1) 2-bromomethyl-3,5,6-trimethylpyrazine
2-溴甲基-3,5,6-三甲基吡嗪
2) 2-hydroxy-methyl-3,5,6-trimethyl-pyrazine
2-羟甲基-3,5,6-三甲基吡嗪
1.
OBJECTIVE To prepare an emulsion of 2-hydroxy-methyl-3,5,6-trimethyl-pyrazine palmitate(HTMPP) ,a prodrug of 2-hydroxy-methyl-3,5,6-trimethyl-pyrazine(HTMP) metabolised from tetramethylpyrazine(TMP) and to expect a longer biological half life of HTMPP than that of TMP.
目的研制2-羟甲基-3,5,6-三甲基吡嗪的前药2-羟甲基-3,5,6-三甲基吡嗪棕榈酸酯静脉乳剂,以期延长川芎嗪的生物半衰期。
3) 3,5,6-trimethyl-2-pyrazinecarboxylic acid
3,5,6-三甲基-2-吡嗪甲酸
1.
The mixture of phosphorus oxychloride and pyridine was treated with 3,5,6-trimethyl-2-pyrazinecarboxylic acid resulting in an acylating product which is proved to be 2-pyridinoyl-3,5,6-trimethylpyrazine through the analysis of MS,IR,1H NMR and 13C NMR.
本文报道了一个温和条件下发生的吡啶环α位上的酰化反应,即在室温下,将3,5,6-三甲基-2-吡嗪甲酸(川芎酸)加入到三氯氧磷和吡啶的混合物中,迅速发生反应,产物经MS,IR,1HNMR,13CNMR等谱图表征,为吡啶的α位酰化物。
4) 2-hydroxy-methyl-3,5,6-trimethyl-pyrazine palmitate
2-羟甲基-3,5,6-三甲基吡嗪棕榈酸酯
1.
OBJECTIVE To prepare an emulsion of 2-hydroxy-methyl-3,5,6-trimethyl-pyrazine palmitate(HTMPP) ,a prodrug of 2-hydroxy-methyl-3,5,6-trimethyl-pyrazine(HTMP) metabolised from tetramethylpyrazine(TMP) and to expect a longer biological half life of HTMPP than that of TMP.
目的研制2-羟甲基-3,5,6-三甲基吡嗪的前药2-羟甲基-3,5,6-三甲基吡嗪棕榈酸酯静脉乳剂,以期延长川芎嗪的生物半衰期。
5) 2-methylpyrazine
2-甲基吡嗪
1.
Study on the synthesis of 2-methylpyrazine;
2-甲基吡嗪的合成工艺改进
2.
The mechanism of 2-cyanopyrazine prepared from 2-methylpyrazine by catalytic ammoxidation was explained qualitatively with the theory of appropriate structure of group.
通过实验得到最优反应条件为:370℃,2-甲基吡嗪、水、氧气、氨气的进料摩尔比为1∶7。
3.
It could be conjectured that 2-methylpyrazine is reacted via a series of dehydrogenations and oxidations to form intermediates pyrazinyl carboxylic acid and pyrazinamide which are then cynadized into 2-cyanopyrazine.
研究2-甲基吡嗪氨氧化催化合成2-氰基吡嗪的催化反应机理后,可知2-甲基吡嗪是通过一系列的脱氢、氧化生成甲醛吡嗪和羧酸吡嗪然后氰化生成产物的,因此优良的催化剂必须由活性及数目合适的脱氢、供[O]及氰化中心组成。
6) 2 bromomethyl 3,5,6 trimethylpyrazine
溴代四甲基吡嗪
补充资料：2,3,5-三甲基吡嗪
分子式：
CAS号：
性质：存在于烘烤食品、焙炒大麦、可可、咖啡以及猪肉、牛肉、爆玉米、大豆制品等香味成分中。无色至浅黄色液体。具强的烤土豆炒花生和可可样香气，水中香气阈值为9mg/kg。沸点71℃（2.7kPa），0.960～0.973，1.503～1.506。由2,3-丁二酮和1,2-二氨基丙烷缩合、氧化而得。用于可可、咖啡、炒花生等焙烤食品香型的香精。在最终食品中的浓度以（1～10）mg/kg为宜。
CAS号：
性质：存在于烘烤食品、焙炒大麦、可可、咖啡以及猪肉、牛肉、爆玉米、大豆制品等香味成分中。无色至浅黄色液体。具强的烤土豆炒花生和可可样香气，水中香气阈值为9mg/kg。沸点71℃（2.7kPa），0.960～0.973，1.503～1.506。由2,3-丁二酮和1,2-二氨基丙烷缩合、氧化而得。用于可可、咖啡、炒花生等焙烤食品香型的香精。在最终食品中的浓度以（1～10）mg/kg为宜。
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参考词条