sodium 2,6-dichloro-4-[(4-oxocyclohexa-2,5-dien-1-ylidene)amino]phenolate
2,6-Dichloroindophenol, sodium salt hydrate
CAS: 620-45-1
Molecular Formula: C12H6Cl2NNaO2
sodium 2,6-dichloro-4-[(4-oxocyclohexa-2,5-dien-1-ylidene)amino]phenolate - Names and Identifiers
| Name | 2,6-Dichloroindophenol, sodium salt hydrate |
| Synonyms | Tillmans LABOTEST-BB LT00159816 PHENOLINDO-2,6-DICHLOROPHENOL 2,6-DICHLOROINDOPHENOL, SODIUM SALT 2,6-DICHLOROPHENOLINDOPHENOL NA-SALT 2,6-DICHLOROPHENOL-INDOPHENOL SODIUM sodium 2,6-dichloroindophenolate hydrate 2,6-DICHLOROPHENALINDEPHENOL SODIUM SALT 2,6-DICHLOROPHENOLINDOPHENOL SODIUM SALT 2,6-DICHLOROINDOPHENOL, SODIUM DERIVATIVE 2,6-Dichloroindophenol sodium salt hydrate Phenol-indo-2,6-dichlorophenol sodium salt 2,6-Dichloroindophenol, sodium salt hydrate sodium 4-(3,5-dichloro-4-oxocyclohexa-2,5-dienylideneamino)phenoxide sodium 4-[(3,5-dichloro-4-oxocyclohexa-2,5-dien-1-ylidene)amino]phenolate sodium 2,6-dichloro-4-[(4-oxocyclohexa-2,5-dien-1-ylidene)amino]phenolate 2,6-Dichlorophenolindophenol sodium salt hydrate~Sodium 2,5-dichloroindophenoxide hydrate |
| CAS | 620-45-1 |
| EINECS | 210-640-4 |
| InChI | InChI=1/C12H7Cl2NO2.Na/c13-10-5-8(6-11(14)12(10)17)15-7-1-3-9(16)4-2-7;/h1-6,16H;/q;+1/p-1 |
sodium 2,6-dichloro-4-[(4-oxocyclohexa-2,5-dien-1-ylidene)amino]phenolate - Physico-chemical Properties
| Molecular Formula | C12H6Cl2NNaO2 |
| Molar Mass | 290.08 |
| Melting Point | >300°C |
| Water Solubility | Soluble in water. |
| Solubility | Soluble in water, 50% ethanol + 1N 1 mL Na2CO3 (0.1%), and alcohol (freely). |
| Vapor Density | 11.2 (vs air) |
| Appearance | Crystalline powder |
| Color | Dark green |
| Odor | Odorless |
| Merck | 14,3068 |
| BRN | 3641229 |
| Storage Condition | Store at room temperature. |
| Stability | Stable. Incompatible with strong oxidizing agents, strong reducing agents. Air and moisture sensitive. Hygroscopic. |
| Sensitive | Light Sensitive |
| MDL | MFCD00150014 |
sodium 2,6-dichloro-4-[(4-oxocyclohexa-2,5-dien-1-ylidene)amino]phenolate - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S22 - Do not breathe dust. S24/25 - Avoid contact with skin and eyes. S36 - Wear suitable protective clothing. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. |
| WGK Germany | 3 |
| RTECS | GU5495000 |
| FLUKA BRAND F CODES | 8 |
| TSCA | Yes |
| HS Code | 29252000 |
sodium 2,6-dichloro-4-[(4-oxocyclohexa-2,5-dien-1-ylidene)amino]phenolate - Reference
| Reference Show more | 1. Li Li, Xin Ming, Li Chang Bao, et al. Effect of different cleaning methods on fresh-keeping of green pepper [J]. Food Industry 2019(6):13-16. 2. Xu Jing, Zhang Lei, Wei Jia, etc. Effects of nitrous oxide (N2O) fumigation on storage quality of munage Grape [J]. Modern food science and technology, 2018, 034(005):56-61. 3. Ye Weihua, Li Jiefeng. Effect of altitude on the quality of early black cattle tea [J]. Zhejiang Agricultural Sciences, 2020(8). 4. Dong Hao Lan, Zhao Yuying, Gong Xiao et al. Effects of different cooking methods on nutritional components and antioxidant activity of okra [J]. Preservation and processing 2020 v.20;No.118(03):158-163. 5. Hao Qilin, Chen Yuan, Huang Xianzhi, Ding Xiaowen. Evaluation of nutritional quality of Wushan plum [J]. Food and Fermentation Industry, 2020,46(14):249-255. 6. Liang Qiang, Yao Yingzheng, Zeng Shiqin, etc. Analysis of nutritional and aroma components in potato rice wine [J]. Food Science, 2020(8). 7. Zhao Yanxue, Yu Golden Orange, Liu Shiqi, Liu Suwen, Chang Xuedong. Study on freeze-drying kinetics and quality characteristics of hawthorn slices [J]. Food Research and Development, 2021,42(02):53-60. 8. Pan Xiaojun, Gao Yang, Weng sweet. Effects of plant essential oils on storage of cucumber [J]. Food and Fermentation Industry, 2020,46(20):187-192. 9. Sun Sisheng, Zhang Xiaojuan, Ma Chuangui, Li Guangrui, Zhang Huage, He Jing. Effect of 1-MCP combined with spontaneous modified atmosphere packaging on preservation of summer Black Grape [J]. Food Research and Development, 2020,41(22):93-99. 10. Zhao Qian, Yang Jing, Zhou Li-fei, Chen Guangrui, Bai Zhongbin. Evaluation of nutritional value and analysis of aroma components of wild strawberry in Yunnan [J]. Modern food science and technology, 2020,36(09):277-283. 11. [IF = 7.514] Kai Hu et al."Phytochemical profiling of the ripening of Chinese mango (Mangifera indica L.) cultivars by real-time monitoring using UPLC-ESI-QTOF-MS and its potential benefits as prebiotic ingredients."Food Chem. 2018 Aug;256:171 12. [IF=5.277] Yuanmei Xu et al."Combined effects of intermittent radio frequency heating with cinnamon oil vapor on microbial control and quality changes of alfalfa seeds."Int J Food Microbiol. 2022 Apr;367:109586 |
sodium 2,6-dichloro-4-[(4-oxocyclohexa-2,5-dien-1-ylidene)amino]phenolate - Introduction
Determination of vitamin C content in fruits, vegetables, etc. Redox indicator
Last Update：2022-10-16 17:27:16
sodium 2,6-dichloro-4-[(4-oxocyclohexa-2,5-dien-1-ylidene)amino]phenolate - Reference Information
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| Use | 2, 6-dichloroindophenol sodium can be used for the determination of anti-cyclic acid, it is also used as a redox indicator and a chromatography reagent. cell stain. Biochemical Study |
Last Update：2024-04-09 21:11:58
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Product Name: 2,6-Dichloroindophenol, sodium salt hydrate Request for quotationCAS: 620-45-1
Tel: +86-17551318830
Email: r@reformchem.com
Mobile: +86-17551318830
QQ: 3785839865
Multiple SpecificationsSpot supply
Product Name: 2,6-Dichlorophenolindophenolsodium salt Visit Supplier Webpage Request for quotationCAS: 620-45-1
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Mobile: 18021002903
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