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2-Hydroxypyridine

analytical standard

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Synonym(s):
2(1H)-Pyridone, 2-Pyridinol
Empirical Formula (Hill Notation):
C5H5NO
CAS Number:
142-08-5
Molecular Weight:
95.10
Beilstein:
105757
EC Number:
205-520-3
MDL number:
MFCD00006268
PubChem Substance ID:
329756063
NACRES:
NA.24

grade

analytical standard

Quality Level

100

Assay

≥98.0% (GC)

shelf life

limited shelf life, expiry date on the label

bp

280-281 °C (lit.)

mp

105-107 °C (lit.)

application(s)

cleaning products
cosmetics
food and beverages
personal care

format

neat

SMILES string

Oc1ccccn1

InChI

1S/C5H5NO/c7-5-3-1-2-4-6-5/h1-4H,(H,6,7)

InChI key

UBQKCCHYAOITMY-UHFFFAOYSA-N

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General description

2-Hydroxypyridine, an enolic tautomer of 2-pyridone, belongs to the class of volatile organic compounds (VOCs).

Application

2-Hydroxypyridine may be used as an analytical standard for the determination of the analyte in roasted coffee beans and Agave tequilana Weber var. azul − the raw material for the generation of tequila beverage by gas chromatography-mass spectrometry (GC-MS) technique.

Pictograms

Skull and crossbones
GHS06

Signal Word

Danger

Hazard Statements

H301

Precautionary Statements

P301 + P330 + P331 + P310

Hazard Classifications

Acute Tox. 3 Oral

Storage Class Code

6.1D - Non-combustible, acute toxic Cat.3 / toxic hazardous materials or hazardous materials causing chronic effects

WGK

WGK 3

Flash Point(C)

Not applicable

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Photoionization of 2-pyridone and 2-hydroxypyridine
Poully JC, et al.
Physical Chemistry Chemical Physics, 12(14), 3566-3572 (2010)
Volatile compounds as potential defective coffee beans? markers
Toci AT and FA
Food Chemistry, 108(3), 1133-1141 (2008)
Generation of Maillard compounds from inulin during the thermal processing of Agave tequilana Weber Var. azul.
Mancilla-Margalli NA & Lopez MG
Journal of Agricultural and Food Chemistry, 50(4), 806-812 (2002)

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