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★甲醇

    
梯度级, for HPLC, 欧洲药典

Methanol

源叶
S52878 一键复制产品信息
67-56-1
CH4O
32.04
MFCD00004595
甲醇;木醇,木精
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
S52878-1L促销
梯度级, for HPLC, 欧洲药典

¥550.00 ¥440.00

10 9 - - -
S52878-4L促销
梯度级, for HPLC, 欧洲药典

¥1320.00 ¥1060.00

1 - - - -
产品介绍 参考文献(41篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

微有乙醇样气味,易挥发,易流动,燃烧时无烟有蓝色火焰,能与水、醇、醚等有机溶剂互溶,能与多种化合物形成共沸混合物,能与多种化合物形成溶剂混溶,溶解性能优于乙醇,能溶解多种无机盐类,如碘化钠、氯化钙、硝酸铵、硫酸铜、硝酸银、氯化铵和氯化钠等。易燃,蒸气能与空气形成爆炸极限6.0%-36.5%(体积)。有毒,一般误饮15ml可致眼睛失明,一般致死量。

【安全和危险性(GHS)】

一般危化品
象形图:GHS02, GHS06, GHS08


信号词:危险
危险声明:
H225: 高度易燃的液体和蒸气

H370: 对器官造成损害

H301+H311+H331: 吞咽、皮肤接触或吸入中毒。

预防措施声明:
P210: 远离热源,热表面,火花,明火和其他点火源。 - 禁止抽烟。

P233: 保持容器密闭。

P240: 地面/粘结容器和接收设备

P241: 使用防爆的[电气/通风/照明/.../]设备。

P242: 仅使用无火花的工具。

P243: 采取防静电措施

P260: 不要吸入灰尘/烟雾/气体/雾/蒸汽/喷雾。

P261: 避免吸入灰尘/烟雾/气体/雾/蒸汽/喷雾

P264: 处理后要彻底洗手。

P270: 使用本产品时,请勿进食、饮水或吸烟。

P271: 仅在室外或通风良好的地方使用。

P280: 戴防护手套/穿防护服/戴防护眼罩/戴防护面具。

P321: 特殊处理(请参阅此标签上的...)。

P330: 漱口

P302+P352: 如皮肤沾染:用水充分清洗。

P303+P361+P353: 如皮肤(或头发)沾染:立即脱掉所有沾染的衣服。用水清洗皮肤/淋浴。

P304+P340: 如误吸入:将人转移到空气新鲜处,保持呼吸舒适体位。

P361+P364: 立即脱掉所有沾染的衣服,清洗后方可重新使用。

P370+P378: 火灾时:使用干砂、干粉或抗醇泡沫灭火。

P405: 密闭存放

P403+P233: 存放在通风良好的地方。保持容器密闭。

P403+P235: 存放在通风良好的地方。保持低温。

P501: 将内容物/容器处理到。。。

P301+P316: 如果吞咽:立即寻求紧急医疗救助。

P308+P316: 如果暴露或担心:立即寻求紧急医疗救助。

P316: 立即寻求紧急医疗救助。

WGK:Germany 1
RTECS:1
Class:3(6.1)
Merck Index:5957
个人防护装备:Eyeshields,Faceshields,full-face respirator (US),Gloves,multi-purpose combination respirator cartridge (US),type ABEK (EN14387) respirator filter
RIDADR:UN1230 - class 3 - PG 2 - Methanol

SMILES: CO
熔点: -97.8°C
沸点: 64.7°C
储存条件: RT
用途: 分离硫酸钙和硫酸镁, 与异丁醇混合分离锶和钡的溴化物。检验和测定硼, 溶剂, 有机合成的甲基化剂, 防冻剂, 萃取剂, 清洗剂, 稀释剂, 脱水剂, 浸出剂。
注意: 部分产品我司仅能提供部分信息,我司不保证所提供信息的权威性,仅供客户参考交流研究之用。

参考文献(41篇)

