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008409 Desfuroyl Ceftiofur Cysteine Disulfide (contains 5% Ceftiofur) CAS: 158039-15-7

Specifications
References
CAS Number
158039-15-7
Grade
Highly Purified
Molecular Formula
C17H20N6O7S4
Molecular Weight
548.64
EU Commodity Code
38220090
Shipping Temp
Blue Ice
Storage Temp
-20°C
(6R,7R)-3-[[[(2R)-2-Amino-2-carboxyethyl]dithio]methyl]-7-[[(2Z)-2-(2-amino-4-thiazolyl)-2-(methoxyimino)acetyl]amino]-8-oxo-5-thia-1-azabicyclo[4.2.0]oct-2-ene-2-carboxylic Acid; Desfuroylceftiofur Cysteine Disulfide; DFC-CYS

A Desfuroyl Ceftiofur-related metabolite that have the potential to be microbiologic active in swine muscle, kidney, liver and fat.

Melting Point
>190ºC (dec)
Solubility
Aqueous acid (slightly)
Method for Determining Identity
Proton NMR (D2O + DCl) Spectroscopic and Mass Spectrometric Analysis
TLC Conditions
C18; Acetonitrile: Water: Acetic Acid=8:2:0.1; Visualized with UV and KMnO4; Single Spot, Rf=0.70
Atmosphere
Inert gas
Storage and Stability
May be stored at RT for short-term only. Long-term storage is recommended at -20°C for 6 months after receipt. For maximum recovery of product, centrifuge the original vial prior to removing the cap. Store under inert atmosphere. Light sensitive.
Important Note
This product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications without the expressed written authorization of United States Biological.
Toxicity and Hazards:  All products should be handled by qualified personnel only, trained in laboratory procedures.
Source
Synthetic
Purity
~90%
Form
Supplied as an off-white solid
Important Note
This product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications without the expressed written authorization of United States Biological.
References
1. Gilbertson, T., et al.: J. Agric. Food Chem., 43, 229 (1995). 2. Olson, S., et al.: Vet. Pharmacol. Therap., 21, 112 (1998). 3. Hornish, R., et al.: Curr. Top Med. Chem., 2, 717 (2002)
USBio References
No references available
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