沸点	120-122 ºC
闪点	42 ºC
密度	1.547
折射率	1.345-1.347

危险品标志	C
危险类别码	R10;R34;R44
安全说明书	S16;S26;S36/37/39;S45

来源	SDS样本
Alfa-Aesar	浏览或下载
Sigma-Aldrich	浏览或下载
TCI	浏览或下载

产品合成路线

更多

名称	CAS号

更多

文章

同行评议文献

Attogram-level detection and relative sensitivity of strong electrophores by gas chromatography with electron capture detection.Corkill JA, et al Analytical Chemistry, 54(3), 481-485 (1982) The crystal structure of a complex of cycloheptaamylose with 2,5-diiodobenzoic acid.J A Hamilton et al.Biochemical and biophysical research communications, 73(3), 659-664 (1976-12-06) Highly regioselective palladium-catalyzed condensation of terminal acetylenes with 2, 5-diiodobenzoic acid. Balavoine F, et al. Tetrahedron Letters, 40(48), 8351-8354 (1999) Fast identification of lipase inhibitors in oolong tea by using lipase functionalised Fe3O4 magnetic nanoparticles coupled with UPLC-MS/MS.Yuan-Ting Zhu et al.Food chemistry, 173, 521-526 (2014-12-04) Antioxidant properties of ferrous flavanol mixtures.Michalina Grzesik et al.Food chemistry, 268, 567-576 (2018-08-02) Nontargeted metabolomics predicts the storage duration of white teas with 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols as marker compounds.Dongchao Xie et al.Food research international (Ottawa, Ont.), 125, 108635-108635 (2019-09-27) A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins.A Rinaldi et al.Food chemistry, 164, 142-149 (2014-07-06) A novel spatial-resolution targeted metabolomics method in a single leaf of the tea plant (Camellia sinensis).Weidong Dai et al.Food chemistry, 311, 126007-126007 (2019-12-20) Preparative HSCCC isolation of phloroglucinolysis products from grape seed polymeric proanthocyanidins as new powerful antioxidants.Shuting Zhang et al.Food chemistry, 188, 422-429 (2015-06-05) Chemical fingerprint analysis for quality control and identification of Ziyang green tea by HPLC.Xiaoye He et al.Food chemistry, 171, 405-411 (2014-10-14)

备注