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等級
analytical standard
品質等級
蒸汽密度
3.2 (vs air)
蒸汽壓力
10 mmHg ( 24.4 °C)
化驗
≥98.5% (GC)
自燃溫度
995 °F
儲存期限
limited shelf life, expiry date on the label
expl. lim.
8.6 %
技術
HPLC: suitable
gas chromatography (GC): suitable
雜質
≤0.5% water
折射率
n20/D 1.499-1.502
n20/D 1.500 (lit.)
bp
128-129 °C (lit.)
mp
−70 °C (lit.)
密度
0.943 g/mL at 25 °C (lit.)
應用
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
格式
neat
SMILES 字串
Cc1ccccn1
InChI
1S/C6H7N/c1-6-4-2-3-5-7-6/h2-5H,1H3
InChI 密鑰
BSKHPKMHTQYZBB-UHFFFAOYSA-N
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一般說明
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.
應用
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.
訊號詞
Danger
危險分類
Acute Tox. 3 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1C - STOT SE 3
標靶器官
Respiratory system
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 1
閃點（°F）
84.2 °F - closed cup
閃點（°C）
29 °C - closed cup
其他客户在看
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)
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 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)
Determination of pyridine, 2-picoline, 4-picoline and quinoline from mainstream cigarette smoke by solid-phase extraction liquid chromatography/electrospray ionization tandem mass spectrometry
Saha S, et al.
Journal of Chromatography A, 1217(3), 307-311 (2010)
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