돌아가기
Huagongshe화공사 화학 정보 인쇄 보고서 · 연구 참고용
HCID 579787생성일: 2026년 10월 23일

메틸3,5-디히드록시페닐아세테이트

메틸3,5-디히드록시페닐아세테이트 · Methyl 2-(3,5-dihydroxyphenyl)acetate · Methyl 3,5-dihyroxyphenylacetate · METHYL 3,5-DIHYDROXYPHENYLACETATE · Methyl 3,5-dihydroxyphenylacetate 97% · 3,5-Dihdyroxyphenylacetic acid methyl ester · Benzeneacetic acid, 3,5-dihydroxy-, methyl ester

https://huagongshe.com/ko/chemical/579787

메틸3,5-디히드록시페닐아세테이트 분자 구조식

식별자 및 물리적 특성

CAS No.4724-10-1
분자식C9H10O4
평균 분자량182.17 g/mol
단동위원소 질량182.0579088 g/mol
SMILESCOC(=O)Cc1cc(O)cc(O)c1
InChIKeyLMLSBPHXMGSGCR-UHFFFAOYSA-N
PubChem CID579787
ChEMBLCHEMBL540934
EC No.627-596-0
DTXSIDDTXSID20342212
현지명메틸3,5-디히드록시페닐아세테이트

화학 및 물리적 성질

XLogP1
극성 표면적66.8
수소 결합 공여자 수2
수소 결합 수용자 수4
회전 가능 결합 수3
무거운 원자 수13
형식 전하0
복잡도170
녹는점109-112 °C (lit.)
끓는 점333.3±11.0 °C(Predicted)
밀도1.309±0.06 g/cm3(Predicted)
저장 조건Storage temp. 2-8°C
pKa(산도 계수)9.13±0.11(Predicted)
InChI1S/C9H10O4/c1-13-9(12)4-6-2-7(10)5-8(11)3-6/h2-3,5,10-11H,4H2,1H3
InChIKeyLMLSBPHXMGSGCR-UHFFFAOYSA-N
SMILESCOC(=O)Cc1cc(O)cc(O)c1

안전 및 규제

GHS 분류WarningH315 (100%): Causes skin irritation [Warning Skin corrosion/irritation]P261, P264, P264+P265, P271, P280, P302+P352, P304+P340, P305+P351+P338, P319, P321, P332+P317, P337+P317, P362+P364, P403+P233, P405, and P501 (click each P-code to see the statement)Aggregated GHS information provided per 39 reports by companies from 2 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.
Hazard Classes and CategoriesSkin Irrit. 2 (100%)
수질 위해 등급(WGK)3
위험 문구(R)36/37/38
위험 표시Xi
안전 문구(S)26-36
위험 등급IRRITANTEye Irrit. 2Skin Irrit. 2STOT SE 3
저장 분류11 - Combustible Solids

용도

용도

Methyl (3,5-Dihydroxyphenyl)acetate is a reagent in the synthesis of the fungal metabolites cytosporones A, C, J, K, and N .

일반 설명

Methyl 3,5-dihydroxyphenylacetate is a phenylacetic acid derivative. It is a known metabolite of Curvularia Siddiqui. It has been extracted from the culture mycelia of Curvularia lunata supported on culture medium (consisting of yeast, malt extract and glucose).