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Merck

T-013

Supelco

Theobromine solution

100 μg/mL in methanol, ampule of 1 mL, certified reference material, Cerilliant®

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About This Item

実験式(ヒル表記法):
C7H8N4O2
CAS番号:
分子量:
180.16
EC Number:
UNSPSCコード:
41116107
NACRES:
NA.24

グレード

certified reference material

フォーム

liquid

特徴

Snap-N-Spike®/Snap-N-Shoot®

包装

ampule of 1 mL

メーカー/製品名

Cerilliant®

濃度

100 μg/mL in methanol

テクニック

gas chromatography (GC): suitable
liquid chromatography (LC): suitable

アプリケーション

clinical testing

フォーマット

single component solution

保管温度

−20°C

SMILES記法

CN1C(=O)NC(=O)c2c1ncn2C

InChI

1S/C7H8N4O2/c1-10-3-8-5-4(10)6(12)9-7(13)11(5)2/h3H,1-2H3,(H,9,12,13)

InChI Key

YAPQBXQYLJRXSA-UHFFFAOYSA-N

詳細

Theobromine is a naturally occurring vasodilator, diuretic, and heart stimulant. Also known as xantheose, theobromine is prescribed for treatment of high blood pressure. This Certified Spiking Solution® is suitable for use as starting material in the preparation of calibrators and controls for theobromine testing methods by LC-MS/MS or GC-MS.

法的情報

CERILLIANT is a registered trademark of Merck KGaA, Darmstadt, Germany
CERTIFIED SPIKING SOLUTION is a registered trademark of Cerilliant Corporation
Snap-N-Shoot is a registered trademark of Cerilliant Corporation
Snap-N-Spike is a registered trademark of Merck KGaA, Darmstadt, Germany

ピクトグラム

FlameSkull and crossbonesHealth hazard

シグナルワード

Danger

危険有害性情報

危険有害性の分類

Acute Tox. 3 Dermal - Acute Tox. 3 Inhalation - Acute Tox. 3 Oral - Flam. Liq. 2 - STOT SE 1

保管分類コード

3 - Flammable liquids

WGK

WGK 1

引火点(°F)

49.5 °F - closed cup

引火点(℃)

9.7 °C - closed cup


適用法令

試験研究用途を考慮した関連法令を主に挙げております。化学物質以外については、一部の情報のみ提供しています。 製品を安全かつ合法的に使用することは、使用者の義務です。最新情報により修正される場合があります。WEBの反映には時間を要することがあるため、適宜SDSをご参照ください。

消防法

第4類:引火性液体
アルコール類
危険等級II

Jan Code

T-013-CC:
T-013-1ML:4548174016053


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試験成績書(COA)

Lot/Batch Number

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以前この製品を購入いただいたことがある場合

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文書ライブラリにアクセスする

Nicole Neufingerl et al.
The American journal of clinical nutrition, 97(6), 1201-1209 (2013-04-19)
Evidence from clinical studies has suggested that cocoa may increase high-density lipoprotein (HDL)-cholesterol concentrations. However, it is unclear whether this effect is attributable to flavonoids or theobromine, both of which are major cocoa components. We investigated whether pure theobromine increases
Hee Sook Chung et al.
Journal of food science, 77(6), S202-S210 (2012-05-18)
Ginseng is not widely accepted by U.S. consumers due to its unfamiliar flavors, despite its numerous health benefits. Previous studies have suggested that the bitter compounds in chocolate and coffee may mask the off-flavors of ginseng. The objectives of this
Angela Sotelo et al.
Plant foods for human nutrition (Dordrecht, Netherlands), 67(2), 148-155 (2012-03-13)
Foam-topped cacao and maize beverages have a long history in Mesoamerica. Tejate is such a beverage found primarily in the Zapotec region of the Central Valleys of Oaxaca, Mexico. Historically tejate has been ceremonially important but also as an essential
Irudayam Maria Johnson et al.
PloS one, 7(12), e50019-e50019 (2012-12-14)
Nucleic acids exist in a dynamic equilibrium with a number of molecules that constantly interact with them and regulate the cellular activities. The inherent nature of the structure and conformational integrity of these macromolecules can lead to altered biological activity
João Rodrigo Santos et al.
Analytica chimica acta, 715, 57-63 (2012-01-17)
In this work, the coupling of a commercial monolithic column to a traditional low pressure FIA system is proposed for the analysis of theobromine, theophylline and caffeine in coffee brewed samples using UV detection. The parameters mobile phase composition, flow

ライフサイエンス、有機合成、材料科学、クロマトグラフィー、分析など、あらゆる分野の研究に経験のあるメンバーがおります。.

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