基本描述

别名	2-甲基对二氮杂苯
英文别名	2-Methylpyrazine, >=99% \| NSC49138 \| NSC-49138 \| 2-METHYLPYRAZINE [FHFI] \| 5-methylpyrazine \| RVC6500U9C \| 2-Methylpyrazine, European Pharmacopoeia (EP) Reference Standard \| 2-Methylpyrazine, Pharmaceutical Secondary Standard; Certified Reference Material
规格或纯度	≥98%(GC)
英文名称	2-Methylpyrazine
储存温度	充氩
运输条件	常规运输
产品介绍	2-甲基吡嗪是烷基取代的吡嗪，可用作合成抗结核药吡嗪酰胺的的关键中间体。产品应用： 2-甲基吡嗪可用于：作为配体制备聚合物 [Ag(CF3CO2)(2-Me-Pyz)]，其中的2-Me-Pyz 为2-甲基吡嗪。采用MoVPO催化剂通过氨氧化反应制备2-氰基吡嗪。作为配体合成可在室温下发射蓝光的荧光银（I）-糖精复合物。 Product Description： 2-Methylpyrazine is an alkyl-substituted pyrazine used as a key intermediate in the synthesis of pyrazineamide, an anti-tubercular drug. Product Application： 2-Methylpyrazine can be used: As a ligand to prepare coordination polymer [Ag(CF3CO2)(2-Me-Pyz)], wherein 2-Me-Pyz is 2-methylpyrazine. To prepare 2-cyanopyrazine via ammoxidation reaction using MoVPO catalyst. As a ligand in the synthesis of fluorescent silver(I)-saccharinato complex, which exhibits blue luminescence at room temperature.

关联靶点（人）

HepG2 (196354 活性数据)

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活性类型	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

POLI Tchem DNA polymerase iota (116820 活性数据)

点击查看靶蛋白信息： POLI

活性类型	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

TDP1 Tchem Tyrosyl-DNA phosphodiesterase 1 (345557 活性数据)

点击查看靶蛋白信息： TDP1

活性类型	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

作用机制

作用机制	Action Type	target ID	Target Name	Target Type	Target Organism	Binding Site Name	参考文献

名称和识别符

PubChem SID	488180635
分子类型	小分子
IUPAC Name	2-methylpyrazine
INCHI	InChI=1S/C5H6N2/c1-5-4-6-2-3-7-5/h2-4H,1H3
InChi Key	CAWHJQAVHZEVTJ-UHFFFAOYSA-N
Canonical SMILES	CC1=NC=CN=C1
Isomeric SMILES	CC1=NC=CN=C1
WGK Germany	3
RTECS	UQ3675000
分子量	94.12
Beilstein号	105778
Reaxy-Rn	105778
Reaxys-RN link address	https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=105778&ln=

化学和物理性质

溶解性	Fully miscible in water.
密度	1.03
敏感性	对空气敏感
折光率	1.50
闪点(℉)	122 °F
闪点(℃)	50°C
沸点	135°C
熔点	-29°C(lit.)
分子量	94.110 g/mol
XLogP3	0.200
氢键供体数Hydrogen Bond Donor Count	0
氢键受体数Hydrogen Bond Acceptor Count	2
可旋转键计数Rotatable Bond Count	0
精确质量Exact Mass	94.0531 Da
单同位素质量Monoisotopic Mass	94.0531 Da
拓扑极表面积Topological Polar Surface Area	25.800 Å²
重原子数Heavy Atom Count	7
形式电荷Formal Charge	0
复杂度Complexity	54.000
同位素原子数Isotope Atom Count	0
定义的原子立体中心计数Defined Atom Stereocenter Count	0
未定义的原子立体中心计数Undefined Atom Stereocenter Count	0
定义的键立体中心计数Defined Bond Stereocenter Count	0
未定义的键立体中心计数Undefined Bond Stereocenter Count	0
所有立体化学键的总数The total count of all stereochemical bonds	0
共价键合单元计数Covalently-Bonded Unit Count	1

