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51383

Supelco

Sudan I

analytical standard

Sinónimos:

1-Phenylazo-2-naphthol, Solvent Yellow 14

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About This Item

Fórmula lineal:
C6H5N=NC10H6OH
Número de CAS:
842-07-9
Peso molecular:
248.28
Número CE:
212-668-2
Número MDL:
MFCD00003911
Código UNSPSC:
85151701
ID de la sustancia en PubChem:
329757686
NACRES:
NA.24

grado

analytical standard

Nivel de calidad

100

Ensayo

≥96.0% (HPLC)

caducidad

limited shelf life, expiry date on the label

técnicas

HPLC: suitable
gas chromatography (GC): suitable

mp

131-133 °C (lit.)

aplicaciones

cleaning products
cosmetics
food and beverages
personal care

Formato

neat

cadena SMILES

Oc1ccc2ccccc2c1N=Nc3ccccc3

InChI

1S/C16H12N2O/c19-15-11-10-12-6-4-5-9-14(12)16(15)18-17-13-7-2-1-3-8-13/h1-11,19H

Clave InChI

MRQIXHXHHPWVIL-UHFFFAOYSA-N

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Aplicación

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

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Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.

Pictogramas

Health hazardExclamation mark
GHS08,GHS07

Palabra de señalización

Warning

Frases de peligro

H317,H341,H351,H413

Clasificaciones de peligro

Aquatic Chronic 4 - Carc. 2 - Muta. 2 - Skin Sens. 1

Código de clase de almacenamiento

11 - Combustible Solids

Clase de riesgo para el agua (WGK)

WGK 2

Punto de inflamabilidad (°F)

>554.0 °F - Pensky-Martens closed cup

Punto de inflamabilidad (°C)

> 290 °C - Pensky-Martens closed cup

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Certificados de análisis (COA)

Lot/Batch Number
BCCK0369
BCCD0739

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Xinying Ma et al.
Food chemistry, 138(2-3), 739-744 (2013-02-16)
This paper describes a novel electrochemical method for the determination of Sudan I in food samples based on the electrochemical catalytic activity of graphene modified glassy carbon electrode (GMGCE) and the enhancement effect of an anionic surfactant: sodium dodecyl sulphonate
Chuande Zhao et al.
Journal of chromatography. A, 1217(45), 6995-7002 (2010-10-01)
A novel molecularly imprinted polymer was synthesized with attapulgite employed as matrix, which is simple and time-saving. In this method, sudan I was chosen as template molecule, 2-vinylpyridine as functional monomer and ethylene glycol dimethacrylate as cross-linking agent, respectively. The
Václav Martínek et al.
Toxicological sciences : an official journal of the Society of Toxicology, 117(2), 359-374 (2010-07-10)
Free radicals generated during peroxidase-catalyzed oxidation of two xenobiotics, carcinogenic Sudan I and an anticancer agent ellipticine, easily attack unmodified proteins but not glycoproteins. A significant inverse correlation between the extent of glycosylation of proteins and the degree of binding
Xiaofeng Yang et al.
Journal of AOAC International, 93(5), 1537-1541 (2010-12-15)
Rapid determination of Sudan I in foodstuffs is very important because it was found to be a carcinogen and its use in the food industry was banned. A rapid, sensitive, and convenient electrochemical method was developed for the determination of
Carolina V Di Anibal et al.
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 87, 135-141 (2011-12-14)
Raman spectroscopy combined with multivariate analysis was evaluated as a tool for detecting Sudan I dye in culinary spices. Three Raman modalities were studied: normal Raman, FT-Raman and SERS. The results show that SERS is the most appropriate modality capable
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