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Detail of "32627-52-4"

  • CAS Number:
  • 32627-52-4
  • Name:

  • Ferrate(3-),[(7S,8S)-3-carboxy-5-(carboxymethyl)-13-ethenyl-18-ethyl-7,8-dihydro-2,8,12,17-tetramethyl-21H,23H-porphine-7-propanoato(5-)-kN21,kN22,kN23,kN24]-, sodium hydrogen (1:2:1),(SP-4-2)-

  • Molecular Structure:
  • Formula:
  • C34H31 Fe N4 O6 . H . 2 Na
  • Molecular Weight:
  • 0
  • Synonyms:
  • Ferrate(3-),[(7S,8S)-3-carboxy-5-(carboxymethyl)-13-ethenyl-18-ethyl-7,8-dihydro-2,8,12,17-tetramethyl-21H,23H-porphine-7-propanoato(5-)-kN21,kN22,kN23,kN24]-, disodium hydrogen,(SP-4-2)- (9CI); Iron, [dihydrogen21-carboxy-14-ethyl-4,8,13,18-tetramethyl-20-oxo-9-vinyl-3-phorbinepropionato(2-)]-,disodium salt, stereoisomer (8CI); 21H,23H-Porphine-2-propanoic acid,18-carboxy-20-(carboxymethyl)-8-ethenyl-13-ethyl-2,3-dihydro-3,7,12,17-tetramethyl-,iron complex, (2S-trans)-; Chloron F; Ferrate(3-),[18-carboxy-20-(carboxymethyl)-8-ethenyl-13-ethyl-2,3-dihydro-3,7,12,17-tetramethyl-21H,23H-porphine-2-propanoato(5-)-kN21,kN22,kN23,kN24]-, disodium hydrogen,[SP-4-2-(2S-trans)]-; Iron chlorophyllin sodium
  • Density:
  • g/cm3
  • Boiling Point:
  • 801.6°Cat760mmHg
  • Flash Point:
  • 438.6°C
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CAS No.32627-52-4 Ferrate(3-),[(7S,8S)-3-carboxy-5-(carboxymethyl)-13-ethenyl-18-ethyl-7,8-dihydro-2,8,12,17-tetramethyl-21H,23H-porphine-7-propanoato(5-)-kN21,kN22,kN23,kN24]-, sodium hydrogen (1:2:1),(SP-4-2)-

Supplier:CHANGZHOU HANGYU PHARMACEUTICAL TECHNOLOGY CO., LTD [ China (Mainland)]

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Supplier 970Integral
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Tel:0086-519-88802789

Address:No.300,Yanling Middle Road, Changzhou, Jiangsu, China

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CAS No.32627-52-4 Sodium iron chlorophyllin

Specification: 1) Dark green powder or crystal 2) Easily soluble in water, slightly soluble in alcohol and chloroform 3) Insoluble in ethyl ether 4) Water solution: transparent, without sediment Application: As a pharmaceutical material, it can treat iron deficiency ane

Supplier:HaiNing FengMing Chlorophyll Co., Ltd. [ China (Mainland)]

34Integral
34

Tel:+86-573-87090797, 87533318, 87013227

Address:ROOM817,NO122,GONGREN ROAD,HAINING .314400,CHINA

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Reference

Systematic separation of artificial and natural dyes in foods and their qualitative determination by thin-layer chromatography
Systematic separation of artificial and natural dyes in foods and their qualitative determination by thin-layer chromatography. Miyamoto, Fumio; Saeki, Masanobu; Kamijo, Masaya; Kanda, Hiroshi; Nakaoka, Tadayoshi; Nishijima, Motohiro; Ito, Yoshio; Takeshita, Ryuzo (Public Health Lab. Chiba Prefect., Chiba 280, Japan). Eisei Kagaku, 37(6), 542-51 (Japanese) 1991. CODEN: ESKGA2. ISSN: 0013-273X. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) A systematic method was developed for detection of 15 arificial dyes and 19 natural dyes in foods. Dyed com. foods were extd. with H2O followed by CH2Cl2. Water-sol. dyes were fractionated into fractions I and II by polyamide chromatog. Oil-sol. dyes were fractionated into fractions III-V by liq.There are some commonly used reagents with their cas registry numbers 32627-52-4 and 6983-79-5 in this article.-liq. partition, silica gel, and alumina column chromatog. The dyes in each fraction were then identified by TLC. This method is simple and can be applied to various kinds of foods. .
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