ピラジン 化学特性,用途語,生産方法
外観
白色〜わずかにうすい黄色, 結晶又は塊
溶解性
水、エタノール及びアセトンに溶ける。水、エタノール、エーテルに可溶。
解説
1,4‐ジアジンの別名。窒素2原子をもつ6員環芳香族複素環化合物の一つ。窒素2原子がパラ位に位置しているのでパラジアジンともよばれた。ヘリオトロープ様の芳香をもつ。ピラジン，パラジアジンともいう．アミノアセトアルデヒドを塩化水銀(Ⅱ)と水酸化ナトリウムとで酸化的自己縮合させると得られる．ヘリオトロープ様の香りをもつ無色の結晶．融点57 ℃，沸点116 ℃．d611.031．n61D1.4953．水，エタノール，エーテルに可溶．昇華性があり，水蒸気蒸留ができる．芳香族性と第三級アミンの性質をもつ．還元すればピペラジンになる．
用途
ピラジンの誘導体には香料?農薬など様々な用途がある。
特長
冷時で過マンガン酸カリウム溶液を脱色する。
化学的特性
Pyrazine has a strong pyridine-like odor. Some reports compare the taste of pyrazine to cooked spinach or rancid peanuts
天然物の起源
Pyrazine has been detected in several food products including papayas, asparagus, peanuts, popcorn, soybeans, corn, French fries, bread, cheese, milk, eggs (boiled), chicken (fried), beef (cooked), shrimp, clams, beer, sherry, malt, coffee and tea (green).
使用
Pyrazine is used as a flavoring agent. It serves as a component of some herbs in traditional Chinese medicine. It is employed as pharmaceutical intermediates, perfume intermediates and involved in the preparation of other chemicals. In addition to this, it is used in the production of pyrazine 1-oxide.
製造方法
Prepared by cyclization of α-amino ketones, which were produced by the reduction of isonitroso ketones to yield the dihydropyrazines, which are dehydrogenated with mercury(I) oxide or copper(II) sulfate or sometimes with atmospheric oxygen.
定義
pyrazine: An unsaturated heterocycliccompound having two nitrogenatoms in a six-membered ring,C
4H
4N
2; r.d. 1.03; m.p. 52°C; b.p.115°C. Pyrazine is a symmetric diazine.
一般的な説明
Pyrazine is a 1,4-diazine and an electron-deficient
N-heteroarene found in several natural products, APIs, agrochemicals, and functional materials.
化学性质
色結晶，融点55℃，沸点116℃，水?エタノールに可溶
純化方法
Distil pyrazine in steam and crystallise it from water. Purify also by zone melting. [Beilstein 23 H 91, 23 II 80, 23 III/IV 899, 23/5 V 351.]
ピラジン 上流と下流の製品情報
原材料
準備製品