AFLATOXIN G2 Property

Melting point:

237-240 °C

alpha 

D -473° (c = 0.084 in chloroform)

Boiling point:

387.74°C (rough estimate)

Density 

1.3099 (rough estimate)

refractive index 

1.4790 (estimate)

Flash point:

2 °C

storage temp. 

2-8°C

solubility 

DMF: Soluble; DMSO: Soluble; Ethanol: Soluble; Methanol: Soluble

form 

White to yellow powder. Blue-green fluorescence.

Water Solubility 

15mg/L(temperature not stated)

BRN 

1692017

LogP

0.443 (est)

EPA Substance Registry System

Aflatoxin G2 (7241-98-7)

Safety

Hazard Codes 

T+,T,Xn,F

Risk Statements 

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

Safety Statements 

53-28-36/37-45-36-26-16-7-62

RIDADR 

UN 3462 6.1/PG 1

WGK Germany 

3

RTECS 

LV1700000

HazardClass 

6.1(a)

PackingGroup 

I

HS Code 

30029090

Hazardous Substances Data

7241-98-7(Hazardous Substances Data)

Toxicity

LD50 orally in day old duckling: 172.5 mg/50 gm body wt (Carnaghan)

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Danger

Hazard statements

H225Highly Flammable liquid and vapour

H304May be fatal if swallowed and enters airways

H315Causes skin irritation

H319Causes serious eye irritation

H340May cause genetic defects

H350May cause cancer

H372Causes damage to organs through prolonged or repeated exposure

H412Harmful to aquatic life with long lasting effects

Precautionary statements

P210Keep away from heat/sparks/open flames/hot surfaces. — No smoking.

P273Avoid release to the environment.

P301+P310IF SWALLOWED: Immediately call a POISON CENTER or doctor/physician.

P303+P361+P353IF ON SKIN (or hair): Remove/Take off Immediately all contaminated clothing. Rinse SKIN with water/shower.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

P331Do NOT induce vomiting.

AFLATOXIN G2 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

yellow powder

Uses

Aflatoxin G2 is the minor analogue of the green 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.

Definition

ChEBI: Aflatoxin G2 is a member of coumarins.

General Description

Very light and fluffy crystalline solid. Exhibits green-blue fluorescence.

Air & Water Reactions

Slightly water soluble

Reactivity Profile

AFLATOXIN G2 is incompatible with strong oxidizing agents, strong acids and strong bases.

Health Hazard

ACUTE/CHRONIC HAZARDS: AFLATOXIN G2 is extremely toxic. Ingestion of even microgram quantities can cause toxic affects and, possibly, death. It can also be absorbed through the skin. Allow only your most experienced personnel to work with AFLATOXIN G2. All non-essential personnel should leave the laboratory.

Fire Hazard

Flash point data for AFLATOXIN G2 are not available. AFLATOXIN G2 is probably combustible.

Biochem/physiol Actions

Hepatocarcinogen. Food contaminant produced by Aspergillus flavus, a common soil fungus.

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.