丁基羟基苯甲醚，CAS 登记号 25013-16-5，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，下游主要用于有机化学品。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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Butyl Hydroxy Anisol · CAS 25013-16-5 · C11H16O2. UNII 62RAC24292. Boiling Point: 507 to 518 °F at 733 mmHg (NTP, 1992); Boiling Point: 268 °C; Melting Point: 118 to 131 °F (NTP, 1992).
| CAS Registry Number | 25013-16-5 |
|---|---|
| PubChem CID | 8456 |
| Molecular formula | C11H16O2 |
| IUPAC name | 2-tert-butyl-4-methoxyphenol |
| UNII (FDA) | 62RAC24292 |
| FEMA number | 2183 |
| Molecular Weight | 180.24 |
|---|---|
| XLogP3 | 3.2 |
| Hydrogen Bond Donor Count | 1 |
| Hydrogen Bond Acceptor Count | 2 |
| Rotatable Bond Count | 2 |
| Exact Mass | 180.115029749 |
| Monoisotopic Mass | 180.115029749 |
| Topological Polar Surface Area | 29.5 |
| Heavy Atom Count | 13 |
| Formal Charge | 0 |
| Boiling Point | 507 to 518 °F at 733 mmHg (NTP, 1992) |
|---|---|
| Boiling Point | 268 °C |
| Melting Point | 118 to 131 °F (NTP, 1992) |
| Melting Point | 51 °C |
| Flash Point | 313 °F (NTP, 1992) |
| Flash Point | 156 °C |
| Flash Point | 113 °C (235 °F) - closed cup |
| Solubility | 1% in glycerine at 100 °C |
| Vapor Pressure | 0.00248 [mmHg] |
| Formulations/Preparations | Food Grade, 98.5+%. |
| Regulatory & Food Contact | FDA Substance added to food: ANTIMICROBIAL AGENT, ANTIOXIDANT, DOUGH STRENGTHENER, FLAVOR ENHANCER, FLOUR TRE FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS ANTIOXIDANT: Food Additives ANTIMICROBIAL AGENT, ANTIOXIDANT, DOUGH STRENGTHENER, FLAVOR ENHANCER, FLOUR TREATING AGENT, OXIDIZING OR REDU 3-TERT-BUTYL-4-HYDROXYANISOLE BHA |
|---|---|
| GHS notification summary | 5.5% (47 / 847) |
| GHS notification summary | 5.5% (47 / 847) |
|---|---|
| Reported hazard statements | H302 (34%), H315 (52.5%), H319 (76.2%), H335 (19.8%), H351 (68.9%), H361 (18.3%), H411 (42%), H317 |
This chemical does not meet GHS hazard criteria for 5.5% (47 of 847) of reports.
H302 (34%): Harmful if swallowed [Warning Acute toxicity, oral]
25013-16-5; tert-Butyl-4-hydroxyanisole; Phenol, (1,1-dimethylethyl)-4-methoxy-; 2(3)-tert-Butyl-4-hydroxyanisole; Antrancine 12; Nipantiox 1-F; Tenox BHA; Butylohydroksyanizol; Butyl hydroxyanisole; BOA (antioxidant); Sustane 1-F; EEC No. E320; Premerge plus; Phenol, tert-butyl-4-methoxy-; DTXSID7020215; Nipantiox 1F
CAS 25013-16-5; molecular formula C11H16O2; molecular weight — g/mol.
25013-16-5, tert-Butyl-4-hydroxyanisole, Phenol, (1,1-dimethylethyl)-4-methoxy-, 2(3)-tert-Butyl-4-hydroxyanisole, Antrancine 12, Nipantiox 1-F.
Documented regulatory listings: FDA Substance added to food: ANTIMICROBIAL AGENT, ANTIOXIDANT, DOUGH STRENGTHENER, FLAVOR ENHANCER, FLOUR TRE; FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS; ANTIOXIDANT: Food Additives.
5.5% of GHS notifications report no hazard classification (47 of 847).
Boiling Point: 507 to 518 °F at 733 mmHg (NTP, 1992); Boiling Point: 268 °C; Melting Point: 118 to 131 °F (NTP, 1992); Melting Point: 51 °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.