类别 Category:flavoring agents and cosmetic fragrance agents
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
物理性质 Physical Properties:
出现 Appearance: | 黄透明液体(est) yellow clear liquid (est) |
化验 Assay: | 95.00至100.00 95.00 to 100.00
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食品化学品法典列表 Food Chemicals Codex Listed: | No |
比重 Specific Gravity: | 0.92900 to 0.93500 @ 25.00 °C.
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磅每加仑-(est)。 Pounds per Gallon - (est).: | 7.730 to 7.780
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比重 Specific Gravity: | 0.92900 to 0.93500 @ 20.00 °C.
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磅每加仑-est。 Pounds per Gallon - est.: | 7.739 to 7.789
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折光率 Refractive Index: | 1.49600 to 1.50200 @ 20.00 °C.
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熔点 Melting Point: | -60.00 to -57.00 °C. @ 760.00 mm 汞 Hg
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沸点 Boiling Point: | 156.00 to 158.00 °C. @ 760.00 mm 汞 Hg
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蒸汽压力 Vapor Pressure: | 3.559000 毫米汞柱 mm汞 Hg @ 25.00 °C. (est) |
闪点 Flash Point: | 99.00 °F. tcc TCC ( 37.22 °C. )
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logp(o / w) logP (o/w): | 1.646(est) 1.646 (est) |
溶于 Soluble in: |
| alcohol | | 水 water, 5.298e+004 mg/L @ 25 &deg °C (est) | | 水 water, 3.50e + 05 mg / l @ 25°C(实验) 3.50E+05 mg/L @ 25 °C (exp) |
感官特性 Organoleptic Properties:
气味类型 Odor Type: smoky |
气味强度 Odor Strength:高 high , 建议在0.01%或更少的溶液中闻到 recommend smelling in a 0.01 % solution or less |
smoky phenolic |
气味描述 Odor Description:at 0.01 % in 二丙烯 dipropylene glycol. 烟熏酚醛 smoky phenolic |
风味类型 Flavor Type: green |
green |
口味描述 Taste Description: green |
来自其他 的气味和/或风味描述(如果找到)。 Odor and/or flavor descriptions from others (if found). |
化妆品信息 Cosmetic Information:
供应商 Suppliers:
安全信息 Safety Information:
首选SDS Preferred SDS: 视图 View |
欧洲信息 European information : |
最重要的危害 Most important hazard(s): | t-有毒。 T - Toxic. |
R 10 - 易燃的 Flammable. R 23/24/25 - Toxic by by 吸入 inhalation, in contact with skin 皮 and if 吞下 swallowed. R 36/37/38 - 烦 的 Irritating to 眼睛 眼睛 eyes, 呼吸系统 respiratory system, and skin 皮. S 01/02 - 保持 Keep 已锁定 locked up and out of the 达到 reach of 孩子们 children. S 09 - 保持 Keep 容器 container in a 通风良好 好 well-ventilated 地点 place. S 16 - 保持 Keep 远 away from 资料来源 sources of 点火 ignition - No 抽烟 Smoking. S 20/21 - 什么时候 When 使用 using do not eat, 喝 drink or 抽烟 smoke. S 23 - do Do not 呼吸 breath 汽 vapour. S 24/25 - 避免 Avoid contact with skin 皮 and 眼睛 眼睛 eyes. S 26 - In 案件 case of contact with 眼睛 眼睛 eyes, 冲洗 rinse 立即 immediately with 充裕 plenty of 水 water and 寻求 seek 医疗 medical advice. S 36/37/39 - 穿 我们 Wear 适当 suitable 服装 clothing, 手套 gloves and 眼睛 eye/face 保护 protection. S 45 - In 案件 case of 事故 accident or if you 感觉 feel 不适 un好 well 寻求 seek 医疗 medical advice 立即 immediately.
