中文名 | 1-辛烯-3-醇 |
英文名 | 1-Octen-3-ol |
别名 | 蘑菇醇 天然蘑菇醇 戊乙烯基甲醇 戊基乙烯基甲醇 1-烯-3-辛醇 1-辛烯-3-醇 天然1-辛烯-3-醇 |
英文别名 | Morillol 3-Octenol Octen-3-ol 1-Octen-3-ol 1-Okten-3-ol 1-Octene-3-ol Vinyl hexanol oct-1-en-3-ol 1-vinylhexanol Matsuka alcohol Mushroom alcohol matsutakealcohol Matsutake alcohol (3R)-oct-1-en-3-ol (3S)-oct-1-en-3-ol 3-Hydroxy-1-octene Vinyl pentyl carbinol Pentyl vinyl carbinol Pentyl vintyl carbinol Flowtron mosquito attractant |
CAS | 3391-86-4 |
EINECS | 222-226-0 |
化学式 | C8H16O |
分子量 | 128.21 |
InChI | InChI=1/C8H16O/c1-3-5-6-7-8(9)4-2/h4,8-9H,2-3,5-7H2,1H3/t8-/m0/s1 |
InChIKey | VSMOENVRRABVKN-UHFFFAOYSA-N |
密度 | 0.837 g/mL at 20 °C0.83 g/mL at 25 °C (lit.) |
熔点 | -49°C |
沸点 | 84-85 °C/25 mmHg (lit.) |
闪点 | 142°F |
水溶性 | Not miscible or difficult to mix in water. |
蒸汽压 | 1 hPa (20 °C) |
JECFA Number | 1152 |
溶解度 | 乙腈 (微溶) 、氯仿、乙酸乙酯 (微溶) |
折射率 | n20/D 1.437(lit.) |
酸度系数 | 14.63±0.20(Predicted) |
存储条件 | Inert atmosphere,Room Temperature |
外观 | 固体 |
比重 | 0.84 |
颜色 | Clear colorless to pale yellow |
BRN | 1744110 |
爆炸极限值 | 0.9-8%(V) |
物化性质 | 无色液体。 不溶于水。溶于乙醇等有机溶剂。 |
MDL号 | MFCD00004589 |
危险品标志 | Xn - 有害物品 |
风险术语 | R22 - 吞食有害。 R36/38 - 刺激眼睛和皮肤。 R20/21/22 - 吸入、皮肤接触及吞食有害。 |
安全术语 | S26 - 不慎与眼睛接触后,请立即用大量清水冲洗并征求医生意见。 S36 - 穿戴适当的防护服。 |
危险品运输编号 | 2810 |
WGK Germany | 3 |
RTECS | RH3300000 |
TSCA | Yes |
海关编号 | 29052990 |
Hazard Class | 6.1(b) |
Packing Group | III |
上游原料 | 溴戊烷 |
下游产品 | 1-辛烯-3-酮 4-羟基壬烯醛 1-辛烯-3-醇乙酸酯 2,5-二甲基吡嗪 |
参考资料 展开查看 | 1. Huimin Zhang, Dan Wu, Qilin Huang, Zhiyu Liu, Xiaogang Luo, Shanbai Xiong, Tao Yin,Adsorption kinetics and thermodynamics of yeast β-glucan for off-odor compounds in silver carp mince,Food Chemistry,Volume 319,2020,126232,ISSN 0308-8146,https://doi. 2. [IF=7.514] Huimin Zhang et al."Adsorption kinetics and thermodynamics of yeast β-glucan for off-odor compounds in silver carp mince."Food Chem. 2020 Jul;319:126232 3. [IF=7.514] Chao Xue et al."Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition."Food Chem. 2021 Nov;363:130304 4. [IF=5.415] Md Kamaruzzaman et al."Promotion of tomato growth by the volatiles produced by the hypovirulent strain QT5-19 of the plant gray mold fungus Botrytis cinerea."Microbiol Res. 2021 Jun;247:126731 5. [IF=4.952] Liuyang Ren et al."Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination."Lwt Food Sci Technol. 2021 May;143:111182 |
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