brilliant blue G-tca solution
Brilliant Blue G
CAS: 6104-58-1
Molecular Formula: C47H48N3NaO7S2
brilliant blue G-tca solution - Names and Identifiers
| Name | Brilliant Blue G |
| Synonyms | C.I. 42655 Acid Blue 90 Brillant blue G Brilliant Blue G C.I. Acid Blue 90 Coomassie Blue G250 Brilliant Blue G250 Acid Blue 90 (42655) C.I. Acid Blue 90 (VAN) brilliant blue G concentrate brilliant blue G-tca solution brilliant blue G (C.I. 42655) C.I. Acid Blue 90, monosodium salt (8CI) brilliant blue G-perchloric acid*solution N-[(1E)-4-({4-[(4-ethoxyphenyl)amino]phenyl}{4-[ethyl(3-sulfobenzyl)amino]-2-methylphenyl}methylidene)-3-methylcyclohexa-2,5-dien-1-ylidene]-N-(3-sulfobenzyl)ethanaminium |
| CAS | 6104-58-1 |
| EINECS | 228-058-4 |
| InChI | InChI=1/C47H49N3O7S2/c1-6-49(31-35-11-9-13-43(29-35)58(51,52)53)40-21-25-45(33(4)27-40)47(37-15-17-38(18-16-37)48-39-19-23-42(24-20-39)57-8-3)46-26-22-41(28-34(46)5)50(7-2)32-36-12-10-14-44(30-36)59(54,55)56/h9-30H,6-8,31-32H2,1-5H3,(H2,51,52,53,54,55,56)/p+1 |
| InChIKey | JFNOCRSXNFZMNT-UHFFFAOYSA-M |
brilliant blue G-tca solution - Physico-chemical Properties
| Molecular Formula | C47H48N3NaO7S2 |
| Molar Mass | 854.02 |
| Melting Point | 100 °C |
| Flash Point | 11 °C |
| Water Solubility | Soluble in water (50 mg/ml) and ethanol (40 mg/ml). |
| Solubility | Soluble in ethanol and hot water is bright blue, slightly soluble in cold water. |
| Appearance | Form Solid, color Dark blue-violet-brown |
| Storage Condition | 2-8°C |
| MDL | MFCD00078482 |
| Physical and Chemical Properties | Chemical properties dark brown powder. Slightly soluble in cold water, dissolved in hot water, the aqueous solution is bright blue, adding sodium hydroxide solution to turn purple. It is bright blue when dissolved in ethanol. It is blood red in concentrated sulfuric acid and orange red after dilution. |
| Use | Uses acid brilliant blue G is a disperse dye, used for wool, silk, nylon dyeing, bright color, good wet treatment fastness, poor light fastness, wool fabric less application. Also used for wool, silk, nylon fabric direct printing, as well as leather, paper coloring. In biochemical studies, for gel electrophoresis protein staining. Does not penetrate into the glue than Naphthol Blue Black B1(Naphthol Blue Black B1) 3 times higher sensitivity, simple and sensitive; Can be carried out a variety of protein detection, chemicals and free amino acids implicated in the Lowry reaction had no effect on this protein staining. Acid blue 90 is also a P2X7 purinergic receptor agonist. |
brilliant blue G-tca solution - Risk and Safety
| Safety Description | S24/25 - Avoid contact with skin and eyes. |
| WGK Germany | 3 |
| TSCA | Yes |
| HS Code | 32041200 |
brilliant blue G-tca solution - Upstream Downstream Industry
| Raw Materials | Benzaldehyde Phenetidine Ethylbenzyltoluidine Phenetidine Ethylbenzyltoluidine Benzaldehyde |
| Downstream Products | Erioglaucine disodium salt ACID BLUE 9 ALUMINUM LAKE |
brilliant blue G-tca solution - Reference
