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32354

Supelco

Kasugamycin hydrochloride

VETRANAL®, analytical standard

Synonym(s):

3-O-[2-Amino-4-[(carboxyiminomethyl)amino]-2,3,4,6-tetradeoxy-D-arabino-hexopyranosyl]-D-chiro-inositol hydrochloride

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About This Item

Empirical Formula (Hill Notation):
C14H25N3O9 · HCl
CAS Number:
Molecular Weight:
415.82
MDL number:
UNSPSC Code:
41116107
PubChem Substance ID:
NACRES:
NA.24

grade

analytical standard

Quality Level

product line

VETRANAL®

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

application(s)

clinical testing

format

neat

storage temp.

2-8°C

InChI

1S/C14H25N3O9.ClH/c1-3-5(17-12(16)13(23)24)2-4(15)14(25-3)26-11-9(21)7(19)6(18)8(20)10(11)22;/h3-11,14,18-22H,2,15H2,1H3,(H2,16,17)(H,23,24);1H/t3-,4+,5+,6-,7+,8+,9-,10+,11+,14-;/m1./s1

InChI key

ZDRBJJNXJOSCLR-NZXABURVSA-N

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General description

Chemical structure: aminoglycoside
Kasugamycin hydrochloride is an aminoglycoside antibiotic used in the inhibition of both Gram-positive and Gram-negative bacteria. It inhibits protein biosynthesis and prevents the incorporation of amino acids into the protein. It is used as a crop protection agent in controlling rice blast, grey mold, leaf spot and black rot.

Application

Kasugamycin hydrochloride may be used as a reference standard in the determination of kasugamycin hydrochloride in commercial formulations using high-performance capillary electrophoretic coupled with an ultraviolet-visible light detector (HPCE-UV/Vis).
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Legal Information

VETRANAL is a registered trademark of Merck KGaA, Darmstadt, Germany

Storage Class Code

11 - Combustible Solids

WGK

WGK 2

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable


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The Pesticide Encyclopedia (2014)
High-performance capillary electrophoretic method for the determination of antibiotic fungicide kasugamycin in formulated products.
Lo C-C and Hsiao M-Y
Journal of Agricultural and Food Chemistry, 44(8), 2231-2234 (1996)

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