N-Hydroxysulfosuccinimide sodium salt

Base Information

• Chemical Name: N-Hydroxysulfosuccinimide sodium salt
• CAS No.: 106627-54-7
• Molecular Formula: C4H5NO6S.Na
• Molecular Weight: 217.13
• Hs Code.: 29280000
• European Community (EC) Number: 680-151-2
• DSSTox Substance ID: DTXSID00393267
• Nikkaji Number: J364.552E
• Wikidata: Q20054535
• Mol file: 106627-54-7.mol

Synonyms:N-hydroxysulfosuccimide;sulfo-NHS

Chemical Property of N-Hydroxysulfosuccinimide sodium salt

Chemical Property:

• Appearance/Colour: white crystalline solid
• Melting Point: 250 °C (dec.)(lit.)
• PSA: 123.19000
• LogP: -0.93300
• Storage Temp.: 0-6°C
• Solubility.: Methanol, Water (Slightly)
• Water Solubility.: Soluble in methanol and water.
• Hydrogen Bond Donor Count: 1
• Hydrogen Bond Acceptor Count: 6
• Rotatable Bond Count: 1
• Exact Mass: 216.96570230
• Heavy Atom Count: 13
• Complexity: 331

Purity/Quality:

99% ^*data from raw suppliers

N-Hydroxysulfosuccinimide sodium salt ^*data from reagent suppliers

Safty Information:

• Pictogram(s): R36/37/38:
• Hazard Codes: R36/37/38:
• Statements: 36/37/38
• Safety Statements: 26-36/37/39

MSDS Files:

SDS file from LookChem

Useful:

• Canonical SMILES: C1C(C(=O)N(C1=O)O)S(=O)(=O)[O-].[Na+]
• Description: Sulfo-NHS is used during the modificaiton of carboxylic groups to NHS ester groups. This can be used for crosslinking, labeling and other biological techniques.
• Uses: N-Hydroxysulfosuccinimide Sodium Salt is a hydrophilic ligand for the preparation of active esters, which can be used for crosslinking agents. trifunctional amine and sulfhydryl reactive cross-linking reagent Sulfo-NHS is used for preparing hydrophilic active esters, e.g. for crosslinking agents.

Refernces

Biosensor-Based Determination of Riboflavin in Milk Samples

10.1021/ac034876a

The study presents the development of a biosensor-based assay for the quantification of riboflavin (Rf) in milk samples using surface plasmon resonance (SPR) technology. The assay involves the indirect measurement of Rf by detecting the excess of riboflavin binding protein (RBP) that remains free after complexation with Rf molecules originally present in the sample. The sensor chip is modified with covalently immobilized Rf to bind the excess RBP. The method involves a chemical modification to introduce a reactive ester group on the Rf molecule for immobilization on the chip surface. Calibration solutions are prepared by mixing Rf standard solutions with an optimized concentration of RBP, and the Rf content in milk samples is measured by comparing the response against the calibration. The results are comparable to those obtained from an official HPLC-fluorescence procedure, with a limit of quantification determined to be 234 μg/L and a limit of detection to 70 μg/L. The study demonstrates the potential of SPR-based biosensors as a competitive alternative to traditional analytical techniques for the determination of riboflavin in food samples.