Food additive Thiabendazole Raw Materials Powder

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Product details

Thiabendazole Powder Usage and Synthesis.

Thiabendazole is commonly known as Tekoderm, aldicarb, thiabendazole, thiabendazole, thiabendazole, with endosorption to the top of the conductivity, but can not be to the base of the conductivity. It has a long persistence period and has cross-resistance with benzimidazole fungicides.

It has inhibitory activity against ascomycetes, ascomycetes and hemipterans, and is used for the prevention and control of fungal diseases of various crops and preservation of fruits and vegetables. It is a kind of high efficient, broad-spectrum, international common fungicide. It is used for processing 42% thiabendazole suspension, 60% thiabendazole wettable powder, 3% thiabendazole smoke, fruit preservation paper and so on. Preventing and controlling various diseases caused by fungi in crops and cash crops.

Industrial antifungal agent, can be used for feed antifungal, paint antifungal, as textiles, paper, leather, wire and cable and daily commercial products of antifungal, anticorrosion. Human and animal intestinal deworming agent.

Uses of Thiabendazole.

Highly efficient, broad-spectrum, long-lasting systemic fungicide, root application can be conducted to the top, but not to the base, can be used as a foliar spray, spray amount of 2.25 ~ 3.75g active ingredient / hm2, can control a variety of crops of fungal diseases and root rot, both protective and therapeutic effects.

Currently also widely used in citrus, apples, pears and bananas and other fruits storage period disease, respectively, with 500 ~ 1000mg / L, 700 ~ 1500mg / L liquid treatment

Systemic fungicide. Can prevent many kinds of plant fungal diseases, used to deal with fruits and vegetables after harvesting, can prevent some diseases occurring in storage, has been widely used at home and abroad. For example, oranges can be dipped with 500-1000ppm solution to prevent green mould and green mould during storage period.

Banana can be dipped with 750-1500ppm liquid to prevent and control crown rot and anthracnose during storage period, and also can be dipped with 500-1000ppm liquid for apple. Pear, pineapple, grapes, strawberries, kale, cabbage, tomato, mushrooms, sugar beet, sugar cane, etc., to prevent and control storage-period C damage.

Characteristic of Thiabendazole.

White to off-white crystalline powder, tasteless and odourless. Melting point 304~305°C. 1g of this product is soluble in 107.5mL methanol, 147mL ethanol, 130mL ethylene glycol, 125mL chloroform, 357mL acetone, 435mL benzene, or 26mL water with pH 2.2. Acid, alkali and UV resistant. Oral LD502.4g/kg in mice, LD503.6g/kg in rats, LD503.6g/kg in rabbits, Adl0-3.0mg/kg (FAO/WHO, 1994).

Production Method of Thiabendazole.

Thiazole-4-carboxybromide and o-phenylenediamine were mixed, polyphosphoric acid was added, heated to 240°C with stirring and held for 3 h. The hot reaction solution was injected into ice, filtered, and the filtrate was washed with 30% sodium hydroxide solution, precipitated 2-(4'-thiazolyl)-benzimidazole at about pH 6, filtered, washed, dried, and crystallised at melting point 296-298°C. The crystals were crystallised with boiling ethanol. Recrystallised with boiling ethanol, melting point 301-302°C.

Another process is a mixture of 4-ethoxycarbonylthiazole, o-phenylenediamine, polyphosphoric acid stirring heated to 125 ° C, and then heated at 175 ° C for 2h, the mixture was injected into ice water, neutralised with sodium hydroxide solution to pH 6, precipitated crystals, filtered, extracted with hot acetone, the extract was decolourised with activated charcoal and then concentrated and dried in vacuum, to obtain thiabendazole.

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