W313009
丁胺
≥99%
别名:
1-氨基丁烷, 正丁胺
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关于此项目
线性分子式:
CH3(CH2)3NH2
化学文摘社编号:
分子量:
73.14
FEMA Number:
3130
Council of Europe no.:
524
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
11.003
EC Number:
203-699-2
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
605269
Organoleptic:
fishy; meaty
Grade:
Halal
Kosher
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
丁胺, ≥99%
SMILES string
CCCCN
InChI
1S/C4H11N/c1-2-3-4-5/h2-5H2,1H3
InChI key
HQABUPZFAYXKJW-UHFFFAOYSA-N
biological source
synthetic
grade
Halal
Kosher
agency
meets purity specifications of JECFA
vapor density
2.5 (vs air)
vapor pressure
68 mmHg ( 20 °C)
assay
≥99%
autoignition temp.
594 °F
expl. lim.
9.8 %
refractive index
n20/D 1.401 (lit.)
bp
78 °C (lit.)
mp
−49 °C (lit.)
density
0.74 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
fishy; meaty
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Application
- 使用不同除臭剂的超临界流体萃取法提纯马油的特性。：该研究探讨了超临界流体萃取法对马油的提纯，重点研究了包括丁胺在内的各种除臭剂的效果。该研究证明了丁胺在提高食品和制药应用中马油的质量和可用性方面的潜力（Anneke et al., 2024）。
- 开发了一种发散性的一锅法硫醇-迈克尔加成策略，用于合成β-噻吩稠合卟啉。：本文提出了一种新的一锅法合成β-噻吩稠合卟啉的硫醇-迈克尔加成策略。丁胺在反应中的使用证明了它在有机合成中的实用性，以及在开发电子和光子器件新材料方面的潜在应用（Singh et al., 2024）。
- 应变工程提高了碳基无空穴输运材料CsPbIBr(2)钙钛矿太阳能电池的光伏性能。：本研究通过应变工程提高了钙钛矿太阳能电池的性能。该过程中使用了丁胺，展示了其在提高可再生能源技术效率方面的应用（He et al., 2024）。
Disclaimer
用于研发&或非欧盟(EU)食品用途。不用于零售。
General description
正丁胺已确定为黑色发酵大蒜酒 、发酵鸡蛋 和鱼蛋白浓缩物 (FPC) 的挥发性风味成分之一。
signalword
Danger
Hazard Classifications
Acute Tox. 3 Dermal - Acute Tox. 3 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 2 - Met. Corr. 1 - Skin Corr. 1A - STOT SE 3
target_organs
Respiratory system
存储类别
3 - Flammable liquids
wgk
WGK 1
flash_point_f
19.4 °F - closed cup
flash_point_c
-7 °C - closed cup
ppe
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Volatile constituents of fish protein concentrate.
Wick EL, et al.
Journal of Food Science, 32(4), 365-370 (1967)
Change in flavor components of black-fermented garlic wine according to the type of chips during the manufacturing process.
Kim GH, et al.
Journal of Food Hygiene and Safety, 29(1), 73-77 (2014)
Gilles B Desmet et al.
The Journal of organic chemistry, 80(17), 8520-8529 (2015-08-19)
The aminolysis of three differently α-substituted γ-thiolactones (C4H5OSX, X = H, NH2, and NH(CO)CH3) is modeled based on CBS-QB3 calculated free energies corrected for solvation using COSMO-RS. For the first time, quantitative kinetic and thermodynamic data are provided for the
Egg and egg product flavor.
Maga JA.
Journal of Agricultural and Food Chemistry, 30(1), 9-14 (1982)
David W Roberts et al.
Chemical research in toxicology, 20(1), 61-71 (2007-01-18)
Reactions of the strong skin sensitizer hexadec-1-ene-1,3-sultone with sodium hydroxide, sodium methoxide, sodium metabisulfite, sodium butanethiolate, n-butylamine, and aniline have been investigated, and the reaction products have been identified. Most of the nucleophiles studied react by nucleophilic addition (Michael type
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