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34161

Supelco

Sudan IV-d6

analytical standard

Synonym(s):

1-[2-Methyl-4-(2-methyl-phenylazo)phenylazo]-2-naphthol-d6

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About This Item

Empirical Formula (Hill Notation):
C24D6H14N4O
CAS Number:
1014689-18-9
Molecular Weight:
386.48
MDL number:
MFCD08460518
UNSPSC Code:
85151701
PubChem Substance ID:
329754857
NACRES:
NA.24
Pricing and availability is not currently available.

grade

analytical standard

Quality Level

100

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

application(s)

cleaning products
cosmetics
environmental
food and beverages
personal care

format

neat

mass shift

M+6

SMILES string

[2H]c1c([2H])c([2H])c2c(\N=N\c3ccc(cc3C)\N=N\c4ccccc4C)c(O)c([2H])c([2H])c2c1[2H]

InChI

1S/C24H20N4O/c1-16-7-3-6-10-21(16)26-25-19-12-13-22(17(2)15-19)27-28-24-20-9-5-4-8-18(20)11-14-23(24)29/h3-15,29H,1-2H3/b26-25+,28-27+/i4D,5D,8D,9D,11D,14D

InChI key

RCTGMCJBQGBLKT-GDXALTGDSA-N

Application

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
Sudan IV-d6 may be used as an internal standard for the determination of azo dyes in hot chilli food samples by pressurised liquid extraction and liquid chromatography with electrospray ionization-tandem mass spectrometry.(4)

related product

Product No.
Description
Pricing

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H317

Hazard Classifications

Skin Sens. 1

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
BCCM3072
BCCK0986
BCCG1049
BCCC7736
BCBZ5730

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Olga Pardo et al.
Talanta, 78(1), 178-186 (2009-01-29)
An automated, confirmatory and sensitive procedure has been developed and validated for the determination of Sudan (I-IV), Sudan Orange G, Sudan Red 7B and Para Red in hot chilli food samples. The proposed method includes pressurised liquid extraction (PLE) with

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