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H9882

4-Hydroxybenzhydrazide

Name: 4-Hydroxybenzhydrazide
Brand: SIGMA

powder, ≥97%

Synonym(s):

4-Hydroxybenzoic hydrazide, 4-Hydroxybenzoylhydrazine, p-Hydroxybenzoic acid hydrazide

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About This Item

Linear Formula:

HOC₆H₄CONHNH₂

CAS Number:

5351-23-5

Molecular Weight:

152.15

NACRES:

NA.32

PubChem Substance ID:

24278478

UNSPSC Code:

12352204

EC Number:

226-326-5

MDL number:

MFCD00007605

Beilstein/REAXYS Number:

473052

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Properties

Product Name

4-Hydroxybenzhydrazide, ≥97%

biological source

synthetic

Quality Level

100

assay

≥97%

form

powder

mp

264-266 °C (dec.) (lit.)

solubility

acetic acid: water (1:1): 25 mg/mL, clear, colorless to faintly yellow

fluorescence

λ_ex 360 nm; λ_em 425 nm (reacted with 5-hydroxymethyl-furaldehydezinc acetate)

SMILES string

NNC(=O)c1ccc(O)cc1

InChI

1S/C7H8N2O2/c8-9-7(11)5-1-3-6(10)4-2-5/h1-4,10H,8H2,(H,9,11)

InChI key

ZMZGIVVRBMFZSG-UHFFFAOYSA-N

Description

Application

4-Hydroxybenzhydrazide has been used:

for determining the concentration of maltose from starch digestion
for analysis of sugars from fructan containing food hydrolysate
in colorimetric assay for reducing sugar estimation from processed feedstuff

Biochem/physiol Actions

4-Hydroxybenzhydrazide (PAHBAH), is used for assaying α-amylase and glucoamylase activities. The assay based on PAHBAH measures non-specifically the free reducing sugar groups present in samples at 415nm colorimetrically.

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pictograms

GHS07

signalword

Warning

hcodes

H315,H319,H335

pcodes

P261 - P264 - P271 - P280 - P302 + P352 - P305 + P351 + P338

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

dust mask type N95 (US), Eyeshields, Gloves

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Protocols

Enzymatic Assay of Invertase

Extrusion induced low-order starch matrices: Enzymic hydrolysis and structure

Zhang B, et al.

Carbohydrate Polymers, 134(10), 485-496 (2015)

Measurement of total fructan in foods by enzymatic/spectrophotometric method: collaborative study

McCleary BV, et al.

Journal of AOAC (Association of Official Analytical Chemists) International, 83(2), 356-364 (2000)

Effects of tea polyphenols and gluten addition on in vitro wheat starch digestion properties.

Fang Xie et al.

International journal of biological macromolecules, 126, 525-530 (2018-12-28)

Starch-containing food normally has complex components and structure, which control its digestion kinetic properties and nutritional value. However, interactions among multiple food components and their effects on starch digestion kinetics are rarely reported. Here, we evaluated the influence of tea

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Global Trade Item Number

SKU	GTIN
H9882-100G	04061835557226
H9882-25G	04061835521883