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危害识别 Hazards identification |
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物质或混合物的分类 Classification of the substance or mixture |
根据29 cfr 1910(osha hcs)进行ghs分类 GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
没有找到。 None found. |
ghs标签元素 GHS Label elements, 包括预防性声明 including precautionary statements |
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象形图 Pictogram | |
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危险说明 Hazard statement(s) |
没有找到。 None found. |
防范说明 Precautionary statement(s) |
没有找到。 None found. |
口服/肠胃外毒性 Oral/Parenteral Toxicity: |
口鼠 oral-rat LD50 200 mg/kg kg 国民 National 技术 Technical 信息 Information 服务 Service. 卷 Vol. PB85-143766
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皮肤毒性 Dermal Toxicity: |
未定 Not determined
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吸入毒性 Inhalation Toxicity: |
未定 Not determined
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使用安全信息 Safety in Use Information:
类别 Category: | flavoring agents and cosmetic fragrance agents |
IFRA IFRA 码 Code of 实践 Practice 通知 not Notification of the 49th 修正案 Amendment to the IFRA IFRA 码 Code of 实践 Practice |
2推荐 Recommendation for 2,4-lutidine的使用量高达 4-lutidine usage levels up to: | | 香料浓缩物中的0.0100%。 0.0100 % in the fragrance concentrate.
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最大化源自调查的每日摄入量(msdi-eu) Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.024(微克/ 均/天) 0.024 (μg/capita/day) |
修改后的理论增加的最大每日摄入量(mtamdi) Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 400(微克/ /天) 400 (μg/person/day) |
关注点 Threshold of Concern: | 540(微克/ /天) 540 (μg/person/day) |
结构类 Structure Class: | II |
采用 Use 等级 levels for FEMA GRAS flavoring 物质 substances on 哪一个 which the FEMA 专家 Expert 面板 Panel 基于 based its 判断 judgments that the 物质 substances are 通常 generally 公认的 recognized as safe (GRAS). |
The 专家 Expert 面板 Panel 也 also 发表 publishes 分离 separate 广泛 extensive 评论 reviews of scientific information on all FEMA GRAS flavoring 物质 substances and can be 发现 found at FEMA 味道 Flavor Ingredient 图书馆 Library |
出版编号 publication number: 23 |
点击这里查看出版物23 Click here to view publication 23 |
| 平均 average 通常 usual 百万分之几 ppm | 平均 average 最大 maximum 百万分之几 ppm |
焙烤食品 baked goods: | 0.10000 | 0.30000 |
饮料(不含醇) beverages(nonalcoholic): | 0.10000 | 0.30000 |
醇饮料 beverages(alcoholic): | 0.10000 | 0.30000 |
早餐麦片 breakfast cereal: | 0.50000 | 1.00000 |
起司 cheese: | 0.50000 | 1.00000 |
口香糖 chewing gum: | 0.10000 | 0.30000 |
调味品/调味品 condiments / relishes: | 10.00000 | 40.00000 |
糖果烧烤 confectionery froastings: | 3.00000 | 10.00000 |
蛋制品 egg products: | 0.10000 | 0.30000 |
脂肪/油 fats / oils: | 20.00000 | 40.00000 |
鱼产品 fish products: | 0.10000 | 0.30000 |
冷冻乳制品 frozen dairy: | 0.10000 | 0.30000 |
水果冰 fruit ices: | 0.10000 | 0.30000 |
明胶/布丁 gelatins / puddings: | 0.10000 | 0.30000 |
砂糖 granulated sugar: | 0.10000 | 0.30000 |
肉汁 gravies: | 3.00000 | 10.00000 |
硬糖 hard candy: | 0.10000 | 0.30000 |
仿乳制品 imitation dairy: | 0.50000 | 1.00000 |
速溶咖啡/茶 instant coffee / tea: | 5.00000 | 10.00000 |
果酱/果冻 jams / jellies: | 0.10000 | 0.30000 |
肉制品 meat products: | 30.00000 | 40.00000 |
