中文名 | 间羟基苯乙酸 |
英文名 | 3-Hydroxyphenylacetic acid |
别名 | 间羟基苯乙酸 3-羟基苯乙酸 3-羟基苯基乙酸 间羟基苯乙酸(酯) 间羟基苯乙酸标准品 2-(3-羟苯基)乙酸 |
英文别名 | (3-hydroxyphenyl)acetate 3-hydroxy-benzeneaceticaci 3-Hydroxyphenylacetic acid M-HYDROXYPHENYLACETIC ACID 3-HYDROXYPHENYLACETIC ACID M-hydroxyphenylacetic acid Benzeneacetic acid, 3-hydroxy- 2-(3-hydroxyphenyl)acetic acid META HYDROXY PHENYL ACETIC ACID |
CAS | 621-37-4 |
EINECS | 210-684-4 |
化学式 | C8H8O3 |
分子量 | 152.15 |
InChI | InChI=1/C8H8O3/c9-7-3-1-2-6(4-7)5-8(10)11/h1-4,9H,5H2,(H,10,11)/p-1 |
InChIKey | FVMDYYGIDFPZAX-UHFFFAOYSA-N |
密度 | 1.2143 (rough estimate) |
熔点 | 129-133°C(lit.) |
沸点 | 234.6°C (rough estimate) |
闪点 | 179.1°C |
蒸汽压 | 1.81E-05mmHg at 25°C |
溶解度 | 1000g/l |
折射率 | 1.4945 (estimate) |
酸度系数 | 4.21±0.10(Predicted) |
PH值 | 2.5-2.7 (20g/l, H2O) |
存储条件 | Inert atmosphere,Room Temperature |
稳定性 | 存放在冰柜中 |
外观 | 结晶性粉末 |
颜色 | White to beige-brown |
BRN | 2086506 |
MDL号 | MFCD00004337 |
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。 |
WGK Germany | 3 |
海关编号 | 29182990 |
Hazard Class | IRRITANT |
上游原料 | 尿黑酸 |
下游产品 | 布洛芬杂质A |
参考资料 展开查看 | 1. 康超,郝督,简思杰,荣娜,刘祥,丁锐.探针药物法评价不同羟基位点苯乙酸对4种肝微粒体酶的代谢影响[J].陕西理工大学学报(自然科学版),2021,37(01):50-56+78. 2. Ge, Zhen-zhen, et al. "Metabolites and changes in antioxidant activity of A-type and B-type proanthocyanidin dimers after incubation with rat intestinal microbiota." Journal of agricultural and food chemistry 63.41 (2015): 8991-8998.https://doi.org/10.1021 3. [IF=5.279] Zhen-zhen Ge et al."Metabolites and Changes in Antioxidant Activity of A-Type and B-Type Proanthocyanidin Dimers after Incubation with Rat Intestinal Microbiota."J Agr Food Chem. 2015;63(41):8991–8998 4. [IF=4.952] Yuxin Hao et al."Stability and mechanism of phenolic compounds from raspberry extract under in vitro gastrointestinal digestion."Lwt Food Sci Technol. 2021 Mar;139:110552 5. [IF=4.952] Yulong Wei et al."Characterization of blueberry (Vaccinium corymbosum L.) catechol oxidases III binding mechanism in response to selected substrates and inhibitors."Lwt Food Sci Technol. 2022 Mar;158:113142 |
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