Empagliflozin impurity 252 CAS CATO-C4X-1065252

Purity 97%+In StockPharmacopoeial Impurity Standards
CAS No.CATO-C4X-1065252
Molecular FormulaC13H7ClFIO
Molecular Weight360.55 g/mol
CategoryPharmacopoeial Impurity Standards / EP Impurities
AvailabilityIn Stock

Chemical Structure

Empagliflozin impurity 252 CAS CATO-C4X-1065252 chemical structure

Description

Structurally, Empagliflozin impurity 252 (C13H7ClFIO) contains a hydroxyl group, an ether linkage, fluorine/chlorine/iodine substitution, an aromatic ring system. The molecule exhibits a degree of unsaturation (DBE) of 9.0, corresponding to approximately 9 ring(s) or double-bond equivalent(s). With a molecular weight of 360.55 g/mol, it falls into the moderately-high-molecular-weight range. The aromatic system may exhibit native fluorescence, enabling detection with a fluorescence detector (FLD).

Empagliflozin impurity 252 (CAS CATO-C4X-1065252) is a certified pharmaceutical impurity reference standard with the molecular formula C13H7ClFIO and a molecular weight of 360.55 g/mol.

This reference standard supports related-substances testing and method development in line with ICH Q3A/Q3B guidance on impurity control, and is suitable for system suitability testing and forced-degradation studies.

The assigned purity is verified by mass-balance and quantitative NMR (qNMR) approaches, with the expanded uncertainty reported at a 95% confidence level (k=2). Batch homogeneity and stability are independently assessed for every lot.

Physical & Chemical Properties

Molecular FormulaC13H7ClFIO
Molecular Weight360.55 g/mol
AppearancePale yellow to yellow crystalline powder. (slight halide-like odor, low volatility)
Purity97%+
StorageStore at 2-8°C, protect from light
Solubility (reference)Soluble in chloroform, dichloromethane, ethyl acetate, DMSO
StabilityMay oxidize slowly on prolonged air exposure; Light-sensitive; avoid direct strong light
Degree of Unsaturation (DBE)9.0
UV AbsorptionUV-absorbing
Structural FeaturesAromatic ring present
Halogen ContentF/Cl/I-containing

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