4-Hydroxyphenylacetic acid
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| Chemical structure of 4-hydroxyphenylacetic acid | |
| Names | |
|---|---|
| IUPAC name
2-(4-Hydroxyphenyl)acetic acid
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| Other names
p-Hydroxyphenylacetic acid
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| Identifiers | |
156-38-7  |
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| 1448766 | |
| ChEBI | CHEBI:18101 |
| ChEMBL | ChEMBL1772 |
| ChemSpider | 124 |
| EC Number | 205-851-3 |
| Jmol 3D model | Interactive image |
| PubChem | 127 |
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| Properties | |
| C8H8O3 | |
| Molar mass | 152.15 g·mol−1 |
| Appearance | Beige powder |
| Melting point | 150 °C (302 °F; 423 K) |
| Vapor pressure | {{{value}}} |
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Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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| Infobox references | |
4-Hydroxyphenylacetic acid is a chemical compound found in olive oil[1] and beer.[2] In industry the chemical is an intermediate used to synthesize atenolol[3] and 3,4-dihydroxyphenylacetic acid.[4]
Synthesis
4-Hydroxyphenylacetic acid is obtained by reducing 4-hydroxymandelic acid with elemental phosphorus and iodine.[3]
References
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- ↑ Determination of free and bound phenolic acids in beer. M. Nardini and A. Ghiselli, Food Chemistry, January 2004, Volume 84, Issue 1, Pages 137–143, doi:10.1016/S0308-8146(03)00257-7
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