O-ANISIC ACID，CAS 登记号 529-75-9，由济南圣和化工有限公司现货供应，可提供纯度 按批次COA提供(不公开发布) 的规格，下游主要用于Organic Chemicals。支持样品与小批量试用，批量价格请联系我们获取，验收以批次 COA 为准。
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2-Methoxybenzoic acid · CAS 529-75-9 · C8H8O3. UNII 49WA6Z7GZA. Boiling Point: 279.00 to 280.00 °C. @ 760.00 mm Hg; Boiling Point: 200 °C; Melting Point: 106 °C.
| CAS Registry Number | 529-75-9 |
|---|---|
| PubChem CID | 11370 |
| Molecular formula | C8H8O3 |
| IUPAC name | 2-methoxybenzoic acid |
| UNII (FDA) | 49WA6Z7GZA |
| FEMA number | 3943 |
| JECFA number | 881 |
| Molecular Weight | 152.15 |
|---|---|
| XLogP3 | 1.6 |
| Hydrogen Bond Donor Count | 1 |
| Hydrogen Bond Acceptor Count | 3 |
| Rotatable Bond Count | 2 |
| Exact Mass | 152.047344113 |
| Monoisotopic Mass | 152.047344113 |
| Topological Polar Surface Area | 46.5 |
| Heavy Atom Count | 11 |
| Formal Charge | 0 |
| Boiling Point | 279.00 to 280.00 °C. @ 760.00 mm Hg |
|---|---|
| Boiling Point | 200 °C |
| Melting Point | 106 °C |
| Solubility | 5 mg/mL at 30 °C |
| LogP | 1.59 |
| LogP | 1.62 |
| Regulatory & Food Contact | FDA Substance added to food: FLAVORING AGENT OR ADJUVANT FLAVOURING_AGENT: Flavouring Agent Flavoring Agents Spice No safety concern at current levels of intake when used as a flavouring agent TRS 909-JECFA 57/84 |
|---|---|
| GHS notification summary | 1.6% (2 / 127) |
| GHS notification summary | 1.6% (2 / 127) |
|---|---|
| Reported hazard statements | H315 (98.4%), H319 (98.4%) |
This chemical does not meet GHS hazard criteria for 1.6% (2 of 127) of reports.
H315 (98.4%): Causes skin irritation [Warning Skin corrosion/irritation]
2-METHOXYBENZOIC ACID; o-Anisic acid; 579-75-9; O-Methylsalicylic acid; o-Methoxybenzoic acid; Benzoic acid, 2-methoxy-; 2-Anisic acid; Salicylic acid methyl ether; 49WA6Z7GZA; CHEBI:421840; NSC-3778; DTXSID3060376; FEMA NO. 3943; RefChem:87897; DTXCID6042282; 209-447-8
CAS 529-75-9; molecular formula C8H8O3; molecular weight — g/mol.
2-METHOXYBENZOIC ACID, o-Anisic acid, 579-75-9, O-Methylsalicylic acid, o-Methoxybenzoic acid, Benzoic acid, 2-methoxy-.
Documented regulatory listings: FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; FLAVOURING_AGENT: Flavouring Agent; Flavoring Agents.
1.6% of GHS notifications report no hazard classification (2 of 127).
Boiling Point: 279.00 to 280.00 °C. @ 760.00 mm Hg; Boiling Point: 200 °C; Melting Point: 106 °C; Solubility: 5 mg/mL at 30 °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.