| Reference Show more | 1. Power: Na Cui Chunli, Liu Hongbo, etc. Effects of different purification methods on the composition of water extract of Buyang Huanwu decoction [J]. Northwest Journal of Pharmacy 2019(5). 2. Jiang Yiyue, Zhang Xiaoyong, Cui Taihua et al. Ultrasonic-assisted extraction and structure analysis of protein from Tricholoma Corydalis [J]. Food Science and Technology 2019 v.44;No.334(08):234-240. 3. Smear star, Zhang Yan, Wen De Jian, etc. Study on the mechanism of Tujia musk deer acupuncture therapy "huoxue Shengxin" in the treatment of ischemic stroke [J]. Chinese Journal of Basic Medicine of traditional Chinese medicine, 2017, 29 (10):111-114 136. 4. Lewei, Liu Le. Determination of protein in milk by digital imaging colorimetry [J]. Food Science, 2016, 37(04):154-157. 5. Not won, Shao Li, Yang Jinjuan, etc. Isolation, purification and structure identification of polysaccharide from Xinjiang Coulomb Snow Chrysanthemum [J]. China Brewing, 2016(7):74-78. 6. Geng Zhengwei, fan Linjuan, Zhang Yongmei, et al. Physical and chemical properties and functional properties of pleurotus eryngii gluten [J]. Food Research and Development, 2020(14). 7. Chunyan Zhao, jiasun gong, Yang, Lei, wait. Analysis of chemical constituents and antioxidant activity of Liangwang tea and its instant tea powder [J]. Food Research and Development, 2020, 041(003):173-179. 8. Qian Xue, Wang Yueying, Xie Huanhuan, doujie, Li Zhanwu, Roman JASHENKO, Ji Rong. Effects of temperature on the activities of key enzymes involved in respiratory metabolism of Siberian Locust [J]. Acta Entomologica Sinica, 2017,60(05):499-504. 9. Wang Yanhong, Wang Chao, Shang Dongxue, etc. Determination of mass fraction of polysaccharide and water-soluble protein in lichong shengsui Yin [J]. Journal of Harbin University of Commerce (natural sciences), 2016, 32(4). 10. Hou Xiaotao, Zhao Chao-chao, Deng Jia-gang. Study on removal of protein from sugarcane leaves by polysaccharide [J]. Science and Technology of Food Industry, 2012, 29 (20):240-244. 11. Qin Wei, Jin Ting, Song Xuedong, etc. Study on deproteinization of rice bran polysaccharide [J]. China food additive, 2014(01):183-187. 12. Shi Ruijin, Guo Fengming, Feng Cuiping. Extraction of protein from Pleurotus eryngii by cellulase hydrolysis combined with alkaline extraction and acid precipitation [J]. China edible fungi, 2017, 36(006):58-63. 13. Liu Long, Zhang Wei, Chen Yuantao, et al. Optimization of separation process of spinach leaf protein by foam method [J]. Food and machinery, 2017, 06(v.33;No.188):175-181. 14. Tian Ge, Zhang Wei, Lei Lei, Yu Xiaodong, Xin Xiaoli. Optimization of extraction process and antioxidant activity of quinoa protein [J]. Modern chemical industry, 2019,39(07):83-88. 15. Zhao Qiong, Wang Tini, Huang Aixiang. Purification of chymosin from Jingteng by step-by-step salting-out combined with aqueous two-phase system [J]. Science and Technology of food industry, 2020. 16. Lin Hongbin, Fang Jiaxing, Bi Xiaopeng, etc. Study on protein composition and degradation law in the fermentation stage of sweet valve fruit of Pixian bean [J]. Food and Fermentation Industries, 2020(13). 17. Wu Bingyun, Huang Xiaohui, Yang Zhenjie, et al. Study on enzymatic extraction of protein from grape seed 4[J]. Chemical engineering and equipment, 2014, 02(No.204):38-42. 18. Zhang Tingting, Wu Enkai, Gong Jiashun. Analysis of quality components of quinoa in Shangrila [J]. Food Research and Development, 2017, 38(024):147-151. 19. Shang Suqin, Xue Yuli. Effect of sublethal concentration of biphenylhydrazine Ester on detoxification enzyme system of spider mite truncate [J]. Chinese Journal of Applied Entomology 2019 056(004):P.728-735. 20. Sun Jing-Chen. Study on ultrasonic treatment to improve the solubility and emulsifying properties of rice bran protein [J]. Agricultural products processing, 2019, No.484(14):39-44 48. 