252573
Xanthydrol
≥97.0% (HPLC)
Synonym(s):
9-Hydroxyxanthene, 9-Xanthenol
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About This Item
Empirical Formula (Hill Notation):
C13H10O2
CAS Number:
Molecular Weight:
198.22
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
201-996-1
Beilstein/REAXYS Number:
10395
MDL number:
Assay:
≥97.0% (HPLC)
Form:
powder
Quality Segment
assay
≥97.0% (HPLC)
form
powder
mp
127-128 °C (lit.)
solubility
methanol: soluble 50 mg/mL, slightly hazy
functional group
hydroxyl
storage temp.
2-8°C
SMILES string
OC1c2ccccc2Oc3ccccc13
InChI
1S/C13H10O2/c14-13-9-5-1-3-7-11(9)15-12-8-4-2-6-10(12)13/h1-8,13-14H
InChI key
JFRMYMMIJXLMBB-UHFFFAOYSA-N
General description
Xanthydrol is also known as 9H-xanthen-9-ol.
Application
Xanthydrol has been used as derivatization reagent in the determination of:
- acrylamide in surface and drinking water by GC-MS method
- urea by HPLC with fluorescence detection
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Storage Class
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Hyun-Hee Lim et al.
Journal of separation science, 36(18), 3059-3066 (2013-07-10)
A sensitive GC-MS method has been established for the determination of acrylamide in surface and drinking water based on derivatization with xanthydrol. Deuterated acrylamide (acrylamide-d3 ) was chosen as the internal standard for analyzing the water sample. The derivatization of
Shona Clark et al.
Journal of chromatography. A, 1161(1-2), 207-213 (2007-06-16)
A high-performance liquid chromatography (HPLC) method for the determination of urea that incorporates automated derivatisation with xanthydrol (9H-xanthen-9-ol) is described. Unlike the classic xanthydrol approach for the determination of urea, which involves the precipitation of dixanthylurea (N,N'-di-9H-xanthen-9-ylurea), the derivatisation procedure
Kumiko Yamazaki et al.
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 29(5), 705-715 (2012-01-20)
A novel GC-MS method was developed for the determination of acrylamide, which is applicable to a variety of processed foods, including potato snacks, corn snacks, biscuits, instant noodles, coffee, soy sauces and miso (fermented soy bean paste). The method involves
Global Trade Item Number
| SKU | GTIN |
|---|---|
| 252573-5G | 04061825973487 |
| 252573-25G | 04061825973470 |