AFLATOXIN B2 Property

Melting point:

286-289 °C

alpha 

D -492° (c = 0.1 in CHCl3)

Boiling point:

373.98°C (rough estimate)

Density 

1.2564 (rough estimate)

refractive index 

1.4800 (estimate)

Flash point:

11 °C

storage temp. 

2-8°C

solubility 

DMF: 20 mg/ml; DMF:PBS(pH 7.2)(1:1): 0.5 mg/ml; DMSO: 12 mg/ml

form 

Solid

color 

White to off-white

Water Solubility 

15mg/L(temperature not stated)

Merck 

13,180

BRN 

1355115

LogP

1.802 (est)

CAS DataBase Reference

7220-81-7

Safety

Hazard Codes 

T+,T,F,Xn

Risk Statements 

45-26/27/28-39/23/24/25-23/24/25-11-65-48/23/24/25-36/38-46-36-20/21/22

Safety Statements 

53-36-45-36/37-26-62-28-16

RIDADR 

UN 3462 6.1/PG 1

WGK Germany 

3

RTECS 

GY1722000

F 

10

HazardClass 

6.1(a)

PackingGroup 

I

HS Code 

29322090

Hazardous Substances Data

7220-81-7(Hazardous Substances Data)

Toxicity

LD50 orally in day old duckling: 84.8 mg/50 gm body wt (Carnaghan)

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Danger

Hazard statements

H340May cause genetic defects

H350May cause cancer

Precautionary statements

P201Obtain special instructions before use.

P262Do not get in eyes, on skin, or on clothing.

P280Wear protective gloves/protective clothing/eye protection/face protection.

AFLATOXIN B2 Chemical Properties,Usage,Production

Chemical Properties

The aflatoxins are a group of molds produced by the fungus Aspergillus flavus. They are natural contaminants of fruits, vegetables, and grains. They are also described as a series of condensed ring heterocyclic compounds. They form colorless to pale yellow crystals. Practically insoluble in water.

Chemical Properties

off-white powder

Uses

Aflatoxin B2 is the minor analogue of the blue fluorescent family of bisfuranocoumarin mycotoxins produced by Aspergillus flavus and related species. Alfatoxins are one of the most potent mycotoxins known but are in fact "pre-toxins", requiring metabolic activation to the toxic principle. Aflatoxins are found widely in nature in trace amounts, particularly in grains and nuts. The toxicity of these metabolites was first recognised in the 1950s and their structures elucidated in 1963. Aflatoxins have been extensively reviewed.

Uses

Aflatoxins B1, B2, G1, G2 as secondary metabolites of fungal species such as Aspergillus flavus or Aspergillus parasiticus growing on a variety of foods (peanuts, nuts, spices, cereals). Aflatoxins are a group of very carcinogenic mycotoxins with hepatotoxic effects.

Uses

Aflatoxins are naturally occuring mycotoxins produced by various species of the mold Aspergillus, which can be found in legumes, corn, soybeans, rice, milk, and cheese. They are highly carcinogenic substances that are metabolized by the liver to a reactive epoxide intermediate, which produces adducts that modify DNA. Aflatoxin B1 induces transversion of G to T at codon 249 of the p53 tumor suppressor gene. This transversion is common in hepatocellular carcinoma patients living in regions with high levels of aflatoxin contamination. Aflatoxin B2 is the dihydro derivative of aflatoxin B1, a naturally occuring mycotoxin and food contaminant that is a likely pathogen that causes hepatocellular carcinoma.[Cayman Chemical]

Definition

ChEBI: An aflatoxin having a hexahydrocyclopenta[c]furo[3',2':4,5]furo[2,3-h]chromene skeleton with oxygen functionality at positions 1, 4 and 11.

General Description

Aflatoxin B₂ is one of the fungal metabolic products produced in food and feed, contaminated by?Aspergillus?species.

Safety Profile

Confirmed human carcinogen with experimental tumorigenic data. Poison by ingestion. Mutation data reported. When heated to decomposition it emits acrid smoke and fumes. See also various aflatoxins.

Potential Exposure

Aflatoxins are a group of toxic metabolites produced by certain types of fungi. Aflatoxins are not commercially manufactured; they are naturally occurring contaminants that are formed by fungi on food during conditions of high temperatures and high humidity. Most human exposure to aflatoxins occurs through ingestion of contaminated food. The estimated amount of aflatoxins that Americans consume daily is estimated to be 0.15 0.50 μg. Grains, peanuts, tree nuts, and cottonseed meal are among the more common foods on which these fungi grow. Meat, eggs, milk, and other edible products from animals that consume aflatoxincontaminated feed may also contain aflatoxins. Aflatoxins can also be breathed in

Shipping

UN3172 Toxins, extracted from living sources, solid or liquid, Hazard Class: 6.1; Labels: 6.1-Poisonous materials, Technical Name Required. UN2811 Toxic solids, organic, n.o.s., Hazard Class: 6.1; Labels: 6.1-Poisonous materials, Technical Name Required.

Incompatibilities

Incompatible with oxidizers (chlorates, nitrates, peroxides, permanganates, perchlorates, chlorine, bromine, fluorine, etc.); contact may cause fires or explosions. Keep away from alkaline materials, strong bases, strong acids, oxoacids, epoxides.

Waste Disposal

Consult with environmental regulatory agencies for guidance on acceptable disposal practices. Generators of waste containing this contaminant (≥100 kg/mo) must conform with EPA regulations governing storage, transportation, treatment, and waste disposal. Use of oxidizing agents, such as hydrogen peroxide or 5% sodium hypochlorite bleach. Acids and bases may also be used.