推荐产品
质量水平
方案
≥99.0% (AT)
≥99.0%
表单
powder
缺失
≤0.05% loss on ignition
mp
210-215 °C (dec.)
222 °C (dec.) (lit.)
痕量阳离子
Ca: ≤10 mg/kg
Cd: ≤5 mg/kg
Co: ≤5 mg/kg
Cr: ≤5 mg/kg
Cu: ≤5 mg/kg
Fe: ≤5 mg/kg
K: ≤50 mg/kg
Mg: ≤5 mg/kg
Mn: ≤5 mg/kg
Na: ≤500 mg/kg
Ni: ≤5 mg/kg
Pb: ≤5 mg/kg
Zn: ≤5 mg/kg
应用
food and beverages
microbiology
SMILES字符串
Cl[H].Cl[H].CN(C)c1ccc(N)cc1
InChI
1S/C8H12N2.2ClH/c1-10(2)8-5-3-7(9)4-6-8;;/h3-6H,9H2,1-2H3;2*1H
InChI key
IAEDWDXMFDKWFU-UHFFFAOYSA-N
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相关类别
一般描述
N，N -二甲基对苯二胺盐酸盐是酸性橙 52 (AO52) 的偶氮还原产物。它在氧化酶测试中很有用，该测试根据细菌利用染料的能力区分细菌。
应用
N，N -二甲基对苯二胺盐酸盐已被用于根据血浆铁当量氧化电位 (PFEOP) 测定血浆氧化剂容量。
注意
在储存过程中会变成红色。
警示用语：
Danger
危险分类
Acute Tox. 3 Dermal - Acute Tox. 3 Inhalation - Acute Tox. 3 Oral
储存分类代码
6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials
WGK
WGK 3
个人防护装备
Eyeshields, Faceshields, Gloves, type P2 (EN 143) respirator cartridges
Martin Alexander
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Francisco J Morales et al.
Journal of agricultural and food chemistry, 50(16), 4657-4661 (2002-07-26)
The Maillard reaction has a dramatic impact on the overall acceptance and nutritional quality of most of the foods consumed daily in European countries. Melanoidins are polymeric structures formed in the last stage of the Maillard reaction with nearly unknown
V Fogliano et al.
Journal of agricultural and food chemistry, 47(3), 1035-1040 (1999-12-20)
A novel method for measuring the antioxidant activity using N, N-dimethyl-p-phenylenediamine (DMPD) was developed. The radical cation of this compound gives a stable colored solution and a linear inhibition of color formation can be observed in the presence of 0.
Veronica Verde et al.
Free radical research, 36(8), 869-873 (2002-11-08)
Oxidative stress has been clearly implicated in human disease by a growing body of scientific evidences. There is no ideal method for the measurement of this parameter. A possible strategy would be to measure simultaneously several biomarkers representing damage to
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