推荐产品
Agency
USP/NF
reag. Ph. Eur.
质量水平
等级
puriss. p.a.
方案
≥99% (perchloric acid titration)
灼烧残渣
≤0.1% (as SO4)
缺失
≤0.5% loss on drying
mp
72-75 °C (lit.)
73-75 °C
溶解性
ethanol: 0.1 g/10 mL
痕量阳离子
Ca: ≤10 mg/kg
Cd: ≤5 mg/kg
Co: ≤5 mg/kg
Cr: ≤5 mg/kg
Cu: ≤5 mg/kg
Fe: ≤50 mg/kg
K: ≤50 mg/kg
Mg: ≤5 mg/kg
Mn: ≤5 mg/kg
Na: ≤50 mg/kg
Ni: ≤5 mg/kg
Pb: ≤5 mg/kg
Zn: ≤5 mg/kg
SMILES字符串
CN(C)c1ccc(C=O)cc1
InChI
1S/C9H11NO/c1-10(2)9-5-3-8(7-11)4-6-9/h3-7H,1-2H3
InChI key
BGNGWHSBYQYVRX-UHFFFAOYSA-N
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一般描述
4-(Dimethylamino)benzaldehyde is also commonly referred as Ehrlich′s reagent. Its crystal structure has been investigated by X-ray analysis. Its crystals belong to the monoclinic crystal system and exhibits space group P21/n. 4-(Dimethylamino)benzaldehyde exhibits dual fluorescence. Its dipole moment in various excited states has been evaluated using their electronic spectra and Bilot-Kawski theory.
应用
与吡咯和伯胺反应生成有色缩合产物(席夫碱)。
4-(Dimethylamino)benzaldehyde in micelle (sodium dodecyl sulphate) containing medium may be used for the quantification of hydroxyproline in meat samples by spectrophotometric methods.
警示用语:
Warning
危险声明
危险分类
Skin Sens. 1B
储存分类代码
11 - Combustible Solids
WGK
WGK 1
闪点(°F)
327.2 °F - closed cup
闪点(°C)
164 °C - closed cup
个人防护装备
Eyeshields, Gloves, type N95 (US)
其他客户在看
Determination of pyrrole derivatives and hydroxyproline with 4-(dimethylamino) benzaldehyde in a micellar medium.
Esteve-Romero JS, et al.
Analytical Letters, 27(8), 1557-1567 (1994)
4-(Dimethylamino) benzaldehyde.
Gao B and Zhu J-L.
Acta Crystallographica Section E, Structure Reports Online, 64(7), 1182-1182 (2008)
Kawski A, et al.
Chemical Physics Letters, 448(4), 208-212 (2007)
M Stefek et al.
Biochimica et biophysica acta, 1502(3), 398-404 (2000-11-09)
In the present work, pepsin digests of tail tendons from streptozotocin-diabetic rats were found to contain material that reacted rapidly at room temperature with p-dimethylaminobenzaldehyde (Ehrlich's reagent) to give an adduct with an absorbance spectrum characteristic of the Ehrlich chromogen
Rosario Zamora et al.
Journal of agricultural and food chemistry, 52(13), 4166-4171 (2004-06-24)
The Ehrlich reaction was optimized to determine the formation of pyrrolized phospholipids in edible oils in an attempt to understand the color reversion produced during the deodorization of poorly degummed edible oils. The procedure consisted of the treatment of the
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