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95580

Xanthydrol

Name: Xanthydrol
Brand: SIAL

for the detection of urea, ≥97.0% (HPLC)

Synonym(s):

9-Hydroxyxanthene, 9-Xanthenol

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About This Item

Empirical Formula (Hill Notation):

C₁₃H₁₀O₂

CAS Number:

90-46-0

Molecular Weight:

198.22

UNSPSC Code:

12164500

NACRES:

NA.21

PubChem Substance ID:

329770467

EC Number:

201-996-1

Beilstein/REAXYS Number:

10395

MDL number:

MFCD00005057

Assay:

≥97.0% (HPLC)

Form:

powder

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Properties

Quality Level

100

assay

≥97.0% (HPLC)

form

powder

quality

for the detection of urea

impurities

~1% xanthone

mp

123-128 °C, 127-128 °C (lit.)

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

Description

Application

Xanthydrol may be used as a derivatization agent for the following:

Analysis of urea in urine and wine samples using high-performance liquid chromatography (HPLC) technique.
Analysis of trace levels of carbamate pesticides in surface water by gas chromatography–mass spectrometry (GC-MS).

Other Notes

Reagent for the determination of urea

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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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Trace level determinations of carbamate pesticides in surface water by gas chromatography?mass spectrometry after derivatization with 9-xanthydrol.

Yang Y-E and Shin S-H

Journal of Chromatography A, 1305(1-2), 328-332 (2013)

R.W. Kiser et al.

Analytical Chemistry, 33, 314-314 (1961)

A method for the determination of acrylamide in a broad variety of processed foods by GC-MS using xanthydrol derivatization.

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

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Global Trade Item Number

SKU	GTIN
95580-100G	04061833379240
95580-25G	04061833316177