3-Acetylpyridine
Biomedicine 2025-03-04
CAS.No：350-03-8
Appearance:White powder
Molecular Formula:C7H7NO
Purity:≥99.5%
Molecular weight:121.14
Capacity:20 tons/month
Basic Information of 3-Acetylpyridine
| Aspect | Details |
|---|---|
| Chemical Name | 3-Acetylpyridine |
| CAS Number | 350-03-8 |
| Molecular Formula | C₇H₇NO |
| Molecular Weight | 121.14 g/mol |
| Appearance | Colorless to pale yellow liquid |
| Melting Point | 73-76°C |
| Boiling Point | 268°C |
| Density | 1.01 g/cm³ |
| Solubility | Soluble in ethanol, ether, chloroform, and other organic solvents |
| Odor | Sweet, nutty, popcorn-like aroma |
| Storage Conditions | Store in a cool, dry place, away from strong oxidizers and heat sources |
Additional Information on 3-Acetylpyridine
| Aspect | Details |
|---|---|
| Synonyms | 3-Acetylpyridine, 3-Acetylpyridine, 3-Acetylpyridine |
| Applications | – Organic Synthesis Intermediate: Used in the synthesis of pharmaceuticals, pesticides, and dyes.<br>- Pharmaceuticals: Intermediate in the synthesis of drugs like risedronate sodium.<br>- Fragrance and Flavor: Used in the fragrance industry and as a flavoring agent in foods and beverages.<br>- Chemical Reagent: Used as a solvent and reaction reagent in laboratories.<br>- Polymer Industry: Used as a catalyst or additive in polymer synthesis. |
| Chemical Reactions | – Acetylation: Can be used as an acetylating agent.<br>- Oxidation: Can be oxidized to form pyridine-2,3-dicarboxylic acid.<br>- Reduction: Can be reduced to form alcohols.<br>- Electrophilic Substitution: Can undergo electrophilic substitution reactions. |
| Safety Information | – Hazard Statements: H302 (Harmful if swallowed), H315 (Causes skin irritation), H319 (Causes serious eye irritation), H335 (May cause respiratory irritation).<br>- Precautionary Statements: Use in a well-ventilated area, wear appropriate protective equipment (gloves, goggles, protective clothing), avoid contact with skin, eyes, and respiratory tract.<br>- Storage: Store in a tightly closed container in a cool, dry place. |
| Natural Occurrence | Found in roasted filberts, beer, brandy, coffee, malt, and wheaten bread. |
| Regulatory Status | – CoE: Used provisionally. Bev.: 2 ppm; Food: 3 ppm.<br>- JECFA: Acceptable. No safety concern at current levels of intake when used as a flavoring agent. |
| Synthesis | Typically synthesized from pyridine and acetic anhydride. |
Application:Pharmaceutical intermediates,Disclaimer: The above content is for reference and communication only among industry insiders, and does not guarantee its accuracy or completeness. According to relevant laws and regulations and the regulations of this website, units or individuals who purchase related items should obtain valid qualifications and qualification conditions.
