78278
Mepiquat iodide-(methyl-d3)
PESTANAL®, analytical standard
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Synonym(s):
1-Methyl-1-methyl-d3-piperidinium iodide
Empirical Formula (Hill Notation):
C7D3H13IN
CAS Number:
Molecular Weight:
244.13
MDL number:
UNSPSC Code:
12352200
PubChem Substance ID:
NACRES:
NA.24
Recommended Products
grade
analytical standard
Quality Level
product line
PESTANAL®
Assay
≥98.0% (HPLC)
shelf life
limited shelf life, expiry date on the label
application(s)
agriculture
environmental
format
neat
SMILES string
C[N+]1(C)CCCCC1.[I-]
InChI
1S/C7H16N.HI/c1-8(2)6-4-3-5-7-8;/h3-7H2,1-2H3;1H/q+1;/p-1
InChI key
HSQOPVUSHBNOOL-UHFFFAOYSA-M
Related Categories
General description
Mepiquat iodide-(methyl-d3) is an iodide salt of mepiquat which is widely used as a plant growth regulator in agriculture.
Application
Mepiquat iodide-(methyl-d3) may be used as an internal standard for the determination of mepiquat in oven-cooked beef by high performance liquid chromatography (HPLC-MS) using electrospray ionization (ESI) in the positive ion mode and in cooked vegetables and food products by LC-MS/MS analysis.
Legal Information
PESTANAL is a registered trademark of Merck KGaA, Darmstadt, Germany
Signal Word
Warning
Hazard Statements
Precautionary Statements
Hazard Classifications
Acute Tox. 4 Oral - Eye Irrit. 2
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Certificates of Analysis (COA)
Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.
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Growth retardants: effects on gibberellin biosynthesis and other metabolic pathways.
Rademacher, et al.
Annual Review of Plant Biology, 51(1), 501-531 (2000)
Carnitine, a New Precursor in the Formation of the Plant Growth Regulator Mepiquat.
Yuan, et al.
Journal of Agricultural and Food Chemistry, 51(1), 501-531 (2018)
Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 2: Natural formation in cooked vegetables and selected food products
Yuan Y, et al.
Food Chemistry, 228, 99-105 (2017)
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