V000566
2,4-二硝基苯肼
p.a., 99.0%
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线性分子式:
(O2N)2C6H3NHNH2
化学文摘社编号:
分子量:
198.14
EC Number:
204-309-3
PubChem Substance ID:
MDL number:
Beilstein/REAXYS Number:
615586
InChI
1S/C6H6N4O4/c7-8-5-2-1-4(9(11)12)3-6(5)10(13)14/h1-3,8H,7H2
InChI key
HORQAOAYAYGIBM-UHFFFAOYSA-N
SMILES string
NNc1ccc(cc1[N+]([O-])=O)[N+]([O-])=O
grade
p.a.
assay
99.0%
mp
197-200 °C (lit.)
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signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Expl. 1.1
supp_hazards
存储类别
4.1A - Other explosive hazardous materials
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
法规信息
新产品
此项目有
Shigehisa Uchiyama et al.
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 879(17-18), 1282-1289 (2010-10-26)
Derivatization of carbonyl compounds with 2,4-dinitrophenylhydrazine (DNPH) is one of the most widely used analytical methods. In this article, we highlight recent advances using DNPH provided by our studies over past seven years. DNPH reacts with carbonyls to form corresponding
Jorge Gutiérrez et al.
Journal of experimental botany, 65(12), 3081-3095 (2014-04-12)
Light-grown Arabidopsis thaliana cell suspension culture (ACSC) were subjected to mild photooxidative damage with Rose Bengal (RB) with the aim of gaining a better understanding of singlet oxygen-mediated defence responses in plants. Additionally, ACSC were treated with H2O2 at concentrations
María Tabernero et al.
Food & function, 5(7), 1556-1563 (2014-05-24)
Hydroxytyrosol (HT), a virgin olive oil phenolic phytochemical with proven health benefits, has been used to generate new lipophilic antioxidants to preserve fats and oils against autoxidation. The aim of this work is to comparatively evaluate the physiological effects of
Maurizio Vitadello et al.
The Journal of physiology, 592(12), 2637-2652 (2014-04-09)
Antioxidant administration aimed to antagonize the development and progression of disuse muscle atrophy provided controversial results. Here we investigated the effects of curcumin, a vegetal polyphenol with pleiotropic biological activity, because of its ability to upregulate glucose-regulated protein 94 kDa
Karin Larsson et al.
Journal of the science of food and agriculture, 95(15), 3096-3106 (2014-12-17)
Upon oxidation of the polyunsaturated fatty acids in fish oil, either before ingestion or, as recently shown, during the gastro-intestinal passage, a cascade of potentially cytotoxic peroxidation products, such as malondialdehyde and 4-hydroxy-2-hexenal, can form. In this study, we digested
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