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L-Histidine hydrochloride solution

100 mM amino acid in 0.1 M HCl, analytical standard

Synonym(s):

L-Histidine monohydrochloride solution

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About This Item

Empirical Formula (Hill Notation):
C6H9N3O2 · HCl
CAS Number:
Molecular Weight:
191.62
Beilstein:
4168261
MDL number:
UNSPSC Code:
85151701
eCl@ss:
32160406
PubChem Substance ID:
NACRES:
NA.24

grade

analytical standard

Quality Level

form

liquid

analyte chemical class(es)

amino acids, peptides, proteins

concentration

100 mM amino acid in 0.1 M HCl

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

color

colorless

application(s)

food and beverages

format

single component solution

storage temp.

2-8°C

SMILES string

Cl.N[C@@H](Cc1c[nH]cn1)C(O)=O

InChI

1S/C6H9N3O2.ClH/c7-5(6(10)11)1-4-2-8-3-9-4;/h2-3,5H,1,7H2,(H,8,9)(H,10,11);1H/t5-;/m0./s1

InChI key

QZNNVYOVQUKYSC-JEDNCBNOSA-N

General description

L-Histidine hydrochloride can undergo racemization due to heating in water, leading to the formation of DL-histidine. It can be used as a supplement in conditions of riboflavin vitamin deficiency.

Application

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Pictograms

Corrosion

Signal Word

Warning

Hazard Statements

Precautionary Statements

Hazard Classifications

Met. Corr. 1

Storage Class Code

8B - Non-combustible corrosive hazardous materials

WGK

nwg

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Advances in Protein Chemistry, 3 (1947)
William J Rayfield et al.
Journal of pharmaceutical sciences, 106(8), 1944-1951 (2017-03-28)
The storage of drug substance at subzero temperatures mitigates potential risks associated with liquid storage, such as degradation and shipping stress, making it the best solution for long-term storage. However, slower (generally uncontrolled) rates of freezing and thawing of drug
Sutanate Saelao et al.
Archives of microbiology, 199(4), 551-562 (2017-01-07)
Lactococcus lactis KTH0-1S isolated from Thai traditional fermented shrimp (Kung-som) is able to produce heat-stable bacteriocin and inhibits food spoilage bacteria and food-borne pathogens. The inhibitory effect of bacteriocin remained intact after treatment with different pHs and after heating, but
Valéria Quintana Cavicchioli et al.
Probiotics and antimicrobial proteins, 11(2), 696-704 (2018-08-03)
Bacteriocinogenic Enterococcus hirae ST57ACC and Pediococcus pentosaceus ST65ACC strains, previously isolated from artisanal cheese, were evaluated for their safety with the aim to determine whether they could be used as beneficial strains, especially in the control of Listeria monocytogenes. Both
Vitamins and Hormones, 26 (2014)

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