추천 제품
Grade
pharmaceutical primary standard
Agency
BP
API family
folic acid
양식
solid
품질
British Pharmacopoeia (BP) Reference Standard
제조업체/상표
BP
기술
gas chromatography (GC): suitable
liquid chromatography (LC): suitable
색상
yellow
mp
250 °C
응용 분야
pharmaceutical (small molecule)
형식
neat
저장 온도
2-8°C
SMILES string
NC(N1)=NC(C2=C1N=CC(CNC3=CC=C(C(N[C@@H](CCC(O)=O)C(O)=O)=O)C=C3)=N2)=O
InChI
1S/C19H19N7O6/c20-19-25-15-14(17(30)26-19)23-11(8-22-15)7-21-10-3-1-9(2-4-10)16(29)24-12(18(31)32)5-6-13(27)28/h1-4,8,12,21H,5-7H2,(H,24,29)(H,27,28)(H,31,32)(H3,20,22,25,26,30)/t12-/m0/s1
InChI key
OVBPIULPVIDEAO-LBPRGKRZSA-N
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일반 설명
This product is provided as delivered and specified by the issuing Pharmacopoeia. All information provided in support of this product, including SDS and any product information leaflets have been developed and issued under the Authority of the issuing Pharmacopoeia. For further information and support please go to the website of the issuing Pharmacopoeia. Folic acid, also known as folate, is a B vitamin that can be found in a variety of fruits and vegetables. It can also be chemically synthesized. Folate, a watersoluble vitamin, helps the body form red blood cells and aids in the formation of genetic material within every body cell.
애플리케이션
Folic acid BP Reference standard, intended for use in laboratory tests only as specifically prescribed in the British Pharmacopoeia.
Also used in monographs such as:Folic Acid Injection Ferrous Fumarate and Folic Acid Tablets Folic Acid Oral Solution Ferrous Fumarate and Folic Acid Capsules Folic Acid Tablets
Also used in monographs such as:
포장
Unit quantity: 150 mg. Subject to change. The product is delivered as supplied by the issuing Pharmacopoeia. For the current unit quantity please visit British Pharmacopoeia
기타 정보
Sales restrictions may apply.
관련 제품
제품 번호
설명
가격
Storage Class Code
11 - Combustible Solids
WGK
WGK 1
가장 최신 버전 중 하나를 선택하세요:
이미 열람한 고객
Determination of folic acid by ion-pair RP-HPLC in vitamin-fortified fruit juices after solid-phase extraction
Breithaupt ED
Food Chemistry, 74(4), 521-525 (2001)
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