香豆素

香豆素（CAS 91-64-5）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

Occurs naturally in the tonka beans, Cassia, and lavender oils; [Marks, p. 172] Used in soaps, tobacco, pharmaceuticals, and rubber products; Also used in the fragrance industry and in the electroplating industry to polish chrome-plated steel; Coumarin banned in US since 1954 as a flavor in food, it may contaminate vanilla imported from Mexico and Caribbean countries; [HSDB] The anticoagulant warfarin (Coumadin) is synthesized from 4-hydroxycoumarin and benzalacetone with pyridine as a catalyst; Many coumarins areElectroplating [Category: Plate]

同义词与商品名

coumarin; 91-64-5; 2H-Chromen-2-one; 2H-1-Benzopyran-2-one; cumarin; 1,2-Benzopyrone; chromen-2-one; Tonka bean camphor; Rattex; Coumarinic anhydride; Coumarine; cis-o-Coumarinic acid lactone; Coumarinic lactone; o-Hydroxycinnamic acid lactone; Benzo-alpha-pyrone; 5,6-Benzo-2-pyrone

已收录的法规名录

Regulatory & Food Contact	FDA Substance added to food: FLAVORING AGENT OR ADJUVANT COUMARIN--PROHIBITED CIR / INCI: Cosmetics ingredient -> Base; Flavor; Fragrance; Moisturizing/Humectant; Other (Specify)
GHS notification summary	1.5% (43 / 2825)

GHS 危害分类

GHS notification summary	1.5% (43 / 2825)
Reported hazard statements	H301 (12.1%), H302 (84.5%), H317 (92.9%), H373

This chemical does not meet GHS hazard criteria for 1.5% (43 of 2825) of reports.

H301 (12.1%): Toxic if swallowed [Danger Acute toxicity, oral]

公开数据库对它的描述

Phenolic · CAS 91-64-5 · C9H6O2. UNII A4VZ22K1WT. Boiling Point: 568 °F at 760 mmHg (NTP, 1992); Boiling Point: 301.71 °C; Boiling Point: 297.00 to 301.00 °C. @ 760.00 mm Hg.

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。