中文名 | 3,5-二甲氧基-4-羟基苯甲醛 |
英文名 | 3,5-Dimethoxy-4-hydroxybenzaldehyde |
别名 | 丁香醛 5-二甲氧基-4-羟基苯甲醛 3,5-二甲氧基-4-羟基苯甲醛 4-羟基-3,5-二甲氧基苯甲醛 SYRINGALDEHYDE 丁香醛 3,5-DIMETHOXY-4-HYDROXYBENZALDEHYDE 丁香醛 |
英文别名 | Syringaldehyde Springaldehyde syringealdehyde Syringylaldehyde 4-Hydroxy-3,5-dimethoxybenzaldehyde 3,5-Dimethoxy-4-hydroxybenzaldehyde Syringaldehyde (4-Hydroxy 3,5-dimethoxybenzaldehyde) 3,5-Dimethoxy-4-hydroxybenzaldehyde~4-Hydroxy-3,5-dimethoxybenzaldehyde |
CAS | 134-96-3 |
EINECS | 205-167-5 |
化学式 | C9H10O4 |
分子量 | 182.17 |
InChI | InChI=1/C9H10O4/c1-12-7-3-6(5-10)4-8(13-2)9(7)11/h3-5,11H,1-2H3 |
密度 | 1.013 |
熔点 | 110-113°C(lit.) |
沸点 | 192-193°C14mm Hg(lit.) |
闪点 | 192-193°C/14mm |
水溶性 | very sparingly soluble |
蒸汽压 | 0.000151mmHg at 25°C |
JECFA Number | 1878 |
溶解度 | 氯仿、甲醇 (微溶) |
折射率 | 1.4500 (estimate) |
酸度系数 | 7.80±0.23(Predicted) |
存储条件 | Keep in dark place,Sealed in dry,Room Temperature |
稳定性 | 吸湿性 |
敏感性 | Air Sensitive |
外观 | 结晶性粉末 |
颜色 | Light yellow-green to brown |
Merck | 14,9015 |
BRN | 784514 |
物化性质 | 白色粉末,可溶于甲醇、乙醇、DMSO等有机溶剂,来源于肉桂成熟果实。 |
MDL号 | MFCD00006943 |
体外研究 | Syringaldehyde inhibits COX-2 activity in a dosedependent manner with an IC 50 of 3.5 μg/mL. |
体内研究 | Syringaldehyde exerts anti-hyperglycemic effect in rat model of diabetes induced by streptozotocin. Apart from antioxidant capability, Syringaldehyde also has anti-inflammatory activity as it is found to have inhibitory action on cyclo-oxygenase 2 (COX-2) in mouse macrophage cell line. |
危险品标志 | Xn - 有害物品![]() Xi - 刺激性物品 ![]() |
风险术语 | R22 - 吞食有害。 R36/37/38 - 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。 S37/39 - 戴适当的手套和护目镜或面具。 S36 - 穿戴适当的防护服。 |
WGK Germany | 3 |
RTECS | CU5760000 |
TSCA | Yes |
海关编号 | 29124900 |
Hazard Note | Irritant |
上游原料 | 盐酸 六氢吡啶 3,4,5-三甲氧基苯甲醛 |
下游产品 | 3,4-二甲氧基苯酚 2,6-二甲氧基苯酚 2-乙氧基乙酸乙酯 |
参考资料 展开查看 | 1. 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. 2. 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. 3. [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 4. [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 |
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