ANS-Na (=Sodium 8-Anilino-1-naphthalenesulfonate) [Hydrophobic fluorescent probe] - ≥97% , CAS No.1445-19-8

CAS: 1445-19-8 Cat. No.: A151488 Molecular Weight: 321.33
AVAILABLE TO ORDER
GRADE & PURITY ≥97%
Synonyms
ANS-NA (8-ANILINO-1-NAPHTHALENESULFONIC ACID SODIUM SALT) | sodium 8-(phenylamino)naphthalene-1-sulfonate | 8-Anilino-1-naphthalenesulfonic Acid Sodium Salt | sodium 8-phenylazanylnaphthalene-1-sulfonate | FT-0633544 | AKOS015911068 | A808226 | N-Phenyl P
Storage
Store at 2-8°C,Argon charged
Shipped In
Wet ice
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Size
Status
Price
Qty
200mg
A151488-200mg
3
$11.90
1g
A151488-1g
2
$33.90
5g
A151488-5g
8-12 wks(?) Production requires sourcing of materials. We appreciate your patience and understanding.
$92.90
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Why this grade

≥97% for sensitive chromatographic and analytical workflows requiring minimal baseline interference.

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Storage & shipping

Store at 2-8°C,Argon charged Ships Wet ice Check lot-specific COA for exact specifications.

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Quality documents

SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.

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Literature proof

Cited in 21 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

Specifications

Synonyms
ANS-NA (8-ANILINO-1-NAPHTHALENESULFONIC ACID SODIUM SALT) | sodium 8-(phenylamino)naphthalene-1-sulfonate | 8-Anilino-1-naphthalenesulfonic Acid Sodium Salt | sodium 8-phenylazanylnaphthalene-1-sulfonate | FT-0633544 | AKOS015911068 | A808226 | N-Phenyl P
Specifications & Purity
≥97%
Storage
Store at 2-8°C, Argon charged
Shipped In
Wet ice
This product requires cold chain shipping. Ground and other economy services are not available.
Purity
≥97%
Names and Identifiers
Canonical SmilesC1=CC=C(C=C1)NC2=CC=CC3=C2C(=CC=C3)S(=O)(=O)[O-].[Na+]
IUPAC Namesodium;8-anilinonaphthalene-1-sulfonate
InChIKeyVUSNMYYVKMGHEH-UHFFFAOYSA-M
INCHI1S/C16H13NO3S.Na/c18-21(19,20)15-11-5-7-12-6-4-10-14(16(12)15)17-13-8-2-1-3-9-13;/h1-11,17H,(H,18,19,20);/q;+1/p-1
Isomeric SMILES C1=CC=C(C=C1)NC2=CC=CC3=C2C(=CC=C3)S(=O)(=O)[O-].[Na+]
Molecular Weight 321.33
Reaxy-Rn 4172965
Reaxys-RN_link_address https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=4172965&ln=

Documentation

📋 Safety Data Sheet (SDS)

Comprehensive hazard, handling, storage, and regulatory compliance document.

Download SDS →

✅ Certificate of Analysis (COA)

Lot-specific quality data. Enter your lot number to retrieve the exact COA.

Look up COA →

📊 Datasheet

Quick-reference summary of product specifications and applications.

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🔬 Specification Sheet

Full quality attributes and acceptance criteria for this grade.

View spec sheet →

Advanced Data

Taxonomic Classification

Taxonomy Tree

KingdomOrganic compounds
SuperclassBenzenoids
ClassNaphthalenes
SubclassNaphthalene sulfonic acids and derivatives
Intermediate Tree Nodes Naphthalene sulfonates
Direct Parent1-naphthalene sulfonates
Alternative Parents 1-naphthalene sulfonic acids and derivatives  1-sulfo,2-unsubstituted aromatic compounds  Aniline and substituted anilines  Primary aromatic amines  Sulfonyls  Organosulfonic acids  Secondary amines  Organic sodium salts  Organic oxides  Hydrocarbon derivatives  Organic cations  
Molecular FrameworkAromatic homopolycyclic compounds
Substituents 1-naphthalene sulfonic acid or derivatives - 1-naphthalene sulfonate - Arylsulfonic acid or derivatives - 1-sulfo,2-unsubstituted aromatic compound - Aniline or substituted anilines - Monocyclic benzene moiety - Primary aromatic amine - Organic sulfonic acid or derivatives - Organosulfonic acid or derivatives - Organosulfonic acid - Sulfonyl - Organic alkali metal salt - Secondary amine - Organic sodium salt - Organic salt - Organic oxygen compound - Organic oxide - Hydrocarbon derivative - Organosulfur compound - Organonitrogen compound - Amine - Organic nitrogen compound - Organic cation - Aromatic homopolycyclic compound
DescriptionThis compound belongs to the class of organic compounds known as 1-naphthalene sulfonates. These are organic aromatic compounds that contain a naphthalene moiety that carries a sulfonic acid group at the 1-position. Naphthalene is a bicyclic compound that is made up of two fused benzene ring.
External Descriptors Not available
3D Structure
Interactive Chemical Structure Model





