W321907
异戊胺
≥98%
别名:
1-氨基-3-甲基丁烷, 异戊胺
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关于此项目
线性分子式:
(CH3)2CHCH2CH2NH2
化学文摘社编号:
分子量:
87.16
FEMA Number:
3219
Council of Europe no.:
512
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
11.001
EC Number:
203-526-0
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1209230
Organoleptic:
chemical
Grade:
Halal
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
SMILES string
CC(C)CCN
InChI
1S/C5H13N/c1-5(2)3-4-6/h5H,3-4,6H2,1-2H3
InChI key
BMFVGAAISNGQNM-UHFFFAOYSA-N
biological source
synthetic
grade
Halal
agency
meets purity specifications of JECFA
assay
≥98%
Quality Level
refractive index
n20/D 1.408 (lit.)
bp
95-97 °C (lit.)
density
0.751 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
chemical
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General description
异戊胺是一种据报道存在于酒和鸡蛋中的脂肪胺。
Application
- 异戊胺是一种新型的由水稻中昆虫取食诱导的防御化合物。: 本研究探讨了异戊胺作为水稻防御化合物在昆虫取食时的作用。该研究强调了其在增强植物对害虫的抗性机制方面的潜力（Aboshi et al., 2021）。
Disclaimer
仅供R&D或非EU食品使用不用于零售。
signalword
Danger
Hazard Classifications
Acute Tox. 4 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 2 - Skin Corr. 1B - STOT SE 3
target_organs
Respiratory system
存储类别
3 - Flammable liquids
wgk
WGK 1
flash_point_f
30.2 °F - closed cup
flash_point_c
-1 °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
Flavor composition of wines: a review.
Schreier P & Jennings WG.
Critical Reviews in Food Science and Nutrition, 12(1), 59-111 (1979)
Egg and egg product flavor.
Maga JA.
Journal of Agricultural and Food Chemistry, 30(1), 9-14 (1982)
[Evidence of synthesizing secondary amines from primary amines by fungi--microbiological production of methylisoamylamine and piperidine].
C Ji et al.
Wei sheng wu xue bao = Acta microbiologica Sinica, 26(4), 341-345 (1986-12-01)
C Ji et al.
Carcinogenesis, 7(2), 301-303 (1986-02-01)
Nitrosomethylisoamylamine (NMIA), a carcinogenic N-nitroso compound was synthesized from isoamylamine (IAA) in a glucose-ammonium nitrate medium after several days' incubation with fungi and subsequent nitrosation with sodium nitrate. The nitrosamine was not produced by control reactions which lacked either IAA
[Studies on the synthesis of two new nitrosamines (NMAMBA and NMAMPA) from isoamylamine and sodium nitrite by fungi].
S J Lu et al.
Zhongguo yi xue ke xue yuan xue bao. Acta Academiae Medicinae Sinicae, 8(4), 255-260 (1986-08-01)
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