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香兰素胺盐酸盐

香兰素胺盐酸盐用途

香草胺盐酸盐是一种生物化学试剂,可作为生物材料或有机化合物用于生命科学相关研究。

香兰素胺盐酸盐名称

[ CAS 号 ]:
7149-10-2

[ 中文名 ]:
香兰素胺盐酸盐

[ 英文名 ]:
4-Hydroxy-3-methoxybenzylamine hydrochloride

[中文别名 ]:

[英文别名 ]:

EINECS 230-468-3
MFCD00012864
4-Hydroxy-3-methoxybenzylamine hydrochloride
4-(aminomethyl)-2-methoxyphenol,hydrochloride

香兰素胺盐酸盐生物活性

[ 描述 ]:

香草胺盐酸盐是一种生物化学试剂,可作为生物材料或有机化合物用于生命科学相关研究。

[ 相关类别 ]:

研究领域 >> 其他

信号通路 >> 其他 >> 其他

香兰素胺盐酸盐物理化学性质

[ 沸点 ]:
292.9ºC at 760 mmHg

[ 熔点 ]:
219-221 °C (dec.)(lit.)

[ 分子式 ]:
C₈H₁₂ClNO₂

[ 分子量 ]:
189.64

[ 闪点 ]:
130.9ºC

[ 精确质量 ]:
189.055649

[ PSA ]:
55.48000

[ LogP ]:
2.36180

[ 外观性状 ]:
白色至淡黄色晶体粉末

[ 储存条件 ]:
Refrigerator

香兰素胺盐酸盐MSDS

香兰素胺盐酸盐安全信息

[ 符号 ]:

GHS07

[ 信号词 ]:
Warning

[ 危害声明 ]:
H315-H319-H335

[ 警示性声明 ]:
P261-P305 + P351 + P338

[ 个人防护装备 ]:
dust mask type N95 (US);Eyeshields;Gloves

[ 危害码 (欧洲) ]:
Xi:Irritant;

[ 风险声明 (欧洲) ]:
R36/37/38

[ 安全声明 (欧洲) ]:
S26-S37/39

[ 危险品运输编码 ]:
NONH for all modes of transport

[ WGK德国 ]:
3

[ 海关编码 ]:
2942000000

香兰素胺盐酸盐合成路线

香兰素胺盐酸盐上下游产品

香兰素胺盐酸盐上游产品

香兰素胺盐酸盐下游产品

香兰素胺盐酸盐海关

[ 海关编码 ]: 2922509090

[ 中文概述 ]:
2922509090. 其他氨基醇酚、氨基酸酚及其他含氧基氨基化合物. 增值税率:17.0%. 退税率:13.0%. 监管条件：AB. 最惠国关税:6.5%. 普通关税:30.0%

[ 申报要素 ]: 品名, 成分含量, 用途, 乙醇胺及其盐应报明色度, 乙醇胺及其盐应报明包装

[ 监管条件 ]: A.入境货物通关单 B.出境货物通关单

[ 检验检疫 ]: R.进口食品卫生监督检验 S.出口食品卫生监督检验

[ Summary ]:
2922509090. other amino-alcohol-phenols, amino-acid-phenols and other amino-compounds with oxygen function. VAT:17.0%. Tax rebate rate:13.0%. . MFN tariff:6.5%. General tariff:30.0%

香兰素胺盐酸盐文献

Inhibition by capsaicin and its related vanilloids of compound action potentials in frog sciatic nerves.

Life Sci. 92(6-7) , 368-78, (2013)

Although capsaicin not only activates transient receptor potential vanilloid-1 (TRPV1) channels but also inhibits nerve conduction, the latter action has not yet been fully examined. The purpose of th...

Synthesis of stable isotope-labeled precursors for the biosyntheses of capsaicinoids, capsinoids, and capsiconinoids.

Biosci. Biotechnol. Biochem. 75(8) , 1611-4, (2011)

Stable isotope-labeled precursors were synthesized for an analysis by liquid chromatography-tandem mass spectrometry (LC-MS/MS) to elucidate the biosynthetic flow of capsaicinoids, capsinoids, and cap...

Functional loss of pAMT results in biosynthesis of capsinoids, capsaicinoid analogs, in Capsicum annuum cv. CH-19 Sweet.

Plant J. 59(6) , 953-61, (2009)

Capsaicinoids are responsible for the spicy flavor of pungent peppers (Capsicum). The cultivar CH-19 Sweet is a non-pungent pepper mutant derived from a pungent pepper strain, Capsicum annuum CH-19. C...

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