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Key Documents

442619

Supelco

Indole

analytical standard

동의어(들):

1H-Benzo[b]pyrrole

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About This Item

실험식(Hill 표기법):
C8H7N
CAS Number:
Molecular Weight:
117.15
Beilstein:
107693
EC Number:
MDL number:
UNSPSC 코드:
12000000
PubChem Substance ID:

Grade

analytical standard

CofA

current certificate can be downloaded

포장

ampule of 1000 mg

기술

HPLC: suitable
gas chromatography (GC): suitable

bp

253-254 °C (lit.)

mp

51-54 °C (lit.)

응용 분야

cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care

형식

neat

저장 온도

2-30°C

SMILES string

c1ccc2[nH]ccc2c1

InChI

1S/C8H7N/c1-2-4-8-7(3-1)5-6-9-8/h1-6,9H

InChI key

SIKJAQJRHWYJAI-UHFFFAOYSA-N

유사한 제품을 찾으십니까? 방문 제품 비교 안내

일반 설명

Indole is classified under the volatile flavor compounds (VFCs). It is known to play significant role in various biological functions such as anti-inflammatory, anticonvulsant, cardiovascular and antibacterial activities.

애플리케이션

Indole may be used as an analytical reference standard for the determination of the analyte in teas, crab meat spoilages, animal wastes and human waste by various chromatography techniques.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

픽토그램

Skull and crossbonesEnvironment

신호어

Danger

유해 및 위험 성명서

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Aquatic Acute 1 - Eye Irrit. 2

Storage Class Code

6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

WGK

WGK 1

Flash Point (°F)

249.8 °F - closed cup

Flash Point (°C)

121 °C - closed cup

개인 보호 장비

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


가장 최신 버전 중 하나를 선택하세요:

시험 성적서(COA)

Lot/Batch Number

적합한 버전을 찾을 수 없으신가요?

특정 버전이 필요한 경우 로트 번호나 배치 번호로 특정 인증서를 찾을 수 있습니다.

이 제품을 이미 가지고 계십니까?

문서 라이브러리에서 최근에 구매한 제품에 대한 문서를 찾아보세요.

문서 라이브러리 방문

이미 열람한 고객

Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography-mass spectrometry.
Sarnoski PJ, et al.
Food Chemistry, 122(3), 930-935 (2010)
Discrimination of teas with different degrees of fermentation by SPME-GC analysis of the characteristic volatile flavour compounds.
Wang LF, et al.
Food Chemistry, 109(1), 196-206 (2008)
Experimental design to optimise the analysis of organic volatile compounds in cow slurry by headspace solid-phase microextraction-gas chromatography-mass spectrometry.
Larreta J, et al.
Journal of Chromatography A, 1136(1), 1-9 (2006)
Synthesis and antiinflammatory activity of heterocyclic indole derivatives.
Rani P, et al.
European Journal of Medicinal Chemistry, 39(5), 449-452 (2004)
Analysis of malodorous volatile substances of human waste: feces and urine.
Sato H, et al.
Journal of Health Science, 47(5), 483-490 (2001)

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