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Acrylamide-d3 Standard solution

~500 mg/L in acetonitrile, analytical standard

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About This Item

CAS Number:
122775-19-3
EC Number:
200-835-2
UNSPSC Code:
12164500
NACRES:
NA.21

grade

analytical standard

Quality Level

100

shelf life

limited shelf life, expiry date on the label

concentration

~500 mg/L in acetonitrile

format

single component solution

storage temp.

2-8°C

InChI

1S/C3H5NO/c1-2-3(4)5/h2H,1H2,(H2,4,5)/i1D2,2D

InChI key

HRPVXLWXLXDGHG-FUDHJZNOSA-N

Related Categories

General description

Acrylamide-d3 is isotopically labelled or deuterated acrylamide and is mostly used in quantitative proteomics. It has 3 deuteriums instead of protons making it heavier than acrylamide. It can be combined with two-dimensional polyacrylamide gel electrophoresis.

Application

Acrylamide-d3 may be used as an internal standard during the determination of acrylamide in cocoa and coffee products using liquid chromatography–tandem mass spectrometry.

Pictograms

FlameExclamation mark
GHS02,GHS07

Signal Word

Danger

Hazard Classifications

Acute Tox. 4 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 2

Storage Class Code

3 - Flammable liquids

WGK

WGK 2

Flash Point(F)

35.6 °F - closed cup

Flash Point(C)

2 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

EU REACH Annex XVII (Restriction List)

CAS No.

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Certificates of Analysis (COA)

Lot/Batch Number
BCCL9226
BCCJ4295
BCCH7552
BCCG6314
BCCF8948

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A modified sample preparation for acrylamide determination in cocoa and coffee products.
Arisseto, Adriana Pavesi, et al.
Food Analytical Methods, 1.1, 49-55 (2008)
Da-Eun Kang et al.
Food science and biotechnology, 29(1), 141-148 (2020-01-25)
The aim of this study was to investigate the formation of furan and acrylamide and to compare antioxidant capacities and volatile compounds in cold or hot brewed coffees. Cold brews were prepared at 5 °C and 20 °C for 12 h. using steeping

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