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Sigma-Aldrich

(2-Carboxyethyl)-β-cyclodextrin sodium salt

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About This Item

Formula empirica (notazione di Hill):
C51H76Na3O41
Peso molecolare:
1414.09
Numero MDL:
Codice UNSPSC:
12352201
NACRES:
NA.25

Stato

solid

Attività ottica

[α]20/D +129±6°, c = 1% in H2O

Impurezze

≤10% acidic form
~5% water

Solubilità

H2O: 50 mg/mL, clear, colorless

Temperatura di conservazione

room temp

Descrizione generale

(2-Carboxyethyl)-β-cyclodextrin sodium is a derivative of β-cyclodextrin, typically used to enhance the properties of the latter such as stability and water solubility. β-cyclodextrin has garnered increased research attention due to its potential application as host-guest inclusion complex used in the pharmaceutical industry and as antibacterial material utilized in food and pharmacy.[1]

Applicazioni

(2-Carboxyethyl)-β-cyclodextrin sodium salt may be used:
  • As a chiral selector for the enantioseparation of cinacalcet impurities[2] and fenamiphos pesticide[3] by capillary zone electrophoresis and 31P nuclear magnetic resonance spectroscopy (31P NMR), respectively.
  • To form an inclusion complex with carvacrol for subsequent use in the antibacterial multilayer construction with chitosan, loaded onto poly(L-lactic acid) (PLLA).[1]

Cyclodextrins (CD) are cyclic oligosaccharides composed of D-glucose units connected via α(1→4) glycosidic bonds. Common cyclodextrins contain six (α-CD); seven (β-CD) or eight (gamma-CD) D-glucose units. Cyclodextrins are sometimes derivitized through esterification at positions two, three and/or six.(2-Carboxyethyl)-β-cyclodextrin and other negative charge derivitized cyclodextrins are used in chiral recognition and resolution of cationic racemic mixtures of enantiomers using capillary electrophoresis.

Risultati analitici

average degree of substitution, DS ~3

Altre note

To gain a comprehensive understanding of our extensive range of Oligosaccharides for your research, we encourage you to visit our Carbohydrates Category page.

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 3

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable

Dispositivi di protezione individuale

Eyeshields, Gloves, type N95 (US)


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I clienti hanno visto anche

B Koppenhoefer et al.
Journal of chromatography. A, 875(1-2), 135-161 (2000-06-06)
This is a selected review, highlighting our results obtained in an extended screening program ("The German-Chinese Drug Screening Program"), with a focus on a set of original data obtained with heptakis(2,3,6-tri-O-methyl)-beta-cyclodextrin (TM-beta-CD) as the chiral solvating agent (CSA). The enantioseparation
Benedetta Pasquini et al.
Journal of chromatography. A, 1568, 205-213 (2018-07-15)
A capillary electrophoresis method for the simultaneous determination of the enantiomeric purity and of impurities of the chiral calcimimetic drug cinacalcet hydrochloride has been developed following Quality by Design principles. The scouting phase was aimed to select the separation operative
L J Jin et al.
Journal of chromatography. B, Biomedical sciences and applications, 708(1-2), 257-266 (1998-07-08)
The enantiomeric separation of some racemic anti-histamines and anti-malarials, namely (+/-)-pheniramine, (+/-)-brompheniramine, (+/-)-chlorpheniramine, (+/-)-doxylamine, and (+/-)-chloroquine, was investigated by capillary zone electrophoresis. The enantiomeric separation of five compounds was obtained by addition of approximately 7 mM (1%, w/v) sulfated-beta-cyclodextrin into
E Albers et al.
Critical reviews in therapeutic drug carrier systems, 12(4), 311-337 (1995-01-01)
The current cyclodextrin (CD) literature is reviewed concerning synthesis, characterization, and pharmaceutical relevant applications of CD derivatives. Although natural CDs have been used extensively to improve pharmaceutical properties, the effects of chemically modified CDs on the solubility, dissolution rate, and
Antibacterial multilayer of chitosan and (2-carboxyethyl)-beta-cyclodextrin onto polylactic acid (PLLA)
Andrade-Del O, et al.
Food Hydrocolloids, 88, 228-236 (2019)

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