| Product Unit Size | Cost | Quantity | Stock |
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Hypoxanthine is an endogenous purine derivative redox substrate/product of xanthine via conversion by xanthine oxidase or xanthine oxidoreductase. Hypoxanthine levels are measured in commercial meat and fish to indicate freshness levels prior to consumption.
| Cas No. | 68-94-0 |
|---|---|
| Purity | ≥98% |
| Formula | C5H4N4O |
| Formula Wt. | 136.11 |
| Chemical Name | 1,7-Dihydro-6H-purin-6-one |
| IUPAC Name | 3,7-dihydropurin-6-one |
| Synonym | purin-6(1H)-one, Sarcine, Sarkin |
| Melting Point | 150°C (dec. with°ut melting) |
| Solubility | Soluble in dil acids and alkalies. |
| Appearance | White or almost white crystalline powder |
| Store Temp | Ambient |
|---|---|
| Ship Temp | Ambient |
| MSDS | |
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| Info Sheet |
Ipata PL, Balestri F. The functional logic of cytosolic 5'-nucleotidases. Curr Med Chem. 2013;20(34):4205-16. PMID: 23992316.
Okamoto K, Kusano T, Nishino T. Chemical nature and reaction mechanisms of the molybdenum cofactor of xanthine oxidoreductase. Curr Pharm Des. 2013;19(14):2606-14. PMID: 23116398.
Lawal AT, Adeloju SB. Progress and recent advances in fabrication and utilization of hypoxanthine biosensors for meat and fish quality assessment: a review. Talanta. 2012 Oct 15;100:217-28. PMID: 23141330.