S6881
Syringic acid
≥95% (HPLC)
Sinónimos:
3,5-Dimethoxy-4-hydroxybenzoic acid, 4-Hydroxy-3,5-dimethoxy-benzoic acid, Gallic acid 3,5-dimethyl ether
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Fórmula lineal:
HOC6H2(OCH3)2CO2H
Número CAS:
Peso molecular:
198.17
UNSPSC Code:
12352106
NACRES:
NA.25
PubChem Substance ID:
EC Number:
208-486-8
Beilstein/REAXYS Number:
2115262
MDL number:
Servicio técnico
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Permítanos ayudarleQuality Level
assay
≥95% (HPLC)
form
powder
mp
205-209 °C (lit.)
application(s)
metabolomics
vitamins, nutraceuticals, and natural products
SMILES string
COc1cc(cc(OC)c1O)C(O)=O
InChI
1S/C9H10O5/c1-13-6-3-5(9(11)12)4-7(14-2)8(6)10/h3-4,10H,1-2H3,(H,11,12)
InChI key
JMSVCTWVEWCHDZ-UHFFFAOYSA-N
Application
- Effects of preheat treatment and syringic acid modification on the structure, functional properties, and stability of black soybean protein isolate.: This paper discusses how syringic acid modifications can enhance the functional properties and stability of black soybean protein, which is crucial for food science applications (Huang J et al., 2024).
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
Clase de almacenamiento
11 - Combustible Solids
ppe
dust mask type N95 (US), Eyeshields, Gloves
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Anthocyanins are polyphenol antioxidants that have been shown to prevent many chronic diseases, including colon cancer. The compounds are largely metabolized by various enzymes and bacteria in the large intestine, and the health benefits of consuming foods rich in anthocyanins
Ayano Itoh et al.
Biological & pharmaceutical bulletin, 33(6), 983-987 (2010-06-05)
The mycelia of the edible mushroom Lentinula edodes can be cultured in solid medium containing lignin, and the hot-water extracts (L.E.M.) is commercially available as a nutritional supplement. During the cultivation, phenolic compounds, such as syringic acid and vanillic acid
Joanna Klepacka et al.
Plant foods for human nutrition (Dordrecht, Netherlands), 66(1), 64-69 (2011-01-19)
The aim of the study was to determine whether phenolic compounds in some varieties of buckwheat, winter and spring barley and peas can be used as factors which distinguish selected cultivars and varieties of plant material. It was observed that