AFLATOXIN M1 Chemical Properties

Melting point:

299℃

alpha 

D -280° (c = 0.1 in DMF)

Boiling point:

386.03°C (rough estimate)

Density 

1.3358 (rough estimate)

refractive index 

1.4790 (estimate)

Flash point:

11 °C

storage temp. 

2-8°C

solubility 

Acetonitrile:Methanol (1:1): 1 mg/ml

form 

White to yellow powder.

pka

10.76±0.20(Predicted)

BRN 

1630643

Safety Information

Hazard Codes 

T+,T,F,Xn

Risk Statements 

26/27/28-40-39/23/24/25-23/25-23/24/25-11-36-20/21/22-45

Safety Statements 

53-22-36/37/39-45-24-16-7-36-26-36/37-28

RIDADR 

UN 3462 6.1/PG 1

WGK Germany 

3

RTECS 

GY1880000

F 

10-23

HazardClass 

6.1(a)

PackingGroup 

I

HS Code 

29322090

Toxicity

LD50 orally in day old Pekin ducklings: 16.6 mg/duckling (Holzapfel, Steyn)

MSDS

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AFLATOXIN M1 Usage And Synthesis

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

Solid

Uses

An Aspergillus flavus metabolite. Aflatoxin M1 in milk as a secondary metabolite of the Aflatoxin B1 formed in moldy forages. It is cancerogenic, hepatotoxic, and immunosuppressive in animals and man.

Definition

ChEBI: A member of the class of aflatoxins that is aflatoxin B1 in which the hydrogen at position 9a is replaced by a hydroxy group.

General Description

Certan Vial

Safety Profile

Confirmed carcinogen with experimental tumorigenic data. Poison by ingestion. Mutation data reported. When heated to decomposition it emits acrid smoke and irritating 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.

AFLATOXIN M1(6795-23-9)Related Product Information

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• CHEMBRDG-BB 6367113