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T-013

Supelco

Theobromine solution

100 μg/mL in methanol, ampule of 1 mL, certified reference material, Cerilliant®

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About This Item

Formula empirica (notazione di Hill):
C7H8N4O2
Numero CAS:
83-67-0
Peso molecolare:
180.16
Numero CE:
200-659-6
Codice UNSPSC:
41116107
NACRES:
NA.24

Grado

certified reference material

Stato

liquid

Caratteristiche

Snap-N-Spike®/Snap-N-Shoot®

Confezionamento

ampule of 1 mL

Produttore/marchio commerciale

Cerilliant®

Concentrazione

100 μg/mL in methanol

tecniche

gas chromatography (GC): suitable
liquid chromatography (LC): suitable

applicazioni

clinical testing

Formato

single component solution

Temperatura di conservazione

−20°C

Stringa SMILE

CN1C(=O)NC(=O)c2c1ncn2C

InChI

1S/C7H8N4O2/c1-10-3-8-5-4(10)6(12)9-7(13)11(5)2/h3H,1-2H3,(H,9,12,13)
YAPQBXQYLJRXSA-UHFFFAOYSA-N

Descrizione generale

Theobromine is a naturally occurring vasodilator, diuretic, and heart stimulant. Also known as xantheose, theobromine is prescribed for treatment of high blood pressure. This Certified Spiking Solution® is suitable for use as starting material in the preparation of calibrators and controls for theobromine testing methods by LC-MS/MS or GC-MS.

Note legali

CERILLIANT is a registered trademark of Merck KGaA, Darmstadt, Germany
CERTIFIED SPIKING SOLUTION is a registered trademark of Cerilliant Corporation
Snap-N-Shoot is a registered trademark of Cerilliant Corporation
Snap-N-Spike is a registered trademark of Merck KGaA, Darmstadt, Germany

Avvertenze

Danger

Indicazioni di pericolo

H225,H301 + H311 + H331,H370

Classi di pericolo

Acute Tox. 3 Dermal - Acute Tox. 3 Inhalation - Acute Tox. 3 Oral - Flam. Liq. 2 - STOT SE 1

Codice della classe di stoccaggio

3 - Flammable liquids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

49.5 °F - closed cup

Punto d’infiammabilità (°C)

9.7 °C - closed cup

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Certificati d'analisi (COA)

Lot/Batch Number

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Sigma-Aldrich

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Ginseng is not widely accepted by U.S. consumers due to its unfamiliar flavors, despite its numerous health benefits. Previous studies have suggested that the bitter compounds in chocolate and coffee may mask the off-flavors of ginseng. The objectives of this
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In this work, the coupling of a commercial monolithic column to a traditional low pressure FIA system is proposed for the analysis of theobromine, theophylline and caffeine in coffee brewed samples using UV detection. The parameters mobile phase composition, flow
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