安全和危险性（GHS）

象形图	GHS07, GHS02
信号词	Warning
危险声明	H302: 吞食有害 H226: 易燃液体和蒸气
预防措施声明	P280: 戴防护手套/穿防护服/戴防护眼罩/戴防护面具。 P370+P378: 火灾时：使用干砂、干粉或抗醇泡沫灭火。 P210: 远离热源，热表面，火花，明火和其他点火源。 - 禁止抽烟。 P501: 将内容物/容器处理到。。。 P233: 保持容器密闭。 P240: 地面/粘结容器和接收设备 P264: 处理后要彻底洗手。 P403+P235: 存放在通风良好的地方。保持低温。 P303+P361+P353: 如皮肤（或头发）沾染：立即脱掉所有沾染的衣服。用水清洗皮肤/淋浴。 P241: 使用防爆的[电气/通风/照明/.../]设备。 P270: 使用本产品时，请勿进食、饮水或吸烟。 P330: 漱口 P242: 仅使用无火花的工具。 P243: 采取防静电措施 P301+P317: 如果被吞咽：请寻求医疗帮助。
WGK Germany	3
RTECS	UQ3675000
Reaxy-Rn	105778
Reaxys-RN link address	https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=105778&ln=
个人防护装备	Eyeshields， Faceshields， full-face respirator (US)， Gloves， multi-purpose combination respirator cartridge (US)， type ABEK (EN14387) respirator filter

SDS英文版

技术规格说明书

Purity(GC)	98-100（%）
Refractive index n20/D	1.503-1.506
Appearance（M158369)	Colorless to light yellow liquid
Proton NMR spectrum	Conforms to Structure

技术规格说明书

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批号(Lot Number)	证书类型	日期	货号
H2416428	分析证书	24-05-27	M158369
H2416391	分析证书	24-05-27	M158369
D2416392	分析证书	24-03-15	M158369
D2416393	分析证书	24-03-15	M158369
L2308449	分析证书	23-11-27	M158369
L2308451	分析证书	23-11-24	M158369
L2308450	分析证书	23-11-24	M158369
A2431235	分析证书	23-11-24	M158369
I2305448	分析证书	23-08-29	M158369
I2305447	分析证书	23-08-28	M158369
I2305446	分析证书	23-08-28	M158369
I2305445	分析证书	23-08-28	M158369
G2320904	分析证书	23-06-28	M158369
G2320900	分析证书	23-06-28	M158369
G2320898	分析证书	23-06-28	M158369
G2320897	分析证书	23-06-28	M158369
G2320895	分析证书	23-06-28	M158369
G2320894	分析证书	23-06-28	M158369
B2303479	分析证书	22-11-17	M158369
B2303478	分析证书	22-11-17	M158369
B2303462	分析证书	22-11-17	M158369
B2303401	分析证书	22-11-17	M158369
H2205323	分析证书	22-06-15	M158369
H2205324	分析证书	22-06-15	M158369
H2205325	分析证书	22-06-15	M158369

