73487

Triéthylamine

analytical standard

• Synonyme(s) : N,N-Diéthyléthanamine
• Formule linéaire : (C₂H₅)₃N
• Numéro CAS: 121-44-8
• Poids moléculaire : 101.19
• Numéro Beilstein : 605283
• Numéro CE : 204-469-4
• Numéro MDL: MFCD00009051
• Code UNSPSC : 85151701
• ID de substance PubChem : 329763770
• Nomenclature NACRES : NA.24

Propriétés

• Qualité: analytical standard
• Niveau de qualité: 100
• Densité de vapeur: 3.5 (vs air)
• Pression de vapeur: 51.75 mmHg ( 20 °C)
• Pureté: ≥99.5% (GC)
• Température d'inflammation spontanée: 593 °F
• Durée de conservation: limited shelf life, expiry date on the label
• Limite d'explosivité: 8 %
• Technique(s): HPLC: suitable; gas chromatography (GC): suitable
• Impuretés: ≤0.5% water
• Indice de réfraction: n20/D 1.400-1.402; n20/D 1.401 (lit.)
• Point d'ébullition: 88.8 °C (lit.)
• Pf: −115 °C (lit.)
• Densité: 0.726 g/mL at 25 °C (lit.)
• Application(s): cleaning products; cosmetics; flavors and fragrances; food and beverages; personal care
• Format: neat
• Chaîne SMILES: CCN(CC)CC
• InChI: 1S/C6H15N/c1-4-7(5-2)6-3/h4-6H2,1-3H3
• Clé InChI: ZMANZCXQSJIPKH-UHFFFAOYSA-N

Description

Description générale

Triethylamine belongs to a broad range of flavor and fragrance standards used for the quality control of food and cosmetic products. Triethylamine, an intense environmental pollutant, belonging to the class of biogenic amines, is produced in the process of metabolism by animal organs or proteins. It is commonly identified in the food processing industry, polymerization reactions including urethane and epoxy resin systems, in the desalination of seawater, as corrosion inhibitors and solvents, hair-curing products, etc.

Application

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Triethylamine may be used as an analytical reference standard for the quantification of the analyte in:

• Food and beverages using ion-exchange chromatography with conductivity detection.
• Smoke flavoring from rice husk using gas chromatography coupled to mass spectrometric detection, flame ionization detection and olfactometry analysis (GC-O).

Informations sur la sécurité

• Pictogrammes: GHS02,GHS05,GHS06
• Mention d'avertissement: Danger
• Mentions de danger: H225 - H302 - H311 + H331 - H314 - H335
• Conseils de prudence: P210 - P280 - P301 + P312 - P303 + P361 + P353 - P304 + P340 + P310 - P305 + P351 + P338
• Classification des risques: Acute Tox. 3 Dermal - Acute Tox. 3 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 2 - Skin Corr. 1A - STOT SE 3
• Organes cibles: Respiratory system
• Code de la classe de stockage: 3 - Flammable liquids
• Classe de danger pour l'eau (WGK): WGK 1
• Point d'éclair (°F): 12.2 °F
• Point d'éclair (°C): -11 °C