74350
2-甲基吡啶
analytical standard
别名:
α-甲基吡啶, 2-甲基吡啶, NSC 3409
等级
analytical standard
质量水平
蒸汽密度
3.2 (vs air)
蒸汽压
10 mmHg ( 24.4 °C)
方案
≥98.5% (GC)
自燃温度
995 °F
保质期
limited shelf life, expiry date on the label
expl. lim.
8.6 %
技术
HPLC: suitable
gas chromatography (GC): suitable
杂质
≤0.5% water
折射率
n20/D 1.499-1.502
n20/D 1.500 (lit.)
沸点
128-129 °C (lit.)
mp
−70 °C (lit.)
密度
0.943 g/mL at 25 °C (lit.)
应用
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
包装形式
neat
SMILES字符串
Cc1ccccn1
InChI
1S/C6H7N/c1-6-4-2-3-5-7-6/h2-5H,1H3
InChI key
BSKHPKMHTQYZBB-UHFFFAOYSA-N
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一般描述
2-Picoline is a flavor and fragrance standard used for the quality control of food and cosmetic products. It is an isomer of methylpyridine and also a volatile flavor compound reportedly identified in dark chocolates, roasted sesame seed oil, wild rice (Zizania palustris L.), etc.
应用
2-Picoline may be used as an analytical reference standard for the quantification of the analyte in the following:
- Cigarette smoke using reversed-phase high-performance liquid chromatography–electrospray ionization tandem mass spectrometric method (RP-HPLC–ESI-MS/MS).
- Chinese faint-scent cigarettes using gas chromatography–mass spectrometry (GC–MS) technique.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
警示用语：
Danger
危险分类
Acute Tox. 3 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1C - STOT SE 3
靶器官
Respiratory system
储存分类代码
3 - Flammable liquids
WGK
WGK 1
闪点(°F)
84.2 °F - closed cup
闪点(°C)
29 °C - closed cup
法规信息
危险化学品
此项目有
Identification of aroma types and their characteristic volatile compounds of Chinese faint-scent cigarettes based on descriptive sensory analysis and GC?MS and partial least squares regression
Yin F, et al.
European Food Research and Technology, 242(6), 869-880 (2016)
Aroma-active compounds of wild rice (Zizania palustris L.)
Cho S and Kays JS
Food Research International, 54(2), 1463-1470 (2013)
Review on Volatile Flavor Components of Roasted Oilseeds and Their Products
Cuicui LI, et al.
Green Chemistry, 1(4), 151-156 (2018)
Identification of volatile flavor components of the oil from roasted sesame seeds.
Nakamura S, et al.
Agricultural and Biological Chemistry, 53(7), 1891-1899 (1989)
Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC?mass spectrometry and GC?olfactometry
Afoakwa OE, et al.
Food Chemistry, 113(1), 208-215 (2009)
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