36. [IF=9.2] Baoning Zheng, et al. "Impact of reaction sequence on the physicochemical stability and in vitro digestibility of β-carotene-loaded emulsions stabilized by a ternary covalent complex"Food Chemistry-X, 2026 Jul;37:104124 35. [IF=13.8] Wenjing Yang, et al. "Deciphering structure-aroma relationships in jujube: Influence of pectin fine structure on key aroma compounds"FOOD HYDROCOLLOIDS, 2026 Dec;181:112971 34. [IF=13.2] Zhong Lin, et al. "Positive roles and mechanisms of sea rice straw biochar in accelerating sulfamethoxazole biodegradation in coastal saline soils"CHEMICAL ENGINEERING JOURNAL, 2026 Mar;532:174503 33. [IF=3.1] Zhang Shuya, et al. "Characterization of bioactive compounds (GABA, glutathione, phenolic acids and isomaltooligosaccharides) and enhancement of GABA via mutagenesis during Shaoxing Huangjiu fermentation"INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOG 32. [IF=3.5] Zijie Zhou, et al. "The Role of Surfactin, Skf/Sdp Toxins, and Phospholipids in the Biocontrol Ability of Bacillus subtilis JSHY-K3 against Acute Hepatopancreatic Necrosis Disease in Shrimp Aquaculture"MICROBIAL PATHOGENESIS, 2026 Mar;:108419 31. [IF=9.8] Lichi Qu, et al. "Targeted quantitative analysis and antioxidant activity reveal the quality characteristics of Chinese black teas from different regions"FOOD CHEMISTRY, 2026 Mar;:148865 30. [IF=12.4] Zujun Xu, et al. "Electronic Modulation of Internal-Driven Fenton-like Pathways in Single-Atom Enzyme Catalysis: Regulating Pathway Behavior in Multi-Emerging Contaminants Systems"WATER RESEARCH, 2026 Aug;301:126023 29. [IF=5.1] Majid Khan, et al. "Drug repurposing for skin pigmentation disorders: Discovery of novel tyrosinase inhibitors"BIOORGANIC CHEMISTRY, 2026 Aug;178:109942 28. [IF=5.8] Guangjie Xie, et al. "Study on the mechanism of soy lipoxygenase inactivation induced by ultrasound and temperature"JOURNAL OF FOOD ENGINEERING, 2027 Jan;421:113184 27. [IF=9.2] Feng Zhang, et al. "Application of high-temperature steam pretreatment of rapeseed meal in soy sauce fermentation: dynamic evolution of taste, aroma, and microbial communities"Food Chemistry-X, 2026 May;36:104046 26. [IF=6.2] Zhang Yunzhe et al."Optimization of γ-aminobutyric acid in germinated brown rice using a controlled temperature-humidity method and its effects on the volatile profile."Applied Food Research.2025 Dec;:101602 25. [IF=6.3] Jie Liu et al."An approach to regulate Maillard reaction and caramelization reaction in brown sugar: the addition of epicatechin naturally occurring in sugarcane."FOOD CONTROL.2026 May;183:111901 24. [IF=6.6] Wen Chen et al."Study on sensory quality and key aroma compounds of cowpea pickles based on multi-dimensional analysis."LWT-FOOD SCIENCE AND TECHNOLOGY.2026 Jan;239:118880 23. [IF=5.4] Pengfei Cheng et al."Comparative transformation of antibiotics and their salts by birnessite under low moisture condition: Moisture-dependent kinetics and the promoting role of exchangeable Fe(III)."COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ￿웿 22. [IF=3.6] Zewen Zhu et al."Tray-Rotating Microwave Vacuum Drying of Scutellaria baicalensis Slices: Multivariate Links Between Bioactive Retention, Color, and Sensory Quality."Agriculture-Basel.2025 Jan;15(22):2347 21. [IF=5.4] Zhou Xin-yi et al."Tianma-Chuanxiong synergically inhibit glioma by regulating the miR-101/COX-2/AKT signal."JOURNAL OF ETHNOPHARMACOLOGY.2025 Nov;:120939 20. [IF=8] Zhichao Yang et al."Investigation into the dynamic process of natural inoculation-enhanced