N-Phenyl-8-naphthylamine-1-sulfonic acid
N-Phenyl-8-naphthylamine-1-sulfonic acid
CAS: 82-76-8
Molecular Formula: C16H13NO3S
N-Phenyl-8-naphthylamine-1-sulfonic acid - Names and Identifiers
| Name | N-Phenyl-8-naphthylamine-1-sulfonic acid |
| Synonyms | ANS ANSA 1,8-ANS Phenyl peri acid N-PHENYL PERI ACID n-Phenyl Peri Acid 8-Anilino-1-naphthalenesulfonic acid 1-ANILINONAPHTHALENE-8-SULFONIC ACID 8-ANILINO-1-NAPHTHALENESULFONIC ACID 8-(phenylamino)naphthalene-1-sulfonate N-Phenyl-8-naphthylamine-1-sulfonic acid N-PHENYL-1-NAPHTHYLAMINE-8-SULFONIC ACID 8-(phenylamino)naphthalene-1-sulfonic acid |
| CAS | 82-76-8 |
| EINECS | 201-438-7 |
| InChI | InChI=1/C16H13NO3S/c18-21(19,20)15-11-5-7-12-6-4-10-14(16(12)15)17-13-8-2-1-3-9-13/h1-11,17H,(H,18,19,20)/p-1 |
N-Phenyl-8-naphthylamine-1-sulfonic acid - Physico-chemical Properties
| Molecular Formula | C16H13NO3S |
| Molar Mass | 299.34 |
| Density | 1.409±0.06 g/cm3(Predicted) |
| Melting Point | 215-217°C (dec.)(lit.) |
| Solubility | DMF: soluble50mg/mL |
| Appearance | Grey to dark green or black powder |
| Color | Dark green to brown to black |
| Merck | 13,664 |
| BRN | 1843887 |
| pKa | 0.19±0.40(Predicted) |
| Storage Condition | Sealed in dry,Room Temperature |
| MDL | MFCD00003998 |
| Physical and Chemical Properties | Melting point 215-217 °c (decomposition). The sodium salt is a light green to gray needle-like or plate-like crystal. Insoluble in water, soluble in ethanol. Its ammonium salt hydrate has a melting point of 242-244 °c. |
| Use | As an intermediate for acid dyes |
N-Phenyl-8-naphthylamine-1-sulfonic acid - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | R36 - Irritating to the eyes 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. S36 - Wear suitable protective clothing. |
| WGK Germany | - |
| TSCA | Yes |
| HS Code | 29214980 |
N-Phenyl-8-naphthylamine-1-sulfonic acid - Upstream Downstream Industry
| Raw Materials | Aniline |
N-Phenyl-8-naphthylamine-1-sulfonic acid - Reference
| Reference Show more | 1. Changrong, Wei Cheng, Duan Zhenzhen et al. Effect of fermentation on protein structure of sour meat [J]. Food science 2019 40(12). 2. Cao, Yungang, MA, Wenhui, Ina, et al. Effect of oxidation strength on structure and gel properties of myofibrillar protein [J]. Food Science, 2019, 40(20). 3. Duchen, Yin Huanhuan, Zhao Chengbin, et al. Effect of ultrasonic treatment on structure and functional properties of red bean protein-lutein complex. 4. Yang Heng, Shi Haibo, Zou Ye, etc. Oily retention and emulsifying properties of collagen from chicken lung by ultrasonic-assisted acid extraction [J]. Jiangsu Journal of Agricultural Sciences, 2019, 035(004):940-947. 5. Zhao Xiaolei, Yang Feng, Zhang Xiao. Effect of hydrodynamic cavitation on functional properties of egg white protein [J]. Food Science and Technology, 2019, v.44;No.336(10):111-115. 6. Che, Haoqi, et al. "Exopolysaccharide from Streptococcus thermophilus as stabilizer in fermented dairy: Binding kinetics and interactions with casein of milk." International journal of biological macromolecules 140 (2019): 1018-1025.https://doi.org/10.1016 7. Cao, Yungang, et al. "Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein." Food Hydrocolloids 104 (2020): 105722.https://doi.org/10.1016/j.foodhyd.2020.105722 8. Fang, Zheng, et al. "Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol." Food Hydrocolloids 111 (2021): 106250.https://doi.org/10.1016/j.foodhyd.2020.106250 9. [IF=3.067] Xiaoyu Wen et al."Transglutaminase induced gels using bitter apricot kernel protein: Chemical, textural and release properties."Food Biosci. 2018 Dec;26:15 10. [IF=9.147] Yungang Cao et al."Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein."Food Hydrocolloid. 2020 Jul;104:105722 11. [IF=9.147] Lina Yang et al."Interactions between gut microbiota and soy hull polysaccharides regulate the air-liquid interfacial activity."Food Hydrocolloid. 2021 Oct;119:106704 12. [IF=9.147] Yizhou Xu et al."Comparative study of whey protein isolate and gelatin treated by pH-shifting combined with ultrasonication in loading resveratrol."Food Hydrocolloid. 2021 Aug;117:106694 13. [IF=7.514] Yongfang Ren et al."Antioxidant activity, stability, in vitro digestion and cytotoxicity of two dietary polyphenols co-loaded by β-lactoglobulin."Food Chem. 2022 Mar;371:131385 14. [IF=7.514] Chenlu Han et al."DHA loaded nanoliposomes stabilized by β-sitosterol: Preparation, characterization and release in vitro and vivo."Food Chem. 2022 Jan;368:130859 15. [IF=6.953] Haoqi Che et al."Exopolysaccharide from Streptococcus thermophilus as stabilizer in fermented dairy: Binding kinetics and interactions with casein of milk."Int J Biol Macromol. 2019 Nov;140:1018 16. [IF=4.952] Juanjuan Du et al."The effect of fibrin on rheological behavior, gelling properties and microstructure of myofibrillar proteins."Lwt Food Sci Technol. 