추천 제품
Quality Level
분석
≥99.0% (HPLC)
형태
powder
품질
for the detection of urea
불순물
~1% xanthone
mp
123-128 °C
127-128 °C (lit.)
작용기
hydroxyl
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
애플리케이션
Xanthydrol may be used as a derivatization agent for the following:
- Analysis of urea in urine and wine samples using high-performance liquid chromatography (HPLC) technique.
- Analysis of trace levels of carbamate pesticides in surface water by gas chromatography–mass spectrometry (GC-MS).
기타 정보
Reagent for the determination of urea
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)
Trace level determinations of carbamate pesticides in surface water by gas chromatography?mass spectrometry after derivatization with 9-xanthydrol.
Yang Y-E and Shin S-H
Journal of Chromatography A, 1305(1-2), 328-332 (2013)
R.W. Kiser et al.
Analytical Chemistry, 33, 314-314 (1961)
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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