沒食子酸性質表
沒食子酸的一些性質如下所述。
若非特別註明,下表內容均指無水物。
基本信息
固體性質
晶體結構(90 K)[1] | |
---|---|
晶胞參數 | a=25.690 Å b=4.8946 Å c=11.097 Å β=105.746° |
空間群 | C2/c |
晶體結構(293 K)[2] | |
晶胞參數 | a=25.629 Å b=4.9211 Å c=11.2217 Å β=106.251° |
空間群 | C2/c |
溶液性質
溶解度[3] | |
---|---|
甲醇中的溶解度(100 w) | 28.11(298.2 K) 29.15(308.2 K) 30.65(323.2 K) |
乙醇中的溶解度(100 w) | 18.84(298.2 K) 18.98(308.2 K) |
乙酸乙酯中的溶解度(100 w) | 1.274(298.2 K) |
水中的溶解度(100 w) | 1.505(298.2 K) 2.117(308.2 K) 4.071(323.2 K) |
水中的溶解度(g·L−1)[4] | 13.0±0.65(298.75 K) 25.0±0.30(314.65 K) 54(298 K,pH=2.23)[5] 83.7±2.1(334.95 K) 211±15(355.25 K) 532±15(375.35 K) |
譜圖數據
UV-Vis | |
---|---|
λmax: | 220, 271 nm (乙醇) |
消光係數 (log ε) | |
IR | |
主要吸收帶 | ν : 3491, 3377, 1703, 1617, 1539, 1453, 1254 cm−1 (KBr) |
NMR | |
1H NMR
|
δ: 7.15 (2H, s, H-3,H-7) |
13C NMR
|
δ: 167.39 (C-1), |
MS[6] | |
主要碎片質量 | ESI-MS [M-H]- m/z : 169.0137 ms/ms (iontrap)@35 CE m/z product 125(100), 81(<1) |
化學品安全技術說明書
沒食子酸的安全技術說明書(MSDS)可以參見這裡。
參考文獻
- ^ Jianping Zhao, Ikhlas A. Khan, Frank R. Fronczek. Gallic acid. Acta Crystallographica Section E Structure Reports Online. 2011-02-15, 67 (2): o316–o317 [2022-01-24]. ISSN 1600-5368. PMC 3051435 . PMID 21523003. doi:10.1107/S1600536811000262. (原始內容存檔於2022-06-16).
- ^ Namon Hirun, Saowanit Saithong, Chaveng Pakawatchai, Vimon Tantishaiyakul. 3,4,5-Trihydroxybenzoic acid. Acta Crystallographica Section E Structure Reports Online. 2011-04-15, 67 (4): o787–o787 [2022-01-24]. ISSN 1600-5368. PMC 3099763 . PMID 21754078. doi:10.1107/S1600536811007471. (原始內容存檔於2022-01-20).
- ^ Jianping Zhao, Ikhlas A. Khan, Frank R. Fronczek. Gallic acid. Acta Crystallographica Section E Structure Reports Online. 2011-02-15, 67 (2): o316–o317 [2022-01-24]. ISSN 1600-5368. doi:10.1107/S1600536811000262. (原始內容存檔於2022-06-16).
- ^ Keerthi Srinivas, Jerry W. King, Luke R. Howard, Jeana K. Monrad. Solubility of Gallic Acid, Catechin, and Protocatechuic Acid in Subcritical Water from (298.75 to 415.85) K. Journal of Chemical & Engineering Data. 2010-09-09, 55 (9): 3101–3108 [2022-01-24]. ISSN 0021-9568. doi:10.1021/je901097n. (原始內容存檔於2022-01-20) (英語).
- ^ Calculated using Advanced Chemistry Development (ACD/Labs) Software V11.02 (© 1994-2022 ACD/Labs). Retrieved from SciFinder. [2022-1-21].
- ^ Chanwitheesuk, Anchana; Teerawutgulrag, Aphiwat; Kilburn, Jeremy D.; Rakariyatham, Nuansri (2007). "Antimicrobial gallic acid from Caesalpinia mimosoides Lamk". Food Chemistry. 100 (3): 1044–1048. doi:10.1016/j.foodchem.2005.11.008.