21. Jiang Hongbo, Ding baomiao, Xin Zhang. Adsorption Kinetics of macroporous resin on rinsed water of black carp surimi [J]. Food industry, 2019(6):203-206. 22. Zhang Xin, Ding baomiao, Jiang Hongbo. Study on the adsorption thermodynamics of macroporous resin on the washing water of black carp surimi [J]. Food Research and Development, 2019, 40(04):51-54. 23. Li, Li, Feng, Li, Wang, Guangqiang, et al. Extraction, preparation and purification of Dava gum [J]. Journal of Food and Fermentation Technology, 2019, 055(004):52-58. 24. Chen Liang, Zhang Wei, Chen Yuantao, et al. Optimization of ultrasonic-assisted extraction of polysaccharides from Lycium barbarum by response surface methodology [J]. Food Science and Technology 2015 040(001):220-227. 25. Zhang Yunjuan, Tian Yang, Zhou Xue, et al. Dynamic changes of main nutrients and antioxidant activity of Mucor moringa during solid-state fermentation [J]. Southwest Agricultural Journal, 2019, 032(008):1773-1778. 26. Huang, Yanming. Study on degradation mechanism and texture protection of Procambarus clarkii at high temperature [D]. Hubei University of Technology, 2020. 27. Lu Qingyu, Zhao Yan. Optimization of protein extraction from black wheat bran by response surface methodology [J]. Journal of Food & fat, 2021,34(01):39-42. 28. Liu Qingqing, Yellow River, Luo Yuke, He Yuxin, Yuan Yongjun. Effects of pH shift on physicochemical indexes and emulsifying properties of Zanthoxylum bungeanum seed protein [J]. Journal of Xihua University (Natural Science Edition),2020,39(06):81-86. 29. Zhang Zhao-yun, Zhou Qi-ping, Yan Qi-fu, Zhao Bao-Tang, Shang Qi, Zhang Zhi-hua, Yang Fumin. Optimization of extraction process and determination of antioxidant activity of albumin from quinoa seed of "Chenopodium album no.1" [J]. Food and Fermentation Industry, 2021,47(02):212-219. 30. Liu Miao-Miao, Shi Rui, Wu Peng, Cong Longjiao. Optimization of protein extraction from mulberry leaves by orthogonal test [J]. Asia-Pacific traditional medicine, 2020,16(12):63-66. 31. L. D. L., L. D. L., L. D., Bao, Yihong. Screening, identification and bile salt hydrolase activity analysis of cholesterol-lowering strains from traditional enzyme sources [J]. Chinese Journal of Food Science, 2021,21(01):266-275. 32. Chen Zihong, Huang Maokun. Optimization of protein extraction from channel catfish waste by response surface methodology [J]. Journal of Tonghua Teachers College, 2021,42(02):70-75. 33. Wang, Xingwei, et al. "Chitosan decoration improves the rapid and long-term antibacterial activities of cinnamaldehyde-loaded liposomes." International Journal of Biological Macromolecules 168 (2021): 59-66.https://doi.org/10.1016/j.ijbiomac.2020.12.003 34. [IF=7.514] Jing-Nan Ren et al."Extraction of orange pectin based on the interaction between sodium caseinate and pectin."Food Chem. 2019 Jun;283:265 35. [IF=2.475] Long Liu et al."Process optimization for foam separation of yak whey protein by response surface methodology."Sep Sci Technol. 2018;53(14):2327-2337 36. [IF=6.953] Xingwei Wang et al."Chitosan decoration improves the rapid and long-term antibacterial activities of cinnamaldehyde-loaded liposomes."Int J Biol Macromol. 2021 Jan;168:59 37. [IF=4.155] Yucui Jiang et al."Zr-based acid-stable nucleotide coordination polymers: An excellent platform for acidophilic enzymes immobilization."J Inorg Biochem. 2021 Mar;216:111338 38. [IF=7.312] Yun Zhang et al."Insights into the penetration of PhACs in TCM during ultrafiltration: Effects of fouling mechanisms and intermolecular interactions."SEPARATION AND PURIFICATION TECHNOLOGY. 2022 Aug;295:121205 |
