丙二醛双（苯基亚胺）一盐酸盐

有用的荧光花青染料

4篇引用文献

≥95%

CAS编号: 123071-42-1
分子式: C₁₅H₁₄N₂•HCl
分子量: 258.75
PubChem编号: 12213307
PubChem SID: 488197953

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货号 (SKU)	包装规格	是否现货
M349130-1g	1g	现货
M349130-5g	5g	现货
M349130-25g	25g	现货
M349130-100g	100g	现货

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基本描述

别名	丙二醛双苯亚胺单盐酸盐
英文别名	Malonaldehyde Dianilide Hydrochloride \| MFCD00054634 \| N1,n3-diphenylpropane-1,3-diimine xhydrochloride \| N,N'-diphenylpropane-1,3-diimine;hydrochloride \| malonaldehyde bis(phenylimine)monohydrochloride \| SCHEMBL2960053 \| E77655 \| N1,N3-DIPHENYLPROPANE-1,
规格或纯度	≥95%
英文名称	Malonaldehyde bis(phenylimine) monohydrochloride
储存温度	室温,充氩
运输条件	常规运输
产品介绍	丙二醛双（苯基亚胺）一盐酸盐是有用的荧光花青染料。 Malonaldehyde bis(phenylimine) monohydrochloride is a useful fluorescent cyanine dye.

名称和识别符

PubChem SID	488197953
IUPAC Name	N,N'-diphenylpropane-1,3-diimine;hydrochloride
INCHI	InChI=1S/C15H14N2.ClH/c1-3-8-14(9-4-1)16-12-7-13-17-15-10-5-2-6-11-15;/h1-6,8-13H,7H2;1H
InChi Key	FLMLOZWXXPLHIE-UHFFFAOYSA-N
Canonical SMILES	C1=CC=C(C=C1)N=CCC=NC2=CC=CC=C2.Cl
Isomeric SMILES	C1=CC=C(C=C1)N=CCC=NC2=CC=CC=C2.Cl
WGK Germany	3
分子量	258.75
Reaxy-Rn	3597716
Reaxys-RN link address	https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=3597716&ln=

化学和物理性质

溶解性	Soluble in water (partly).
敏感性	对湿度敏感
折光率	n20D~1.55 (Predicted)
熔点	218° C (dec.)
分子量	258.740 g/mol
XLogP3
氢键供体数Hydrogen Bond Donor Count	1
氢键受体数Hydrogen Bond Acceptor Count	2
可旋转键计数Rotatable Bond Count	4
精确质量Exact Mass	258.092 Da
单同位素质量Monoisotopic Mass	258.092 Da
拓扑极表面积Topological Polar Surface Area	24.700 Å²
重原子数Heavy Atom Count	18
形式电荷Formal Charge	0
复杂度Complexity	220.000
同位素原子数Isotope Atom Count	0
定义的原子立体中心计数Defined Atom Stereocenter Count	0
未定义的原子立体中心计数Undefined Atom Stereocenter Count	0
定义的键立体中心计数Defined Bond Stereocenter Count	0
未定义的键立体中心计数Undefined Bond Stereocenter Count	0
所有立体化学键的总数The total count of all stereochemical bonds	0
共价键合单元计数Covalently-Bonded Unit Count	2

安全和危险性（GHS）

WGK Germany	3
Reaxy-Rn	3597716
Reaxys-RN link address	https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=3597716&ln=

SDS英文版

技术规格说明书

NMR Spectrum 1H	Conforms to Structure
Assay(Titration ex Chloride)	95-100（%）

技术规格说明书

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找到8个结果

批号(Lot Number)	证书类型	日期	货号
G2411676	分析证书	24-06-05	M349130
G2411677	分析证书	24-06-05	M349130
G2411678	分析证书	24-06-05	M349130
H2430187	分析证书	24-05-07	M349130
H2430188	分析证书	24-05-07	M349130
A2312273	分析证书	23-01-03	M349130
A2312292	分析证书	23-01-03	M349130
A2312293	分析证书	23-01-03	M349130

