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A6428

Sigma-Aldrich

Aflatoxin M1

from Aspergillus flavus

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About This Item

Empirical Formula (Hill Notation):
C17H12O7
CAS Number:
Molecular Weight:
328.27
EC Number:
MDL number:
UNSPSC Code:
12352200
PubChem Substance ID:
NACRES:
NA.77

biological source

Aspergillus flavus

Quality Level

form

film

storage temp.

2-8°C

SMILES string

[H][C@]12OC=C[C@@]1(O)c3c(O2)cc(OC)c4C5=C(C(=O)CC5)C(=O)Oc34

InChI

1S/C17H12O7/c1-21-9-6-10-13(17(20)4-5-22-16(17)23-10)14-12(9)7-2-3-8(18)11(7)15(19)24-14/h4-6,16,20H,2-3H2,1H3/t16-,17-/m1/s1

InChI key

MJBWDEQAUQTVKK-IAGOWNOFSA-N

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General description

Aflatoxins are metabolites of fungus, that are mainly seen in feeds and foods. Aflatoxin M1 is a hydroxylated metabolite of aflatoxin B1. It is liberated in milk, urine and produced in liver after receiving aflatoxin B1.

Application

Aflatoxin M1 has been used as a standard to investigate the incidence and occurrence of aflatoxin M1 (AFM1) in Brazilian milk and infant formula. It has also been used as standard to investigate the incidence and occurrence of aflatoxin M1 (AFM1) in dairy products produced in Brazil.
Aflatoxin M1 is both a hepatotoxic and hepatocarcinogenic mycotoxin that has been shown to cause immunosuppression in animals.

Biochem/physiol Actions

Aflatoxin M1 possesses hepatocarcinogenic properties.

Warning

Possibly carcinogenic.

Preparation Note

Aspergillus flavus metabolite.

Pictograms

Skull and crossbonesHealth hazard

Signal Word

Danger

Hazard Classifications

Acute Tox. 1 Dermal - Acute Tox. 1 Inhalation - Acute Tox. 1 Oral - Carc. 1B - Muta. 1B

Storage Class Code

6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Aflatoxin M1 in milk and distribution and stability of aflatoxin M1 during production and storage of yoghurt and cheese
Iha MH, et al.
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