Ninhydrin
Ninhydrin
CAS: 485-47-2
Molecular Formula: C9H6O4
Ninhydrin - Names and Identifiers
| Name | Ninhydrin |
| Synonyms | Ninhydrin Ninhydrin hydrate 1,2,3-Indantrione Ninhydrin crystals Ninhydrin (1.06762) Ninhydrin spray refill 1H-Indene-1,2,3-trione 1,2,3-Triketohydrindene 2,2-Dihydroxy-1H-indene-1,3(2H)-dione |
| CAS | 485-47-2 |
| EINECS | 207-618-1 |
| InChI | InChI=1/C9H4O3.H2O/c10-7-5-3-1-2-4-6(5)8(11)9(7)12;/h1-4H;1H2 |
| InChIKey | FEMOMIGRRWSMCU-UHFFFAOYSA-N |
Ninhydrin - Physico-chemical Properties
| Molecular Formula | C9H6O4 |
| Molar Mass | 178.14 |
| Density | 0.862 |
| Melting Point | 250℃ |
| Boling Point | 338.4°C at 760 mmHg |
| Flash Point | 147.7°C |
| Water Solubility | 0.1-0.5 g/100 mL at 20℃ |
| Solubility | Soluble in water and ethanol, slightly soluble in ether and chloroform. |
| Vapor Presure | 9.83E-05mmHg at 25°C |
| Vapor Density | 6.16 (vs air) |
| Appearance | Form Powder/Solid, color white to brownish-white, crystals |
| pKa | 8.47±0.20(Predicted) |
| PH | 4.6-5.0 (10g/l, H2O, 20℃) |
| Storage Condition | Keep in dark place,Inert atmosphere,Room temperature |
| Stability | Stable. Incompatible with amines, alkalies, strong bases. Light-sensitive. |
| Sensitive | Sensitive to light |
| Refractive Index | 1.4209 (estimate) |
| MDL | MFCD00003791 |
| Physical and Chemical Properties | Chemical properties light yellow crystalline powder, with 1 molecule of crystal water, melting point 241-243 ℃ (water loss and red at 125-130 ℃). Soluble in alcohol and water, slightly soluble in ether and chloroform. It gradually changes color in the light or exposed air, which can absorb moisture and agglomers. |
| Use | Reagents for the determination of proteins, amino acids and Peptones and chromatographic analysis reagents |
Ninhydrin - Risk and Safety
| Hazard Symbols | Xn - Harmful |
| Risk Codes | R22 - Harmful if swallowed R36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. |
| UN IDs | UN 1170 3/PG 2 |
| WGK Germany | 3 |
| RTECS | NK5425000 |
| FLUKA BRAND F CODES | 8 |
| TSCA | Yes |
| HS Code | 29144000 |
| Hazard Class | 3 |
| Packing Group | II |
| Toxicity | LD50 orally in Rabbit: 600 mg/kg |
Ninhydrin - Upstream Downstream Industry
| Raw Materials | Ethyl formate Acetylacetone GLOBULINS, CAT GAMMA Diethyl phthalate |
| Downstream Products | 5-Aminonicotinic acid 5-AMINO-NICOTINIC ACID METHYL ESTER 2-Aminoindan hydrochloride |
Ninhydrin - Reference
| Reference Show more | 1. Wang Xiaomei, Zhao Yan, Wang Jinsuo, etc. Component identification and antioxidant effect of Taibai herb horse tooth seven [J]. Chinese wild plant resources, 2018, v.37;No.183(06):36-38. 2. Li Qi, Gong Jiaxin, Tang Shanhu, etc. Effects of ficin on physicochemical and gel properties of yak meat [J]. Food Science and Technology, 2020. 3. Ingredient identification and antioxidation of Wang Xiaomei, Wang Yijie, Zhao Lifang, et al. Journal of Chemical Engineering, 2017(7). 4. Zhang Yunjuan, Tian Yang, Zhou Xue, et al. Dynamic changes of main nutrients and antioxidant activity of Mucor moringa during solid-state fermentation [J]. Southwest Agricultural Journal, 2019, 032(008):1773-1778. 5. Wang Li, Huang Xiu-hong, Li Zhuoyi, Xiao Qian, Yu Neng, Huang Lin, Yan Qing. Effects of different baking degrees on biochemical components and antioxidant activity of Huang Guanyin [J]. Preservation and processing 2020 20(04):178-182. 