茴香腦

分析標準品,GC≥98%

cis-Anethol

CAS號：104-46-1

分子式：C10H12O

分子量：148.2

MDL：MFCD00009284

別名：1-甲氧基-4-[(Z)-1-丙烯基]苯; 異草蒿腦;;cis-Anethol; 1-Methoxy-4-(prop-1-en-1-yl)benzene

產品介紹

熔點：20-21℃(lit.)

沸點：234-237℃

外觀：無色或微黃色液體或結晶

溶解性：幾乎不溶于水,與乙mi、氯仿混溶,溶于苯、醋酸乙酯、丙tong、二硫化碳及石油醚。

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(6篇)

6. [IF=8.5] Shiqi Chen et al."Multilayered visual metabolomics analysis framework for enhanced exploration of functional components in wolfberry."FOOD CHEMISTRY.2025 Jun;477:143583

5. [IF=6] Xianqin Wei et al."Intercropping Reduces Root Pest Damage via Repellent Volatile Compounds: Insights From Behavioural Assays and Transcriptomic Analysis."PLANT CELL AND ENVIRONMENT.2025 Apr;:

4. [IF=8.1] Qiang Zhong et al."Evaluation of the aroma and taste contributions of star anise (I. Verum hook. f.) in braised duck leg via flavor omics combined with multivariate statistics."FOOD RESEARCH INTERNATIONAL".2024 Mar;:114209

3. [IF=2.858] Tian-Tian Li et al."Control of pathogenic fungi on Panax notoginseng by volatile oils from the food ingredients Allium sativum and Foeniculum vulgare."LETTERS IN APPLIED MICROBIOLOGY. 2022 Apr 06

2.  董笑克,劉金民,李中浩,袁斯遠,王凱悅,黎莉莉,鄭香春.柴貝止癇湯在大鼠體內主要入血成分及其藥代動力學研究[J].環球中醫藥,2021,14(03):377-383.

1.  趙星賀, 黃佳, 劉玉平. 固相微萃取結合氣-質聯用確定北京干黃醬中關鍵香氣成分[J]. 食品與發酵工業, 2018, 044(003):266-272.