偶氮二甲酰胺
一般危化品
偶氮二甲酰胺结构式
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常用名 | 偶氮二甲酰胺 | 英文名 | Azodicarbonamide |
|---|---|---|---|---|
| CAS号 | 123-77-3 | 分子量 | 116.079 | |
| 密度 | 1.9±0.1 g/cm3 | 沸点 | 241.3±23.0 °C at 760 mmHg | |
| 分子式 | C2H4N4O2 | 熔点 | 220-225 °C (dec.)(lit.) | |
| MSDS | 中文版 美版 | 闪点 | 99.7±22.6 °C | |
| 符号 |
GHS08 |
信号词 | Danger |
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Anti-HIV agents that selectively target retroviral nucleocapsid protein zinc fingers without affecting cellular zinc finger proteins.
J. Med. Chem. 41(9) , 1371-81, (1998) Agents that target the two highly conserved Zn fingers of the human immunodeficiency virus (HIV) nucleocapsid p7 (NCp7) protein are under development as antivirals. These agents covalently modify Zn-coordinating cysteine thiolates of the fingers, causing Zn e... |
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Assessment of the determination of azodicarbonamide and its decomposition product semicarbazide: investigation of variation in flour and flour products.
J. Agric. Food Chem. 59(17) , 9313-8, (2011) Azodicarbonamide, as a bleaching agent and improving agent, is a permitted food additive in certain countries and can be determined by high-performance liquid chromatography. However, it partially degrades with the heat of processing to form trace amounts of ... |
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Comparative studies by IR, Raman, and surface-enhanced Raman spectroscopy of azodicarbonamide, biurea and semicarbazide hydrochloride.
Spectrochim. Acta. A. Mol. Biomol. Spectrosc. 114 , 80-4, (2013) Azodicarbonamide is widely applied in the food industry as a new flour gluten fortifier in China, Canada, the United States, and some other countries, whose metabolites of biurea and semicarbazide hydrochloride are reaction products during baking. In this stu... |
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The determination of biurea: a novel method to discriminate between nitrofurazone and azodicarbonamide use in food products.
Anal. Chim. Acta 586(1-2) , 366-73, (2007) Recently doubts have arisen on the usefulness of semicarbazide as marker residue for the illegal use of the antibiotic nitrofurazone (NFZ) in aquaculture and poultry production. Most notably azodicarbonamide (ADC) has been implicated as an alternative source ... |
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Safety assessment and risk-benefit analysis of the use of azodicarbonamide in baby food jar closure technology: putting trace levels of semicarbazide exposure into perspective--a review.
Food Addit. Contam. 22(9) , 875-91, (2005) The discovery of trace levels of semicarbazide (SEM) in bottled foods (especially baby foods) led to a consideration of the safety of this hydrazine compound by regulatory agencies worldwide. Azodicarbonamide, which is used in the jar-sealing technology known... |
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Semicarbazide formation in flour and bread.
J. Agric. Food Chem. 56(6) , 2064-7, (2008) Azodicarbonamide, an approved food additive, is commonly used as a flour additive and dough conditioner in the United States and Canada. A number of researchers have clearly established a link between the use of azodicarbonamide and semicarbazide contaminatio... |
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Lopinavir shows greater specificity than zinc finger ejecting compounds as a potential treatment for human papillomavirus-related lesions.
Antiviral Res. 91(2) , 161-6, (2011) Non-surgical, antiviral treatment options are desirable for HPV-related lesions within the genitourinary and upper digestive tract. We compared the toxicity of three zinc finger-ejecting (ZFE) compounds (4,4-dithiodimorpholine, azodicarbonamide, and diamide) ... |
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The contribution of azodicarbonamide to ethyl carbamate formation in bread and beer.
Food Addit. Contam. 14(1) , 101-8, (1997) Data on ethyl carbamate concentrations in beers purchased and analysed between 1988 and 1990 are presented. The concentrations in draught beers were uniformly below the detection limit of 1 microgram/l. Canned beers contained rather more ethyl carbamate (up t... |
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Use of sodium stearoyl lactylate and azodicarbonamide in wheat flour breads with added pea flour.
Int. J. Food Sci. Nutr. 62(4) , 385-91, (2011) Different amounts of sodium stearoyl lactylate (SSL) (X(1)) and azodicarbonamide (ADA) (X(2)) were analyzed to measure their effect on breadmaking using wheat flour with incorporation of pea flour (Pisum sativum) to the dough. The objective of the present wor... |
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Hydroxylation of deoxyguanosine at 5' site of GG and GGG sequences in double-stranded DNA induced by carbamoyl radicals.
Free Radic. Res. 36(6) , 667-75, (2002) Free radicals generated by chemicals can cause sequence-specific DNA damage and play important roles in mutagenesis and carcinogenesis. Carbamoyl group (CONH2) and its derived groups (CONR2) occur as natural products and synthetic chemical compounds. We have ... |