中文名 | N-苯基-1-萘胺-8-磺酸 |
英文名 | N-Phenyl-8-naphthylamine-1-sulfonic acid |
别名 | N-苯基周位酸 8-苯胺-1-萘 8-苯胺-1-萘磺酸 8-甲基苯胺-1-萘磺酸 1-氨基-2萘酚-4硫酸 N-苯基-8-萘胺-1-磺酸 N-苯基-1-萘胺-8-磺酸 8-苯氨基-1-萘磺酸(N-苯基-1-萘胺-8-磺酸) |
英文别名 | ANS ANSA 1,8-ANS Phenyl peri acid N-PHENYL PERI ACID n-Phenyl Peri Acid 8-Anilino-1-naphthalenesulfonic acid 1-ANILINONAPHTHALENE-8-SULFONIC ACID 8-ANILINO-1-NAPHTHALENESULFONIC ACID 8-(phenylamino)naphthalene-1-sulfonate N-Phenyl-8-naphthylamine-1-sulfonic acid N-PHENYL-1-NAPHTHYLAMINE-8-SULFONIC ACID 8-(phenylamino)naphthalene-1-sulfonic acid |
CAS | 82-76-8 |
EINECS | 201-438-7 |
化学式 | C16H13NO3S |
分子量 | 299.34 |
InChI | InChI=1/C16H13NO3S/c18-21(19,20)15-11-5-7-12-6-4-10-14(16(12)15)17-13-8-2-1-3-9-13/h1-11,17H,(H,18,19,20)/p-1 |
密度 | 1.409±0.06 g/cm3(Predicted) |
熔点 | 215-217°C (dec.)(lit.) |
溶解度 | DMF: 可溶物50mg/mL |
酸度系数 | 0.19±0.40(Predicted) |
存储条件 | Sealed in dry,Room Temperature |
外观 | 粉末 |
颜色 | Dark green to brown to black |
Merck | 13,664 |
BRN | 1843887 |
物化性质 | 熔点215-217℃(分解)。其钠盐为浅绿色至灰色针状或片状结晶。不溶于水,溶于乙醇。其铵盐水合物熔点242-244℃。 |
MDL号 | MFCD00003998 |
危险品标志 | Xi - 刺激性物品 |
风险术语 | R36 - 刺激眼睛。 R36/37/38 - 刺激眼睛、呼吸系统和皮肤。 |
安全术语 | S26 - 不慎与眼睛接触后,请立即用大量清水冲洗并征求医生意见。 S36 - 穿戴适当的防护服。 |
WGK Germany | - |
TSCA | Yes |
海关编号 | 29214980 |
上游原料 | 苯胺 |
下游产品 | 酸性藏蓝R |
参考资料 展开查看 | 1. 常荣 韦诚 段珍珍 等. 发酵对酸肉蛋白质结构的影响[J]. 食品科学 2019 40(12). 2. 曹云刚, 马文慧, 艾娜丝,等. 氧化强度对肌原纤维蛋白结构及凝胶性能的影响[J]. 食品科学, 2019, 40(20). 3. 杜琛, 尹欢欢, 赵城彬,等. 超声处理对红豆蛋白-叶黄素复合物结构和功能性质的影响. 4. 杨恒, 时海波, 邹烨,等. 超声波辅助酸提鸡肺胶原蛋白的持油性和乳化性[J]. 江苏农业学报, 2019, 035(004):940-947. 5. 赵笑蕾, 杨锋, 张晓. 水力空化对蛋清蛋白功能特性的影响[J]. 食品科技, 2019, v.44;No.336(10):111-115. 6. Che, Haoqi, et al. "Exopolysaccharide from Streptococcus thermophilus as stabilizer in fermented dairy: Binding kinetics and interactions with casein of milk." International journal of biological macromolecules 140 (2019): 1018-1025.https://doi.org/10.1016 7. Cao, Yungang, et al. "Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein." Food Hydrocolloids 104 (2020): 105722.https://doi.org/10.1016/j.foodhyd.2020.105722 8. Fang, Zheng, et al. "Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol." Food Hydrocolloids 111 (2021): 106250.https://doi.org/10.1016/j.foodhyd.2020.106250 9. [IF=3.067] Xiaoyu Wen et al."Transglutaminase induced gels using bitter apricot kernel protein: Chemical, textural and release properties."Food Biosci. 2018 Dec;26:15 10. [IF=9.147] Yungang Cao et al."Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein."Food Hydrocolloid. 2020 Jul;104:105722 11. [IF=9.147] Lina Yang et al."Interactions between gut microbiota and soy hull polysaccharides regulate the air-liquid interfacial activity."Food Hydrocolloid. 2021 Oct;119:106704 12. [IF=9.147] Yizhou Xu et al."Comparative study of whey protein isolate and gelatin treated by pH-shifting combined with ultrasonication in loading resveratrol."Food Hydrocolloid. 2021 Aug;117:106694 13. [IF=7.514] Yongfang Ren et al."Antioxidant activity, stability, in vitro digestion and cytotoxicity of two dietary polyphenols co-loaded by β-lactoglobulin."Food Chem. 2022 Mar;371:131385 14. [IF=7.514] Chenlu Han et al."DHA loaded nanoliposomes stabilized by β-sitosterol: Preparation, characterization and release in vitro and vivo."Food Chem. 2022 Jan;368:130859 15. [IF=6.953] Haoqi Che et al."Exopolysaccharide from Streptococcus thermophilus as stabilizer in fermented dairy: Binding kinetics and interactions with casein of milk."Int J Biol Macromol. 2019 Nov;140:1018 16. [IF=4.952] Juanjuan Du et al."The effect of fibrin on rheological behavior, gelling properties and microstructure of myofibrillar proteins."Lwt Food Sci Technol. 2022 Jan;153:112457 17. [IF=4.952] Le Xu et al."Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals."Lwt Food Sci Technol. 2021 Oct;150:111890 18. [IF=9.147] Le Xu et al."A structural explanation for enhanced binding behaviors between β-lactoglobulin and alkene-aldehydes upon heat- and ultrasonication-induced protein unfolding."Food Hydrocolloid. 2022 Sep;130:107682 19. [IF=9.229] Miaomiao Han et al."Amyloid Protein-Biofunctionalized Polydopamine Nanoparticles Demonstrate Minimal Plasma Protein Fouling and Efficient Photothermal Therapy."Acs Appl Mater Inter. 2022;XXXX(XXX):XXX-XXX 20. [IF=5.396] Yungang Cao et al."Multifaceted functionality of L-arginine in modulating the emulsifying properties of pea protein isolate and the oxidation stability of its emulsions."Food Funct. 2022 Feb;13(3):1336-1347 21. [IF=3.167] Yanan Xu et al."Covalent modification of zein with polyphenols: A feasible strategy to improve antioxidant activity and solubility."JOURNAL OF FOOD SCIENCE |
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