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Merck
CN

43180

2,2-联苯基-1-苦基肼基

technical, ≥85% (CHN)

别名:

1,1-二苯基-2-苦肼基自由基, 2,2-二苯基-1-苦基肼, DPPH

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关于此项目

经验公式(希尔记法):
C18H12N5O6
化学文摘社编号:
分子量:
394.32
EC Number:
217-591-8
UNSPSC Code:
12352000
MDL number:
Beilstein/REAXYS Number:
1846081
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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

稳定自由基;用于通过间接分光光度法定量测定脂肪族硫醇的试剂
This product has been replaced by D9132-ALDRICH | 2,2-Diphenyl-1-picrylhydrazyl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

存储类别

4.1A - Other explosive hazardous materials

wgk

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

法规信息

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分析证书(COA)

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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