6. Li Min. Study on withering technology of white tea from Xing'an Liubi tea [J]. Southern Agriculture 2020 v.14(12):194-196. 7. Wang Shiyang, Wang Yando, Cao Guangchao, etc. Preliminary screening of the best enzyme for enzymatic hydrolysis of rhamnosus powder [J]. Contemporary Chemical Engineering, 2018, 47(006): 1111-1154. 8. Zheng Gang, Wang Qi, Xiao Jinxing, Yang Zhijian, Chen Chong, Zhao Xiaoli. Screening and identification of a Marine strain producing collagenase [J]. Biochemical Engineering, 2021,7(01):5-10. 9. Lu Qi, Xue Shujing, Yang De, Wang Shaohua, Li Lu. Comparative analysis of Flavor Quality of Chrysanthemum morifolium tea under different drying conditions [J]. Food Science, 2020,41(20):249-255. 10. [IF = 6.475] Tiantian Min et al."Enzyme-responsive food packaging system based on pectin-coated poly (lactiacid) nanofiber films for controlled release of thymol. FOOD RESEARCH INTERNATIONAL. 2022 Jul;157:111256 |
Ninhydrin - Introduction
Determination of free amino and carboxylic acids of proteins and peptides.
Last Update：2022-10-16 17:25:24
Ninhydrin - Nature
| Solubility | ethanol: soluble100mg/mL |
| Specific gravity | 0.788 |
| Odor | Odorless |
| pH range of acid-base indicator discoloration | 4.6 - 5.0 |
| Sensitivity | Light Sensitive |
| Merck | 14,6554 |
| BRN | 1910963 |
| NIST chemical information | Ninhydrin(485-47-2) |
| EPA chemical information | Ninhydrin (485-47-2) |
Last Update：2024-04-09 20:52:54
Ninhydrin - Uses and synthesis methods
ninhydrin reaction (and amino acid reaction)
ninhydrin reaction (ninhydrin reaction) This is a reaction caused by α-NH2 of amino acids. Alpha-amino acid and hydrated ninhydrin are heated in an aqueous solution to react to form a blue-purple substance. The first is that amino acids are oxidized and decomposed, releasing ammonia and carbon dioxide, amino acids generate aldehydes, and hydrated ninhydrin generates reduced ninhydrin. In a weakly acidic solution, reduced ninhydrin, ammonia reacts with another molecule of ninhydrin to form a blue-purple substance.
All amino acids and peptides with free α-amino groups produce blue-purple, but proline and hydroxyproline react with ninhydrin to produce yellow substances, and because their α-amino groups are replaced, different derivatives are produced. This reaction is very sensitive. According to the blue-purple depth generated by the reaction, the content of amino acids in the sample can be determined by colorimetric at 570nm wavelength. It can also be used as a developer for qualitative and quantitative determination of amino acids when separating amino acids.
physical and chemical properties
Ninhydrin is a hydrate of ninhydrin. Molecular formula C9H6O4. Molecular weight 178.14. Pale yellow columnar crystals. Melting point 241 ℃ (decomposition). Heat to above 100 ℃ and turn red. Easily soluble in water and ethanol, slightly soluble in ether and chloroform. It can be prepared by cyclization, hydrolysis, and decarboxylation of diethyl phthalate and ethyl acetate to obtain indanedione, and then oxidized and hydrated with selenium dioxide to obtain
Production method
Diethyl phthalate and ethyl acetate are reacted in the presence of sodium metal to form benzopentanedione ethyl formate, which is acidified and decarboxylated to form benzopentanedione, and then oxidized to form hydrated ninhydrin.
Last Update：2024-04-09 20:52:54
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Raw Materials for Ninhydrin
Downstream Products for Ninhydrin