此产品的引用文献

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1. Jie Zheng, Hao Ding, Lirong Bai, Shuai Zhu, Hongyuan Hui, Xinyue Zhu, Wen Chen, Aijun Hu. (2023) Microbial Succession and Flavor Changes During Fermentation of Semi-Dried Sea Bass (Lateolabrax maculatus). Journal of Aquatic Food Product Technology, (30): [PMID:10764818] [10.1080/10498850.2023.2258868]
2. Baihui Wang, Jingjing Luo, Qingling Zhang, Xing Cao, Yanjuan Zhang, Zuqiang Huang, Huayu Hu, Tao Gan. (2023) Storage of brown rice and its physicochemical properties under high temperature and humidity negative air ions environment. JOURNAL OF CEREAL SCIENCE, 112 (103723). [10.1016/j.jcs.2023.103723]
3. Jinxi Feng, Tiantian Zhang, Jingxiang Sun, Jinzhu Zhu, Wen Yan, Shuanghong Tian, Ya Xiong. (2022) Improvement of sewage sludge dewatering by piezoelectric effect driven directly with pressure from pressure filtration: Towards understanding piezo-dewatering mechanism. WATER RESEARCH, 209 (117922). [PMID:34890911] [10.1016/j.watres.2021.117922]
4. Zhaoxia Yang, Sasa Liu, Jing Lv, Zeping Sun, Wenhuan Xu, Chaofan Ji, Huipeng Liang, Shengjie Li, Chenxu Yu, Xinping Lin. (2020) Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish. Food Bioscience, 37 (100725). [10.1016/j.fbio.2020.100725]
5. Yilin Lin, Xie Xuan, Kabore Manegdebwaoga Arthur Fabrice, Yigang Yu, Lihua Huang, Yehui Zhang. (2025) Effects of alkaline water-assisted tea polyphenol soaking on the physicochemical, biochemical, bacterial structure, and free amino acid composition of grass carp fillets during storage at 4 °C. FOOD CONTROL, 174 (111249). [10.1016/j.foodcont.2025.111249]
6. Yanlan Ma, Xinyi Yang, Zongshuai Zhu, Tianran Huang, Jichao Huang, Ming Huang. (2024) Study on the stability, functional activity and preservation effect of oregano essential oil Pickering emulsion with different proportions of chicken bone gelatin/bacterial cellulose during storage. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 282 (137309). [PMID:39515717] [10.1016/j.ijbiomac.2024.137309]

参考文献

1. Jie Zheng, Hao Ding, Lirong Bai, Shuai Zhu, Hongyuan Hui, Xinyue Zhu, Wen Chen, Aijun Hu. (2023) Microbial Succession and Flavor Changes During Fermentation of Semi-Dried Sea Bass (Lateolabrax maculatus). Journal of Aquatic Food Product Technology, (30): [PMID:10764818] [10.1080/10498850.2023.2258868]
2. Baihui Wang, Jingjing Luo, Qingling Zhang, Xing Cao, Yanjuan Zhang, Zuqiang Huang, Huayu Hu, Tao Gan. (2023) Storage of brown rice and its physicochemical properties under high temperature and humidity negative air ions environment. JOURNAL OF CEREAL SCIENCE, 112 (103723). [10.1016/j.jcs.2023.103723]
3. Jinxi Feng, Tiantian Zhang, Jingxiang Sun, Jinzhu Zhu, Wen Yan, Shuanghong Tian, Ya Xiong. (2022) Improvement of sewage sludge dewatering by piezoelectric effect driven directly with pressure from pressure filtration: Towards understanding piezo-dewatering mechanism. WATER RESEARCH, 209 (117922). [PMID:34890911] [10.1016/j.watres.2021.117922]
4. Zhaoxia Yang, Sasa Liu, Jing Lv, Zeping Sun, Wenhuan Xu, Chaofan Ji, Huipeng Liang, Shengjie Li, Chenxu Yu, Xinping Lin. (2020) Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish. Food Bioscience, 37 (100725). [10.1016/j.fbio.2020.100725]
5. Yilin Lin, Xie Xuan, Kabore Manegdebwaoga Arthur Fabrice, Yigang Yu, Lihua Huang, Yehui Zhang. (2025) Effects of alkaline water-assisted tea polyphenol soaking on the physicochemical, biochemical, bacterial structure, and free amino acid composition of grass carp fillets during storage at 4 °C. FOOD CONTROL, 174 (111249). [10.1016/j.foodcont.2025.111249]
6. Yanlan Ma, Xinyi Yang, Zongshuai Zhu, Tianran Huang, Jichao Huang, Ming Huang. (2024) Study on the stability, functional activity and preservation effect of oregano essential oil Pickering emulsion with different proportions of chicken bone gelatin/bacterial cellulose during storage. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 282 (137309). [PMID:39515717] [10.1016/j.ijbiomac.2024.137309]

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