2,5-Dimethylpyrazine 2,5-Dimethylpyrazine
Structural formula
| Business number | 03GH |
|---|---|
| Molecular formula | C6H8N2 |
| Molecular weight | 108.14 |
| label |
2,5-Dimethyl-p-diazepine, 2,5-dimethyl-1,4-diazine, 2,5-dimethyl-pyrazin, food additives, Flavor enhancer |
Numbering system
CAS number:123-32-0
MDL number:MFCD00006147
EINECS number:204-618-3
RTECS number:UQ2800000
BRN number:107052
PubChem number:24901599
Physical property data
1. Character: colorless to slightly yellow liquid
2. Melting point:15℃
3. Boiling point:155℃
4. Solubility: soluble in water, ethanol , diethyl ether. Can evaporate with water vaporToxicological data
1, acute toxicity: rat oral LD50: 1020mg/kg
Mouse transperitoneal membrane LD50: 1350mg/kg
2, mutagenicity: yeast mutation test system: 33800mg/L
Hamster ovary cell analysis and testing system: 2500mg/L
Ecological data
None yet
Molecular structure data
5. Molecular property data:
1. Molar refractive index: 32.08
2. Molar volume (m3/mol）：108.4
3. isotonic specific volume (90.2K):270.8
4. Surface Tension (dyne/cm):38.9
5. Polarizability（10-24cm3):12.71
Compute chemical data
1. Reference value for hydrophobic parameter calculation (XlogP): None
2. Number of hydrogen bond donors: 0
3. Number of hydrogen bond acceptors: 2
4. Number of rotatable chemical bonds: 0
5. Number of tautomers: none
6. Topological molecule polar surface area 25.8
7. Number of heavy atoms: 8
8. Surface charge: 0
9. Complexity: 62.9
10. Number of isotope atoms: 0
11. Determine the number of atomic stereocenters: 0
12. Uncertain number of atomic stereocenters: 0
13. Determine the number of chemical bond stereocenters: 0
14. Number of uncertain chemical bond stereocenters: 0
15. Number of covalent bond units: 1
Properties and stability
1. Properties: Colorless to slightly yellow liquid. Can evaporate with water vapor.
Storage method
None yet
Synthesis method
2. Preparation method: in the presence of ammonium salt, from acrolein and ammonia in glycerin Obtained by heating reaction.
Purpose
3. Uses: This product has a pungent aroma of fried flowers and chocolate and cream. It is our countryGB- 2760-863. isotonic specific volume (90.2K):270.8
4. Surface Tension (dyne/cm):38.9
5. Polarizability（10-24cm3):12.71
Compute chemical data
1. Reference value for hydrophobic parameter calculation (XlogP): None
2. Number of hydrogen bond donors: 0
3. Number of hydrogen bond acceptors: 2
4. Number of rotatable chemical bonds: 0
5. Number of tautomers: none
6. Topological molecule polar surface area 25.8
7. Number of heavy atoms: 8
8. Surface charge: 0
9. Complexity: 62.9
10. Number of isotope atoms: 0
11. Determine the number of atomic stereocenters: 0
12. Uncertain number of atomic stereocenters: 0
13. Determine the number of chemical bond stereocenters: 0
14. Number of uncertain chemical bond stereocenters: 0
15. Number of covalent bond units: 1
Properties and stability
1. Properties: Colorless to slightly yellow liquid. Can evaporate with water vapor.
Storage method
None yet
Synthesis method
2. Preparation method: in the presence of ammonium salt, from acrolein and ammonia in glycerin Obtained by heating reaction.
Purpose
3. Uses: This product has a pungent aroma of fried flowers and chocolate and cream. It is our countryGB- 2760-86Stipulated as permitted of spices. Mainly used to prepare flavors such as cocoa, coffee, meat, nuts and potatoes. It can also be used in dye and pharmaceutical industries.
nt-family: ‘Times New Roman’; mso-hansi-font-family: ‘Times New Roman'”>Specified as permitted spices. Mainly used in the preparation of flavors such as cocoa, coffee, meat, nuts and potatoes. It can also be used in dye and pharmaceutical industries.
