Alternariol

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For Research Use Only.

Size	Price	Stock	Quantity
1 mg	$439	In stock

Category

Phenols

Cat.No.

NP4556

CAS

641-38-3

Product Name

Alternariol

Structure

Product Details

Description

It is produced by the strain of Alternaria tenuis. The inhibition concentration of S. aureus and E. coli was 1:40000 and 1:20000, respectively.

Synonyms

3,7,9-Trihydroxy-1-methyl-6H-benzo[c]chromen-6-one; 3,7,9-trihydroxy-1-methylbenzo[c]chromen-6-one; 3,7,9-Trihydroxy-1-methyl-6H-dibenzo[b,d]pyran-6-one; CCRIS 6734; AOH; KN9L4260JW; CHEBI:64983; NSC638263; 3,4,4'-Trihydroxy-6'-methyl-2-biphenylcarboxylic acid, gamma lactone; 3,7,9-Trihydroxy-1-methyl-6H-dibenzo(b,d)pyran-6-one; CHEMBL519982

IUPAC Name

3,7,9-trihydroxy-1-methylbenzo[c]chromen-6-one

Molecular Weight

258.23

Molecular Formula

C14H10O5

Canonical SMILES

CC1=CC(=CC2=C1C3=C(C(=CC(=C3)O)O)C(=O)O2)O

InChI

InChI=1S/C14H10O5/c1-6-2-7(15)5-11-12(6)9-3-8(16)4-10(17)13(9)14(18)19-11/h2-5,15-17H,1H3

InChIKey

CEBXXEKPIIDJHL-UHFFFAOYSA-N

Boiling Point

586.9 °C at 760 mmHg

Melting Point

350 °C (dec.)

Purity

97%

Density

1.563 g/cm3

Solubility

Soluble in Ethanol

Appearance

Colorless Acicular Crystal

Storage

2-8 °C

BRN

244839

Definition

ChEBI: A benzochromenone that is 6H-benzo[c]chromen-6-one which is substituted by a methyl group at position 1 and by hydroxy groups at positions 3, 7, and 9. It is the most important mycotoxin produced by the black mould Alt
rnaria species, which are the most common mycoflora infecting small grain cereals worldwide.

Form

Neat

Hazard Class

T+

Hazard Codes

6.1(b)

HS Code

29322090

Packing Groups

III

pKa

7.16±0.20(Predicted)

Refractive Index

1.4560 (estimate)

RIDADR

UN 3462 6.1/PG 1

Risk Statements

26/27/28

RTECS

HP8757000

Safety Statements

28-36/37/39-45

Toxicity

LDLo intraperitoneal in mouse: 100mg/kg

Uses

Alternariol from Alternaria sp. may be used as a calibration standard in reverse phase high-performance liquid chromatography (HPLC) and UV-spectrum analysis. It may also be used to spike wholemeal wheat flour for wet baking studies

WGK Germany

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