Certificates(CoA,COO,BSE/TSE and Analysis Chart)
C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

15 results found

Lot NumberCertificate TypeDateItem
E2606478Certificate of AnalysisApr 23, 2026 A151488
E2606480Certificate of AnalysisApr 23, 2026 A151488
E2606481Certificate of AnalysisApr 23, 2026 A151488
I2502165Certificate of AnalysisJun 20, 2025 A151488
I2502175Certificate of AnalysisJun 20, 2025 A151488
L2406033Certificate of AnalysisNov 20, 2024 A151488
L2406034Certificate of AnalysisNov 20, 2024 A151488
D2601323Certificate of AnalysisJun 14, 2024 A151488
K1907045Certificate of AnalysisAug 09, 2023 A151488
D2311449Certificate of AnalysisJan 02, 2023 A151488
D2311450Certificate of AnalysisJan 02, 2023 A151488
D2311466Certificate of AnalysisJan 02, 2023 A151488
B2209078Certificate of AnalysisJan 11, 2022 A151488
B2209086Certificate of AnalysisJan 11, 2022 A151488
B2209145Certificate of AnalysisJan 11, 2022 A151488

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Chemical and Physical Properties
SensitivityMoisture sensitive.
Molecular Weight321.300 g/mol
XLogP3
Hydrogen Bond Donor Count1
Hydrogen Bond Acceptor Count4
Rotatable Bond Count3
Exact Mass321.044 Da
Monoisotopic Mass321.044 Da
Topological Polar Surface Area77.600 Ų
Heavy Atom Count22
Formal Charge0
Complexity445.000
Isotope Atom Count0
Defined Atom Stereocenter Count0
Undefined Atom Stereocenter Count0
Defined Bond Stereocenter Count0
Undefined Bond Stereocenter Count0
The total count of all stereochemical bonds0
Covalently-Bonded Unit Count2
Documents & Articles
Citations of This Product
References
1. Yisha Xie, Feng Yang, Kangyu Zhao, Wenwen Zhang, Qingqing Liu, Yongjun Yuan.  (2023)  Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:37967368] [10.1021/acs.jafc.3c05645]
2. Xinran Dong, Yunhao Ma, Yong Xie, Wei Cui, Hui Zhou, Kai Zhou, Feiran Xu, Baocai Xu.  (2023)  Identification and Mechanism Elucidation of Anti-Inflammatory Peptides in Jinhua Ham: An Integrative In Silico and In Vitro Study.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:37921432] [10.1021/acs.jafc.3c05132]
3. Shanshan Lu, Wenfei Xiong, Yijun Yao, Jing Zhang, Lifeng Wang.  (2023)  Investigating the physicochemical properties and air-water interface adsorption behavior of Transglutaminase-crosslinking rapeseed protein isolate.  FOOD RESEARCH INTERNATIONAL,      [PMID:37986500] [10.1016/j.foodres.2023.113505]
4. Jing-Jing Liu, Zhan-Yi Wang, Bin-Bin Jiang, Shu-Qin Gao, Ying-Wu Lin.  (2023)  Protective effect of thymoquinone on glycation of human myoglobin induced by d-ribose.  INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,      [PMID:37741485] [10.1016/j.ijbiomac.2023.127016]
5. Xiaojuan Xin, Wei Qiu, Hui Xue, Guowen Zhang, Hui Hu, Yan Zhao, Yonggang Tu.  (2023)  Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure.  ULTRASONICS SONOCHEMISTRY,      [PMID:37244085] [10.1016/j.ultsonch.2023.106442]
6. Lu Liu, Jijun Zhang, Pengjie Wang, Yi Tong, Yi Li, Han Chen.  (2023)  Functional Properties of Corn Byproduct-Based Emulsifier Prepared by Hydrothermal–Alkaline.  MOLECULES,  28  (2): (665).  [PMID:36677721] [10.3390/molecules28020665]
7. Hui Xue, Meng Xu, Guowen Zhang, Ping Wang, Lin Yu, Ying Zhao, Yonggang Tu, Yan Zhao.  (2022)  Study on the mechanism of enhanced gel strength of heat-induced egg white by shikimic acid braising.  POULTRY SCIENCE,      [PMID:35278755] [10.1016/j.psj.2022.101774]
8. Tianfeng Han, Hui Xue, Xiaobo Hu, Ruiling Li, Huilan Liu, Yonggang Tu, Yan Zhao.  (2022)  Combined effects of NaOH, NaCl, and heat on the gel characteristics of duck egg white.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2022.113178]
9. Hui Xue, Guowen Zhang, Tianfeng Han, Ruiling Li, Huilan Liu, Binghong Gao, Yonggang Tu, Yan Zhao.  (2021)  Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol-egg white under thermal treatment.  FOOD CHEMISTRY,      [PMID:34818739] [10.1016/j.foodchem.2021.131319]
