추천 제품
Grade
analytical standard
Quality Level
vapor density
3.2 (vs air)
vapor pressure
10 mmHg ( 24.4 °C)
분석
≥98.5% (GC)
autoignition temp.
995 °F
유통기한
limited shelf life, expiry date on the label
expl. lim.
8.6 %
기술
HPLC: suitable
gas chromatography (GC): suitable
불순물
≤0.5% water
refractive index
n20/D 1.499-1.502
n20/D 1.500 (lit.)
bp
128-129 °C (lit.)
mp
−70 °C (lit.)
density
0.943 g/mL at 25 °C (lit.)
응용 분야
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
형식
neat
SMILES string
Cc1ccccn1
InChI
1S/C6H7N/c1-6-4-2-3-5-7-6/h2-5H,1H3
InChI key
BSKHPKMHTQYZBB-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
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.
애플리케이션
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.
신호어
Danger
유해 및 위험 성명서
Hazard Classifications
Acute Tox. 3 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1C - STOT SE 3
표적 기관
Respiratory system
Storage Class Code
3 - Flammable liquids
WGK
WGK 1
Flash Point (°F)
84.2 °F - closed cup
Flash Point (°C)
29 °C - closed cup
이미 열람한 고객
Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC?mass spectrometry and GC?olfactometry
Food Chemistry, 113(1), 208-215 (2009)
Aroma-active compounds of wild rice (Zizania palustris L.)
Food Research International, 54(2), 1463-1470 (2013)
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
European Food Research and Technology, 242(6), 869-880 (2016)
Review on Volatile Flavor Components of Roasted Oilseeds and Their Products
Green Chemistry, 1(4), 151-156 (2018)
Determination of pyridine, 2-picoline, 4-picoline and quinoline from mainstream cigarette smoke by solid-phase extraction liquid chromatography/electrospray ionization tandem mass spectrometry
Journal of Chromatography A, 1217(3), 307-311 (2010)
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