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Malachite Green chloride

analytical standard

Synonyme(s) :

N,N,N′,N′-Tetramethyl-4,4′-diaminotriphenylcarbenium chloride, Basic Green 4, Malachite Green

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About This Item

Formule empirique (notation de Hill):
C23H25ClN2
Numéro CAS:
Poids moléculaire :
364.91
Numéro C.I. (Colour Index):
42000
Numéro Beilstein :
3580148
Numéro CE :
Numéro MDL:
Code UNSPSC :
85151701
ID de substance PubChem :
Nomenclature NACRES :
NA.24

Qualité

analytical standard

Niveau de qualité

Pureté

≥90% (HPLC)

Durée de conservation

limited shelf life, expiry date on the label

Technique(s)

HPLC: suitable
gas chromatography (GC): suitable

Application(s)

cleaning products
cosmetics
food and beverages
personal care

Format

neat

Chaîne SMILES 

[Cl-].CN(C)c1ccc(cc1)C(\c2ccccc2)=C3\C=CC(\C=C3)=[N+](\C)C

InChI

1S/C23H25N2.ClH/c1-24(2)21-14-10-19(11-15-21)23(18-8-6-5-7-9-18)20-12-16-22(17-13-20)25(3)4;/h5-17H,1-4H3;1H/q+1;/p-1

Clé InChI

FDZZZRQASAIRJF-UHFFFAOYSA-M

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Description générale

Malachite Green chloride (MG), a neat reference standard, is provided for the analyte detection, food color quality, and safety control of your products! Malachite Green is a low-cost, highly efficient, cationic triphenylmethane dye with high efficacy for treating fungal, bacterial, and parasitic infections. MG is also employed in paper, textile, acrylic industries, and as an anthelmintic agent, food and color additive, medical disinfectant, etc.
Malachite green chloride is a triphenylmethane dye, which generally can find applications in aquaculture and highly effective against fungal infections.

Application

Malachite Green chloride may be used as an analytical standard to investigate its carcinogenic nature in the animal matrix. The techniques, proton nuclear magnetic resonance (1H), carbon-13 nuclear magnetic resonance (13C NMR), high-performance liquid chromatography (HPLC), and gas chromatography (GC) are used to confirm the identity of the material and to determine the purity of malachite green chloride.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Conditionnement

Bottomless glass bottle. Contents are inside inserted fused cone.

Mention d'avertissement

Danger

Mentions de danger

Classification des risques

Acute Tox. 4 Oral - Aquatic Acute 1 - Aquatic Chronic 1 - Eye Dam. 1 - Repr. 2

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 3

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

Équipement de protection individuelle

dust mask type N95 (US), Eyeshields, Faceshields, Gloves


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Certificats d'analyse (COA)

Lot/Batch Number

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Les clients ont également consulté

Yoshinobu Uemoto et al.
BMC genomics, 18(1), 874-874 (2017-11-15)
Umami is a Japanese term for the fifth basic taste and is an important sensory property of beef palatability. Inosine 5'-monophosphate (IMP) contributes to umami taste in beef. Thus, the overall change in concentration of IMP and its degradation products
Effects of malachite green (MG) and its major metabolite, leucomalachite green (LMG), in two human cell lines
Stammati A,et al.
Toxicology in vitro, 19, 853-858 (2005)
Jucimara Baldissarelli et al.
Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie, 84, 1849-1857 (2016-11-12)
Diseases related to thyroid hormones have been extensively studied because affect a large number of individuals, and these hormones participate in the regulation of the whole organism homeostasis. However, little is known about the involvement of purinergic signaling related to
Stijn Van Cleuvenbergen et al.
Nature communications, 9(1), 3418-3418 (2018-08-26)
Recent developments in nonlinear optical light scattering techniques have opened a window into morphological and structural characteristics for a variety of supramolecular systems. However, for the study of dynamic processes, the current way of measuring is often too slow. Here
Determination of malachite green in aquatic products based on magnetic molecularly imprinted polymers
Lin Z-Z, et al.
Food Chemistry, 200, 32-37 (2016)

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