薄荷酮
薄荷酮结构式
|
常用名 | 薄荷酮 | 英文名 | Menthone |
|---|---|---|---|---|
| CAS号 | 10458-14-7 | 分子量 | 154.249 | |
| 密度 | 0.9±0.1 g/cm3 | 沸点 | 205.0±0.0 °C at 760 mmHg | |
| 分子式 | C10H18O | 熔点 | -6 °C | |
| MSDS | 中文版 美版 | 闪点 | 72.8±0.0 °C | |
| 符号 |
GHS07, GHS08 |
信号词 | Danger |
|
Circuit formation and function in the olfactory bulb of mice with reduced spontaneous afferent activity.
J. Neurosci. 35(1) , 146-60, (2015) The type of neuronal activity required for circuit development is a matter of significant debate. We addressed this issue by analyzing the topographic organization of the olfactory bulb in transgenic mice engineered to have very little afferent spontaneous ac... |
|
|
Volatile compounds of Viola odorata absolutes: identification of odorant active markers to distinguish plants originating from France and Egypt.
Chem. Biodivers. 11(6) , 843-60, (2014) Absolutes isolated from Viola odorata leaves, valuable materials for the flavor and fragrance industry, were studied. Violets are mainly cultivated in France and Egypt and extracted locally. The absolutes of the two origins showed different olfactory profiles... |
|
|
Estimation of Potential Availability of Essential Oil in Some Brands of Herbal Teas and Herbal Dietary Supplements.
PLoS ONE 10 , e0130714, (2015) The aim of the study was to estimate potential availability of essential oil in some brands of herbal products.A comparison was performed on the basis of the essential oil yield in the unprocessed raw materials such as leaves of peppermint and lemon balm and ... |
|
|
Effect of xanthan on flavor release from thickened viscous food model systems.
J. Agric. Food Chem. 53(9) , 3577-83, (2005) The influence of xanthan concentration (0, 0.02, 0.1, 0.4, and 0.8% w/w) and bulk viscosity on the release of 20 aroma compounds of different chemical classes (5 aldehydes, 4 esters, 5 ketones, 3 alcohols, and 3 terpenes) was evaluated in xanthan-thickened fo... |
|
|
Peppermint antioxidants revisited.
Food Chem. 176C , 72-81, (2015) This review discusses the relationship between the chemical composition and antioxidant property of peppermint tisane and essential oil. Phenolic acids (e.g. rosmarinic and caffeic acids), flavones (e.g. luteolin derivatives) and flavanones (e.g. eriocitrin d... |
|
|
Inhibitory effect of cyclic terpenes (limonene, menthol, menthone and thymol) on Fusarium verticillioides MRC 826 growth and fumonisin B1 biosynthesis.
Toxicon 51(1) , 37-44, (2008) The minimum inhibitory concentration (MIC) of cyclic terpenes (limonene, menthol, menthone and thymol) against Fusarium verticillioides MRC 826 was assessed by using the semisolid agar antifungal susceptibility (SAAS) technique. Limonene, menthol, menthone an... |
|
|
Research on choleretic effect of menthol, menthone, pluegone, isomenthone, and limonene in DanShu capsule.
Int. Immunopharmacol. 24(2) , 191-7, (2015) Danshu capsule (DSC) is a medicinal compound in traditional Chinese medicine (TCM). It is commonly used for the treatment of acute & chronic cholecystitis as well as choleithiasis. To study its choleretic effect, healthy rats were randomly divided into DSC hi... |
|
|
Du X, et al.
Food Chem. 119(3) , 1127-1134., (2010)
|