530-57-4
丁香酸(Syringic acid)
CAS: 530-57-4
化学式: C9H10O5
| 中文名 | 丁香酸 |
| 英文名 | Syringic acid |
| 别名 | 丁香酸 丁香酸(紫丁香酸) 梧酸-3,5-二甲醚 4-羥-3,5-二甲氧苯甲酸 3,5-二甲氧-4-羟基苯甲酸 4-羟基-3,5-二甲氧基甲酸 3,5-二甲氧基-4-羟基苯甲酸 4-羟基-3,5-二甲氧基苯甲酸 SYRINGIC ACID 丁香酸 |
| 英文别名 | cedaracid Cedar acid Syringic acid SYRINGIC ACID Suringic acid RARECHEM AL BE 0102 LABOTEST-BB LT00454715 GALLIC ACID 3,5-DIMETHYL ETHER 4-hydroxy-3,5-dimethoxybenzoate 3,5-Dimethoxy-4-hydroxybenzoic acid 4-hydroxy-3,5-dimethoxybenzoic acid 3,5-Dimethoxy-4-hydroxy-benzoic acid 3,5-Dimethoxy-4-Hydroxy Benzonic Acid Benzoic acid, 4-hydroxy-3,5-dimethoxy- 4-Hydroxy-3,5-dimethoxybenzoic acid for synthesis Syringic acid(4-Hydroxy 3,5-dimethoxybenzoic acid) |
| CAS | 530-57-4 |
| EINECS | 208-486-8 |
| 化学式 | C9H10O5 |
| 分子量 | 198.17 |
| InChI | InChI=1/C9H10O5/c1-13-6-3-5(9(11)12)4-7(14-2)8(6)10/h3-4,10H,1-2H3,(H,11,12) |
| InChIKey | JMSVCTWVEWCHDZ-UHFFFAOYSA-N |
| 密度 | 1.2539 (rough estimate) |
| 熔点 | 205-209 °C (lit.) |
| 沸点 | 192-193°C 14mm |
| 闪点 | 192-193°C/14mm |
| 水溶性 | 5780 mg/L (25 ºC) |
| 蒸汽压 | 1.96E-06mmHg at 25°C |
| 溶解度 | DMSO (微溶) 、甲醇 (微溶) |
| 折射率 | 1.4570 (estimate) |
| 酸度系数 | 4.33±0.10(Predicted) |
| 存储条件 | Store below +30°C. |
| 稳定性 | 稳定。与强碱、强氧化剂不相容。 |
| 敏感性 | Easily absorbing moisture |
| 外观 | 粉末 |
| 颜色 | Grayish-beige to light brown |
| BRN | 2115262 |
| 物化性质 | 结晶。 |
| MDL号 | MFCD00002552 |
| 危险品标志 | Xi - 刺激性物品 |
| 风险术语 | 36/37/38 - 刺激眼睛、呼吸系统和皮肤。 |
| 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。 S37/39 - 戴适当的手套和护目镜或面具。 |
| WGK Germany | 3 |
| RTECS | DH2090000 |
| TSCA | Yes |
| 海关编号 | 29189090 |
| Hazard Note | Irritant |
| 上游原料 | 丁香酸甲酯 |
| 参考资料 展开查看 | 1. 吕朝耕 杨健 康传志 等. UPLC-MS/MS测定铁皮石斛中9个有机酸成分含量[J]. 中药材 2017 040(006):1360-1363. 2. 吴立洁 刘杰 王文祎 等. 三七根际土壤中酚酸类物质的鉴定及含量测定[J]. 世界科学技术-中医药现代化 2014(4):825-829. 3. 李佳兴, 周利, 金艳, et al. 枸杞子药材中12种有机酸类成分含量测定与分析[J]. 中国药房, 2018, 29(024):3344-3349. 4. 黑青稞麸皮结合态酚类物质大孔树脂分离纯化工艺优化 5. 赵艺楠, 宋科, 彭胜,等. 沸石分子筛吸附分离忽地笑中石蒜碱[J]. 天然产物研究与开发, 2016, 028(002):289-292,299. 6. 杨希娟, 党斌, 樊明涛. 溶剂提取对青稞中不同形态多酚组成及抗氧化活性的影响[J]. 食品科学, 2018, 39(24):246-255. 7. 刘宇 汤斌 李松. Trametes sp.LS-10C漆酶催化酸性铬蓝K脱色条件优化[J]. 安徽工程大学学报 2016 31(004):12-16. 8. 汤晓 叶庄新 余伟 等. 南瓜酚类物质及抗氧化活性受烹饪方式的影响[J]. 食品科技 2016 041(005):223-228. 9. 齐晓茹, 严超, 宋春华,等. 4种水果浓缩汁酚类物质及香气成分分析[J]. 食品科技, 2018, 043(002):279-285. 10. 范佳慧, 岳锦萍, 杨蕴格,等. 利用非糖物质快速鉴别单花蜂蜜[J]. 现代食品科技, 2020, v.36;No.246(02):119+269-276. 11. 王婷婷, 苑伟, 李华,等. 复合小浆果果酒中的酚类物质及其抗氧化活性分析[J]. 食品与发酵工业, 2019, 45(03):183-188. 12. 刘启玲,王庆卫,崔胜文.不同预处理方式对红枣热风-微波联合干燥品质特性及抗氧化活性的影响[J].食品研究与开发,2020,41(24):124-130. 13. 孙香荣,李娟,钮颜宇,郭志祥,李连珍,齐辉,杜家方,张重义.基于膜技术的地黄根区土壤化感物质分离效果研究[J].河南农业大学学报,2021,55(01):35-43. 14. 孙香荣,李娟,钮颜宇,郭志祥,李连珍,齐辉,杜家方,张重义.基于膜技术的地黄根区土壤化感物质分离效果研究[J].河南农业大学学报,2021,55(01):35-43. 15. 张盼盼,张丽芬,潘润森,陈复生,赖少娟.超声协同钙浸渍对樱桃番茄贮藏过程中酚类物质的影响研究[J].食品研究与开发,2021,42(07):7-12+49. 16. 王庆卫,刘启玲,崔胜文.