6-Benzylaminopurine CAS 1214-39-7 EINECS NO 214-927-5

Product Description:

Product Name: 6-Benzylaminopurine CAS NO: 1214-39-7

Synonyms:

1H-Purin-6-amine, N-(phenylmethyl)-;

N-(phenylmethyl)-1H-purin-6-amine;

N-benzyl-7H-purin-6-amine;

Chemical & Physical Properties:

Appearance: White to light yellow crystal powder

Assay :≥99.0%

Density: 1.393g/cm3

Boiling Point: 529.4℃ at 760 mmHg

Melting Point: 229-233℃

Flash Point: 274℃

Refractive Index: n20/D 1.418(lit.)

Stability: Stable. Incompatible with strong oxidizing agents.

Storage Condition: 2-8℃

Vapor Density: >1 (vs air)

Vapor Pressure: 3.3 mm Hg ( 20℃ )

Water Solubility: Soluble in water, methanol and ace-tone. Slightly soluble in ethyl acetate and dichloromethane and toluene. Insoluble in n-hexane.

Safety Information:

RTECS: UD3150000

Safety Statements: S24/25

HS Code: 2933990090

Packing Group: I; II; III

WGK Germany: 3

RIDADR: UN 2348 3/PG 3

Risk Statements: R36/37/38

Hazard Codes: Xi; Xn

6-Benzylaminopurine, benzyl adenine or BAP is a first-generation synthetic cytokinin that elicits plant growth and development responses, setting blossoms and stimulating fruit richness by stimulating cell division. It is an inhibitor of respiratory kinase in plants, and increases post-harvest life of green vegetables. Influence of cytokinin as 6-benzylaminopurine (BAP) in combination with other methods on postharvest green color retention on broccoli heads and asparagus spears, showed positive results for quality retention. Treatment with 10 and 15 ppm BAP can be used to extend shelf life of fresh-cut broccoli florets and shredded cabbage during storage at 6±1°C at commercial level.

6-Benzylaminopurine was first synthesized and tested in the laboratories of plant physiologist Folke K. Skoog.

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