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Merck
CN

32606

伏马菌素 B3 溶液

~50 μg/mL in acetonitrile: water, analytical standard

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经验公式(希尔记法):
C34H59NO14
化学文摘社编号:
分子量:
705.83
UNSPSC Code:
85151701
NACRES:
NA.24
PubChem Substance ID:
MDL number:
Beilstein/REAXYS Number:
8181181
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产品名称

伏马菌素 B3 溶液, ~50 μg/mL in acetonitrile: water, analytical standard

InChI key

CPCRJSQNWHCGOP-ZBUYIUKQSA-N

SMILES string

CCCC[C@@H](C)[C@@H](OC(=O)CC(CC(O)=O)C(O)=O)[C@H](C[C@@H](C)C[C@H](O)CCCCCC[C@H](O)[C@@H](C)N)OC(=O)CC(CC(O)=O)C(O)=O

InChI

1S/C34H59NO14/c1-5-6-11-21(3)32(49-31(43)19-24(34(46)47)17-29(40)41)27(48-30(42)18-23(33(44)45)16-28(38)39)15-20(2)14-25(36)12-9-7-8-10-13-26(37)22(4)35/h20-27,32,36-37H,5-19,35H2,1-4H3,(H,38,39)(H,40,41)(H,44,45)(H,46,47)/t20-,21+,22+,23?,24?,25+,26-,27-,32+/m0/s1

grade

analytical standard

shelf life

limited shelf life, expiry date on the label

concentration

~50 μg/mL in acetonitrile: water

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

solubility

water: soluble

application(s)

cleaning products
cosmetics
food and beverages
personal care

format

single component solution

storage temp.

−20°C

Quality Level

Analysis Note

purity : ≥95.0% (HPLC)

Application

Fumonisin B3 may be used as a reference standard for the determination of the analyte in food supplements using liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS).
Fumonisin B3 solution was used as analytical standard in determination of fumonisins in stored wheat samples by HPLC analysis. It may be used as analytical standard in determination of fumonisins B1, B2, and B3 and hydrolyzed fumonisin B1 in corn containing foods.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

General description

Certan Vial
Fumonisins are mycotoxins, produced by molds of genus Fusarium. Six types of fumonisins and their structures have been discovered: fumonisin (B1, B2, B3, B4, A1 and A2). Fumonisins are responsible for toxic properties of corn contaminated with Fusarium moniliforme. Simultaneous determination of fumonisin B1, fumonisin B2 and fumonisin B3 in traditional chinese medicines by ultra-high-performance liquid chromatography-tandem mass spectrometry is reported.

pictograms

FlameExclamation mark

signalword

Danger

hcodes

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 2

存储类别

3 - Flammable liquids

wgk

WGK 2

flash_point_f

42.8 °F - not determined

flash_point_c

6 °C - not determined

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

法规信息

高风险级别生物产品--病毒,疫苗等
危险化学品
此项目有

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Wentzel C A Gelderblom et al.
Journal of agricultural and food chemistry, 55(11), 4388-4394 (2007-05-02)
1H and 13C NMR spectroscopy of both fumonisin B3 and B4, as well as high-performance liquid chromatography (HPLC) analysis of samples of fumonisin B3 used as standards, showed in each case the presence of two stereoisomers, which could not be
M F P M de Castro et al.
Food additives and contaminants, 21(7), 693-699 (2004-09-17)
A survey of 196 samples of corn-based infant foods from 13 cities of Sao Paulo State, Brazil, was carried out to investigate the fumonisin contamination in the products. Based on their ingredients, the products were divided into seven groups: infant
Khosrow Chehri et al.
Toxins, 2(12), 2816-2823 (2011-11-10)
Wheat grains are well known to be invaded by Fusarium spp. under field and storage conditions and contaminated with fumonisins. Therefore, determining Fusarium spp. and fumonisins in wheat grains is of prime importance to develop suitable management strategies and to
Chenglan Liu et al.
Mycopathologia, 164(3), 127-134 (2007-07-17)
The present work deals with the capability for producing fumonisin by Fusarium proliferatum strains isolated from asparagus in China. Fifty of F. proliferatum strains were randomly selected and incubated on cultures of maize grain and asparagus spear, respectively. Fumonisin levels
LC-MS/MS multi-analyte method for mycotoxin determination in food supplements.
Mavungu DDJ, et al.
Food Additives and Contaminants, 26(6), 885-895 (2009)

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