不同干燥方式对红枣营养品质及抗氧化活性的影响[J].食品工业,2020,41(12):218-222. 17. 赵萌萌,张文刚,党斌,杨希娟,张杰,甘生智.超微粉碎对青稞麸皮粉多酚组成及抗氧化活性的影响[J].农业工程学报,2020,36(15):291-298. 18. 梁薇薇,陈立新,段文标,李亦菲,李少然,于颖颖.酚酸物质对红松种子萌发及苗木生长和生理特性的影响[J].生态学报,2021,41(04):1583-1592. 19. 武兴菲.红枣干制过程中酚类物质的变化及其与褐变的关系[J].保鲜与加工,2021,21(03):125-129+135. 20. 樊荣,羿国娟,鲁兰,曾铭,周杨杨,程强.绿原酸及其13种体内主要代谢物的体外抗菌作用研究[J].中草药,2020,51(24):6239-6245. 21. 李栋,薛瑞婷.高温高湿气体冲击处理对中短波红外干制红枣品质的影响[J].食品研究与开发,2020,41(22):107-112. 22. 徐艳阳,赵玉娟,高峰,王二雷,鲁海玲,李雪凤,姜雯雯,陈艳.高效液相色谱法分析中国人参不同部位中多酚类化合物[J].食品科学,2021,42(04):240-246. 23. Noubigh, Adel, and Ali Akermi. "Solubility and thermodynamic behavior of syringic acid in eight pure and water+ methanol mixed solvents." Journal of Chemical & Engineering Data 62.10 (2017): 3274-3283.https://doi.org/10.1021/acs.jced.7b00333 24. Su, Dongxiao, et al. "Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice." LWT 116 (2019): 108578.https://doi.org/10.1016/j.lwt.2019.108578 25. Wang, Zhineng, et al. "Comparison of the phenolic profiles and physicochemical properties of different varieties of thermally processed canned lychee pulp." RSC Advances 10.12 (2020): 6743-6751.10.1039/C9RA08393F 26. Dong, Qingying, et al. "Comparative study on phenolic compounds, triterpenoids, and antioxidant activity of Ganoderma lucidum affected by different drying methods." Journal of Food Measurement and Characterization 13.4 (2019): 3198-3205.https://doi.org/10. 27. Dong, Qingying, et al. "Comparative study on phenolic compounds, triterpenoids, and antioxidant activity of Ganoderma lucidum affected by different drying methods." Journal of Food Measurement and Characterization 13.4 (2019): 3198-3205.https://doi.org/10. 28. Deng, Junlin, et al. "Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives." Ultrasonics Sonochemistry 37 (2017): 328-334.https://doi.org/10.1016/j.ultsonch.2017.01.023 29. [IF=7.514] Huipin Li et al."Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce."Food Chem. 2018 Feb;240:885 30. [IF=7.491] Junlin Deng et al."Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives."Ultrason Sonochem. 2017 Jul;37:328 31. [IF=3.757] Yuchen Wang et al."Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics."Process Biochem. 2019 Jan;76:25 32. [IF=3.463] X.Q. Wang et al."Characteristics of mitochondrial membrane functions and antioxidant enzyme activities in strawberry roots under exogenous phenolic acid stress."Sci Hortic-Amsterdam. 2019 Apr;248:89 33. [IF=7.514] Erpeng Chao et al."Drying methods influence the physicochemical and functional properties of seed-used pumpkin."Food Chem. 2022 Feb;369:130937 34. [IF=7.514] Xiaoming Yu et al."Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties."Food Chem. 2021 May;345:128612 35. [IF=6.306] Yunke Huang et al."Ex vivo to in vivo extrapolation of syringic acid and ferulic acid as grape juice proxies for endothelium-dependent vasodilation: Redefining vasoprotective resveratrol of the French paradox."Food Chem. 2021 Jun;:130323 36. [IF=5.455] Lu Lan et al."Quinic acid: a potential antibiofilm agent against clinical resistant Pseudomonas aeruginosa."Chin Med-Uk. 2021 Dec;16(1):1-17 37. [IF=4.952] Dongxiao Su et al."Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice."Lwt Food Sci Technol. 2019 Dec;116:108578 38. [IF=4.879] Yang Liu et al."UV-B Radiation Largely Promoted the Transformation of Primary Metabolites to Phenols in Astragalus mongholicus Seedlings."Biomolecules. 2020 Apr;10(4):504 39. [IF=4.556] Dandan Zhao et al."Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning."J Food Compos Anal. 2020 May;88:103460 40. [IF=4.411] Fang Sheng et al."The Analysis of Phenolic Compounds in Walnut Husk and Pellicle by UPLC-Q-Orbitrap HRMS and HPLC."Molecules. 2021 Jan;26(10):3013 41. [IF=4.411] Haibo Hu et al."Comparative Research of Chemical Profiling in Different Parts of Fissistigma oldhamii by Ultra-High-Performance Liquid Chromatography Coupled with Hybrid Quadrupole-Orbitrap Mass Spectrometry."Molecules. 2021 Jan;26(4):960 42. [IF=4.24] Nana Li et al."Characterization of phenolic compounds and anti-acetylcholinase activity of coconut shells."Food Biosci. 2021 Aug;42:101204 43. [IF=3.935] Jingyun Zheng et al."A systematic investigation on free phenolic acids and flavonoids profiles of commonly consumed edible flowers in China."J Pharmaceut Biomed. 2019 Aug;172:268 44. [IF=3.616] Meng Zhang et al."Comparative evaluation on phenolic profiles, antioxidant properties and α-glucosidase inhibitory effects of different milling fractions of foxtail millet."J Cereal Sci. 2021 May;99:103217 45. [IF=3.411] Shi Guiqin et al."UPLC-ESI-MS/MS Analysis and Evaluation of Antioxidant Activity of Total Flavonoid Extract from Paeonia lactiflora Seed Peel and Optimization by Response Surface Methodology (RSM)."Biomed Res Int. 2021;2021:7304107 46. [IF=3.361] Zhineng Wang et al."Comparison of the phenolic profiles and physicochemical properties of different varieties of thermally processed canned lychee pulp."Rsc Adv. 2020 Feb;10(12):6743-6751 47. [IF=3] Yong-Shen REN et al."Dandelion polyphenols protect against acetaminophen-induced hepatotoxicity in mice via activation of the Nrf-2/HO-1 pathway and inhibition of the JNK signaling pathway."Chin J Nat Medicines. 2020 Feb;18:103 48. [IF=2.863] Jie Hu et al."Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of Lactiplantibacillus plantarum- and Saccharomyces cerevisiae-fermented mulberry wine."Food Sci Nutr. 2021 Nov;9(11):6294-6306 49. [IF=2.431] Dong Qingying et al."Comparative study on phenolic compounds, triterpenoids, and antioxidant activity of Ganoderma lucidum affected by different drying methods."J Food Meas Charact. 