所有图片(1)
About This Item
线性分子式:
CH3(CH2)5C6H3-1,3-(OH)2
CAS号:
分子量:
194.27
Beilstein:
2048312
EC 号:
MDL编号:
UNSPSC代码:
41116107
NACRES:
NA.24
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等级
analytical standard
质量水平
方案
≥98.0% (GC)
保质期
limited shelf life, expiry date on the label
沸点
333-335 °C (lit.)
mp
65-67 °C (lit.)
应用
cleaning products
cosmetics
food and beverages
personal care
包装形式
neat
SMILES字符串
CCCCCCc1ccc(O)cc1O
InChI
1S/C12H18O2/c1-2-3-4-5-6-10-7-8-11(13)9-12(10)14/h7-9,13-14H,2-6H2,1H3
InChI key
WFJIVOKAWHGMBH-UHFFFAOYSA-N
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一般描述
4-Hexylresorcinol is a well-known food additive belonging to the class of dihydroxybenzenes. As an alternative to sulfite, 4-hexylresorcinol is proposed for use as a processing aid for the prevention of melanosis in shrimp and crab, which occurs due to the polyphenol oxidase activity during storage.
应用
4-Hexylresorcinol may be used as an analytical reference standard for the quantification of the analyte in food matrices and deepwater pink shrimp using chromatography techniques.
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Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.
警示用语：
Warning
危险声明
危险分类
Acute Tox. 4 Oral - Aquatic Chronic 2 - Eye Irrit. 2
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
388.4 °F
闪点(°C)
198 °C
Development and validation of an analytical method for the determination of 4-hexylresorcinol in food
Kim H-Y, et al.
Food Chemistry, 190, 1086-1092 (2016)
Generally recognized as safe (GRAS) evaluation of 4-hexylresorcinol for use as a processing aid for prevention of melanosis in shrimp
Frankos HV, et al.
Regulatory Toxicology and Pharmacology, 14(2), 202-212 (1991)
Melanosis inhibition and 4-hexylresorcinol residual levels in deepwater pink shrimp (Parapenaeus longirostris) following various treatments
Montero P, et al.
European Food Research and Technology, 223(1), 16-16 (2006)
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