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此产品的引用文献

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1. Xinjing Li, Yishun Yao, Xue Xia, Foxin Zhang, Jingyang Yu, Heping Cui, Yunwei Niu, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Maillard Reaction Process and Characteristic Volatile Compounds Formed During Secondary Thermal Degradation Monitored via the Change of Fluorescent Compounds in the Reaction of Xylose–Corn Protein Hydrolysate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:38115213] [10.1021/acs.jafc.3c08082]
2. Yue Luo, Siyue Zhu, Jie Peng, Heping Cui, Qingrong Huang, Baojun Xu, Chi-Tang Ho. (2023) Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor Formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:38109376] [10.1021/acs.jafc.3c06250]
3. Hao Zhang, Mingyao Wang, Meiyu Qian, Hongquan Wei. (2023) Odor familiarity and improvement of olfactory identification test in Chinese population. Frontiers in Psychology, 14 (1278668). [PMID:37908819] [10.3389/fpsyg.2023.1278668]
4. Tong Zhou, Xue Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Promotion or Inhibition Effects of Exogenous Glutathione-Degraded Amino Acids on the Formation of 2,3-Butanedione and Pyrazines via Varied Pathways of Interaction with α-Dicarbonyl Compounds Derived from N-(1-Deoxy-d-xylulos-1-yl)-alanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71 (39): (14312–14321). [PMID:37737140] [10.1021/acs.jafc.3c04424]
5. D.-Y. Li, Y.-H. Liu, Q. Wang, X.-W. Lei, C.-Y. Yue, Z.-H. Jing. (2023) Zero-dimensional hybrid zinc halides with blue light emissions. Materials Today Chemistry, 31 (101604). [10.1016/j.mtchem.2023.101604]
6. Tong Zhou, Xue Xia, Heping Cui, Yun Zhai, Foxin Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Cysteine-Induced pH-Dependent Formation of Thiols and Sulfides or 2-Acetylthiazole and Pyrazines during Thermal Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71 (5): (2472–2481). [PMID:36696632] [10.1021/acs.jafc.2c08360]
7. Tong Zhou, Xue Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Competitive Formation of 2,3-Butanedione and Pyrazines through Intervention of Added Cysteine during Thermal Processing of Alanine-Xylose Amadori Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (48): (15202–15212). [PMID:36444759] [10.1021/acs.jafc.2c07026]
8. Shibin Deng, Yun Zhai, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine–Glucose Amadori Compound. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (45): (14457–14467). [PMID:36342227] [10.1021/acs.jafc.2c06458]
9. Meichen Liu, Jingyang Yu, Tong Zhou, Huaneng Xu, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Formation Priority of Pyrazines and 2-Acetylthiazole Dependent on the Added Cysteine and Fragments of Deoxyosones during the Thermal Process of the Glycine–Ribose Amadori Compound. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (37): (11643–11651). [PMID:36070497] [10.1021/acs.jafc.2c04874]
10. Xiaojing Zhang, Pei Gao, Wenshui Xia, Qixing Jiang, Shaoquan Liu, Yanshun Xu. (2022) Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments. FOOD CHEMISTRY, 397 (133773). [PMID:35908468] [10.1016/j.foodchem.2022.133773]
11. Linhui Feng, Heping Cui, Pusen Chen, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Promoted Formation of Pyrazines and Sulfur-Containing Volatile Compounds through Interaction of Extra-Added Glutathione or Its Constituent Amino Acids and Secondary Products of Thermally Degraded N-(1-Deoxy-d-ribulos-1-yl)-Glutathione. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (29): (9095–9105). [PMID:35838405] [10.1021/acs.jafc.2c02949]