10. Hui Xue, Meng Xu, Guowen Zhang, Feng Feng, Yuting Wang, Danhui Cao, Yonggang Tu, Yan Zhao.  (2021)  Effects of stewing with tea polyphenol on the gel properties, microstructure, and secondary structure of boiled egg white.  JOURNAL OF FOOD SCIENCE,  86  (10): (4262-4274).  [PMID:34564852] [10.1111/1750-3841.15919]
11. Lanlan Wu, Jianhua Li, Weijing Wu, Libo Wang, Fei Qin, Wen Xie.  (2021)  Effect of extraction pH on functional properties, structural properties, and in vitro gastrointestinal digestion of tartary buckwheat protein isolates.  JOURNAL OF CEREAL SCIENCE,      [PMID:] [10.1016/j.jcs.2021.103314]
12. Hui Xue, Meng Xu, Mingfu Liao, Wenxiang Luo, Guowen Zhang, Yonggang Tu, Yan Zhao.  (2020)  Effects of tea and illicium verum braise on physicochemical characteristics, microstructure, and molecular structure of heat-induced egg white protein gel.  FOOD HYDROCOLLOIDS,      [PMID:] [10.1016/j.foodhyd.2020.106181]
13. Hui Xue, Yonggang Tu, Meng Xu, Mingfu Liao, Wenxiang Luo, Weibo Guo, Guowen Zhang, Yan Zhao.  (2020)  Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising.  FOOD CHEMISTRY,      [PMID:32569937] [10.1016/j.foodchem.2020.127321]
14. Ruiling Li, Ningzhe Wang, Chao Ma, Jiacheng Wang, Jing Wang, Xin Yang.  (2024)  Construction and formation mechanism of phase-change polysaccharide–protein composite emulsion gels: For simultaneous printing of food products with complex structures and fine patterns.  FOOD HYDROCOLLOIDS,      [PMID:] [10.1016/j.foodhyd.2024.110817]
15. Long Deng, Junqiu Liao, Weiqi Liu, Shiyuan Liu, Xiaoxiao Liang, Rujin Zhou, Yanbin Jiang.  (2025)  Study of Zn2+ complexation driven zein-based W/O/W Pickering emulsions for enhancing curcumin bioaccessibility and fluorouracil bioactivity.  FOOD HYDROCOLLOIDS,      [PMID:] [10.1016/j.foodhyd.2025.111243]
16. Mingze Zhi, Yingshan Xie, Hongyan Li, Zeyuan Deng, Han Peng, Yanfang Yu, Bing Zhang.  (2025)  TGase-induced crosslinking of mulberry leaf protein particles as stabilizer of high-internal-phase Pickering emulsions: characterization and stability.  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,      [PMID:40022672] [10.1002/jsfa.14196]
17. Houle Xiang, Yuqing Zhang, Shuo Zhang, Jingwei Kou, Hui Wang, Fengxia Zou, Wei Zhuang, Pengpeng Yang, Jinglan Wu, Hanjie Ying.  (2025)  Impact of cell disruption technologies on the structure, functionality, and digestibility of Cordyceps militaris protein isolates.  INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,      [PMID:40829669] [10.1016/j.ijbiomac.2025.146963]
18. Zhouyi Xiong, Tingting Weng, Jihui Wang, Shan Xiao, Hao Suo, Dan Li.  (2024)  Regulatory mechanisms of phosphorylation in ovalbumin self-assembly for aggregates formation: Insights into size, structure, and morphology.  FOOD HYDROCOLLOIDS,      [PMID:] [10.1016/j.foodhyd.2024.110431]
19. Ruiling Li, Chao Ma, Ningzhe Wang, Jing Wang, Xin Yang.  (2025)  Exploring the potential of ultrasound to improve the physicochemical properties of protein-based emulsion gels: by ultrasonically treating emulsion (pre-emulsification, post-emulsification) and substrate solution respectively.  FOOD HYDROCOLLOIDS,      [PMID:] [10.1016/j.foodhyd.2025.111492]
20. Junren Wen, Yong Sui, Jianbin Shi, Tian Xiong, Fang Cai, Xiaomei Gao, Xin Mei.  (2025)  Binding interaction between rice bran albumin and sweet potato leaves polyphenol: Multi-spectroscopic and simulated molecular docking analysis.  INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,      [PMID:40383334] [10.1016/j.ijbiomac.2025.144319]
21. Xu Yunfei, Niu Jiale, Li Haowei, Chen Shihua, Hu Yuansen, Chen Si, Wang Zhiyi, Wang Kai, Yi Yanjie.  (2026)  Preparation, characterization, and antioxidant activities of complexes formed by selenium-enriched peanut peptides and polyphenols.  Journal of Food Measurement and Characterization,      [PMID:] [10.1007/s11694-026-04258-1]
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