72485

Sigma-Aldrich

Nile Red

for microscopy

Synonym(s):
Nile Blue A Oxazone
Empirical Formula (Hill Notation):
C20H18N2O2
CAS Number:
Molecular Weight:
318.37
Beilstein/REAXYS Number:
279110
EC Number:
MDL number:
PubChem Substance ID:
NACRES:
NA.32

Quality Level

grade

for microscopy

mp

203-205 °C (lit.)

λmax

553 nm

SMILES string

CCN(CC)c1ccc2N=C3C(Oc2c1)=CC(=O)c4ccccc34

InChI

1S/C20H18N2O2/c1-3-22(4-2)13-9-10-16-18(11-13)24-19-12-17(23)14-7-5-6-8-15(14)20(19)21-16/h5-12H,3-4H2,1-2H3

InChI key

VOFUROIFQGPCGE-UHFFFAOYSA-N

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General description

Nile Red is a phenoxazone dye. It is an important stain, which is used to detect intracellular lipid droplets and proteins. Nile Red detects lysosomes and lysosome-related organelles, like gut granules in C. elegans intestinal cells. It exhibits strong fluorescence enhancement and is used for staining SDS (sodium dodecyl sulphate) gels.

Application

Nile Red has been used:
  • as a fluorescent dye for staining fat by confocal scanning laser microscopy (CSLM)
  • to label nanoparticles (NPs)
  • for lipid analysis

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

RIDADR

NONH for all modes of transport

WGK Germany

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Certificate of Analysis
Certificate of Origin
Influence of shear during enzymatic gelation of caseinate-water and caseinate-water-fat systems
Manski JM, et al.
Journal of Food Engineering, 79(2), 706-717 (2007)
Curcumin/Turmeric as an Environment-friendly Stain for Proteins on Acrylamide Gels
Polyphenols in Human Health and Disease, 779-784 (2014)
Analysis of membrane-bound organelles
Fares H and van der Bliek AM
Methods in Cell Biology, 107, 239-263 (2012)
Labeling nanoparticles: Dye leakage and altered cellular uptake
Snipstad S, et al.
Cytometry. Part A : the Journal of the International Society For Analytical Cytology, 91(8), 760-766 (2017)
Influence of process parameters on formation of fibrous materials from dense calcium caseinate dispersions and fat
Manski JM, et al.
Food Hydrocolloids, 22(4), 587-600 (2008)

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