桂皮酸(cinnamic acid)是中药肉桂的有效成分之一，也可来源于钻山风，枸杞根皮， 苏合香，茴香叶等中草药，具有抗炎与抗真菌作用，且还具有抑制肿瘤细胞...
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绿原酸类化合物(chlorogenic acids,CA)是由奎尼 酸(quinic acid)与某种反式苯丙烯酸(cinnamic acids)组成的 一类酯类化合物 [9-10] ,通常这种苯丙烯酸(cinnamic acids) 为咖啡酸(caffeic acid),即以咖啡酰奎尼酸类为主。
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... 中文名称：间三氟甲基肉桂酸中文别名：3-(三氟甲基)苯乙烯酸CAS登录号：779-89-5英文名称：3-(trifluoromethyl)cinnamic acid分子式：C10H7F3O2分子量：..
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trans-Cinnamic acid 反式肉桂酸 ; 桂皮酸 ; 桂酸
P-acrylic cinnamic acid 对丙稀酸肉桂酸 ; 对丙烯酸肉桂酸 ; 供应对丙烯酸肉桂酸
o-methyl cinnamic acid 邻甲基肉桂酸 ; 邻肉桂酸
p-methyl cinnamic acid 对甲基肉桂酸
Cinnamic acid propyl ester 肉桂酸正丙酯 ; 肉桂酸丙酯
m-methyl cinnamic acid 甲基肉桂酸
Cinnamic acid benzylester 肉桂酸苯甲酯
p-Hydroxy-cinnamic acid 对羟基肉桂酸 ; 羟基桂皮酸
cinnamic acid vinyl ester 肉桂酸乙烯酯
The depolymerization of lignin from stalks forms cinnamic acid derivatives at lower temperature and phenol derivatives at higher temperature.
木质素解聚产物低温时以肉桂酸酯衍生物为主,高温时以苯酚衍生物为主。
参考来源 - 农作物秸秆在亚/超临界醇中的液化An efficient synthesis of p-methoxy cinnamic acid, a key intermediate for ethyl p-methoxy cinnamate, was developed on the basis of Knoevenagel condensation of p-anisaldehyde with a catalytic amount of ammonium acetate under microwave irradiation in the yield of 87.8%.
目的与方法 以对甲氧基苯甲醛为原料,醋酸铵为催化剂,经Knoevenagel反应,采用微波辐射技术合成了中间体对甲氧基肉桂酸,再以对甲苯磺酸为催化剂,经酯化反应得对甲氧基肉桂酸乙酯。
参考来源 - 对甲氧基肉桂酸乙酯的合成研究TLC methods were used to identify Styrax, Olibanum. HPLC method for cinnamic acid, GC method for bomeol were developed to determine their contents in preparations.
采用TLC法对方中的苏合香、乳香进行定性鉴别；采用HPLC法进行了指标性成分桂皮酸的含量测定，并建立了人体血浆中桂皮酸血药浓度的测定方法；采用GC法进行了冰片的含量测定。
参考来源 - pH依赖型冠心苏合缓释微丸的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
N a white crystalline water-insoluble weak organic acid existing in two isomeric forms; 3-phenylpropenoic acid. The trans- form occurs naturally and its esters are used in perfumery. Formula: C6H5CH:CHCOOH 肉桂酸
OBJECTIVE a method was developed to determine the content of Cinnamic Acid in Suhexiang Pill.
目的建立苏合香丸中肉桂酸含量的测定方法。
Synthesis of cinnamic acid by means of microexperiment is obviously advantageous compared with the conventional experiment.
与常规实验相比，微型实验有显著的优越性。
Results: There were great difference of the contents of Cinnamic acid in various batch. The contents degraded after had been processed.
结果：不同批次的禹白附中桂皮酸的含量差异较大，炮制后含量降低。
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