2019 Dec;13(4):3198-3205 50. [IF=2.352] Luo Ting et al."Phytochemical composition and potential biological activities assessment of raspberry leaf extracts from nine different raspberry species and raspberry leaf tea."J Berry Res. 2020 Jan;10(2):295-309 51. [IF=7.514] Erpeng Chao et al."Enhancing drying efficiency and quality of seed-used pumpkin using ultrasound, freeze-thawing and blanching pretreatments."Food Chem. 2022 Aug;384:132496 52. [IF=4.215] Ma Junqing et al."Mycorrhizal symbiosis promotes the nutrient content accumulation and affects the root exudates in maize."Bmc Plant Biol. 2022 Dec;22(1):1-13 53. [IF=9.147] Xiao Yu et al."Effect of microwave exposure to flaxseed on the composition, structure and techno-functionality of gum polysaccharides."Food Hydrocolloid. 2022 Apr;125:107447 54. [IF=4.35] Xi Chen et al."Comparison and Optimization of Different Extraction Methods of Bound Phenolics from Jizi439 Black Wheat Bran."Foods. 2022 Jan;11(10):1478 55. [IF=5.154] Ying Jiang et al."Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice."Food Science and Human Wellness. 202 56. [IF=3.361] Jia Cheng et al."A new method for simultaneous determination of 14 phenolic acids in agricultural soils by multiwavelength HPLC-PDA analysis."RSC Advances. 2022 May;12(23):14939-14944 57. 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530-57-4 - 简介
丁香酸，化学名为苯丙酸，是一种有机化合物。以下是对丁香酸的性质、用途、制法和安全信息的介绍：
性质：
- 外观：丁香酸常见为白色结晶或结晶粉末。
- 溶解性：丁香酸可溶于醇、醚和酯类溶剂，微溶于水。
- 气味：丁香酸具有辛辣的丁香香气。
用途：
- 香料工业：丁香酸可用作香水、肥皂、牙膏和口香糖等产品的添加剂，赋予产品丁香香气。
制法：
- 丁香酸可以通过苯丙醛氧化为苯丙酸酐，再经水解生成丁香酸。
- 还可以通过丙烯腈经氧化裂解生成苯乙酮，然后经还原生成苯丙酸，再加热酸化即可得到丁香酸。
安全信息：
- 接触丁香酸可能会引起眼睛和皮肤刺激，在使用时应穿戴防护手套、护目镜等个人防护装备。
- 避免吸入丁香酸的粉尘，因为可能对呼吸系统造成刺激。
- 在储存和处理丁香酸时，要远离火源和氧化剂，以避免火灾和爆炸的风险。
性质：
- 外观：丁香酸常见为白色结晶或结晶粉末。
- 溶解性：丁香酸可溶于醇、醚和酯类溶剂，微溶于水。
- 气味：丁香酸具有辛辣的丁香香气。
用途：
- 香料工业：丁香酸可用作香水、肥皂、牙膏和口香糖等产品的添加剂，赋予产品丁香香气。
制法：
- 丁香酸可以通过苯丙醛氧化为苯丙酸酐，再经水解生成丁香酸。
- 还可以通过丙烯腈经氧化裂解生成苯乙酮，然后经还原生成苯丙酸，再加热酸化即可得到丁香酸。
安全信息：
- 接触丁香酸可能会引起眼睛和皮肤刺激，在使用时应穿戴防护手套、护目镜等个人防护装备。
- 避免吸入丁香酸的粉尘，因为可能对呼吸系统造成刺激。
- 在储存和处理丁香酸时，要远离火源和氧化剂，以避免火灾和爆炸的风险。
最后更新：2024-04-09 20:49:11
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产品名: 丁香酸(10mM in DMSO,无菌) 去供应商网站查看 询盘CAS: IS08101
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规格: IS08101-1ml
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库存: 现询
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电子邮件: 3193328036@qq.com
QQ: 3193328036
微信: 17801761073
产品描述: 索莱宝直销,欢迎来询
提供多种规格现货供应
产品名: 丁香酸(10mM in DMSO,无菌) 去供应商网站查看 询盘CAS: IS08101
产地: 北京
包装: 1ml/瓶
规格: IS08101-1ml
价格: 电话、微信、QQ、邮件
库存: 现询
电话: 010-50973130
手机: 17801761073(微信同号)
电子邮件: 3193328036@qq.com
QQ: 3193328036
微信: 17801761073
产品描述: 索莱宝直销,欢迎来询
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