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D-Biotin

analytical standard

Synonyme(s) :

Biotine, D-Biotine, Bios II, Coenzyme R, Vitamine B7, Vitamine H

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About This Item

Formule empirique (notation de Hill):
C10H16N2O3S
Numéro CAS:
Poids moléculaire :
244.31
Numéro Beilstein :
86838
Numéro CE :
Numéro MDL:
Code UNSPSC :
12164500
ID de substance PubChem :

Qualité

analytical standard

Caractéristiques

standard type water soluble vitamin

Conditionnement

ampule of 100 mg

Technique(s)

HPLC: suitable
gas chromatography (GC): suitable

Pf

231-233 °C (lit.)

Application(s)

pharmaceutical (small molecule)
vitamins, nutraceuticals, and natural products

Format

neat

Température de stockage

2-8°C

Chaîne SMILES 

[H][C@]12CS[C@@H](CCCCC(O)=O)[C@@]1([H])NC(=O)N2

InChI

1S/C10H16N2O3S/c13-8(14)4-2-1-3-7-9-6(5-16-7)11-10(15)12-9/h6-7,9H,1-5H2,(H,13,14)(H2,11,12,15)/t6-,7-,9-/m0/s1

Clé InChI

YBJHBAHKTGYVGT-ZKWXMUAHSA-N

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Description générale

D-biotin is water soluble vitamin, which belongs to the B-complex group of vitamins. It generally serves as a covalently-bound coenzyme for several carboxylases. It is an essential micronutrient required for normal cell functions and can be obtained both dietary sources as well as gut microbiota.

Application

D-Biotin may be used as an analytical reference standard for the quantification of the analyte in food samples using high-performance liquid chromatography (HPLC)/avidin-binding assay.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 1

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

Équipement de protection individuelle

Eyeshields, Gloves, type N95 (US)


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Certificats d'analyse (COA)

Lot/Batch Number

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American Journal of Physiology. Cell Physiology, 312, C376-C384 (2017)
Determination of the biotin content of select foods using accurate and sensitive HPLC/avidin binding
Staggs GC, et al.
Journal of food composition and analysis, 17(6), 767-776 (2004)
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