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Merck
CN

60018

咖啡酸

suitable for matrix substance for MALDI-MS, ≥99.0% (HPLC)

别名:

3,4-二羟基肉桂酸, 3,4-二羟基苯丙烯酸, 3-（3,4-二羟基苯基）-2-丙烯酸

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关于此项目

线性分子式:
(HO)2C6H3CH=CHCO2H
化学文摘社编号:
331-39-5
分子量:
180.16
UNSPSC Code:
41115710
NACRES:
NA.21
PubChem Substance ID:
329758737
EC Number:
206-361-2
Beilstein/REAXYS Number:
1954563
MDL number:
MFCD00004392

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产品名称

咖啡酸, suitable for matrix substance for MALDI-MS, ≥99.0% (HPLC)

InChI key

QAIPRVGONGVQAS-DUXPYHPUSA-N

InChI

1S/C9H8O4/c10-7-3-1-6(5-8(7)11)2-4-9(12)13/h1-5,10-11H,(H,12,13)/b4-2+

SMILES string

OC(=O)\C=C\c1ccc(O)c(O)c1

assay

≥99.0% (HPLC)

form

powder

analyte chemical class(es)

peptides, proteins

technique(s)

MALDI-MS: suitable

color

slightly beige

mp

211-213 °C (dec.) (lit.)

cation traces

Ba: ≤5 mg/kg
Ca: ≤20 mg/kg
Cd: ≤5 mg/kg
Co: ≤5 mg/kg
Cr: ≤5 mg/kg
Cu: ≤5 mg/kg
Fe: ≤20 mg/kg
K: ≤50 mg/kg
Mg: ≤5 mg/kg
Mn: ≤5 mg/kg
Na: ≤50 mg/kg
Ni: ≤20 mg/kg
Pb: ≤5 mg/kg
Zn: ≤5 mg/kg

suitability

in accordance for UV test
suitable for matrix substance for MALDI-MS

Quality Level

100

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相关类别

Application

咖啡酸可以用作伏安法测定缓冲水溶液中半胱胺（CA）的电催化介体。

Biochem/physiol Actions

在植物中发现的抗氧化天然膳食酚类化合物。抑制在免疫调节、炎症和过敏中涉及到的白三烯的合成。也可抑制 Cu2+ 诱导的 LDL 氧化。
植物中发现的抗氧化酚类化合物;可抑制白三烯的合成。

General description

咖啡酸是一种抗氧化剂，也是葡萄酒中主要的羟基肉桂酸。它含有具有 α,β不饱和羧酸链的邻苯二酚基团，具有保肝作用。

pictograms

Health hazard
GHS08

signalword

Warning

hcodes

H351

pcodes

P280

Hazard Classifications

Carc. 2

存储类别

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type P3 (EN 143) respirator cartridges

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
BCCL6995
BCCG7577
BCBW7239
BCBV1027
BCBT6995

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Structure-hepatoprotective activity relationship of 3, 4-dihydroxycinnamic acid (caffeic acid) derivatives.
Perez-Alvarez V, et al.
Journal of Applied Toxicology, 21(6), 527-531 (2001)
Antioxidant activity of caffeic acid (3, 4-dihydroxycinnamic acid).
Gulcin I.
Toxicology, 217(2-3), 213-220 (2006)
Ren-Wang Jiang et al.
Current medicinal chemistry, 12(2), 237-246 (2005-01-11)
Caffeic acid (3,4-dihydroxycinnamic acid), one of the most common phenolic acids, frequently occurs in fruits, grains and dietary supplements for human consumption as simple esters with quinic acid or saccharides, and are also found in traditional Chinese herbs. Caffeic acid
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Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 51, 310-316 (2012-10-27)
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