茴香脑

茴香脑（CAS 104-46-1）的独立参考数据，整理自公开化学数据库。

各数据库的登记标识

计算分子描述符

在册的理化数值

在册的记载用途

Chief constituent of anise, star anise, and fennel oils; Used as a flavoring agent (foods, beverages, and drugs) and fragrance (soaps and dentifrices); [Merck Index] Used to make anisaldehyde, as a sensitizer in bleaching colors in photography, an embedding material in microscopy, and an insect attractant; [HSDB]Photographic Processing [Category: Other]

同义词与商品名

ANETHOLE; 104-46-1; Anise camphor; Monasirup; Anethol; 4-Propenylanisole; Anisole, p-propenyl-; trans-p-Propenylanisole; p-Anethole; 1-Methoxy-4-(1-propenyl)benzene; Aniskampfer; trans-1-p-Anisylpropene; Anethole, trans; 1-methoxy-4-[(E)-prop-1-enyl]benzene; p-1-Propenylanisole; 1-Methoxy-4-propenylbenzene

已收录的法规名录

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Anise TRANS-ANETHOLE
GHS notification summary	2.9% (55 / 1880)

GHS 危害分类

GHS notification summary	2.9% (55 / 1880)
Reported hazard statements	H317 (95.3%), H412 (36.4%)

This chemical does not meet GHS hazard criteria for 2.9% (55 of 1880) of reports.

H317 (95.3%): May cause an allergic skin reaction [Warning Sensitization, Skin]

公开数据库对它的描述

Anethole · CAS 104-46-1 · C10H12O. UNII Q3JEK5DO4K. Boiling Point: 454.1 °F at 760 mmHg (NTP, 1992); Boiling Point: 234 °C; Boiling Point: 234-239.5 °C.

物理形态与操作说明

数据来源：PubChem / Wikidata；与随货 COA 不一致时以 COA 为准。