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AMF [4'-(Aminomethyl)fluorescein] *CAS 91539-64-9*

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Physical properties
Molecular weight462.55
Spectral properties
Absorbance (nm)487
Correction Factor (260 nm)0.32
Correction Factor (280 nm)0.35
Extinction coefficient (cm -1 M -1)800001
Excitation (nm)498
Emission (nm)517
Quantum yield0.79001, 0.952
Storage, safety and handling
H-phraseH303, H313, H333
Hazard symbolXN
Intended useResearch Use Only (RUO)
R-phraseR20, R21, R22
StorageFreeze (< -15 °C); Minimize light exposure


See also: Fluoresceins
Molecular weight
Absorbance (nm)
Correction Factor (260 nm)
Correction Factor (280 nm)
Extinction coefficient (cm -1 M -1)
Excitation (nm)
Emission (nm)
Quantum yield
0.79001, 0.952
4'-(Aminomethyl)fluorescein is an excellent building block for developing fluoresceinated bioconjugates. Its amino group readily reacts with activated carboxy esters (such as NHS ester).


Common stock solution preparation

Table 1. Volume of DMSO needed to reconstitute specific mass of AMF [4'-(Aminomethyl)fluorescein] *CAS 91539-64-9* to given concentration. Note that volume is only for preparing stock solution. Refer to sample experimental protocol for appropriate experimental/physiological buffers.

0.1 mg0.5 mg1 mg5 mg10 mg
1 mM216.193 µL1.081 mL2.162 mL10.81 mL21.619 mL
5 mM43.239 µL216.193 µL432.386 µL2.162 mL4.324 mL
10 mM21.619 µL108.096 µL216.193 µL1.081 mL2.162 mL

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Spectral properties

Absorbance (nm)487
Correction Factor (260 nm)0.32
Correction Factor (280 nm)0.35
Extinction coefficient (cm -1 M -1)800001
Excitation (nm)498
Emission (nm)517
Quantum yield0.79001, 0.952



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Journal: Nature Communications (2023): 3882
Investigation of the Small Size of Nanobodies for a Sensitive Fluorescence Polarization Immunoassay for Small Molecules: 3-Phenoxybenzoic Acid, an Exposure Biomarker of Pyrethroid Insecticides as a Model
Authors: Wang, Yulong and Li, Zhenfeng and Barnych, Bogdan and Huo, Jingqian and Wan, Debin and Vasylieva, Natalia and Xu, Junli and Li, Pan and Liu, Beibei and Zhang, Cunzheng and others,
Journal: Journal of agricultural and food chemistry (2019): 11536--11541


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