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Supelco

Indole

analytical standard

Synonym(s):

1H-Benzo[b]pyrrole

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About This Item

Empirical Formula (Hill Notation):
C8H7N
CAS Number:
120-72-9
Molecular Weight:
117.15
Beilstein:
107693
EC Number:
204-420-7
MDL number:
MFCD00005607
UNSPSC Code:
12000000
PubChem Substance ID:
24867930

grade

analytical standard

Quality Level

100

CofA

current certificate can be downloaded

packaging

ampule of 1000 mg

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

bp

253-254 °C (lit.)

mp

51-54 °C (lit.)

application(s)

cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care

format

neat

storage temp.

2-30°C

SMILES string

c1ccc2[nH]ccc2c1

InChI

1S/C8H7N/c1-2-4-8-7(3-1)5-6-9-8/h1-6,9H

InChI key

SIKJAQJRHWYJAI-UHFFFAOYSA-N

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General description

Indole is classified under the volatile flavor compounds (VFCs). It is known to play significant role in various biological functions such as anti-inflammatory, anticonvulsant, cardiovascular and antibacterial activities.

Application

Indole may be used as an analytical reference standard for the determination of the analyte in teas, crab meat spoilages, animal wastes and human waste by various chromatography techniques.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Pictograms

Skull and crossbonesEnvironment
GHS06,GHS09

Signal Word

Danger

Hazard Statements

H302,H311,H319,H400

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Aquatic Acute 1 - Eye Irrit. 2

WGK

WGK 1

Flash Point(F)

249.8 °F

Flash Point(C)

121 °C

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
LRAD5380
LRAC8352
LRAC3540
LRAB7579
LC27158V

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Discrimination of teas with different degrees of fermentation by SPME-GC analysis of the characteristic volatile flavour compounds.
Wang LF, et al.
Food Chemistry, 109(1), 196-206 (2008)
Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography-mass spectrometry.
Sarnoski PJ, et al.
Food Chemistry, 122(3), 930-935 (2010)
Experimental design to optimise the analysis of organic volatile compounds in cow slurry by headspace solid-phase microextraction-gas chromatography-mass spectrometry.
Larreta J, et al.
Journal of Chromatography A, 1136(1), 1-9 (2006)
Analysis of malodorous volatile substances of human waste: feces and urine.
Sato H, et al.
Journal of Health Science, 47(5), 483-490 (2001)
Synthesis and antiinflammatory activity of heterocyclic indole derivatives.
Rani P, et al.
European Journal of Medicinal Chemistry, 39(5), 449-452 (2004)
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