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Catalog Number:
31581
CAS Number:
89-57-6
Ácido 5-aminosalicílico
Purity:
≥ 98 % (HPLC)
Synonym(s):
Ácido 5-amino-2-hidroxibenzoico, Mesalamina
Documents
$18.53 /25G
Tamaño
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Información del producto

Evitar periodos prolongados de almacenamiento. Conservar bajo gas inerte (p. ej. argón). Conservar alejado de agentes oxidantes y fuentes de ignición. Incompatible con cloruros de ácido, anhídridos de ácido y cloroformiatos.

Número CAS
89-57-6
Fórmula molecular
C7H7NO3
Peso molecular
153.14
Número MDL
MFCD00007877
Punto de fusión
275 - 280 °C (descenso)
Condiciones
Conservar entre 2 y 8 °C.
Información general
Número CAS
89-57-6
Fórmula molecular
C7H7NO3
Peso molecular
153.14
Número MDL
MFCD00007877
Punto de fusión
275 - 280 °C (descenso)
Condiciones
Conservar entre 2 y 8 °C.
Propiedades
¡Pronto habrá más información sobre la propiedad!
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Seguridad y normativas
Materiales peligrosos
-
Antibiótico
-
Regulado por la DEA
No
Advertencias
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Aplicaciones

5-Aminosalicylic acid is widely utilized in research focused on:

  • Pharmaceutical Development: This compound is primarily used in the formulation of medications for treating inflammatory bowel diseases, particularly ulcerative colitis. Its effectiveness in reducing inflammation makes it a vital ingredient in therapeutic drugs.
  • Analytical Chemistry: It serves as a standard in various analytical methods, helping researchers quantify and analyze similar compounds in complex mixtures. This is crucial for ensuring the accuracy of experimental results.
  • Biochemical Research: The compound is employed in studies investigating the mechanisms of action of anti-inflammatory agents, providing insights that can lead to the development of new treatments.
  • Cosmetic Formulations: Due to its anti-inflammatory properties, it is also used in skincare products aimed at reducing redness and irritation, making it beneficial for sensitive skin formulations.
  • Food Industry: It can be utilized as a food additive for its antioxidant properties, helping to preserve food quality and enhance shelf life, which is increasingly important in food safety and preservation.

Citas