1711009
USP
Vanillin Melting Point Standard
United States Pharmacopeia (USP) Reference Standard
동의어(들):
Vanillin, 4-Hydroxy-3-methoxybenzaldehyde, Vanillic aldehyde
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모든 사진(1)
About This Item
Linear Formula:
4-(HO)C6H3-3-(OCH3)CHO
CAS Number:
Molecular Weight:
152.15
Beilstein:
472792
MDL number:
UNSPSC 코드:
41116107
PubChem Substance ID:
NACRES:
NA.24
추천 제품
Grade
pharmaceutical primary standard
vapor density
5.3 (vs air)
vapor pressure
>0.01 mmHg ( 25 °C)
API family
vanillin
제조업체/상표
USP
bp
170 °C/15 mmHg (lit.)
mp
81-83 °C (lit.)
응용 분야
pharmaceutical (small molecule)
형식
neat
SMILES string
COc1cc(C=O)ccc1O
InChI
1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3
InChI key
MWOOGOJBHIARFG-UHFFFAOYSA-N
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일반 설명
Vanillin Melting Point Standard also called Vanillin is an aromatic compound, and is used for flavoring foods. It is has biogenetic relationship to phenylpropanoid pathway. It is mostly used in foods, beverages, perfumes and pharmaceuticals.
애플리케이션
Vanillin Melting Point Standard USP Reference standard for use in specified quality tests and assays.
It has been used as reference standard in calibrating hot stage; during thermomicroscopic investigation performed with optical polarizing microscope; usually equipped with a hot stage and temperature controller.
It has been used as reference standard in calibrating hot stage; during thermomicroscopic investigation performed with optical polarizing microscope; usually equipped with a hot stage and temperature controller.
분석 메모
These products are for test and assay use only. They are not meant for administration to humans or animals and cannot be used to diagnose, treat, or cure diseases of any kind.
기타 정보
Sales restrictions may apply.
신호어
Warning
유해 및 위험 성명서
Hazard Classifications
Eye Irrit. 2
Storage Class Code
11 - Combustible Solids
WGK
WGK 1
Flash Point (°F)
319.6 - 321.4 °F - closed cup
Flash Point (°C)
159.8 - 160.8 °C - closed cup
가장 최신 버전 중 하나를 선택하세요:
이미 열람한 고객
Biotechnological production of vanillin.
Priefert, H., J. Rabenhorst, and A. Steinbuchel
Applied Microbiology and Biotechnology, 56.3-4, 296-314 (2001)
Crystal architecture and physicochemical properties of felodipine solvates.
Surov, Artem O., et al.
CrystEngComm, 15.30, 6054-6061 (2013)
Vanillin
Walton, Nicholas J., Melinda J. Mayer, and Arjan Narbad
Phytochemistry, 63.5, 505-515 (2003)
Arun K Sinha et al.
International journal of food sciences and nutrition, 59(4), 299-326 (2007-09-22)
Vanilla, being the world's most popular flavoring materials, finds extensive applications in food, beverages, perfumery and pharmaceutical industry. With the high demand and limited supply of vanilla pods and the continuing increase in their cost, numerous efforts of blending and
H Priefert et al.
Applied microbiology and biotechnology, 56(3-4), 296-314 (2001-09-11)
Vanillin is one of the most important aromatic flavor compounds used in foods, beverages, perfumes, and pharmaceuticals and is produced on a scale of more than 10 thousand tons per year by the industry through chemical synthesis. Alternative biotechnology-based approaches
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