Aflatoxin G1

Base Information

• Chemical Name: Aflatoxin G1
• CAS No.: 1402-68-2
• Molecular Formula: C17H14O6.C17H14O7.C17H12O6.C17H12O7
• Molecular Weight: 1285.13
• European Community (EC) Number: 214-615-9
• Wikidata: Q59260340
• NCI Thesaurus Code: C213
• Metabolomics Workbench ID: 44420
• Mol file: 1402-68-2.mol

Synonyms:aflatoxin G(1);aflatoxin G1

Chemical Property of Aflatoxin G1

Chemical Property:

• Vapor Pressure: 6.4E-15mmHg at 25°C
• Melting Point: 268-269oC
• Boiling Point: 612.1°Cat760mmHg
• Flash Point: 274.2°C
• PSA: 84.20000
• Density: 1.59g/cm³
• LogP: 1.86050
• XLogP3: 1.8
• Hydrogen Bond Donor Count: 0
• Hydrogen Bond Acceptor Count: 7
• Rotatable Bond Count: 1
• Exact Mass: 328.05830272
• Heavy Atom Count: 24
• Complexity: 666

Purity/Quality:

99%, ^*data from raw suppliers

AFLATOXIN 95.00% ^*data from reagent suppliers

Safty Information:

• Pictogram(s):  
• Hazard Codes: 

MSDS Files:

SDS file from LookChem

Useful:

• Chemical Classes: Biological Agents -> Mycotoxins
• Canonical SMILES: COC1=C2C3=C(C(=O)OCC3)C(=O)OC2=C4C5C=COC5OC4=C1
• Description: Aflatoxins are naturally occurring bisfuranocoumarin compounds produced from the molds Aspergillus flavus and Aspergillus parasiticus. The aflatoxins are highly fluorescent. The B refers to blue and the G signifies green fluorescence. M aflatoxins are fungal metabolites present in milk. Aflatoxin B1 is the most common and potent of the aflatoxins. Crops that are affected by aflatoxin contamination include cereals (maize, sorghum, rice, wheat), oilseeds (peanut, sunflower, soybean, cotton), spices (chili peppers, black pepper, coriander, turmeric, ginger), and tree nuts (almond, coconuts, brazil nuts, walnuts, pistachio). Aflatoxin can also be found in the milk, eggs, and meat from animals fed contaminated feed.
• Uses: Aflatoxins are used solely for research purposes. They are naturally occurring contaminants formed by certain fungi on agricultural crops, first discovered in the 1960s (IARC 1976).