바닐린산
바닐린산 · VA · 4-HYDROXY-3-METHOXYBENZOIC ACID · Benzoic acid, 4-hydroxy-3-methoxy- · Vanilic acid · vanillic · 3-Methoxy-4-Hydroxybenzoic acid · Magnolioside
식별자 및 물리적 특성
| CAS No. | 121-34-6 |
|---|---|
| 분자식 | C8H8O4 |
| 평균 분자량 | 168.15 g/mol |
| 단동위원소 질량 | 168.04225874 g/mol |
| SMILES | COc1cc(C(=O)O)ccc1O |
| InChIKey | WKOLLVMJNQIZCI-UHFFFAOYSA-N |
| PubChem CID | 8468 |
| ChEMBL | CHEMBL120568 |
| ChEBI | CHEBI:30816 |
| EC No. | 204-466-8 |
| DTXSID | DTXSID6059522 |
| 현지명 | 바닐린산 |
화학 및 물리적 성질
| XLogP | 1.4 |
|---|---|
| 극성 표면적 | 66.8 |
| 수소 결합 공여자 수 | 2 |
| 수소 결합 수용자 수 | 4 |
| 회전 가능 결합 수 | 2 |
| 무거운 원자 수 | 12 |
| 형식 전하 | 0 |
| 복잡도 | 168 |
| 물질 분류 | Biological Agents -> Plant Oils and Extracts |
| 의약품 | Pharmaceuticals -> Listed in ZINC15 |
| 향료 | Fragrance Ingredient (Vanillic acid) -> IFRA transparency List |
| LogP(분배 계수) | 1.431.46 |
| 식품 첨가물 | FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food |
| 향미제 | EU Flavoring substances |
| 용해도 | 1.5 mg/mL at 14 °Cslightly soluble in watersoluble in organic solventssoluble (in ethanol)아세토니트릴 (약간 용해됨), 수성 염기 (약간 용해됨), DMSO (약간 용해됨), 메탄올 (약간 용해됨) |
| Endocrine Disruptors | Potential endocrine disrupting compound |
| 녹는점 | 211.5 °C208-210 °C(lit.) |
| 증기압 | 0.0000171 [mmHg] |
| Physical Description | White odorless solid[Merck Index] White to beige powder[Acros Organics MSDS]White to beige powder or needlevanilla like odour |
| Dissociation Constants | 4.51 (at 25 °C) |
| 끓는 점 | 257.07°C (rough estimate) |
| 밀도 | 1.3037 (rough estimate) |
| 굴절률 | 1.5090 (estimate) |
| FEMA | 3988 | 4-HYDROXY-3-METHOXYBENZOIC ACID |
| 저장 조건 | Store below +30°C. |
| pKa(산도 계수) | pKa 4.53(H2O t = 25 c = 0.016–0.001) (Uncertain) |
| 물리적 상태 | 액체 |
| 색상 | 투명한 무색~갈색, 보관 시 어두워질 수 있음 |
| 냄새 | 100.00%에서. 유제품 밀키 커스터드 크리미 파우더리 바닐라빈 |
| 향취 유형 | 크림 같은 |
| 생물학적 소스 | synthetic |
| 용해도 | 물, 알코올, 에테르에 용해됩니다. |
| JECFA Number | 959 |
| Merck | 14,9931 |
| BRN | 2208364 |
| 안정성 | 안정적인. 타기 쉬운. 강한 산화제와 호환되지 않습니다. |
| InChI | 1S/C8H8O4/c1-12-7-4-5(8(10)11)2-3-6(7)9/h2-4,9H,1H3,(H,10,11) |
| InChIKey | WKOLLVMJNQIZCI-UHFFFAOYSA-N |
| SMILES | COc1cc(ccc1O)C(O)=O |
| LogP(분배 계수) | 1.30 |
| NIST | Benzoic acid, 4-hydroxy-3-methoxy-(121-34-6) |
| EPA | Vanillic acid (121-34-6) |
화학적 성질
white odourless crystals or powder
안전 및 규제
| GHS 분류 | This chemical does not meet GHS hazard criteria for 72.4% (97 of 134) of all reports.WarningH315 (27.6%): 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 134 reports by companies from 8 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies. |
|---|---|
| 규제 정보 | Chemical: Benzoic acid, 4-hydroxy-3-methoxy-Commission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)Status: Active Update: 10-02-2022 https://echa.europa.eu/registration-dossier/-/registered-dossier/26471Benzoic acid, 4-hydroxy-3-methoxy-: Does not have an individual approval but may be used under an appropriate group standard |
| 기타 안전 정보 | Evaluation - Chemicals that are unlikely to require further regulation to manage risks to environment |
| 유해성 요약 | Causes other liver changes, effects on other transferases, and inflammatory effects in acute intraperitoneal studies of mice[RTECS] Safe when used as a flavoring agent in food[JECFA] An irritant[Acros Organics MSDS] See Vanillin. |
| Hazard Classes and Categories | Skin Irrit. 2 (27.6%) |
| 수질 위해 등급(WGK) | 1 |
| TSCA 등재 상태 | TSCA listed |
| RTECS 번호 | YW5300000 |
| 관세 코드 | 29189090 |
| 위험 문구(R) | 36/37/38 |
| 위험 표시 | Xi |
| 안전 문구(S) | 37/39-26-36 |
| 위험 참고 사항 | Irritant |
| 저장 분류 | 11 - Combustible Solids |
용도
출처
Reported found in guava, grape, brandy, rum, whiskey, sherry, red and white wines, Scotch and Canadian whiskey, pork (fried), cocoa, peanuts (raw), mushrooms, guava fruit, mangos (fresh), wort, vanilla and black chokeberries.
용도
Vanillic acid is used as a flavoring agent in food. It acts as an intermediate in the production of vanillin from ferulic acid. Further, it is used in wine and vinegar.
일반 설명
Vanillic acid is one of the key aromatic volatile compounds of vanilla beans.
제조 및 합성 방법
제조 방법
Prepared by bioconversion of ferulic acid by means of a vanillate-negative mutant of Pseudomonas fluorescens strain BS13. Also prepared by whole-cell bioconversion of vanillin to vanillic acid by Streptomyces viridosporus