Citrinin
Chemical compound / From Wikipedia, the free encyclopedia
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Citrinin is a mycotoxin which is often found in food. It is a secondary metabolite produced by fungi that contaminates long-stored food and it can cause a variety of toxic effects, including kidney, liver and cell damage. Citrinin is mainly found in stored grains, but sometimes also in fruits and other plant products.
Quick Facts Names, Identifiers ...
Names | |
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Preferred IUPAC name
(3R,4S)-8-Hydroxy-3,4,5-trimethyl-6-oxo-4,6-dihydro-3H-2-benzopyran-7-carboxylic acid | |
Identifiers | |
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3D model (JSmol) |
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ChEMBL | |
ChemSpider |
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ECHA InfoCard | 100.007.508 |
KEGG |
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PubChem CID |
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UNII | |
CompTox Dashboard (EPA) |
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Properties | |
C13H14O5 | |
Molar mass | 250.25 |
Appearance | Lemon-yellow crystals |
Melting point | 175 °C (347 °F; 448 K) (decomposes (dry conditions), when water is present 100 degrees Celsius)) |
Insoluble | |
Hazards | |
GHS labelling: | |
H301, H311, H331, H351 | |
P261, P280, P301+P310, P311 | |
Safety data sheet (SDS) | MSDS |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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