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CDS002679

Sigma-Aldrich

2-Amino-5-phenylpyridine

AldrichCPR

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About This Item

Formule empirique (notation de Hill):
C11H10N2
Numéro CAS:
33421-40-8
Poids moléculaire :
170.21
Numéro MDL:
MFCD01692452
Code UNSPSC :
12352200
ID de substance PubChem :
329779647

Forme

solid

Chaîne SMILES 

Nc1ccc(cn1)-c2ccccc2

InChI

1S/C11H10N2/c12-11-7-6-10(8-13-11)9-4-2-1-3-5-9/h1-8H,(H2,12,13)

Clé InChI

OAPVIBHQRYFYSE-UHFFFAOYSA-N

Catégories apparentées

Autres remarques

Please note that Sigma-Aldrich provides this product to early discovery researchers as part of a collection of unique chemicals. Sigma-Aldrich does not collect analytical data for this product. Buyer assumes responsibility to confirm product identity and/or purity. All sales are final.

NOTWITHSTANDING ANY CONTRARY PROVISION CONTAINED IN SIGMA-ALDRICH′S STANDARD TERMS AND CONDITIONS OF SALE OR AN AGREEMENT BETWEEN SIGMA-ALDRICH AND BUYER, SIGMA-ALDRICH SELLS THIS PRODUCT "AS-IS" AND MAKES NO REPRESENTATION OR WARRANTY WHATSOEVER WITH RESPECT TO THIS PRODUCT, INCLUDING ANY (A) WARRANTY OF MERCHANTABILITY; (B) WARRANTY OF FITNESS FOR A PARTICULAR PURPOSE; OR (C) WARRANTY AGAINST INFRINGEMENT OF INTELLECTUAL PROPERTY RIGHTS OF A THIRD PARTY; WHETHER ARISING BY LAW, COURSE OF DEALING, COURSE OF PERFORMANCE, USAGE OF TRADE OR OTHERWISE.

Pictogrammes

Skull and crossbones
GHS06

Mention d'avertissement

Danger

Mentions de danger

H301,H319

Classification des risques

Acute Tox. 3 Oral - Eye Irrit. 2

Code de la classe de stockage

6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

Classe de danger pour l'eau (WGK)

WGK 3

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

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Lot/Batch Number

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Consulter la Bibliothèque de documents

Jing Chen et al.
Journal of agricultural and food chemistry, 65(22), 4493-4499 (2017-05-18)
The effect of different roasting temperatures on the amounts of 17 heterocyclic amines (HAs) from seven categories of both free and protein-bound states in roast beef patties was assessed using an ultraperformance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method. There were
Jing Chen et al.
Food & function, 8(11), 3938-3950 (2017-09-22)
The effects of various levels of chili pepper, Sichuan pepper, and black pepper on the amounts of 17 heterocyclic amines (HAs) from seven categories of both free and protein-bound states in roast beef patties were assessed by ultra-performance liquid chromatography-tandem
Lang Zhang et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 135, 110931-110931 (2019-11-05)
This study evaluated the heterocyclic aromatic amine (HAA) contents and quality characteristics of seven kinds of traditional smoked and roasted poultry products on the northern Chinese market. Harbin smoked chicken had the most abundant total HAAs, followed by Haroulian roasted
Yan Yan et al.
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 1068-1069, 173-179 (2017-10-27)
This study proposed a simple and accurate acetonitrile extraction pretreatment method coupled with ultrahigh-performance liquid chromatography with tandem mass spectrometry for the simultaneous determination of 17 heterocyclic aromatic amines (HAAs) in meat products. With this new method, all 17 HAAs

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