PRODUCT Properties
| Melting point: | 221° (van der Merwe) |
| alpha | D -35° (c = 0.15 in ethanol) |
| Boiling point: | 632.4±55.0 °C(Predicted) |
| Density | 1.361±0.06 g/cm3(Predicted) |
| Flash point: | -11 °C |
| storage temp. | 2-8°C |
| solubility | DMF: 10 mg/ml; DMSO: 15 mg/ml; Ethanol: 50 mg/ml; Ethanol:PBS (pH 7.2) (1:1): 0.50 mg/ml |
| form | A crystalline solid |
| pka | 3.40±0.10(Predicted) |
| color | White to off-white |
| EPA Substance Registry System | L-Phenylalanine, N-[[(3R)-3,4-dihydro-8-hydroxy-3-methyl-1-oxo-1H-2-benzopyran-7-yl]carbonyl]- (4825-86-9) |
Description and Uses
Ochratoxins are mycotoxins produced by Aspergillus and Penicillium species of fungi that contaminate foods. Ochratoxin A (OTA, ) is a chlorinated form with toxicity that targets the kidneys, causing nephropathy and renal adenomas. OTB is a non-
Ochratoxin B is the non-chlorinated analogue of the much more extensively studied ochratoxin A. It is co-produced by the same species of Aspergillus and Penicillium that are associated with food spoilage. Ochratoxin B has received little focused investigation and its mode of action and potential hazards have been inferred from ochratoxin A.
Safety
| Symbol(GHS) |   GHS02,GHS07 |
| Signal word | Danger |
| Hazard statements | H225-H302-H312-H319-H332 |
| Precautionary statements | P210-P280-P305+P351+P338 |
| Hazard Codes | Xn,T,F |
| Risk Statements | 22-36/37/38-65-48/23/24/25-36/38-11-46-45-36-20/21/22 |
| Safety Statements | 26-36-45-16-53-36/37-62 |
| RIDADR | UN 3462 6.1/PG 3 |
| WGK Germany | 3 |
| RTECS | AY6825000 |
| HazardClass | 6.1(a) |
| PackingGroup | I |
| HS Code | 39229000 |
| Hazardous Substances Data | 4825-86-9(Hazardous Substances Data) |