奶制品 milk products: | 0.10000 | 0.30000 |
坚果产品 nut products: | 5.00000 | 10.00000 |
其他谷物 other grains: | 5.00000 | 10.00000 |
家禽 poultry: | 20.00000 | 40.00000 |
加工水果 processed fruits: | 0.10000 | 0.30000 |
加工蔬菜 processed vegetables: | 1.00000 | 3.00000 |
重构蔬菜 reconstituted vegetables: | 1.00000 | 3.00000 |
调味料 seasonings / flavors: | 0.10000 | 0.30000 |
休闲食品 snack foods: | 1.00000 | 3.00000 |
软糖 soft candy: | 0.10000 | 0.30000 |
汤类 soups: | 20.00000 | 40.00000 |
糖替代品 sugar substitutes: | 0.10000 | 0.30000 |
甜酱 sweet sauces: | 0.10000 | 0.30000 |
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根据委员会法规ec EC号的食品类别。 1565/2000(ec , 2000)在fge.06(efsa 2000) in FGE.06 (EFSA, 2002a). 根据 According to the Industry the "正常 normal" use is 定义的 defined as the 平均 average of 已报告 reported 用法 用法 usages and "最大 maximum use" is 定义的 defined as the 95th 百分位 percentile of 已报告 reported 用法 用法 usages (efsa EFSA, 2002i)。 2002i). |
注意 Note: 毫克/千克= 0.001 / 1000 = 0.000001 = 1/1000000 = 百万分之几 ppm |
| 平均 average 用法 usage mg/kg kg | 最大 maximum 用法 usage mg/kg kg |
乳制品 Dairy products, 不包括02.0(01.0)类产品 excluding products of category 02.0 (01.0): | 0.40000 | 2.00000 |
脂肪和油脂 Fats and oils, 和脂肪乳液(油包水型)(02.0) and fat emulsions (type water-in-oil) (02.0): | 0.10000 | 0.50000 |
食用冰 Edible ices, 包括果子露和果汁冰糕(03.0) including sherbet and sorbet (03.0): | 0.40000 | 2.00000 |
加工水果(04.1) Processed fruit (04.1): | 0.40000 | 2.00000 |
加工蔬菜(包括蘑菇和真菌) Processed vegetables (incl. mushrooms & fungi, 根与根块茎 roots & tubers, 豆类和豆类) pulses and legumes), 和坚果种子(04.2) and nuts & seeds (04.2): | - | - |
糖果(05.0) Confectionery (05.0): | 1.00000 | 5.00000 |
谷物和谷物产品 Cereals and cereal products, 含税面粉根和淀粉块茎 incl. flours & starches from roots & tubers, 脉冲和豆类 pulses & legumes, 不包括面包店(06.0) excluding bakery (06.0): | 0.20000 | 1.00000 |
烘焙用具(07.0) Bakery wares (07.0): | 2.00000 | 10.00000 |
肉和肉制品 Meat and meat products, 包括家禽和野味(08.0) including poultry and game (08.0): | 0.20000 | 1.00000 |
鱼和鱼制品 Fish and fish products, 包括软体动物 including molluscs, 甲壳类和棘皮类动物(麦克 MCE)(09.0) : | 0.20000 | 1.00000 |
鸡蛋和蛋制品(10.0) Eggs and egg products (10.0): | - | - |
甜味剂 Sweeteners, 包括蜂蜜(11.0) including honey (11.0): | - | - |
盐 Salts, 香料 spices, 汤类 soups, 酱料 sauces, 色拉 salads, 蛋白产品 protein products, 等(12.0) etc. (12.0): | 0.10000 | 0.50000 |
用于特定营养用途的食品(13.0) Foodstuffs intended for particular nutritional uses (13.0): | 0.20000 | 1.00000 |
不含醇 Non-酒鬼 alcoholic ("柔软的 soft") 饮料 beverages, 不包括乳制品(14.1) excl. dairy products (14.1): | 0.20000 | 1.00000 |
含醇的饮料 Alcoholic beverages, 含税无醇和低醇的对口(14.2) incl. alcohol-free and low-alcoholic counterparts (14.2): | - | - |
即食美味(15.0) Ready-to-eat savouries (15.0): | 1.00000 | 5.00000 |
复合食品(例如砂锅菜) Composite foods (e.g. casseroles, 肉馅饼 meat pies, 百果馅)-无法放在01.0-15.0(16.0)类别中的食物 mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.20000 | 1.00000 |
安全参考 Safety references:
欧洲食品安全法规(efsa) European Food Safety Athority(efsa):风味使用水平;亚急性 Flavor usage levels; Subacute, 亚慢性 Subchronic, 慢性和致癌性研究;发育/ 毒性研究;遗传毒性研究... Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
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欧洲食品安全局(efsa EFSA)参考 :
