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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/REAXYS Number:
103905
EC Number:
206-027-6
MDL number:
MFCD00006122
UNSPSC Code:
12352100
PubChem Substance ID:
24898676
NACRES:
NA.22

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

signalword

Danger

hcodes

H228

Hazard Classifications

Flam. Sol. 1

Storage Class

4.1B - Flammable solid hazardous materials

wgk_germany

WGK 3

flash_point_f

131.0 °F - closed cup

flash_point_c

55 °C - closed cup

ppe

Eyeshields, Gloves, type P3 (EN 143) respirator cartridges

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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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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