H43407
3-Hydroxy-2-methyl-4-pyrone
99%
Sinónimos:
3-Hydroxy-2-methyl-4H-pyran-4-one, Larixinic acid, Maltol
Iniciar sesión para ver los precios por organización y contrato.
Seleccione un Tamaño
Cambiar Vistas
Acerca de este artículo
Fórmula empírica (notación de Hill):
C6H6O3
Número CAS:
Peso molecular:
126.11
NACRES:
NA.22
PubChem Substance ID:
EC Number:
204-271-8
Beilstein/REAXYS Number:
112169
MDL number:
UNSPSC Code:
12352100
Assay:
99%
Servicio técnico
¿Necesita ayuda? Nuestro equipo de científicos experimentados está aquí para ayudarle.
Permítanos ayudarleassay
99%
autoignition temp.
1364 °F
expl. lim.
25 %
mp
160-164 °C (lit.)
SMILES string
CC1=C(O)C(=O)C=CO1
InChI
1S/C6H6O3/c1-4-6(8)5(7)2-3-9-4/h2-3,8H,1H3
InChI key
XPCTZQVDEJYUGT-UHFFFAOYSA-N
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral
Clase de almacenamiento
11 - Combustible Solids
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
dust mask type N95 (US), Eyeshields, Gloves
Elija entre una de las versiones más recientes:
¿Ya tiene este producto?
Encuentre la documentación para los productos que ha comprado recientemente en la Biblioteca de documentos.
Tamás Jakusch et al.
Dalton transactions (Cambridge, England : 2003), (13)(13), 2428-2437 (2009-03-18)
The interactions of various insulin mimetic oxovanadium(IV) compounds with serum proteins were studied in model systems and in ex vivo samples. For the modeling study, an earlier in situ method was extended and applied to the formation of ternary complexes
Anwar Anwar-Mohamed et al.
Toxicology in vitro : an international journal published in association with BIBRA, 21(4), 685-690 (2007-02-24)
Maltol is used extensively as a flavor-enhancing agent, food preservative, antioxidant, and also in cosmetic and pharmaceutical formulations. However, a number of studies have shown that maltol may induce carcinogenicity and toxicity but the mechanisms involved remain unknown. Therefore, we
Huansong Wang et al.
Free radical research, 41(4), 479-488 (2007-04-25)
Soy sauce is a traditional fermented seasoning in Asian countries, that has high antioxidant activity in vitro and some antioxidant activity in vivo. We attempted to identify the major antioxidants present, using the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay as a guide.