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醋酸辛酯
分析標準品,GC≥98%
Octyl acetate
CAS號：112-14-1
分子式：C10H20O2
分子量：172.26
MDL：MFCD00009562
別名：乙酸辛基酯; 乙酸正辛酯; 醋酸-2-乙基己酯; 乙酸辛酯;;Acetic acid, octyl ester; n-Octyl Acetate; Acetic acid octyl ester; Octyl acetate; Acetic Acid n-Octyl Ester
貨號 | 規(guī)格/參數(shù)/品牌 | 價格 | 貨期 |
YJ-B20222-0.5ml | 分析標準品,GC≥98% | ￥172.00 | 現(xiàn)貨 |
YJ-B20222-5ml | 分析標準品,GC≥98% | ￥500.00 | 現(xiàn)貨 |
JS22664-25ml | 98% | ￥140.00 | 現(xiàn)貨 |
JS22664-100ml | 98% | ￥175.00 | 現(xiàn)貨 |
JS22664-500ml | 98% | ￥460.00 | 現(xiàn)貨 |
產(chǎn)品介紹
Octyl acetate 是野生歐洲防風草 (Pastinaca sativa) 的管子或油管中精油的主要成分之一。Octyl acetate 具有抗氧化活性。
熔點：-38.5℃
沸點：211℃
外觀：白色晶體或粉末
溶解性：DMSO : 100 mg/mL (580.52 mM; Need ultrasonic)
儲存條件：2-8℃
注意：部分產(chǎn)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=4.9] Xinhui Peng et al."Multi-scale study on the volatility of essential oil and its modulation methods."JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY.2025 Oct;112:107227
5. [IF=4] Jun Li et al."Enhancing the fermentation rate and aroma compounds of kiwi wine via the addition of nitrogen during the stationary phase."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2024 Dec;136:106840
4. [IF=2.7] Aiwen Shi et al."Qualitative and quantitative analysis of the changes in chemical composition of frankincense before and after stir-frying using GC-MS and LC-MS."Analytical Methods.2025 Feb;:
3. [IF=7] Yujiao Cheng et al."Investigating the influence of insoluble pulp particles on flavor retention and characterization of freshly squeezed and pasteurized mandarin juice."FOOD RESEARCH INTERNATIONAL.2025 May;208:116237
2. [IF=4.1] Sujin Zheng et al."Determination of volatile profiles of woodland strawberry (Fragaria vesca) during fruit maturation by HS-SPME GC–MS."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Jul;:
1. [IF=4.35] Tian Lan et al."Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China."Foods. 2021 Jul;10(7):1645
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