brilliant blue G-tca solution - Nature
| solubility | H2O: soluble1mg/mL |
| color index | 42655 |
| BRN | 5230822 |
| EPA chemical information | C. I. Acid Blue 90 (6104-58-1) |
Last Update：2024-04-10 22:29:15
brilliant blue G-tca solution - Uses and synthesis methods
biological activity
Brilliant Blue G (BBG) is an effective P2X7 receptor competitive antagonist. The IC50 values for rat P2X7 and human P2X7 are 10.1 nM and 265 nM, respectively. Brilliant Blue G (BBG) is a dye commonly used to dye or quantify proteins in laboratories.
target
Target Value
rat P2X7
(Cell-free assay) 10.1 nM
human P2X7
(Cell-free assay) 265 nM
production method
Using benzaldehyde, N-benzyl-N-ethyl m-toluidine (N-benzyl-N-ethyl-m-toluidine), and p-aminophenyl ether as raw materials, benzaldehyde is first condensed with N-benzyl-N-ethyl m-toluidine, and then The condensation product is sulfonated to obtain a trisulfonic acid compound, which is then oxidized and reacted with p-aminophenyl ether to obtain the product after neutralization. The finished product is salted out, filtered, dried and crushed.
1000kg N-ethyl-N-benzyl m-toluidine is added to a mixed solution composed of 214kg 100% sulfuric acid, 126kg of ice and 14kg of ethanol, then 245kg of benzaldehyde is added, reacted at 100 ℃ for 50h, heated to 110 ℃ within 10h to evaporate part of the water, then the material is quickly poured into the plate, a large amount of water is evaporated, and about 1500kg of condensate is obtained.
750kg of condensate was added to 1500kg 100% sulfuric acid within 24 hours until it was completely dissolved. 1040kg 65% fuming sulfuric acid was added dropwise below 30 ℃ and stirred until the reaction was complete. Then pour into 3000L of water and 1500kg of ice, heat to 80 ℃, add 2700kg of sodium sulfate, precipitate sulfonated products, and filter.
dilute 1/4 of the sulfonated product with water, add 20kg 50% acetic acid and 30kg 30% hydrochloric acid, heat to 45 ℃, then add 96kg 100% lead peroxide (mixed into paste with 200L of water), react for 30min, add 80kg of sodium sulfate, precipitate lead salt, and filter at 45 ℃. The filtrate is salted out with 20% salt solution (by volume), filtered, the filter cake is washed with 20% salt water, and vacuum dried at 95 ℃ to obtain oxidized products.
600kg of oxidation product is taken, added to 750kg of p-ethoxyaniline at room temperature, heated to 100-105 ℃, reacted for 3.5h, cooled to 60-70 ℃, 5000L of water and 800kg 30% hydrochloric acid mixed solution are added, stirred for 1h, siphoned to remove p-ethoxyaniline mother liquor, then 2000L of hot water is added, stirred for 30min, and after standing still. The viscous dye is dissolved in 35kg of sodium chloride and 30kg of sodium acetate in hot water, and then about 80kg of acetic acid is added to acid, the dye is precipitated, the waste water is siphoned off, and the dye is dried in vacuum to obtain about 500kg of dye.
Last Update：2024-04-10 22:29:15
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Raw Materials for brilliant blue G-tca solution
Downstream Products for brilliant blue G-tca solution