等级
analytical standard
质量水平
检测方案
≥85% (GC)
保质期
limited shelf life, expiry date on the label
技术
HPLC: suitable
gas chromatography (GC): suitable
折射率
n20/D 1.479 (lit.)
bp
145-146 °C/12 mmHg (lit.)
密度
0.876 g/mL at 25 °C (lit.)
应用
food and beverages
格式
neat
SMILES字符串
C\C(C)=C/CC\C(C)=C\CCC(C)(O)C=C
InChI
1S/C15H26O/c1-6-15(5,16)12-8-11-14(4)10-7-9-13(2)3/h6,9,11,16H,1,7-8,10,12H2,2-5H3/b14-11+
InChI key
FQTLCLSUCSAZDY-SDNWHVSQSA-N
正在寻找类似产品? 访问 产品对比指南
一般描述
橙花叔醇是一种天然倍半萜,存在于精油中。
应用
有关合适仪器技术的更多信息,请参考产品分析证书。如需进一步支持,请联系技术服务部门。
采用高效液相色谱法(HPLC)和薄层色谱法(TLC)分析 美洲刺人参根皮所含甾醇类及有关化合物时,其用作参考样本。
包装
无底玻璃瓶。内含物装在插入式熔锥内。
警示用语:
Warning
危险声明
危险分类
Aquatic Acute 1 - Aquatic Chronic 1 - Eye Irrit. 2 - Skin Sens. 1B
WGK
WGK 1
闪点(°F)
235.4 °F
闪点(°C)
113 °C
个人防护装备
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
High-performance liquid chromatography and thin-layer chromatography assays for Devil's Club (Oplopanax horridus).
Journal of Chromatographic Science, 42(4), 196-199 (2004)
FEBS letters, 585(12), 1807-1813 (2011-04-23)
DMNT biosynthesis was proposed to proceed via (E)-nerolidol in plants a decade ago. However, (E)-nerolidol function as airborne signal/substrate for in-vivo biosynthesis of DMNT remains to be investigated and the regulation of DMNT production and emission is largely unknown. We
Journal of applied toxicology : JAT, 31(7), 633-639 (2010-11-23)
Nerolidol is a sesquiterpenoid component of essential oil used as a flavor and aroma enhancer. It has also been studied as a topical skin penetration enhancer, and has inhibitory activities against S. aureus and E. coli, among other activities. The
Parasitology international, 59(2), 278-282 (2010-02-25)
Nerolidol is a sesquiterpene present in the essential oils of many plants, approved by the U.S. FDA as a food flavoring agent. Nerolidol interferes with the isoprenoid biosynthetic pathway in the apicoplast of P. falciparum. In the present study, the
Planta, 236(3), 919-929 (2012-07-25)
In developing grapevine (Vitis vinifera L.) berries, precursor volatile organic compounds (PVOCs) are largely stored as glycosides which may be hydrolyzed to release VOCs during fruit ripening, wine making, or aging. VOCs can be further transformed by yeast metabolism. Together
我们的科学家团队拥有各种研究领域经验,包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系技术服务部门