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丁香醛

分析標準品,HPLC≥98%

3,5-Dimethoxy-4-hydroxybenzaldehyde

CAS號：134-96-3

分子式：C9H10O4

分子量：182.17

MDL：MFCD00006943

別名：4-羥基-3,5-二甲氧##基苯甲醛; 3,5-二甲氧基-4-羥基苯甲醛

產品介紹

熔點：110-113 ℃

沸點：192-193℃

外觀：淡黃色結晶體

溶解性：溶于乙醇、氯仿、re苯、yi酸，微溶于水和石油mi。

敏感性：對光敏感

儲存條件：2-8℃

注意：部分產品我司僅能提供部分信息，我司不保證所提供信息的權威性，僅供客戶參考交流研究之用。

參考文獻(14篇)

14. [IF=8.5] Shengnan Wang et al."Postharvest changes in the phenolic and free volatile compound contents in Shine Muscat grapes at room temperature."FOOD CHEMISTRY.2025 Feb;465:141958

13. [IF=5.6] Xinxin Yang et al."Method development and application for multi-phenolic components in the processing of Dendrobium officinale using UPLC coupled with mass spectrometry and chemometric analysis."INDUSTRIAL CROPS AND PRODUCTS.2024 Dec;222:120009

12. [IF=6.2] Xin Zhou et al."Excessive copper induces lignin biosynthesis in the leaves and roots of two citrus species: Physiological, metabolomic and anatomical aspects."ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY.2025 Jan;289:117692

11. [IF=7.4] Shan Chen et al."A laccase-dual mediator system constructed for degrading n-propylbenzene and isopropylbenzene from seawater: Influencing factors, kinetics, mechanism, and eco-toxicity evaluation."Journal of Environmental Chemical Engineering.2025 Jun;13:

10. [IF=5.9] Rong Wu et al."Removal of ginkgotoxins from the Ginkgo biloba seed powder by enzymatic degradation with the laccase-syringaldehyde system."INDUSTRIAL CROPS AND PRODUCTS".2024 Oct;217:118865

9. [IF=4.3] Yi Jiang et al."Shading in fruit changes the polyphenol accumulation of pellicle by regulating activity of key enzymes and expression of their gene related polyphenol anabolism of Juglans sigillata Dode."SCIENTIA HORTICULTURAE".2024 Apr;329:113017

8. [IF=5.4] Mingxiang Xie et al."Molecular mechanism of PSORI-CM01 for psoriasis by regulating the inflammatory cytokines network."JOURNAL OF ETHNOPHARMACOLOGY.2024 Jan;318:116935

7. [IF=1.7] Zhouyi Zhang et al."Revealing the differences in phenolics in different parts of Taraxacum mongolicum using UPLC-MS/MS."Phytochemistry Letters.2023 Aug;56:13

6. [IF=5.318] Minghe Wang et al."The fate of phenolic acids, flavonoids, vitamin C, antioxidant capacities of Cili (Rosa roxburghii) fruits upon processing and sensory properties of the processed products."Food Bioscience.2023 Jun;53:102729

5. [IF=8.943] Xiaotong Wang et al."Elimination of tetracyclines in seawater by laccase-mediator system."CHEMOSPHERE.2023 May;:138916

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

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

2.  劉宇  湯斌  李松. Trametes sp.LS-10C漆酶催化酸性鉻藍K脫色條件優(yōu)化[J]. 安徽工程大學學報  2016  31(004):12-16.

1.  齊曉茹, 嚴超, 宋春華,等. 4種水果濃縮汁酚類物質及香氣成分分析[J]. 食品科技, 2018, 043(002):279-285.

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