252573
Xanthydrol
98%
Sinônimo(s):
9-Hydroxyxanthene, 9-Xanthenol
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About This Item
Fórmula empírica (Notação de Hill):
C13H10O2
Número CAS:
Peso molecular:
198.22
Beilstein:
10395
Número CE:
Número MDL:
Código UNSPSC:
12352100
ID de substância PubChem:
NACRES:
NA.22
Produtos recomendados
Nível de qualidade
Ensaio
98%
forma
powder
pf
127-128 °C (lit.)
solubilidade
methanol: soluble 50 mg/mL, slightly hazy
grupo funcional
hydroxyl
temperatura de armazenamento
2-8°C
cadeia de caracteres SMILES
OC1c2ccccc2Oc3ccccc13
InChI
1S/C13H10O2/c14-13-9-5-1-3-7-11(9)15-12-8-4-2-6-10(12)13/h1-8,13-14H
chave InChI
JFRMYMMIJXLMBB-UHFFFAOYSA-N
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Descrição geral
Xanthydrol is also known as 9H-xanthen-9-ol.
Aplicação
Xanthydrol has been used as derivatization reagent in the determination of:
- acrylamide in surface and drinking water by GC-MS method
- urea by HPLC with fluorescence detection
Código de classe de armazenamento
11 - Combustible Solids
Classe de risco de água (WGK)
WGK 3
Ponto de fulgor (°F)
Not applicable
Ponto de fulgor (°C)
Not applicable
Equipamento de proteção individual
Eyeshields, Gloves, type N95 (US)
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Hyun-Hee Lim et al.
Journal of separation science, 36(18), 3059-3066 (2013-07-10)
A sensitive GC-MS method has been established for the determination of acrylamide in surface and drinking water based on derivatization with xanthydrol. Deuterated acrylamide (acrylamide-d3 ) was chosen as the internal standard for analyzing the water sample. The derivatization of
P V Biles et al.
Journal of AOAC International, 81(6), 1155-1161 (1998-12-16)
Contamination of food and food packaging material by rodent urine is evidence of insanitary conditions. Urea from rodent urine is used as a chemical indicator of contamination. The limit of detection of the xanthydrol/urea AOAC Method 959.14 by formation of
Shona Clark et al.
Journal of chromatography. A, 1161(1-2), 207-213 (2007-06-16)
A high-performance liquid chromatography (HPLC) method for the determination of urea that incorporates automated derivatisation with xanthydrol (9H-xanthen-9-ol) is described. Unlike the classic xanthydrol approach for the determination of urea, which involves the precipitation of dixanthylurea (N,N'-di-9H-xanthen-9-ylurea), the derivatisation procedure
Kumiko Yamazaki et al.
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 29(5), 705-715 (2012-01-20)
A novel GC-MS method was developed for the determination of acrylamide, which is applicable to a variety of processed foods, including potato snacks, corn snacks, biscuits, instant noodles, coffee, soy sauces and miso (fermented soy bean paste). The method involves
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