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Merck

90034

4-Hydroxy-3-methoxycinnamic acid

mixture of isomers, analytical standard

Synonym(s):

Ferulic acid

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About This Item

Empirical Formula (Hill Notation):
C10H10O4
CAS Number:
537-98-4
Molecular Weight:
194.18
UNSPSC Code:
85151701
PubChem Substance ID:
329769805
EC Number:
214-490-0
NACRES:
NA.24
MDL number:
MFCD00004400

Key Documents

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SMILES string

O(C)c1c(ccc(c1)\C=C\C(=O)O)O

InChI

1S/C10H10O4/c1-14-9-6-7(2-4-8(9)11)3-5-10(12)13/h2-6,11H,1H3,(H,12,13)/b5-3+

InChI key

KSEBMYQBYZTDHS-HWKANZROSA-N

grade

analytical standard

assay

≥99.0% (HPLC)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable, gas chromatography (GC): suitable

impurities

≤0.5% water

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

format

neat

storage temp.

2-8°C

Quality Level

100

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Application

4-Hydroxy-3-methoxycinnamic acid may be used as a reference standard in the determination of the analyte in Chinese Danggui using high-performance liquid chromatography (HPLC).
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

General description

4-Hydroxy-3-methoxycinnamic acid is a ubiquitous plant constituent primarily occurring in seeds and leaves. It arises from the metabolism of phenylalanine and tyrosine.

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H319

Hazard Classifications

Eye Irrit. 2

Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

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Certificates of Analysis (COA)

Lot/Batch Number
BCCP1552
BCCN1761
BCCJ5367
BCCJ5355
BCCH6240

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Prinjaporn Tee-ngam et al.
Sensors (Basel, Switzerland), 13(10), 13039-13053 (2013-10-01)
Ferulic acid is an important phenolic antioxidant found in or added to diet supplements, beverages, and cosmetic creams. Two designs of paper-based platforms for the fast, simple and inexpensive evaluation of ferulic acid contents in food and pharmaceutical cosmetics were
I Stanimirova et al.
Talanta, 115, 590-599 (2013-09-24)
A nested analysis of variance combined with simultaneous component analysis, ASCA, was proposed to model high-dimensional chromatographic data. The data were obtained from an experiment designed to investigate the effect of production season, quality grade and post-production processing (steam pasteurization)
Assay of free ferulic acid and total ferulic acid for quality assessment of Angelica sinensis.
Lu H-G, et al.
Journal of Chromatography A, 1068(2), 209-219 (2005)
Laura Ferrochio et al.
International journal of food microbiology, 167(2), 215-220 (2013-10-22)
The aim of this study was to evaluate the efficacy of ferulic acid (1, 10, 20 and 25 mM) at different water activity (aw) values (0.99, 0.98, 0.96 and 0.93) at 25 °C on growth and fumonisin production by Fusarium
Marrapu Balakrishna et al.
Food chemistry, 221, 664-672 (2016-12-17)
Novel phenoylated phosphatidylcholines were synthesized from 1,2-dipalmitoyl phosphatidylcholine/egg 1,2-diacyl phosphatidylcholine and phenolic acids such as ferulic, sinapic, vanillic and syringic acids. The structures of phenoylated phosphatidylcholines were confirmed by spectral analysis. 2-acyl-1-lyso phosphatidylcholine was synthesized from phosphatidylcholine via regioselective enzymatic
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