2022 Jan;153:112457 17. [IF=4.952] Le Xu et al."Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals."Lwt Food Sci Technol. 2021 Oct;150:111890 18. [IF=9.147] Le Xu et al."A structural explanation for enhanced binding behaviors between β-lactoglobulin and alkene-aldehydes upon heat- and ultrasonication-induced protein unfolding."Food Hydrocolloid. 2022 Sep;130:107682 19. [IF=9.229] Miaomiao Han et al."Amyloid Protein-Biofunctionalized Polydopamine Nanoparticles Demonstrate Minimal Plasma Protein Fouling and Efficient Photothermal Therapy."Acs Appl Mater Inter. 2022;XXXX(XXX):XXX-XXX 20. [IF=5.396] Yungang Cao et al."Multifaceted functionality of L-arginine in modulating the emulsifying properties of pea protein isolate and the oxidation stability of its emulsions."Food Funct. 2022 Feb;13(3):1336-1347 21. [IF=3.167] Yanan Xu et al."Covalent modification of zein with polyphenols: A feasible strategy to improve antioxidant activity and solubility."JOURNAL OF FOOD SCIENCE |
N-Phenyl-8-naphthylamine-1-sulfonic acid - Introduction
1,8-ANS is a fluorescent dye with high affinity for the hydrophobic surface of proteins. 1,8-ANS bound to the protein surface in the low-polarity region after undergoing a blue shift and a significant increase in fluorescence intensity. These properties make 1, 8-ANS very suitable for the determination of affinity hydrophobic ligands and their corresponding binding proteins, such as fatty acid binding proteins (FABPs) with hydrophobic free fatty acids.
Last Update：2022-10-16 17:29:08
N-Phenyl-8-naphthylamine-1-sulfonic acid - Reference Information
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| Overview | phenyl peridecanoic acid, also known as 8-anilino-1-naphthalenesulfonic acid, is a dye intermediate used to produce weak acid black BR, weak acid dark blue 5R as well as sulfur dyes and azo dyes, protein research fluorescent probes. Phenylpericolic acid is a fluorescent dye with high affinity for hydrophobic surfaces of proteins. After the phenyl pericolic acid undergoes a blue shift and a significant increase in fluorescence intensity, it binds to the protein surface of the low polar region 1,2. These attributes make phenylpericolic acids well suited for use in determining the affinity of hydrophobic ligands and their corresponding binding proteins. |
| degradation method | phenyl perimetric acid is an important organic chemical raw material, with strong toxicity of sulfonic acid groups to microorganisms, there is a certain harm to people and livestock. The mother liquor must be treated before discharge to reduce the content of sulfonic acid resistance. Jing Xianyan et al. used TiO2 as a photocatalyst for the photocatalytic degradation of phenyl in water. |
| Use | dye intermediate. Used for the production of weak acid black BR, weak acid dark blue 5R and sulfur dyes and azo dyes. biochemical studies 1,8-ANS is a fluorescent dye with high affinity for hydrophobic surfaces of proteins. 1,8-ANS undergoes a blue shift and a significant increase in fluorescence intensity after binding to the protein surface of the low polarity region. These attributes make the 1, 8-ANS well suited for use in determining the affinity of hydrophobic ligands and their corresponding binding proteins, such as fatty acid binding proteins (FABPs) with hydrophobic free fatty acids. intermediate for acid dyes |
| production method | is derived from the condensation of aniline and Perito-acid in the presence of sulfuric acid. The condensation reactant is distilled under reduced pressure to obtain a purified N-phenyl pericolic acid. The reaction with soda ash, steam distillation, activated carbon decolorization, N-phenyl peridecanoic acid. Raw material consumption quota: pericolic acid (95%)842kg/t, aniline 650kg/t. |
Last Update：2024-04-10 22:29:15
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View History
N-Phenyl-8-naphthylamine-1-sulfonic acid
1,2,3,6-tetrahydro-2,4-bipyridine dihydrochloride
N-{[benzyl(methyl)amino]carbonothioyl}-4-methylbenzamide
2448157-95-5
rac trans 2-Phenylcyclopropylamine Hydrochloride
2,3-dimethylphenyl 2-(4-chlorophenyl)-6-methyl-4-quinolinecarboxylate
Sulfadoxine Impurity 1
1-Phenyl-2-(3-(4,4,5,5-tetramethyl-1,3,2-dioxaborolan-2-yl)phenyl)-1H-benzo[d]imidazole
2488818-56-8
762272-47-9
1,2,3,6-tetrahydro-2,4-bipyridine dihydrochloride
N-{[benzyl(methyl)amino]carbonothioyl}-4-methylbenzamide
2448157-95-5
rac trans 2-Phenylcyclopropylamine Hydrochloride
2,3-dimethylphenyl 2-(4-chlorophenyl)-6-methyl-4-quinolinecarboxylate
Sulfadoxine Impurity 1
1-Phenyl-2-(3-(4,4,5,5-tetramethyl-1,3,2-dioxaborolan-2-yl)phenyl)-1H-benzo[d]imidazole
2488818-56-8
762272-47-9
Raw Materials for N-Phenyl-8-naphthylamine-1-sulfonic acid