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Merck

442619

Supelco

Indole

analytical standard

Synonym(s):

1H-Benzo[b]pyrrole

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About This Item

Empirical Formula (Hill Notation):
C8H7N
CAS Number:
Molecular Weight:
117.15
Beilstein:
107693
EC Number:
MDL number:
UNSPSC Code:
12000000
PubChem Substance ID:

Pricing and availability is not currently available.

grade

analytical standard

CofA

current certificate can be downloaded

packaging

ampule of 1000 mg

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

bp

253-254 °C (lit.)

mp

51-54 °C (lit.)

application(s)

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

format

neat

storage temp.

2-30°C

SMILES string

c1ccc2[nH]ccc2c1

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General description

Indole is classified under the volatile flavor compounds (VFCs).[1] It is known to play significant role in various biological functions such as anti-inflammatory, anticonvulsant, cardiovascular and antibacterial activities.[2]

Application

Indole may be used as an analytical reference standard for the determination of the analyte in teas,[1] crab meat spoilages,[3] animal wastes[4] and human waste[5] 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.

Pictograms

Skull and crossbonesEnvironment

Signal Word

Danger

Hazard Statements

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

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number

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Customers Also Viewed

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)
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)
Analysis of malodorous volatile substances of human waste: feces and urine.
Sato H, et al.
Journal of Health Science, 47(5), 483-490 (2001)
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)

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