of Chromatography A, 966(1), 167-177 (2002)
Study of the components of a solid smoke flavouring preparation.
Guillen MD & Manzanos MJ.
Food Chemistry, 55(3), 251-257 (1996)
Identification of volatile components in shoyu (soy sauce) by gas chromatography-mass spectrometry.
Nunomura N, et al.
Agricultural and Biological Chemistry, 40(3), 485-490 (1976)
Joseph Zakzeski et al.
ChemSusChem, 4(3), 369-378 (2011-01-20)
The solubilization and aqueous phase reforming of lignin, including kraft, soda, and alcell lignin along with sugarcane bagasse, at low temperatures (T≤498 K) and pressures (P≤29 bar) is reported for the first time for the production of aromatic chemicals and hydrogen. Analysis

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