济南圣和化工主营供应 2-甲酰基呋喃(CAS 98-01-1),归类于医药中间体及原料药,分子式 C5H4O2,分子量 96.08。我们面向国内化工贸易与生产企业提供稳定的现货供应,报价响应快,支持对公转账并可开具增值税发票。
| CAS号 | 98-01-1 |
|---|---|
| 分子式 | C5H4O2 |
| 分子量 | 96.08 |
| 熔点 | -33.7 °F (NTP, 1992) |
| 沸点 | 323.1 °F at 760 mmHg (NTP, 1992) |
| LogP | 0.4 |
| 纯度 | 按批次COA提供(不公开发布) |
| 包装 | 按订单/批次确认(不公开发布) |
| 应用领域 | 医药中间体及原料药 |
| 类别 | 医药中间体及原料药 |
医药中间体及原料药
2-甲酰基呋喃主要应用于医药中间体及原料药。具体使用工况下的添加量与规格要求,欢迎与技术团队沟通确认。
供应说明:2-甲酰基呋喃 常规包装为按订单/批次确认(不公开发布),储存时应密封置于阴凉干燥处,避免与氧化剂混放。济南圣和化工有限公司 支持国内物流发货,大货交期与运费以订单确认为准。
每批产品随货提供 COA(分析证书);可按需提供 MSDS/技术数据表及第三方检测报告。纯度与包装以批次 COA 及订单确认为准。
作为化工原料供应服务商,济南圣和化工有限公司 长期服务于化工贸易、食品添加、医药中间体、日化原料等行业的采购需求。除 2-甲酰基呋喃 外,您还可以在站内按 CAS 号或产品分类检索更多品类,获取规格与报价。
2-甲酰基呋喃 的 CAS 号为 98-01-1。
常规纯度规格为 按批次COA提供(不公开发布),包装为 按订单/批次确认(不公开发布),随货提供 COA。
主要应用于医药中间体及原料药。
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2-Formylfuran · CAS 98-01-1 · C5H4O2. UNII DJ1HGI319P. Boiling Point: 323.1 °F at 760 mmHg (NTP, 1992); Boiling Point: 161.7 °C; Boiling Point: 161.00 to 162.00 °C. @ 760.00 mm Hg.
| CAS Registry Number | 98-01-1 |
|---|---|
| PubChem CID | 7362 |
| Molecular formula | C5H4O2 |
| IUPAC name | furan-2-carbaldehyde |
| UNII (FDA) | DJ1HGI319P |
| FEMA number | 2489 |
| JECFA number | 450 |
| Molecular Weight | 96.08 |
|---|---|
| XLogP3 | 0.4 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 2 |
| Rotatable Bond Count | 1 |
| Exact Mass | 96.021129366 |
| Monoisotopic Mass | 96.021129366 |
| Topological Polar Surface Area | 30.2 |
| Heavy Atom Count | 7 |
| Formal Charge | 0 |
| Boiling Point | 323.1 °F at 760 mmHg (NTP, 1992) |
|---|---|
| Boiling Point | 161.7 °C |
| Boiling Point | 161.00 to 162.00 °C. @ 760.00 mm Hg |
| Boiling Point | 162 °C |
| Boiling Point | 161-162 °C |
| Boiling Point | 323 °F |
| Boiling Point | 161.7 °C @760 [mm Hg] |
| Melting Point | -33.7 °F (NTP, 1992) |
| Melting Point | -38.1 °C |
| Melting Point | -37 °C |
| Regulatory & Food Contact | EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS Flavoring Agents FLAVOURING_AGENTFood Additives -> EXTRACTION_SOLVENT: Flavouring Agent Almond, Baked Potatoes, Bread, Burnt, Spice |
|---|
| Reported hazard statements | H301, H312, H315, H319, H331, H335, H351, H330 (15.2%) |
|---|
H301: Toxic if swallowed [Danger Acute toxicity, oral]
H312: Harmful in contact with skin [Warning Acute toxicity, dermal]
FURFURAL; 2-Furaldehyde; furan-2-carbaldehyde; 98-01-1; 2-Furancarboxaldehyde; Furaldehyde; Furfuraldehyde; 2-Formylfuran; Fural; 2-Furanaldehyde; 2-Furancarbonal; 2-Furfuraldehyde; 2-Furfural; Furfurylaldehyde; Furol; Furancarbonal
CAS 98-01-1; molecular formula C5H4O2; molecular weight — g/mol.
FURFURAL, 2-Furaldehyde, furan-2-carbaldehyde, 98-01-1, 2-Furancarboxaldehyde, Furaldehyde.
Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS.
Hazard statements reported: H301, H312, H315, H319, H331.
Boiling Point: 323.1 °F at 760 mmHg (NTP, 1992); Boiling Point: 161.7 °C; Boiling Point: 161.00 to 162.00 °C. @ 760.00 mm Hg; Boiling Point: 162 °C.
Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.