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Merck
CN

S6252

Supelco

磺胺吡啶

≥99.0%

别名:

4-氨基-N-2-基苯磺酰胺, N1- (吡啶-2-基)磺胺

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About This Item

经验公式(希尔记法):
C11H11N3O2S
CAS号:
分子量:
249.29
Beilstein:
222065
EC 号:
MDL编号:
UNSPSC代码:
41116107
PubChem化学物质编号:
NACRES:
NA.24

质量水平

方案

≥99.0%

技术

HPLC: suitable
gas chromatography (GC): suitable

应用

forensics and toxicology
pharmaceutical (small molecule)

包装形式

neat

储存温度

2-8°C

SMILES字符串

Nc1ccc(cc1)S(=O)(=O)Nc2ccccn2

InChI

1S/C11H11N3O2S/c12-9-4-6-10(7-5-9)17(15,16)14-11-3-1-2-8-13-11/h1-8H,12H2,(H,13,14)

InChI key

GECHUMIMRBOMGK-UHFFFAOYSA-N

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一般描述

磺胺吡啶是柳氮磺吡啶的代谢产物。它是一种抗生素,主要用于治疗类风湿性关节炎。

应用

在使用电化学磁免疫检测技术和高效液相色谱法(HPLC)分别测定牛奶样品和血浆样品中的磺胺吡啶时,磺胺吡啶可用作参考标准品。
有关合适仪器技术的更多信息,请参考产品分析证书。如需进一步支持,请联系技术服务。

象形图

Health hazard

警示用语:

Warning

危险声明

危险分类

Repr. 2

储存分类代码

11 - Combustible Solids

WGK

WGK 2


历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Electrochemical magneto immunosensing of antibiotic residues in milk.
Zacco E, et al.
Biosensors And Bioelectronics, 22(9-10), 2184-2191 (2007)
Determination of sulfapyridine and its major metabolites in plasma by high-pressure liquid chromatography.
Fischer C and Klotz U.
Journal of Chromatography. B, Biomedical Sciences and Applications, 146(1), 157-162 (1978)
Hai Haham et al.
Environmental science & technology, 46(21), 11870-11877 (2012-10-02)
Sorption-desorption behavior of sulfapyridine was studied with three distinct soil types low in organic carbon with or without the introduction of exogenous dissolved organic matter (DOM). Experiments with bulk soils yielded sorption coefficients equivalent to those obtained with soils richer
Albert Redo-Sanchez et al.
The Analyst, 136(8), 1733-1738 (2011-02-22)
We report the use of terahertz (THz) spectroscopy to explore the spectral properties of eleven antibiotics commonly used in livestock production. Eight of the eleven antibiotics showed specific fingerprints in the frequency range between 0.1 and 2 THz. The main
Hanna Isaksson et al.
Physiology & behavior, 105(3), 877-884 (2011-11-09)
Whole grain rye products have previously been shown to increase feelings of satiety for up to 8h after intake under standardized conditions. This study was set out to investigate the sustainability of the satiating effect after regular consumption of breakfast

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