等级
certified reference material
TraceCERT®
质量水平
产品线
TraceCERT®
保质期
limited shelf life, expiry date on the label
制造商/商品名称
Manufactured by: Sigma-Aldrich Production GmbH, Switzerland
技术
HPLC: suitable
gas chromatography (GC): suitable
mp
168-172 °C (lit.)
应用
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
格式
neat
SMILES字符串
OC(/C=C/C1=CC(OC)=C(O)C=C1)=O
InChI
1S/C10H10O4/c1-14-9-6-7(2-4-8(9)11)3-5-10(12)13/h2-6,11H,1H3,(H,12,13)/b5-3+
InChI key
KSEBMYQBYZTDHS-HWKANZROSA-N
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一般描述
This certified reference material (CRM) is produced and certified in accordance with ISO/IEC 17025 and ISO 17034. This CRM is traceable to primary material from an NMI, e.g. NIST or NMIJ.
Certified content by quantitative NMR incl. uncertainty and expiry date are given on the certificate.
Download your certificate at: http://www.sigma-aldrich.com.
Certified content by quantitative NMR incl. uncertainty and expiry date are given on the certificate.
Download your certificate at: http://www.sigma-aldrich.com.
应用
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
生化/生理作用
在植物性食品中发现的羟基肉桂酸。抗氧化剂。
包装
Bottomless glass bottle. Contents are inside inserted fused cone.
其他说明
This compound is commonly found in plants of the genus: allium angelica cinnamomum hedera humulus melissa mentha salvia sambucus thymus zingiber
法律信息
TraceCERT is a registered trademark of Merck KGaA, Darmstadt, Germany
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
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
Fengfeng Wu et al.
Critical reviews in food science and nutrition, 53(5), 451-463 (2013-02-09)
Brown rice, unmilled or partly milled, contains more nutritional components than ordinary white rice. Despite its elevated content of bioactive components, brown rice is rarely consumed as a staple food for its dark appearance and hard texture. The germination of
Sonia Trombino et al.
Journal of agricultural and food chemistry, 52(8), 2411-2420 (2004-04-15)
Although an antioxidant mechanism has been involved in the beneficial effects of ferulic acid in human diseases, there are few reports on the antioxidant properties of this compound in isolated membranes and intact cells. Here, we evaluated the ability of
Helle Harder et al.
European journal of nutrition, 43(4), 230-236 (2004-08-17)
Rye bread contributes an important part of the whole grain intake in the Scandinavian diet. Ferulic acid is the major phenolic compound in rye bran and is an antioxidant in vitro and may, therefore, contribute to cardioprotective effects of whole
J P Rosazza et al.
Journal of industrial microbiology, 15(6), 457-471 (1995-12-01)
In this review we examine the fascinating array of microbial and enzymatic transformations of ferulic acid. Ferulic acid is an extremely abundant, preformed phenolic aromatic chemical found widely in nature. Ferulic acid is viewed as a commodity scale, renewable chemical
P Cremin et al.
Journal of agricultural and food chemistry, 49(4), 1747-1750 (2001-04-20)
Hydroxycinnamates are components of many fruits and vegetables, being present in particularly high concentrations in prunes. An abundance of phenolic compounds in the diet has been associated with reduced heart disease mortality. However, little is known about the absorption and
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