12. Xue Xia, Yun Zhai, Heping Cui, Han Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Structural diversity and concentration dependence of pyrazine formation: Exogenous amino substrates and reaction parameters during thermal processing of l-alanyl-l-glutamine Amadori compound. FOOD CHEMISTRY, 390 (133144). [PMID:35594769] [10.1016/j.foodchem.2022.133144]
13. Chuncheng Lin, Jiamin Zhou, Zhangfan Zheng, Jinzhu Chen. (2022) An efficient approach to biomass-based tertiary amines by direct and consecutive reductive amination of furfural. JOURNAL OF CATALYSIS, 410 (164). [10.1016/j.jcat.2022.04.016]
14. Caixing Pan, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor. Food Bioscience, 47 (101697). [10.1016/j.fbio.2022.101697]
15. Shibin Deng, Heping Cui, Khizar Hayat, Yun Zhai, Qiang Zhang, Xiaoming Zhang, Chi-Tang Ho. (2022) Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model. FOOD CHEMISTRY, 382 (132500). [PMID:35245757] [10.1016/j.foodchem.2022.132500]
16. Ziyan Wang, Heping Cui, Mengyu Ma, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Controlled Formation of Pyrazines: Inhibition by Ellagic Acid Interaction with N-(1-Deoxy-d-xylulos-1-yl)-glycine and Promotion through Ellagic Acid Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (5): (1618–1628). [PMID:35089027] [10.1021/acs.jafc.1c07391]
17. Tingting Wang, Yu Wu, Ying Han, Peiwen Xu, Yijun Pang, Xinzhen Feng, Hao Yang, Weijie Ji, Tao Cheng. (2021) Hofmann-Type Metal–Organic Framework Nanosheets for Oxygen Evolution. ACS Applied Nano Materials, 4 (12): (14161–14168). [10.1021/acsanm.1c03619]
18. Junyi Wang, Ruifang Wang, Yan Gao, Jing Wang, Lina Qiao, Huijuan Li, Guohua Zhao, Ning Zhang, Hitao Chen, Jie Sun, Shuqi Wang. (2025) Analysis of dynamic flavor changes of volatile and non-volatile fractions analysis of black qingke (Hordeum vulgare L. var. nudum Hook. f.) during steaming process. JOURNAL OF FOOD SCIENCE, 90 (2): (e17660). [PMID:39929602] [10.1111/1750-3841.17660]
19. Yimeng Ren, Longzhu Zhou, Chaohua Tang, Jing Li, Yujie Shi, Qingyu Zhao, Junmin Zhang, Yueyu Bai. (2025) Characterization of lipid distribution and volatile profile in high-marbling beef of Jiaxian Red cattle. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 141 (107374). [10.1016/j.jfca.2025.107374]
20. Xiao Jia, Hongli Cui, Song Qin, Jingnan Ren, Zhifeng Zhang, Qi An, Nawei Zhang, Jinchu Yang, Yongfeng Yang, Gang Fan, Siyi Pan. (2024) Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics. FOOD CHEMISTRY, 461 (140944). [PMID:39182338] [10.1016/j.foodchem.2024.140944]
21. Han Zhang, Heping Cui, Xue Xia, Shahzad Hussain, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2024) Control Formation of Furans and Pyrazines Resulting from Dual Glycation Sites in Nα,Nε-Di(1-deoxy-d-xylulos-1-yl)lysine via Elevating Thermal Degradation Temperatures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 72 (45): (25261-25274). [PMID:39481093] [10.1021/acs.jafc.4c07733]
22. Han Zhang, Heping Cui, Xue Xia, Shahzad Hussain, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2025) Dual role of exogenous xylose in regulating pyrazines and furans formation during the thermal degradation of Nα,Nε-di(1-deoxy-d-xylulos-1-yl)lysine through temperature, reaction time, and xylose concentration control. FOOD CHEMISTRY, 479 (143828). [PMID:40086376] [10.1016/j.foodchem.2025.143828]
23. Yucen Chen, Xinshuo Wang, Yahui Gao, Caleb John Swing, Jingyang Yu, Heping Cui, Shuqin Xia. (2024) Effect of microwave and conduction heating on the adsorption ability of myofibrillar protein to pyrazine flavor compounds. Food Bioscience, 59 (104127). [10.1016/j.fbio.2024.104127]
24. Mengmeng Ji, Yi Chen, Yufei Hu, Gongke Li. (2025) Rapid differentiation of coffee bean origin by ketones-based cyclic cataluminescence method. TALANTA, 285 (127261). [PMID:39613488] [10.1016/j.talanta.2024.127261]