fermentation of summer-autumn green tea with aspergillus cristatus."FOOD RESEARCH INTERNATIONAL.2025 Nov;:117852 19. [IF=3.4] Dong Wang et al."Parameter optimization of vacuum pulsed-infrared drying for honeysuckle extract: Bioactive retention and powder properties."FOOD AND BIOPRODUCTS PROCESSING.2025 Dec;154:79 18. [IF=5.1] Jiaxin Han et al."Chitosan-Based Coating Incorporated with Lemon Essential Oil/Rutin Composite Nanoemulsion for Pork Preservation."Foods.2025 Jan;14(19):3351 17. [IF=4.6] Xianqiang Chen et al."Geographic and seasonal variations in non-enzymatic bluing of lotus rhizome: Dominance of polyphenol-iron complexation."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Dec;148:108199 16. [IF=6.3] Bai-Yu Feng et al."Synthesis of hollow polyaniline microspheres-reinforced ferrite with super absorption performance for electromagnetic waves."Surfaces and Interfaces.2025 Sep;73:107531 15. [IF=4.6] Xianqiang Chen et al."Geographic and seasonal variations in non-enzymatic bluing of lotus rhizome: Dominance of polyphenol-iron complexation."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Dec;148:108199 14. [IF=6.3] Bai-Yu Feng et al."Synthesis of hollow polyaniline microspheres-reinforced ferrite with super absorption performance for electromagnetic waves."Surfaces and Interfaces.2025 Sep;73:107531 13. [IF=6.8] Kai-Ping Cong et al."Plasma-activated water: A novel approach to modulating main pectin, hemicellulose and cellulose metabolism in goji berry cell walls."POSTHARVEST BIOLOGY AND TECHNOLOGY.2025 Nov;229:113727 12. [IF=9.8] Yu Liu et al."Trans-2-hexenal maintains the quality of postharvest fresh common beans (Phaseolus vulgaris L.) by regulating reactive oxygen species metabolism, cell wall metabolism, and lignin biosynthesis."FOOD CHEMISTRY.2025 Jun;:145002 11. [IF=4.2] Qiaoshuang Lu et al."Optimization of Ultrasonic-Enzyme Synergistic Extraction of Proanthocyanidins from Jujube: Purification, Characterization, and Bioactivity Study."MOLECULES.2025 Jan;30(3):619 10. [IF=4.8] Peter Ankutse et al."Modulation of phytochemical profiles and bioactive constituents in Ananas comosus via Lactiplantibacillus-mediated fermentation."Food Bioscience.2025 Apr;66:106257 9. [IF=6] Fei Wang et al."The effect of high hydrostatic pressure on the structure of soybean flake and the characteristic of cold-pressed soybean oil."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Apr;222:117623 8. [IF=8.5] Gege Liu et al."Impact of postharvest ripening on peach quality: Aroma release and formation mechanism."FOOD CHEMISTRY.2025 Jul;479:143743 7. [IF=7.7] Teng Zhang et al."Cold plasma enhances antioxidant, anticancer, and functional properties of Xinong Black Spike flour through modulation of starch and phenolic macromolecules."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;308:142803 6. [IF=7.7] Yao Lu et al."Characterization of a rare trifunctional xylanase from endophytic fungus Chaetomium globosum and its synergistic effect with cellulase cocktail."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Apr;:143065 5. [IF=8.5] Xutao Li et al."Changes in physicochemical properties and taste quality of Patinopecten yessoensis adductor muscle during cold storage."FOOD CHEMISTRY.2025 Apr;:144566 4. [IF=3.3] Mingxia Xing et al."The inhibitory effects of free and bound phenolics from Phyllanthus emblica Linn. on α-amylase: a comparison study."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2024 Aug;: 3. 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