produktbeskrivelse

Tetrametylpyrazin Grunnleggende informasjon

Description Chemical Characteristic Uses Preparation References

Product Name:	Tetramethyl pyrazine
CAS:	1124-11-4
MF:	C8H12N2
MW:	136.19
EINECS:	214-391-2
Mol File:	1124-11-4.mol

Tetrametylpyrazin Kjemiske egenskaper

Smeltepunkt	77-80 °C(lit.)
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
BRN	113100
Stabilitet:	Stable. Incompatible with strong acids, strong oxidizing agents.
InChIKey	FINHMKGKINIASC-UHFFFAOYSA-N
CAS DataBase Referanse	1124-11-4 (CAS DataBase Reference)
NIST Chemistry Reference	Pyrazine, tetramethyl-(1124-11-4)
EPA Substance Registry System	Tetramethylpyrazine (1124-11-4)

Tetramethyl pyrazine Safety Information

Hazard Codes	Xn, Xi
Risikoverklæringer	22-37 / 38-41-36 / 37/38
Safety Statements	26-39-24/25-37/39-36
WGK Tyskland	3
RTECS	UQ3905000
TSCA	Ja
HS kode	29339990

Tetramethyl pyrazine Usage

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. Naturlige produkter finnes i guava, roastbiff, kakao, kaffe, reker og så videre.
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).
Preparation	From2,5-dimethylpyrazine by ring alkylationwithMeLi; also by condensation of 2,3-butanedionewith 2,3-butanediamine.
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.
Sikkerhetsprofil	Gift via intravenøs og intraperitoneal rute. Moderat giftig ved svelging. Ved oppvarming til nedbrytning avgir den giftig røyk av NOx.