442619
吲哚
analytical standard
别名:
1H-苯并[b]吡咯
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关于此项目
经验公式（希尔记法）:
C8H7N
化学文摘社编号:
分子量:
117.15
EC Number:
204-420-7
UNSPSC Code:
12352200
PubChem Substance ID:
Beilstein/REAXYS Number:
107693
MDL number:
产品名称
吲哚, analytical standard
InChI key
SIKJAQJRHWYJAI-UHFFFAOYSA-N
InChI
1S/C8H7N/c1-2-4-8-7(3-1)5-6-9-8/h1-6,9H
SMILES string
c1ccc2[nH]ccc2c1
grade
analytical standard
CofA
current certificate can be downloaded
packaging
ampule of 1000 mg
technique(s)
HPLC: suitable
gas chromatography (GC): suitable
bp
253-254 °C (lit.)
mp
51-54 °C (lit.)
application(s)
cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care
format
neat
storage temp.
2-30°C
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Application
吲哚可用作分析参考标准品，用于通过各种色谱技术测定茶叶、腐败蟹肉、动物排泄物和人类排泄物中的分析物。
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。
General description
吲哚属于挥发性风味物质 (VFC)。它在抗炎、抗惊厥、心血管和抗菌等生物作用中起重要作用。
signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Aquatic Acute 1 - Eye Irrit. 2
存储类别
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
wgk
WGK 1
flash_point_f
249.8 °F - closed cup
flash_point_c
121 °C - closed cup
ppe
dust mask type N95 (US), Eyeshields, Faceshields, Gloves
Synthesis and antiinflammatory activity of heterocyclic indole derivatives.
Rani P, et al.
European Journal of Medicinal Chemistry, 39(5), 449-452 (2004)
Analysis of malodorous volatile substances of human waste: feces and urine.
Sato H, et al.
Journal of Health Science, 47(5), 483-490 (2001)
Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography-mass spectrometry.
Sarnoski PJ, et al.
Food Chemistry, 122(3), 930-935 (2010)
Experimental design to optimise the analysis of organic volatile compounds in cow slurry by headspace solid-phase microextraction-gas chromatography-mass spectrometry.
Larreta J, et al.
Journal of Chromatography A, 1136(1), 1-9 (2006)
Discrimination of teas with different degrees of fermentation by SPME-GC analysis of the characteristic volatile flavour compounds.
Wang LF, et al.
Food Chemistry, 109(1), 196-206 (2008)
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.
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