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About This Item
Empirical Formula (Hill Notation):
C18H12N5O6
CAS Number:
Molecular Weight:
394.32
EC Number:
217-591-8
UNSPSC Code:
12352000
MDL number:
Beilstein/REAXYS Number:
1846081
grade
technical
assay
≥85% (CHN)
impurities
<10 ppm benzene
ign. residue
≤5%
mp
~135 °C (dec.) (lit.)
storage temp.
2-8°C
SMILES string
[O-][N+](=O)c1cc(c([N]N(c2ccccc2)c3ccccc3)c(c1)[N+]([O-])=O)[N+]([O-])=O
InChI
1S/C18H12N5O6/c24-21(25)15-11-16(22(26)27)18(17(12-15)23(28)29)19-20(13-7-3-1-4-8-13)14-9-5-2-6-10-14/h1-12H
InChI key
HHEAADYXPMHMCT-UHFFFAOYSA-N
Other Notes
Stable radical; reagent for the quantitative determination of aliphatic thiols by indirect spetrophotometry
This product has been replaced by D9132-ALDRICH | 2,2-Diphenyl-1-picrylhydrazyl
signalword
Danger
Hazard Classifications
Acute Tox. 4 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Irrit. 2 - Resp. Sens. 1 - Self-react. C - Skin Irrit. 2 - Skin Sens. 1
Storage Class
4.1A - Other explosive hazardous materials
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
Regulatory Information
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D B Hunsaker et al.
Talanta, 30(7), 475-480 (1983-07-01)
Diphenylpicrylhydrazyl (DPPH), a stable, intensely purple free radical, is used as a reagent in the quantitative determination of various aromatic and aliphatic thiols by indirect spectrophotometric analysis. Plots of degree of reaction vs. time show that thiophenol and its derivatives
Fatima Abderrahim et al.
Food chemistry, 141(2), 788-794 (2013-06-26)
A new microplate-adapted DPPH rapid assay was developed to assess the antioxidant capacity of pure compounds and foods. The assay was carried out in buffered medium (methanol: 10mmol/l Tris buffer pH 7.5, 1:1 v/v) and reaction was completed at 10min.
Na Ji et al.
Food chemistry, 161, 148-154 (2014-05-20)
Peanut protein isolate (PPI) was hydrolysed with alcalase to obtain antioxidant peptides. To purify these peptides, the peanut protein isolate hydrolysates (PPIH) were separated by ultrafiltration (MWCO=3kDa) and the obtained PPIH-II (Mw<3kDa) with higher antioxidant activity was further separated by


