2-Methoxy-4-prop-2-enylphenol;prop-1-enylbenzene

• 分子结构分类: 有机化合物 - 苯类化合物 - 酚类
• 英文名称: 2-Methoxy-4-prop-2-enylphenol;prop-1-enylbenzene
• 英文别名: 2-methoxy-4-prop-2-enylphenol;prop-1-enylbenzene
• 化学式: C19H22O2
• 分子量: 282.4
• InChiKey: JKTRXPUEIZZFGE-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  4.85
• 重原子数：
  21
• 可旋转键数：
  4
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.16
• 拓扑面积：
  29.5
• 氢给体数：
  1
• 氢受体数：
  2

ADMET

毒理性

• 人类毒性摘录

三种对新牙膏（特写）的急性接触敏感性病例。在所有病例中，对0.5%肉桂油在凡士林中的反应呈阳性。

THREE CASES OF ACUTE CONTACT SENSITIVITY TO A NEW TOOTHPASTE (CLOSE-UP). IN ALL CASES THERE WAS POSITIVE REACTION TO 0.5% CINNAMON OIL IN PETROLATUM.

来源:Hazardous Substances Data Bank (HSDB)

毒理性

• 人类毒性摘录

在人类的实验接触致敏测试中，当使用肉桂树皮油进行预测测试时，酒精比石蜡油更有效的作为载体。

IN EXPTL CONTACT SENSITIZATION TESTING IN HUMANS, ALCOHOL WAS MORE EFFECTIVE VEHICLE THAN PETROLATUM WHEN CINNAMON BARK OIL WAS USED IN PREDICTIVE TESTS.

来源:Hazardous Substances Data Bank (HSDB)

毒理性

• 人类毒性摘录

香料的过敏危害，如肉桂油，被描述。

ALLERGIC HAZARDS OF FLAVORING AGENTS SUCH AS CINNAMON OIL ARE DESCRIBED.

来源:Hazardous Substances Data Bank (HSDB)

毒理性

• 人类毒性摘录

一位7岁半的男孩吞食了2盎司（大约60毫升）肉桂油，并立即感到口腔、胸部和腹部有灼烧感，持续了大约15分钟。然后他出现了复视、眩晕、呕吐和晕厥。在服用催吐剂和活性炭后，他出现了腹泻、更多的呕吐、眩晕、腹部绞痛和直肠区域的灼热感。白细胞计数为29,800/立方毫米。胃肠症状和嗜睡持续了5小时。

A 7 1/2 yr old boy ingested 2 oz.(about 60 mL) of oil of cinnamon and immediately felt a burning sensation in his mouth, chest, and stomach lasting for about 15 minutes. He then developed double vision, dizziness, vomiting, and collapse. Following ipecac and activated charcoal he developed diarrhea, more vomiting, dizziness, abdominal cramps, and burning in the rectal area. The white blood count was 29,800/cu mm. Gastrointestinal symptoms and sleepiness persisted for 5 hr.

来源:Hazardous Substances Data Bank (HSDB)

毒理性

• 非人类毒性摘录

使用寄生曲霉培养物，肉桂油在200-250 PPM浓度下具有抑制作用。这种抑制作用是抑制生长而不是抑制黄曲霉毒素的产生。

USING ASPERGILLUS PARASITICUS CULTURES, CINNAMON OILS WERE INHIBITORY AT 200-250 PPM. THE INHIBITORY EFFECT WAS INHIBITION OF GROWTH RATHER THAN AFLATOXIN PRODUCTION.

来源:Hazardous Substances Data Bank (HSDB)

文献信息

• [EN] FLAVOUR TRANSFER SYSTEM FOR TOBACCO<br/>[FR] SYSTÈME DE TRANSFERT D'ARÔME POUR TABAC
  申请人：PHILIP MORRIS PRODUCTS SA

  公开号：WO2015032871A1

  公开（公告）日：2015-03-12

  There is provided a method of producing flavoured tobacco for use in smoking articles. The method comprises the steps of providing tobacco material, providing clove material, and storing the tobacco material and the clove material in proximity to one another within a container. During the storage, the tobacco material absorbs clove flavour from the clove material. The tobacco material and the clove material are separated from one another by a barrier. The barrier is configured to allow the clove flavour to transport from the clove material to the tobacco material through the barrier, around the barrier, or both through and around the barrier.