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467932 trans-Ferulic Acid CAS: 537-98-4

Specifications
References
CAS Number
537-98-4
Grade
Highly Purified
Molecular Formula
C₁₀H₁₀O₄
Molecular Weight
194.18
EU Commodity Code
38220090
Shipping Temp
RT
Storage Temp
-20°C
(2E)-3-(4-Hydroxy-3-methoxyphenyl)-2-propenoic acid;|(E)-3-(4-Hydroxy-3-methoxyphenyl)-2-propenoic acid; (E)-4-Hydroxy-3-methoxy-cinnamic acid; (2E)-3-(4-Hydroxy-3-methoxyphenyl)-2-acrylic acid; (2E)-3-(4-Hydroxy-3-methoxyphenyl)prop-2-enoic acid; (E)-4-Hydroxy-3-methoxycinnamic acid; (E)-Ferulic acid; trans-4-Hydroxy-3-methoxycinnamic acid

trans-Ferulic Acid can be used as an antioxidant and food preservative.

Synonyms
(2E)-3-(4-Hydroxy-3-methoxyphenyl)-2-propenoic acid; (E)-3-(4-Hydroxy-3-methoxyphenyl)-2-propenoic acid; (E)-4-Hydroxy-3-methoxy-cinnamic acid; (2E)-3-(4-Hydroxy-3-methoxyphenyl)-2-acrylic acid; (2E)-3-(4-Hydroxy-3-methoxyphenyl)prop-2-enoic acid; (E)-4-Hydroxy-3-methoxycinnamic acid; (E)-Ferulic acid; trans-4-Hydroxy-3-methoxycinnamic acid
CAS No
537-98-4
Molecular Formula
C₁₀H₁₀O₄
Molecular Weight
194.18
Purity (HPLC)
≥98%
Appearance
White to off-white solid
Melting Point
171-173°C (lit)
Solubility
DMSO (Slightly), Methanol (Slightly)
Method for Determining Identity
Proton NMR Spectroscopic and Mass Spectrometric Analysis
TLC Conditions
SiO2; Dichloromethane: Methanol=9:1; Visuaized with UV, AMCS and KMnO4; Single Spot, Rf=0.65
Atmosphere
Inert
Storage and Stability
May be stored at RT for short-term only. Long-term storage is recommended at -20°C. Stable for 6 months after receipt. Hygroscopic. Store under inert atmosphere.
Important Note
This product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications without the expressed written authorization of United States Biological.
Toxicity and Hazards
 All products should be handled by qualified personnel only, trained in laboratory procedures.
References
1. Smart, M.G., et al.: Aust. J. Plant Physiol., 6, 485 (1979). 2. Chen, C., et al.: J. Food Lipids, 2, 35,1995. 3. Benzie, I., et al.: Anal. Biochem. 239, 70 (1996). 4. Nardini, M., et al.: Food Chem., 79, 119 (2002). 5. Lee, J., et al.: J. Agric. Food Chem., 52, 2647 (2004)
USBio References
No references available
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