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食品添加剂科学小组的意见 Opinion of the Scientific Panel on food additives, 调味料 seasonings / flavors, 与调味品组评估有关的与食品接触的加工助剂和材料(afc)24(fge.24) processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 24 (FGE.24): 吡啶 Pyridine, pyrrole, 吲哚 indole and 喹啉 quinoline 衍生品 衍生物 derivatives from chemical group 28 (佣金 Commission 规 Regulation (ec EC) No 1565/2000 of 18 July 2000) 视图 View page or 视图 View pdf
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吡啶 Pyridine, pyrrole, 化学组的吲哚和喹啉衍生物28调味组评估24 indole and quinoline derivatives from chemical group 28 Flavouring Group Evaluation 24, 修订1-食品添加剂小组的科学意见 Revision 1 - Scientific Opinion of the Panel on Food Additives, 调味料 seasonings / flavors, 处理中 Processing 艾滋病 Aids and 材料 Materials in contact with Food (afc AFC) 视图 View page or 视图 View pdf
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调味组评估77(fge77)[1]-考虑吡啶 Flavouring Group Evaluation 77 (FGE77) [1] - Consideration of Pyridine, 通过jecfa(第六十三次会议)评估与吡啶在结构上相关的吡咯和喹啉衍生物 Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting) structurally related to Pyridine, pyrrole, 吲哚 Indole and 喹啉 Quinoline 衍生品 Derivatives 已评估 evaluated by by efsa EFSA in ge FGE.24Rev1 (2008) 视图 View page or 视图 View pdf
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调味品组评价的科学见解24 Scientific opinion on Flavouring Group Evaluation 24, 版本2(fge.24rev2) Revision 2 (FGE.24Rev2): 吡啶 Pyridine, pyrrole, 吲哚 indole and 喹啉 quinoline 衍生品 衍生物 derivatives from chemical group 28 视图 View page or 视图 View pdf
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Epi系统 EPI System: 视图 View |
癌症引文 Cancer Citations:搜索 Search |
毒理学引文 Toxicology Citations:搜索 Search |
环境诱变信息中央 Env. Mutagen Info. Center:搜索 Search |
EPA物质注册服务(tsca TSCA) :108-47-4 |
EPA ACToR:毒理学资料 Toxicology Data |
EPA物质注册服务(SRS) :注册表 Registry |
实验室化学安全摘要 Laboratory Chemical Safety Summary :7936 |
国家过敏和传染病研究所 National Institute of Allergy and Infectious Diseases:Data |
明智的 WISER:联合国1992 UN 1992 |
德国wgk WGK Germany:3 |
2,4-dimethylpyridine |
chemidplus Chemidplus:0000108474 |
技术 RTECS:cas#108-47-4为ok9400000 OK9400000 for cas# 108-47-4 |
参考资料 References:
| 2,4-dimethylpyridine |
NIST化学网络书籍 NIST Chemistry WebBook: | 搜索INCHI |
加拿大国内分公司。清单 Canada Domestic Sub. List: | 108-47-4 |
pubchem(cid) Pubchem (cid): | 7936 |
pubchem(sid) Pubchem (sid): | 134970520 |
其他资料 Other Information:
潜在搅拌机 Potential Blenders and core 组件 components note
潜在用途 Potential Uses:
存在(自然 Occurrence (nature, food, 其他) other): note
同义词 Synonyms:
2,4- | dimethyl pyridine | alpha,gamma- | dimethyl pyridine | 2,4- | dimethyl-pyridine | 2,4- | dimethylpyridine | 2,4- | lutidine | | pyridine, 2,4-二甲基 4-dimethyl- |
文章 Articles:
美国专利 US Patents:3,931,166-某些2 166 - Certain 2,5-二甲基-3-硫代吡嗪 5-dimethyl-3-thiopyrazines |
已发布 PubMed: 异物对骨蜡的反应是从from移植物供体部位持续发生浆液排出的不欧原因,也是避免这种并发症的可能方法-病例报告。 |
美国专利 US Patents:调味剂 Flavoring agent |
已发布 PubMed:吡啶和衍生物配体的金属卤化物配合物在肝癌细胞中诱导的细胞死亡途径是坏死还是凋亡? The cell death pathway induced by metal halide complexes of pyridine and derivative ligands in hepatocellular carcinoma cells - necrosis or apoptosis? |
已发布 PubMed: ni Ni催化的烷基-烷基熊田 Kumada偶联的结构活性研究。用于偶合卤代烷基的改进的催化剂。 |
