方案
95%
折射率
n20/D 1.427 (lit.)
沸点
165 °C (lit.)
密度
0.837 g/mL at 25 °C (lit.)
SMILES字符串
C=CCCCC#N
InChI
1S/C6H9N/c1-2-3-4-5-6-7/h2H,1,3-5H2
InChI key
UNAQSRLBVVDYGP-UHFFFAOYSA-N
一般描述
5-Hexenenitrile, an aliphatic nitrile, is a volatile compound that is formed as a degradation product of glucobrassicanapin in Aurinia sinuata. It is reported to be an attractant from oilseed rape for the cabbage seed weevil, Ceutorhynchus assimilis. 5-Hexenenitrile is the main volatile compound found in wheat extract. It undergoes Wacker oxidation to form the corresponding methyl ketone using PdCl2-DMA (palladium dichloride-N,N-diemthylacetamide) catalytic system.
应用
5-Hexenenitrile may be used in the synthesis of 1,8-dicyano-4-octene.
警示用语：
Warning
危险声明
危险分类
Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
104.9 °F - closed cup
闪点(°C)
40.5 °C - closed cup
个人防护装备
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
新产品
The responses of the cabbage seed weevil Ceutorhynchus assimilis to volatile compounds from oilseed rape in a linear track olfactometer.
Bartlet E, et al.
Entomologia Experimentalis et Applicata, 85(3), 257-262 (1997)
Convenient and Efficient Pd-Catalyzed Regioselective Oxyfunctionalization of Terminal Olefins by Using Molecular Oxygen as Sole Reoxidant.
Mitsudome T, et al.
Angewandte Chemie (Weinheim an der Bergstrasse, Germany), 118(3), 495-499 (2006)
Shengxiang Ji et al.
Polymer, 49(24), 5307-5313 (2009-11-13)
High molecular weight, high functionality diamino telechelic polybutadienes (TPBs) were synthesized by ring-opening metathesis polymerization (ROMP) of 1,5-cyclooctadiene (COD) in the presence of a chain transfer agent, 1,8-dicyano-4-octene, followed by lithium aluminum hydride reduction. Melt coupling of diamino TPB with
Composition of the young green barley and wheat leaves.
Shibamoto T, et al.
J. Essent. Oil Res., 19(2), 134-137 (2007)
Glucosinolates, glycosidically bound volatiles and antimicrobial activity of Aurinia sinuata (Brassicaceae).
Blazevic I, et al.
Food Chemistry, 121(4), 1020-1028 (2010)
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