추천 제품
Quality Level
분석
98%
형태
powder
mp
127-128 °C (lit.)
solubility
methanol: soluble 50 mg/mL, slightly hazy
저장 온도
2-8°C
SMILES string
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
InChI key
JFRMYMMIJXLMBB-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
관련 카테고리
일반 설명
Xanthydrol is also known as 9H-xanthen-9-ol.
애플리케이션
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
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point (°F)
Not applicable
Flash Point (°C)
Not applicable
개인 보호 장비
Eyeshields, Gloves, type N95 (US)
시험 성적서(COA)
제품의 로트/배치 번호를 입력하여 시험 성적서(COA)을 검색하십시오. 로트 및 배치 번호는 제품 라벨에 있는 ‘로트’ 또는 ‘배치’라는 용어 뒤에서 찾을 수 있습니다.
이미 열람한 고객
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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