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Product Name: |
Tetramethyl pyrazine |
|
CAS: |
1124-11-4 |
|
MF: |
C8H12N2 |
|
MW: |
136.19 |
|
EINECS: |
214-391-2 |
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Mol File: |
1124-11-4.mol |
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|
Smeltepunkt |
77-80 °C(lit.) |
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Boiling point |
190 °C(lit.) |
|
density |
1.08 |
|
FEMA |
3237 | 2,3,5,6-TETRAMETHYLPYRAZINE |
|
refractive index |
1.5880 (estimate) |
|
Fp |
128-130°C/200mm |
|
storage temp. |
Store below +30°C. |
|
løselighet |
4g/l |
|
pka |
3,20 ± 0,10 (Forutsagt) |
|
form |
ryddig |
|
Water Solubility |
Løselig i vann (4 g / l ved 20 ° C). |
|
JECFA Number |
780 |
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BRN |
113100 |
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Stabilitet: |
Stable. Incompatible with strong acids, strong oxidizing agents. |
|
InChIKey |
FINHMKGKINIASC-UHFFFAOYSA-N |
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CAS DataBase Referanse |
1124-11-4 (CAS DataBase Reference) |
|
NIST Chemistry Reference |
Pyrazine, tetramethyl-(1124-11-4) |
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EPA Substance Registry System |
Tetramethylpyrazine (1124-11-4) |
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Hazard Codes |
Xn, Xi |
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Risikoverklæringer |
22-37 / 38-41-36 / 37/38 |
|
Safety Statements |
26-39-24/25-37/39-36 |
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WGK Tyskland |
3 |
|
RTECS |
UQ3905000 |
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TSCA |
Ja |
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HS kode |
29339990 |
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Chemical Characteristic |
White crystal or
powder. With aroma of beef and heated lard and fermented soybean flavor. It
smells chocolate flavor when diluted to 20mg/kg. Boiling point is 190℃.
Melting point is between 84 and 86℃. Soluble in ethanol, most non-volatile
oils and propylene glycol, slightly soluble in water. |
|
Kjemiske egenskaper |
white crystals or powder |
|
Kjemiske egenskaper |
2,3,5,6-Tetramethylpyrazine has musty, fermented, coffee odor |
|
Occurrence |
Reported found in French fried potato, bell pepper, wheat bread, emmental cheese, Swiss cheese, Camembert cheese, Gruyere cheese, boiled and cooked beef, grilled and roasted beef, fried beef, cooked lamb and mutton, lamb and mutton liver, grilled and roasted uncured pork, beer, black tea, green tea. Also reported present in cocoa products, coffee, dairy products, oatmeal, galbanum oil, roasted peanuts, soybean, beans, mushroom, trassi, coriander seed, rice bran, trassi, sukiyaki, soy sauce, malt, licorice, dried bonito, wild rice, shrimp, crab, clam, scallop, filberts, rum, sake, wine, whiskey, burley tobacco and soy products. |
|
Uses |
Vanligvis brukt i forskning og behandling av flere lidelser. |
|
Definisjon |
ChEBI: Et medlem av klassen av pyraziner som er pyrazin der alle fire hydrogenene er erstattet av metylgrupper. Et alkaloid ekstrahert fra Chuanxiong (Ligusticumwallichii). |
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Preparation |
From2,5-dimethylpyrazine by ring alkylationwithMeLi; also by condensation of 2,3-butanedionewith 2,3-butanediamine. |
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Aroma threshold values |
Deteksjon: 1 til 10 ppm. Aromaegenskaper på 1,0%: litt muggen, nøtteaktig, kakao-aktig med avanilla underernote |
|
Smakterskelverdier |
Smakskarakteristikker ved 10 ppm: svak, nøtteaktig, muggen kakao og sjokoladeaktige kaffetyanser. |
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Sikkerhetsprofil |
Gift via intravenøs og intraperitoneal rute. Moderat giftig ved svelging. Ved oppvarming til nedbrytning avgir den giftig røyk av NOx. |
|
Raw materials |
Sodium nitrite-->2,3-Butanedione-->Acetylacetone-->1,4-DIAMINOBUTANE-->Ethyl nitrite-->2-Methylpyrazine |
