2-н-пентилпиридин
2-н-пентилпиридин атрибут
| Температура кипения: |
102-107 °C (lit.) |
| плотность: |
0.897 g/mL at 25 °C (lit.) |
| FEMA: |
3383 | 2-PENTYLPYRIDINE |
| показатель преломления: |
n20/D 1.488(lit.) |
| Fp: |
175 °F |
| температура хранения: |
Keep in dark place,Inert atmosphere,Room temperature |
| пка: |
6.01±0.10(Predicted) |
| форма: |
чистая жидкость |
| цвет: |
Бесцветный до светло-желтого |
| Удельный вес: |
0.902 |
| Запах: |
at 0.10 % in propylene glycol. fatty tallow green pepper mushroom herbal |
| Odor Type: |
fatty |
| Биологические источники: |
synthetic |
| Номер JECFA: |
1313 |
| БРН: |
2772 |
| LogP: |
3.31 |
| Справочник по базе данных CAS: |
2294-76-0(CAS DataBase Reference) |
| Вещества, добавляемые в пищу (ранее EAFUS): |
2-PENTYLPYRIDINE |
| FDA UNII: |
9N74L1UD11 |
| Справочник по химии NIST: |
Pyridine, 2-pentyl-(2294-76-0) |
| Система регистрации веществ EPA: |
2-Pentylpyridine (2294-76-0) |
| UNSPSC Code: |
12164502 |
| NACRES: |
NA.21 |
2-н-пентилпиридин химические свойства, назначение, производство
Химические свойства
2-Pentylpyridine has a tallowy-like odor.
Вхождение
Reported as occurring in shallow-fried beef and as a steam-volatile component in roasted Spanish peanut.
Also reported found in bell pepper, black sesame seeds, roast turkey, fried chicken, fried beef, cooked beef, mutton, lamb fat, roasted
filberts, toasted oats and coriander seed.
Подготовка
By alkylation of 2-pycollyl lithium; by hydrogenation of 2-pentenyl pyridine.
Методы очистки
Dry it with NaOH for several days, then distil it from CaO under reduced pressure, taking the middle fraction and redistilling it. The picrate has m 72-72.8o (from EtOH). [Beilstein 20 III/IV 2835.] 3-n-Pentylpyridine, purified as the 2-isomer, has b 110-112o/20mm, 224-226o/748mm, and the picrate has m 79.5-80o(from EtOH). [Beilstein 20 III/IV 2835.]
2-н-пентилпиридин препаратная продукция и сырье
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2-н-пентилпиридин поставщик
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