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P56003

Sigma-Aldrich

Pyrazine

≥99%

Synonym(s):

1,4-Diazabenzene, 1,4-Diazine, Paradiazine, Piazine, p-Diazine

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About This Item

Empirical Formula (Hill Notation):
C4H4N2
CAS Number:
290-37-9
Molecular Weight:
80.09
Beilstein:
103905
EC Number:
206-027-6
MDL number:
MFCD00006122
UNSPSC Code:
12352100
PubChem Substance ID:
24898676
NACRES:
NA.22

Quality Level

100

Assay

≥99%

form

crystals

bp

115-116 °C (lit.)

mp

50-56 °C (lit.)

density

1.031 g/mL at 25 °C (lit.)

SMILES string

c1cnccn1

InChI

1S/C4H4N2/c1-2-6-4-3-5-1/h1-4H

InChI key

KYQCOXFCLRTKLS-UHFFFAOYSA-N

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General description

Pyrazine is a 1,4-diazine and an electron-deficient N-heteroarene found in several natural products, APIs, agrochemicals, and functional materials.

Application

Pyrazine can be used:
  • As a bridging ligand in the synthesis of Cu(II) linear chain coordination complexes.
  • To prepare Cu(I) derived coordination polymers, which are used in the synthesis of metal-organic frameworks (MOFs).

Pictograms

Flame
GHS02

Signal Word

Danger

Hazard Statements

H228

Hazard Classifications

Flam. Sol. 1

Storage Class Code

4.1B - Flammable solid hazardous materials

WGK

WGK 3

Flash Point(F)

131.0 °F - closed cup

Flash Point(C)

55 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
SHBN8562
SHBN5159
SHBM7074
SHBM5238
SHBL4420

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2,3-Pyrazinedicarbonitrile 98%

Sigma-Aldrich

399620

2,3-Pyrazinedicarbonitrile

2,3-Dimethylpyrazine 99%

Sigma-Aldrich

199400

2,3-Dimethylpyrazine

Pyrazine-bridged Cu (ii) chains: diaquabis (n-methyl-2-pyridone) copper (ii) perchlorate complexes
Kirkman-Davis E, et al.
Dalton Transactions, 49(39), 13693-13703 (2020)
Oleg V Larionov et al.
Organic letters, 16(3), 864-867 (2014-01-15)
A one-step transformation of heterocyclic N-oxides to 2-alkyl-, aryl-, and alkenyl-substituted N-heterocycles is described. The success of this broad-scope methodology hinges on the combination of copper catalysis and activation by lithium fluoride or magnesium chloride. The utility of this method
Nicole Favreau-Farhadi et al.
Journal of food science, 80(10), C2140-C2146 (2015-09-27)
Rosmarinic acid and Epigallocatechin gallate concentrations were studied as natural inhibitors of Maillard browning in glucose/glycine model systems, and in bakery rolls and applesauce. The concentrations of the inhibitors were varied to determine the highest level of inhibition without a
Gustavo Luis Leonardo Scalone et al.
Journal of agricultural and food chemistry, 63(22), 5364-5372 (2015-05-15)
Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact

Protocols

GC Analysis of Volatiles in Roasted Coffee Beans on Omegawax® after SPME using a 50/30 µm DVB/Carboxen/PDMS Fiber

-Cymene; 2,5-Dimethylpyrrole; Acetoin, ≥96%, FCC, FG; 2,5-Dimethylpyrazine; 2,6-Dimethylpyrazine; 2-Ethylpyrazine, ≥98%, FG; 2,3-Dimethylpyrazine; 4-Heptanone; 3-Ethylpyridine; 2,3,5-Trimethylpyrazine; Furfural; Pyrrole; Furfuryl acetate; Linalool; Linalyl acetate; 5-Methylfurfural; γ-Butyrolactone; 2-Acetyl-1-methylpyrrole; Furfuryl alcohol; 2-Acetylpyrrole; Pyrrole-2-carboxaldehyde

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