茴香脑

分析标准品,GC≥98%

cis-Anethol

CAS号：104-46-1

分子式：C10H12O

分子量：148.2

MDL：MFCD00009284

别名：1-甲氧基-4-[(Z)-1-丙烯基]苯; 异草蒿脑;;cis-Anethol; 1-Methoxy-4-(prop-1-en-1-yl)benzene

产品介绍

熔点：20-21℃(lit.)

沸点：234-237℃

外观：无色或微黄色液体或结晶

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

储存条件：2-8℃

注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

参考文献(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,刘金民,李中浩,袁斯远,王凯悦,黎莉莉,郑香春.柴贝止痫汤在大鼠体内主要入血成分及其药代动力学研究[J].环球中医药,2021,14(03):377-383.

1.  赵星贺, 黄佳, 刘玉平. 固相微萃取结合气-质联用确定北京干黄酱中关键香气成分[J]. 食品与发酵工业, 2018, 044(003):266-272.