参考文献

1. Xinjing Li, Yishun Yao, Xue Xia, Foxin Zhang, Jingyang Yu, Heping Cui, Yunwei Niu, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Maillard Reaction Process and Characteristic Volatile Compounds Formed During Secondary Thermal Degradation Monitored via the Change of Fluorescent Compounds in the Reaction of Xylose–Corn Protein Hydrolysate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:38115213] [10.1021/acs.jafc.3c08082]
2. Yue Luo, Siyue Zhu, Jie Peng, Heping Cui, Qingrong Huang, Baojun Xu, Chi-Tang Ho. (2023) Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor Formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:38109376] [10.1021/acs.jafc.3c06250]
3. Hao Zhang, Mingyao Wang, Meiyu Qian, Hongquan Wei. (2023) Odor familiarity and improvement of olfactory identification test in Chinese population. Frontiers in Psychology, 14 (1278668). [PMID:37908819] [10.3389/fpsyg.2023.1278668]
4. Tong Zhou, Xue Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Promotion or Inhibition Effects of Exogenous Glutathione-Degraded Amino Acids on the Formation of 2,3-Butanedione and Pyrazines via Varied Pathways of Interaction with α-Dicarbonyl Compounds Derived from N-(1-Deoxy-d-xylulos-1-yl)-alanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71 (39): (14312–14321). [PMID:37737140] [10.1021/acs.jafc.3c04424]
5. D.-Y. Li, Y.-H. Liu, Q. Wang, X.-W. Lei, C.-Y. Yue, Z.-H. Jing. (2023) Zero-dimensional hybrid zinc halides with blue light emissions. Materials Today Chemistry, 31 (101604). [10.1016/j.mtchem.2023.101604]
6. Tong Zhou, Xue Xia, Heping Cui, Yun Zhai, Foxin Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Cysteine-Induced pH-Dependent Formation of Thiols and Sulfides or 2-Acetylthiazole and Pyrazines during Thermal Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71 (5): (2472–2481). [PMID:36696632] [10.1021/acs.jafc.2c08360]
7. Tong Zhou, Xue Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Competitive Formation of 2,3-Butanedione and Pyrazines through Intervention of Added Cysteine during Thermal Processing of Alanine-Xylose Amadori Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (48): (15202–15212). [PMID:36444759] [10.1021/acs.jafc.2c07026]
8. Shibin Deng, Yun Zhai, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine–Glucose Amadori Compound. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (45): (14457–14467). [PMID:36342227] [10.1021/acs.jafc.2c06458]
9. Meichen Liu, Jingyang Yu, Tong Zhou, Huaneng Xu, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Formation Priority of Pyrazines and 2-Acetylthiazole Dependent on the Added Cysteine and Fragments of Deoxyosones during the Thermal Process of the Glycine–Ribose Amadori Compound. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (37): (11643–11651). [PMID:36070497] [10.1021/acs.jafc.2c04874]
10. Xiaojing Zhang, Pei Gao, Wenshui Xia, Qixing Jiang, Shaoquan Liu, Yanshun Xu. (2022) Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments. FOOD CHEMISTRY, 397 (133773). [PMID:35908468] [10.1016/j.foodchem.2022.133773]
11. Linhui Feng, Heping Cui, Pusen Chen, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Promoted Formation of Pyrazines and Sulfur-Containing Volatile Compounds through Interaction of Extra-Added Glutathione or Its Constituent Amino Acids and Secondary Products of Thermally Degraded N-(1-Deoxy-d-ribulos-1-yl)-Glutathione. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (29): (9095–9105). [PMID:35838405] [10.1021/acs.jafc.2c02949]
12. Xue Xia, Yun Zhai, Heping Cui, Han Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Structural diversity and concentration dependence of pyrazine formation: Exogenous amino substrates and reaction parameters during thermal processing of l-alanyl-l-glutamine Amadori compound. FOOD CHEMISTRY, 390 (133144). [PMID:35594769] [10.1016/j.foodchem.2022.133144]
13. Chuncheng Lin, Jiamin Zhou, Zhangfan Zheng, Jinzhu Chen. (2022) An efficient approach to biomass-based tertiary amines by direct and consecutive reductive amination of furfural. JOURNAL OF CATALYSIS, 410 (164). [10.1016/j.jcat.2022.04.016]
14. Caixing Pan, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor. Food Bioscience, 47 (101697). [10.1016/j.fbio.2022.101697]
15. Shibin Deng, Heping Cui, Khizar Hayat, Yun Zhai, Qiang Zhang, Xiaoming Zhang, Chi-Tang Ho. (2022) Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model. FOOD CHEMISTRY, 382 (132500). [PMID:35245757] [10.1016/j.foodchem.2022.132500]
16. Ziyan Wang, Heping Cui, Mengyu Ma, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Controlled Formation of Pyrazines: Inhibition by Ellagic Acid Interaction with N-(1-Deoxy-d-xylulos-1-yl)-glycine and Promotion through Ellagic Acid Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (5): (1618–1628). [PMID:35089027] [10.1021/acs.jafc.1c07391]
17. Tingting Wang, Yu Wu, Ying Han, Peiwen Xu, Yijun Pang, Xinzhen Feng, Hao Yang, Weijie Ji, Tao Cheng. (2021) Hofmann-Type Metal–Organic Framework Nanosheets for Oxygen Evolution. ACS Applied Nano Materials, 4 (12): (14161–14168). [10.1021/acsanm.1c03619]
18. Junyi Wang, Ruifang Wang, Yan Gao, Jing Wang, Lina Qiao, Huijuan Li, Guohua Zhao, Ning Zhang, Hitao Chen, Jie Sun, Shuqi Wang. (2025) Analysis of dynamic flavor changes of volatile and non-volatile fractions analysis of black qingke (Hordeum vulgare L. var. nudum Hook. f.) during steaming process. JOURNAL OF FOOD SCIENCE, 90 (2): (e17660). [PMID:39929602] [10.1111/1750-3841.17660]
19. Yimeng Ren, Longzhu Zhou, Chaohua Tang, Jing Li, Yujie Shi, Qingyu Zhao, Junmin Zhang, Yueyu Bai. (2025) Characterization of lipid distribution and volatile profile in high-marbling beef of Jiaxian Red cattle. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 141 (107374). [10.1016/j.jfca.2025.107374]
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溶液计算器

摩尔浓度计算器

计算溶液所需的质量、体积或浓度。

质量

=

浓度

x

体积

x

分子量

g/mol

稀释计算器

计算配制储备溶液所需的稀释度。

浓度1（C1）

x

体积 1 (V1)

=

浓度 2 (C2)

x

体积 2 (V2)

复溶计算器

复溶计算器允许您快速计算试剂的体积，以复溶小瓶。只需输入试剂的质量和目标浓度，计算器将确定其余部分。

体积（添加到小瓶中）

=

质量（小瓶）

÷

所需的复溶浓度

货号 (SKU)	包装规格	是否现货
M158369-25g	25g	现货
M158369-100g	100g	现货
M158369-500g	500g	现货
M158369-2.5kg	2.5kg	现货

2-甲基吡嗪

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库存信息

库存信息

库存信息

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关联靶点（人）

作用机制

名称和识别符

化学和物理性质

安全和危险性（GHS）

技术规格说明书

质检证书（CoA,COO,BSE/TSE 和分析图谱)

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溶液计算器

摩尔浓度计算器

稀释计算器

复溶计算器