フェニル酢酸メチル

危険有害性情報のコード(GHS)

• 絵表示(GHS)

  

• 注意喚起語

  Warning

• 危険有害性情報

  H227：引火性液体

  H303：飲み込むと有害のおそれ

• 注意書き

  P403+P235：換気の良い場所で保管すること。涼しいところに 置くこと。

フェニル酢酸メチル 価格

MSDS Information

• Methyl phenylacetate

フェニル酢酸メチル 化学特性,用途語,生産方法

• 外観

  無色澄明の液体

• 溶解性

  エタノール及びアセトンに溶けやすく、水に極めて溶けにくい。

• 用途

  有機合成原料。

• 化学的特性

  Methyl phenylacetate is a clear colorless liquid that is only slightly soluble in water, but very soluble in most organic solvents. It has a strong odor similar to honey. The odor is so strong that recommended smelling is of a solution with 10% or less methyl phenyl acetate. This compound also naturally occurs in brandy, capsicum, coffee, honey, pepper and some wine.

• 天然物の起源

  Reported found in cocoa, coffee, strawberry, pineapple, pepper, hop oil, cognac, peanut, honey, starfruit, Bourbon vanilla, mountain papaya, roasted chicory root and rooibus tea (Aspalathus linearis).

• 使用

  Methyl phenylacetate is utilized for partition coefficient measurement experiments. It is mainly used in the flavor industry and in perfumes to impart honey scents. Further, it acts as a precursor to prepare synthetic perfumes. It acts as an acylating agent and involved in the enantioselective acylation of beta-lactam intermediate using penicillin G amidase.

• 主な応用

  Methyl Phenylacetate is used as a reagent in the synthesis of various organic reactions, one of which is the synthesis of Vulpinic Acid; a lichen metabolite with anti-inflammatory properties. It is also used in the formulation of edible flavors, for the preparation of honey, chocolate, tobacco and other flavors; it can also be used in daily chemical flavors for the preparation of rose, oriental flavors and other flavors. IFRA has no restrictions.

• 製造方法

  Methyl phenylacetate is synthesized from phenylacetonitrile by hydrolysis and esterification. Put methanol into a dry glass-lined reaction pot, stir and cool to below 30°C, add sulfuric acid dropwise, heat up to 90°C after adding, and start adding phenylacetonitrile dropwise, control the temperature at about 95°C, and finish adding in 1.5h. After reacting at 95-100 °C for 6 h, it was cooled to below 40 °C and diluted with water equivalent to about 0.6 times the reaction solution. The acid water was separated by standing, and a saturated sodium carbonate solution was added for neutralization and washing, and the aqueous layer was discarded. It is dehydrated with anhydrous calcium chloride and fractionated under reduced pressure to obtain methyl phenylacetate with a yield of 80%.

• 定義

  ChEBI: Methyl benzeneacetate is a member of benzenes. It is a flavoring ingredient. Odoriferous constituent of many plants. It is generally found in brandy, capsicum, honey, pepper, some wine, coca and coca products.

• 一般的な説明

  Methyl phenylacetate has been identified in the volatile fraction of beewax absolute oil, dried fruiting bodies of Boletus auripes, Chinese fermented black soybeans and peated malt.

• 安全性プロファイル

  Moderately toxic by ingestion and skin contact. A skin irritant. Combustible liquid. When heated to decomposition it emits acrid smoke and irritating fumes. See also ESTERS.

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フェニル酢酸メチル スペクトルデータ(¹HNMR、¹³CNMR、IR1、MS、Raman)

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