已发布 PubMed:使用缓冲气体改性剂来改变离子迁移谱中的分离选择性。 Using a Buffer Gas Modifier to Change Separation Selectivity in Ion Mobility Spectrometry. |
已发布 PubMed:(1)h的结构相关 Structural correlations for (1)H, (13)c和(15)n nmr配位在au(iii)中移动 (13)C and (15)N NMR coordination shifts in Au(III), pd(ii)和pt(ii)氯化物与二甲基吡啶和可力丁的复合物。 Pd(II) and Pt(II) chloride complexes with lutidines and collidine. |
已发布 PubMed:离子迁移谱中的化学标准。 Chemical standards in ion mobility spectrometry. |
已发布 PubMed:一氧化氮将ni(i)和cu(i)c-有机亚硝基加合物氧化成亚硝酰基。 Nitric oxide oxidatively nitrosylates Ni(I) and Cu(I) C-organonitroso adducts. |
已发布 PubMed:决定核苷配位的乙酸锌(ii)配合物的核/聚集和乙酸盐配位模式的因素。 Factors dictating the nuclearity/aggregation and acetate coordination modes of lutidine-coordinated zinc(II) acetate complexes. |
已发布 PubMed:一些二甲基取代吡啶衍生物的分子结构和振动光谱的理论研究。 Theoretical studies on the molecular structure and vibrational spectra of some dimethyl substituted pyridine derivatives. |
已发布 PubMed:具有多种反应途径的末端镍(iii)酰亚胺。 A terminal Ni(III)-imide with diverse reactivity pathways. |
已发布 PubMed:铜(i)β-二酮亚胺用于烯基叠氮化 Cu(I) beta-diketiminates for alkene aziridination: 可逆的cu-芳烃键合和催化硝基苯从phi = nts转移。 reversible Cu-arene binding and catalytic nitrene transfer from PhI=NTs. |
已发布 PubMed:中性β-h原子镍烷基的结构与动力学 Structure and dynamics of neutral beta-H agostic nickel alkyls: 结合实验和理论研究。 a combined experimental and theoretical study. |
已发布 PubMed:对由笨重的苯胺基萘配体衍生的中性ni(ii)配合物催化的乙烯聚合反应的机理研究。 A mechanistic investigation of the polymerization of ethylene catalyzed by neutral Ni(II) complexes derived from bulky anilinotropone ligands. |
已发布 PubMed:[通过光谱法研究ni [(c4h9o)2ps2] 2与氮碱加成反应]。 [Study on adductive reaction of Ni[(C4H9O)2PS2]2 with nitrogen base by spectrographic method]. |
已发布 PubMed:弱氢键作为环烷主体对浓度依赖的客体选择性的基础。 Weak hydrogen bonding as a basis for concentration-dependent guest selectivity by a cyclophane host. |
已发布 PubMed:6-氨基-2的聚氮杂环衍生物的合成及抗炎活性 Synthesis and anti-inflammatory activity of polyazaheterocyclic derivatives of 6-amino-2,4-二甲基吡啶及其前体。 4-lutidine and their precursors. |
已发布 PubMed:从分子结构预测降低的有机化合物离子迁移常数。 Prediction of reduced ion mobility constants of organic compounds from molecular structure. |
已发布 PubMed:硼离子作为气相离子-分子复合物中空间效应探针的用途。 Use of borinium ions as probes of steric effects in gas-phase ion-molecule complexes. |
已发布 PubMed:吡啶-2-羧甲醛硫代半脲氨基衍生物的合成及抗肿瘤活性 Synthesis and antitumor activity of amino derivatives of pyridine-2-carboxaldehyde thiosemicarbazone. |
已发布 PubMed:[用于生物降解的质粒2 [Plasmids for biodegradation of 2,6-二甲基吡啶 6-dimethylpyridine, 2,4-dimethylpyridine, 和吡啶在香柳叶菜杆菌菌株中的作用] and pyridine in strains of Arthrobacter]. |
已发布 PubMed:3-乙氧基羰基-1的作用Comparison of the effects of 3-ethoxycarbonyl-1,4-二氢-2 4-dihydro-2,4-二甲基吡啶和3 4-dimethylpyridine and 3,5-二乙氧基羰基-1 5-diethoxycarbonyl-1,4-二氢-2 4-dihydro-2,4,6-三甲基吡啶对鸡胚肝细胞中铁螯合酶活性和血红素生物合成的影响。 6-trimethylpyridine on ferrochelatase activity and heme biosynthesis in chick embryo liver cells in culture. |
已发布 PubMed:2-乙基吡啶的微生物分解 Microbial decomposition of 2-ethylpyridine, 2,4-二甲基吡啶2 4-dimethyl-pyridine2,4,6-可力丁。 6-collidine. |
已发布 PubMed:2的反应 Reaction of 2, 4-二甲基吡啶1氧化物和2 4-lutidine 1-oxide and 2, 4-乙氧基喹啉与乙酸酐的氧化物。 4-dimethylquinoline 1-oxide with acetic anhydride. |
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