Aflatoxins
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Aflatoxins
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CAS No:
1402-68-2
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Chemical Name:
Aflatoxins
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Synonyms:
Aflatoxins;Flavatoxins;Aflatoxin;Toxins,afla
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CAS No:
Description
The aflatoxins are a group of molds produced by the fungus Aspergillus flavus. They are natural contaminants of fruits, vegetables, and grains. They are also described as a series of condensed ring heterocyclic compounds. They form colorless to pale yellow crystals. Practically insoluble in water.
Characteristics
80.3
0.50 (est)
Solid
1.59g/cm3
257 - 259 °C
612.1ºC at 760mmHg
274.2ºC
1.68
In water, 477 mg/L at 25 deg C (est)
Storage site should be as close as practical to lab in which carcinogens are to be used, so that only small quantities required for expt need to be carried. Carcinogens should be kept in only one section of cupboard, an explosion-proof refrigerator or freezer (depending on chemicophysical properties ) that bears appropriate label. An inventory should be kept, showing quantity of carcinogen & date it was acquired Facilities for dispensing should be contiguous to storage area.
5.86X10-11 mm Hg at 25 deg C (est)
Oral-Human LDL0: 0.229 mg/kg; Oral-Monkey LD50: 1.75 mg/kg
Flammable; burning releases irritating fumes
Specific optical rotation (chloroform): -556 deg at 25 °C/D
Safety Information
I
6.1(a)
3172
Treasury is ventilated, low temperature and dry; stored separately from food materials
Aflatoxins B1, B2, G1, & G2 in water or chloroform solutions or in solid films were decomposed by UV irridiation.
P201, P202, P260, P264, P270, P281, P301+P310, P307+P311, P308+P313, P314, P321, P330, P405, P501
H300
Aflatoxins Use and Manufacturing
Aflatoxins are used solely for research purposes. They are naturally occurring contaminants formed by certain fungi on agricultural crops, first discovered in the 1960s (IARC 1976).