| Identification | Back Directory | [Name]
AFLATOXIN G1 | [CAS]
1165-39-5 | [Synonyms]
AF G1
AFLATOXIN G
AFLATOXIN G1
AFLATOXIN G1(RG)
AF G1;Aflatoxin G1
aflatoxin g1solution
aflatoxin g1 solution
Aflatoxin G1, crystalline
10a-tetrahydro-5-methoxy-
(7ar-cis)-10a-tetrahydro-5-methoxy
AFLATOXIN G1 FROM ASPERGILLUS FLAVUS
AFLATOXIN G(1) FROM ASPERGILLUS FLAVUS VIAL WITH 10 MG*
1h,12h-furo(3’,2’:4,5)furo(2,3-h)pyrano(3,4-c)(1)benzopyran-1,12-dione,3,4,7a,
1h,12h-Furo[3',2':4,5]Furo[2,3-H]Pyrano[3,4-C][1]Benzopyran-1,12-Dione, 3,4,7a,10a-Tetrahy
5-Methoxy-3,4,7a,10a-tetrahydro-1H,12H-furo[3',2':4,5]furo[2,3-H]pyrano[3,4-c]chromene-1,12-dione
3,4,7aα,10aα-Tetrahydro-5-methoxy-1H,12H-furo[3',2':4,5]furo[2,3-h]pyrano[3,4-c][1]benzopyran-1,12-dione
5-Methoxy-3,4,7aα,10aα-tetrahydro-1H,12H-furo[3',2':4,5]furo[2,3-h]pyrano[3,4-c][1]benzopyran-1,12-dione
(7aR,cis)3,4,7a,10a-tetrahydro-5-methoxy-1H,12H-furo[3',2':4,5]furo[2,3-h]pyrano[3,4-c]chromene-1,12-dione
(7aR)-3,4,7aα,10aα-Tetrahydro-5-methoxy-1H,12H-furo[3',2':4,5]furo[2,3-h]pyrano[3,4-c][1]benzopyran-1,12-dione
(7aR,10aS)-3,4,7a,10a-Tetrahydro-5-Methoxy-1H,12H-furo[3',2':4,5]furo[2,3-h]pyrano[3,4-c][1]benzopyran-1,12-dione
1H,12H-Furo[3',2':4,5]furo[2,3-h]pyrano[3,4-c][1]benzopyran-1,12-dione, 3,4,7a,10a-tetrahydro-5-methoxy-, (7aR-cis)-
Aflatoxin G1 (7aR,10aS)-3,4,7a,10a-Tetrahydro-5-methoxy-1H,12H-furo[3',2':4,5]furo[2,3-h]pyrano[3,4-c][1]benzopyran-1,12-dione | [EINECS(EC#)]
214-615-9 | [Molecular Formula]
C17H12O7 | [MDL Number]
MFCD00005089 | [MOL File]
1165-39-5.mol | [Molecular Weight]
328.27 |
| Chemical Properties | Back Directory | [Appearance]
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. | [Melting point ]
244-246 °C
| [alpha ]
D -556° (chloroform) | [Boiling point ]
386.03°C (rough estimate) | [density ]
1.3358 (rough estimate) | [refractive index ]
1.4790 (estimate) | [Fp ]
-11 °C | [storage temp. ]
2-8°C
| [solubility ]
DMF: Soluble; DMSO: Soluble; Ethanol: Soluble; Methanol: Soluble | [form ]
neat | [color ]
White to off-white | [Water Solubility ]
15mg/L(temperature not stated) | [BRN ]
1299768 | [LogP]
0.679 (est) | [EPA Substance Registry System]
Aflatoxin G1 (1165-39-5) |
| Hazard Information | Back Directory | [Chemical Properties]
yellow powder | [Uses]
Aflatoxin G1 is the major analogue of the green fluorescent family of bisfuranocoumarin mycotoxins produced by Aspergillus flavus and related species. Aflatoxins 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]
Aflatoxin G1 is the major 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 a
re a group of very carcinogenic mycotoxins with hepatotoxic effects. | [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 | [First aid]
Move victim to fresh air. Call 911 or emergency medical service. Give artificial respiration if victim is not breathing. Do not use mouth-to-mouth method if victim ingested or inhaled the substance; give artificial respiration with the aid of a pocket mask equipped with a one-way valve or other proper respiratory medical device. Administer oxygen if breathing is difficult. Remove and isolate contaminated clothing and shoes. In case of contact with substance, immediately flush skin or eyes with running water for at least 20 minutes. For minor skin contact, avoid spreading material on unaffected skin. Keep victim warm and quiet. Effects of exposure (inhalation, ingestion or skin contact) to substance may be delayed. Ensure that medical personnel are aware of the material(s) involved and take precautions to protect themselves. Medical observation is recommended for 24 to 48 hours after breathing overexposure, as pulmonary edema may be delayed. Asfirst aid for pulmonary edema, a doctor or authorized paramedic may consider administering a drug or other inhalation therapy
| [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. | [Definition]
ChEBI: Aflatoxin G is a member of coumarins. | [General Description]
Certan Vial | [Biochem/physiol Actions]
Hepatocarcinogen. Food contaminant produced by Aspergillus flavus, a common soil fungus. |
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