D181803
2,6-二甲基吡嗪
98%
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关于此项目
经验公式（希尔记法）:
C6H8N2
化学文摘社编号:
分子量:
108.14
NACRES:
NA.22
PubChem Substance ID:
UNSPSC Code:
12352100
EC Number:
203-589-4
MDL number:
Assay:
98%
Form:
solid
产品名称
2,6-二甲基吡嗪, 98%
InChI key
HJFZAYHYIWGLNL-UHFFFAOYSA-N
InChI
1S/C6H8N2/c1-5-3-7-4-6(2)8-5/h3-4H,1-2H3
SMILES string
Cc1cncc(C)n1
assay
98%
form
solid
bp
154 °C (lit.)
mp
35-40 °C (lit.)
Quality Level
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signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Sol. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
4.1B - Flammable solid hazardous materials
wgk
WGK 3
flash_point_f
127.4 °F - closed cup
flash_point_c
53 °C - closed cup
ppe
Eyeshields, Gloves, type P3 (EN 143) respirator cartridges
Nobuo Ochiai et al.
Journal of chromatography. A, 1421, 103-113 (2015-08-16)
An extension of multi-volatile method (MVM) technology using the combination of a standard dynamic headspace (DHS) configuration, and a modified DHS configuration incorporating an additional vacuum module, was developed for milliliter injection volume of aqueous sample with full sample evaporation.
Gustavo Luis Leonardo Scalone et al.
Journal of agricultural and food chemistry, 63(22), 5364-5372 (2015-05-15)
Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic
实验方案
Separation of various pyrazines and sulfur compounds including carbon disulfide and dimethyl disulfide.
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