Pyrazin
Pyrazin · PyBO · Piazine · FEMA 4015 · Paradiazine · 1,4-Pyrazine · PYRAZINE · p-Diazine
Identifikatoren & physikalische Daten
| CAS No. | 290-37-9 |
|---|---|
| Summenformel | C4H4N2 |
| Durchschnittliche Molmasse | 80,09 g/mol |
| Monoisotopische Masse | 80,03744813 g/mol |
| SMILES | c1cnccn1 |
| InChIKey | KYQCOXFCLRTKLS-UHFFFAOYSA-N |
| PubChem CID | 9261 |
| ChEMBL | CHEMBL15797 |
| ChEBI | CHEBI:30953 |
| EC No. | 206-027-6 |
| DTXSID | DTXSID8049410 |
| Lokaler Name | Pyrazin |
Chemische & physikalische Eigenschaften
| XLogP | -0,2 |
|---|---|
| Polarare Oberfläche (TPSA) | 25,8 |
| H-Brücken-Donoren | 0 |
| H-Brücken-Akzeptoren | 2 |
| Frei drehbare Bindungen | 0 |
| Schwere Atome | 6 |
| Formalladung | 0 |
| Komplexität | 26,5 |
| Stoffklassen | Nitrogen Compounds -> Pyrazines |
| SpringerMaterials Properties | Schoenflies notation |
| LogP (Verteilungskoeffizient) | -0.26-0.05 |
| Lebensmittelzusatzstoffe | FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food |
| Aromastoffe | EU Flavoring substances |
| Löslichkeit | freely soluble in water, organic solventsvery soluble (in ethanol) |
| Siedepunkt | 115.00 to 116.00 °C. @ 760.00 mm Hg115-118 °C115-116 °C (lit.) |
| Schmelzpunkt | 54 - 56 °C50-56 °C (lit.) |
| Physical Description | Solid with a strong odor like pyridine[Merck Index] White crystalline solid with a strong odor[Alfa Aesar MSDS]deliquescent crystals or wax-like solid with a pungent, sweet, corn-like, nutty odour |
| Ionization Efficiency | Positive0.172.7Agilent XCTElectrospray ionizationformic acid (5.3nM) |
| Dichte | 1.031 g/mL at 25 °C (lit.) |
| Brechungsindex | 1.5235 |
| FEMA | 4015 | PYRAZINE |
| Flammpunkt | 132 °F |
| Lagerbedingungen | Store below +30°C. |
| pKa (Säurekonstante) | 0.65(at 27℃) |
| Aggregatzustand | Crystals |
| Farbe | White |
| Wichte | 1.031 |
| Geruch | at 0.10 % in propylene glycol. pungent sweet corn like roasted hazelnut barly |
| Geruchsart | nutty |
| Biologische Quelle | synthetic |
| Merck | 14,7957 |
| JECFA Number | 951 |
| BRN | 103905 |
| Dielektrizitätskonstante | 2.7999999999999998 |
| Stabilität | Stable. Highly flammable. Incompatible with acids, oxidizing agents. |
| InChI | 1S/C4H4N2/c1-2-6-4-3-5-1/h1-4H |
| InChIKey | KYQCOXFCLRTKLS-UHFFFAOYSA-N |
| SMILES | c1cnccn1 |
| LogP (Verteilungskoeffizient) | -0.26 |
| CAS Datenbank | 290-37-9(CAS DataBase Reference) |
| NIST chemische Informationen | Pyrazine(290-37-9) |
| EPA chemische Informationen | Pyrazine (290-37-9) |
Sicherheit & Vorschriften
| GHS-Einstufung | DangerH225 (47.9%): Highly Flammable liquid and vapor [Danger Flammable liquids]P210, P233, P240, P241, P242, P243, P261, P264, P264+P265, P271, P280, P302+P352, P303+P361+P353, P304+P340, P305+P351+P338, P319, P321, P332+P317, P337+P317, P362+P364, P370+P378, P403+P233, P403+P235, P405, and P501 (click each P-code to see the statement)Aggregated GHS information provided per 165 reports by companies from 15 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies. |
|---|---|
| Regulatorische Informationen | Chemical: PyrazineCommission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)Pyrazine: Does not have an individual approval but may be used under an appropriate group standard |
| Gefahrenübersicht | Intraperitoneal LD50 (mouse) = 2,730 mg/kg[RTECS] Safe when used as a flavoring agent in food[JECFA] A skin and strong eye irritant[Alfa Aesar MSDS] |
| Hazard Classes and Categories | Flam. Liq. 2 (47.9%) |
| Wassergefährdungsklasse (WGK) | 3 |
| TSCA-Inventar-Status | TSCA listed |
| UN-Transportnummer | UN 1325 4.1/PG 2 |
| Zollcode | 29339990 |
| RTECS-Nr. | UQ2015000 |
| R-Sätze (R) | 36/37/38-11 |
| Gefahrensymbole | Xi,F |
| Sicherheitshinweise (S) | 26-36-16 |
| Gefahrenklasse | 4.1Flam. Sol. 1 |
| Verpackungsgruppe | III |
| Lagerklasse | 4.1B - Flammable solid hazardous materials |
Anwendungen & Verwendung
Occurrence
Pyrazine has been detected in several food products including papayas, asparagus, peanuts, popcorn, soybeans, corn, French fries, bread, cheese, milk, eggs (boiled), chicken (fried), beef (cooked), shrimp, clams, beer, sherry, malt, coffee and tea (green).
Verwenden
Pyrazine is used as a flavoring agent. It serves as a component of some herbs in traditional Chinese medicine. It is employed as pharmaceutical intermediates, perfume intermediates and involved in the preparation of other chemicals. In addition to this, it is used in the production of pyrazine 1-oxide.
Herstellung & Synthese
synthetische
Prepared by cyclization of α-amino ketones, which were produced by the reduction of isonitroso ketones to yield the dihydropyrazines, which are dehydrogenated with mercury(I) oxide or copper(II) sulfate or sometimes with atmospheric oxygen.