Saltar al contenido
Merck
Todas las fotos(1)

Documentos

PHR1348

Supelco

Saccharin Sodium

Pharmaceutical Secondary Standard; Certified Reference Material

Sinónimos:

Saccharin sodium, Saccharin sodium salt

Iniciar sesiónpara Ver la Fijación de precios por contrato y de la organización


About This Item

Fórmula empírica (notación de Hill):
C7H4NNaO3S
Número de CAS:
Peso molecular:
205.17
Código UNSPSC:
41116107
NACRES:
NA.24

grado

certified reference material
pharmaceutical secondary standard

Nivel de calidad

Agency

traceable to Ph. Eur. S0050000
traceable to USP 1607040

familia API

saccharin

CofA

current certificate can be downloaded

técnicas

HPLC: suitable
gas chromatography (GC): suitable

aplicaciones

pharmaceutical (small molecule)

formato

neat

temp. de almacenamiento

2-30°C

InChI

1S/C7H5NO3S.Na/c9-7-5-3-1-2-4-6(5)12(10,11)8-7;/h1-4H,(H,8,9,10,11);/q;+1/p-1

Clave InChI

OAZGZMKGRPRHJX-UHFFFAOYSA-M

¿Está buscando productos similares? Visita Guía de comparación de productos

Descripción general

Saccharin Sodium is used as a sweetening and flavoring agent in food products and beverages. It is also used for masking unpleasant taste in pharmaceutical formulations such as tablets and powders. Its sweetening power is approximately 300 times more than sucrose.


Certified pharmaceutical secondary standards for application in quality control provide pharma laboratories and manufacturers with a convenient and cost-effective alternative to in-house working standards.

Aplicación

Saccharin Sodium may be used as a reference standard for the determination of the analyte in pharmaceuticals by continuous flow spectrophotometric technique.
These Secondary Standards are qualified as Certified Reference Materials. These are suitable for use in several analytical applications including but not limited to pharma release testing, pharma method development for qualitative and quantitative analyses, food and beverage quality control testing, and other calibration requirements.

Nota de análisis

These secondary standards offer multi-traceability to the USP, EP (PhEur) and BP primary standards, where they are available.

Otras notas

This Certified Reference Material (CRM) is produced and certified in accordance with ISO 17034 and ISO/IEC 17025. All information regarding the use of this CRM can be found on the certificate of analysis.

Nota al pie de página

To see an example of a Certificate of Analysis for this material enter LRAA1100 in the slot below. This is an example certificate only and may not be the lot that you receive.

Código de clase de almacenamiento

11 - Combustible Solids

Clase de riesgo para el agua (WGK)

WGK 1


Choose from one of the most recent versions:

Certificados de análisis (COA)

Lot/Batch Number

Don't see the Right Version?

If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

¿Ya tiene este producto?

Encuentre la documentación para los productos que ha comprado recientemente en la Biblioteca de documentos.

Visite la Librería de documentos

Los clientes también vieron

Linnea E Herzog et al.
Current biology : CB, 30(7), 1306-1311 (2020-03-21)
Animals need to remember the locations of nourishing and toxic food sources for survival, a fact that necessitates a mechanism for associating taste experiences with particular places. We have previously identified such responses within hippocampal place cells [1], the activity
Saccharin
Encyclopedia of Food Sciences and Nutrition (Second Edition), 5033-5035 (2003)
Saccharin
Encyclopedia of Food and Color Additives, , year=, 3153-3153 (1997)
Saccharin
Encyclopedia of Food and Color Additives, , year=, 3153-3153 (1997)
Continuous flow spectrophotometric determination of paracetamol in pharmaceuticals following continuous microwave assisted alkaline hydrolysis
Criado A, et al.
Talanta, 53(2), 417-423 (2000)

Nuestro equipo de científicos tiene experiencia en todas las áreas de investigación: Ciencias de la vida, Ciencia de los materiales, Síntesis química, Cromatografía, Analítica y muchas otras.

Póngase en contacto con el Servicio técnico