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About This Item
经验公式（希尔记法）:
C4H10N2 · 2HCl
CAS号:
分子量:
159.06
MDL號碼:
分類程式碼代碼:
12352100
PubChem物質ID:
NACRES:
NA.22
推荐产品
化驗
98%
形狀
solid
mp
>300 °C (lit.)
SMILES 字串
Cl[H].Cl[H].NC1CCNC1
InChI
1S/C4H10N2.2ClH/c5-4-1-2-6-3-4;;/h4,6H,1-3,5H2;2*1H
InChI 密鑰
NJPNCMOUEXEGBL-UHFFFAOYSA-N
一般說明
3-Aminopyrrolidine dihydrochloride (3-pyrrolidinamine dihydrochloride) is one of the key intermediate of tosufloxacin and other quinolone antibiotics.
應用
3-Aminopyrrolidine dihydrochloride is the suitable reagent used as an internal standard for the quantitative analysis of amino acids in bio-fluids. (R,S) 3-Aminopyrrolidine dihydrochloride may be used in the preparation of cis-[PdCl2(pyrr)] and cis-[PtCl2(pyrr)] (pyrr= (R,S)-3-aminopyrrolidine) complexes.
訊號詞
Warning
危險聲明
危險分類
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
標靶器官
Respiratory system
儲存類別代碼
11 - Combustible Solids
水污染物質分類（WGK）
WGK 3
閃點（°F）
Not applicable
閃點（°C）
Not applicable
個人防護裝備
dust mask type N95 (US), Eyeshields, Gloves
Pd (II) and Pt (II)(R, S)-3-aminopyrrolidine complexes. Reactions with 9-ethylguanine and study of their antiproliferative activity.
Riera X, et al.
Inorgorganica Chimica Acta, 339, 253-264 (2002)
Shahlizah Sahul Hamid et al.
Planta, 249(6), 1921-1947 (2019-03-21)
Among seaweed groups, brown algae had characteristically high concentrations of mannitol, and green algae were characterised by fructose. In red algae, metabolite profiles of individual species should be evaluated. Seaweeds are metabolically different from terrestrial plants. However, general metabolite profiles
Jieyu Zhao et al.
Journal of proteome research, 15(2), 468-476 (2016-01-20)
The interaction between carbon (C) and nitrogen (N) metabolism can reflect plant growth status and environmental factors. Little is known regarding the connections between C-N metabolism and growing regions under field conditions. To comprehensively investigate the relationship in mature tobacco
Synthesis of 3-Aminopyrrolidine and its N-alkylating Derivatives [J].
Run-pu SHEN, et al.
Journal of Chemical Engineering of Chinese Universities / Gao Xiao Hua Xue Gong Cheng Xue Bao, 4, 014-014 (2003)
Effects of feed crops and boiling on chicken egg yolk and white determined by a metabolome analysis.
Tatsuki Ogura et al.
Food chemistry, 327, 127077-127077 (2020-06-03)
Compositional analyses of eggs have primarily focused on nutritional components, including large molecules, such as proteins. However, few reports have investigated the effects of heating and hen feed crops on taste components, such as free amino acids and sugars. Herein
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