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32713

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Spirotetramat

PESTANAL®, analytical standard

Synonyme(s) :

cis-3-(2,5-Dimethylphenyl)-8-methoxy-2-oxo-1-azaspiro[4.5]dec-3-en-4-yl ethyl carbonate, cis-4-(Ethoxycarbonyloxy)-8-methoxy-3-(2,5-xylyl)-1-azaspiro[4.5]dec-3-en-2-one

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About This Item

Formule empirique (notation de Hill):
C21H27NO5
Numéro CAS:
203313-25-1
Poids moléculaire :
373.44
Code UNSPSC :
41116107
Nomenclature NACRES :
NA.24

Qualité

analytical standard

Niveau de qualité

100

Gamme de produits

PESTANAL®

Durée de conservation

limited shelf life, expiry date on the label

Technique(s)

HPLC: suitable
gas chromatography (GC): suitable

Application(s)

agriculture
environmental

Format

neat

Chaîne SMILES 

CCOC(=O)OC1=C(C(=O)NC12CCC(CC2)OC)c3cc(C)ccc3C

InChI

1S/C21H27NO5/c1-5-26-20(24)27-18-17(16-12-13(2)6-7-14(16)3)19(23)22-21(18)10-8-15(25-4)9-11-21/h6-7,12,15H,5,8-11H2,1-4H3,(H,22,23)/t15-,21+

Clé InChI

CLSVJBIHYWPGQY-GGYDESQDSA-N

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Description générale

Spirotetramat is a systemic insecticide which belongs to the class of ketoenols primarily used for the control of a wide spectrum of sucking insects. Its mode of action involves the inhibition of acetyl-CoA carboxylase enzyme activity.

Application

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
Spirotetramat may be used as a reference standard for QuEChERS based methodology for the determination of spirotetramat and its relevant metabolites in pistachio samples by liquid chromatography-tandem mass spectrometry.

Informations légales

PESTANAL is a registered trademark of Merck KGaA, Darmstadt, Germany

Pictogrammes

Health hazardExclamation markEnvironment
GHS08,GHS07,GHS09

Mention d'avertissement

Warning

Mentions de danger

H317,H319,H335,H361fd,H410

Classification des risques

Aquatic Acute 1 - Aquatic Chronic 1 - Eye Irrit. 2 - Repr. 2 - Skin Sens. 1A - STOT SE 3

Organes cibles

Respiratory system

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 3

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

Équipement de protection individuelle

dust mask type N95 (US), Eyeshields, Faceshields, Gloves

Faites votre choix parmi les versions les plus récentes :

Certificats d'analyse (COA)

Lot/Batch Number
BCCL8156
BCCG8320
BCCF1563
BCBX5017
BCBV5384

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Si vous avez besoin d'une version particulière, vous pouvez rechercher un certificat spécifique par le numéro de lot.

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An efficient analytical method for analysis of spirotetramat and its metabolite spirotetramat-enol by HPLC
Mohapatra S, et al.
Bulletin of Environmental Contamination and Toxicology, 88(2), 124-128 (2012)
Regina K Cruzado et al.
PloS one, 15(4), e0231973-e0231973 (2020-04-29)
Potato psyllid (Bactericera cockerelli Sulc)-transmitted "Candidatus Liberibacter solanacearum" (Lso) has been negatively impacting the potato industry in the United States as well as other potato-producing countries. Lso has been linked to a condition known as zebra chip (ZC) that affects
Ramón E Cevallos-Cedeño et al.
ACS omega, 3(9), 11950-11957 (2018-10-16)
Spirotetramat-a tetramic acid insecticide-is rapidly metabolized or degraded to give spirotetramat-enol; so, common residue definitions include the sum of both compounds. In the present study, two spirotetramat-functionalized derivatives (haptens) have been designed to generate immunoreagents to these molecules for rapid
David G Riley et al.
Journal of economic entomology, 112(4), 1526-1540 (2019-03-30)
Whitefly-transmitted Tomato yellow leaf curl virus (Family Geminiviridae; Genus Begomovirus) severely restricts tomato production in the Southeastern United States. Whitefly and tomato yellow leaf curl virus management studies typically investigate control tactics individually, but successful management of this pest complex
Determination of acetamiprid, imidacloprid, and spirotetramat and their relevant metabolites in pistachio using modified QuEChERS combined with liquid chromatography-tandem mass spectrometry.
Faraji M, et al.
Food Chemistry, 240(2), 634-641 (2018)
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