Pyridine
- Formula: C5H5N
- Molecular weight: 79.0999
- IUPAC Standard InChIKey: JUJWROOIHBZHMG-UHFFFAOYSA-N
- CAS Registry Number: 110-86-1
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Isotopologues:
- Other names: Azabenzene; Azine; NCI-C55301; Piridina; Pirydyna; Pyridin; Rcra waste number U196; UN 1282; Pyr; CP 32; NSC 406123
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Van Den Dool and Kratz RI, non-polar column, temperature ramp
Go To: Top, References, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 | 5 % Phenyl methyl siloxane | HP-5MS | CP-Sil 8CB-MS | SPB-5 |
Column length (m) | 60. | 30. | 30. | 60. | 30. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 1. | 1. | 0.25 | 0.25 | 0.25 |
Tstart (C) | 40. | 40. | 60. | 40. | 60. |
Tend (C) | 260. | 250. | 250. | 280. | 250. |
Heat rate (K/min) | 4. | 7. | 4. | 4. | 4. |
Initial hold (min) | 2. | 10. | 2. | 2. | 2. |
Final hold (min) | 10. | 5. | 20. | 5. | 20. |
I | 747. | 769. | 753. | 751. | 753. |
Reference | Methven L., Tsoukka M., et al., 2007 | Estevez, Ventanas, et al., 2005 | Pino, Mesa, et al., 2005 | Hierro, de la Hoz, et al., 2004 | Pino, Marbot, et al., 2004 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | CP Sil 5 CB | SPB-5 | DB-5 | DB-5 | DB-5 |
Column length (m) | 60. | 30. | 30. | 30. | 30. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 60. | 60. | 40. | 40. | 40. |
Tend (C) | 280. | 250. | 310. | 310. | 310. |
Heat rate (K/min) | 3. | 4. | 2. | 4. | 6. |
Initial hold (min) | 10. | 2. | |||
Final hold (min) | 60. | 20. | |||
I | 695. | 752. | 735.6 | 736.7 | 739.1 |
Reference | Pino, Almora, et al., 2003 | Pino, Marbot, et al., 2003 | Song, Lai, et al., 2003 | Song, Lai, et al., 2003 | Song, Lai, et al., 2003 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | SPB-5 | BPX-5 | DB-1 | BPX-5 | BPX-5 |
Column length (m) | 30. | 50. | 60. | 50. | 50. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.5 | 1. | 0.25 | 0.25 |
Tstart (C) | 60. | 60. | 40. | 35. | 35. |
Tend (C) | 250. | 250. | 220. | 250. | 250. |
Heat rate (K/min) | 4. | 4. | 2. | 4. | 4. |
Initial hold (min) | 2. | 5. | 5. | 3. | 3. |
Final hold (min) | 20. | 10. | 10. | 10. | |
I | 752. | 741. | 717. | 756. | 756. |
Reference | Pino, Marbot, et al., 2002 | Ames, Guy, et al., 2001 | Kim, 2001 | Oruna-Concha, Duckham, et al., 2001 | Oruna-Concha, Duckham, et al., 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | BPX-5 | BPX-5 | DB-1 | OV-1 | DB-5 |
Column length (m) | 50. | 50. | 30. | 30. | |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.25 | |
Phase thickness (μm) | 0.25 | 0.25 | 5. | 0.25 | |
Tstart (C) | 35. | 35. | 35. | 35. | 40. |
Tend (C) | 250. | 250. | 270. | 300. | 310. |
Heat rate (K/min) | 4. | 4. | 10. | 8. | 2. |
Initial hold (min) | 3. | 3. | 1. | ||
Final hold (min) | 10. | 10. | |||
I | 756. | 757. | 726. | 715.5 | 735.6 |
Reference | Oruna-Concha, Duckham, et al., 2001 | Oruna-Concha, Duckham, et al., 2001 | Bartelt, 1997 | Gautzsch and Zinn, 1996 | Lai and Song, 1995 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 | DB-5 | OV-101 | OV-101 | OV-101 |
Column length (m) | 30. | 30. | 50. | 50. | 50. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | |||
Tstart (C) | 40. | 40. | 100. | 70. | 80. |
Tend (C) | 310. | 310. | |||
Heat rate (K/min) | 4. | 6. | 2. | 8. | 4. |
Initial hold (min) | |||||
Final hold (min) | |||||
I | 736.7 | 739.1 | 737. | 734. | 736. |
Reference | Lai and Song, 1995 | Lai and Song, 1995 | Golovnya, Samusenko, et al., 1988 | Golovnya, Samusenko, et al., 1988 | Golovnya, Samusenko, et al., 1988 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Packed | Capillary | Capillary |
---|---|---|---|
Active phase | SE-30 | DB-5 | OV-1 |
Column length (m) | 3.05 | 30. | 183. |
Carrier gas | He | He | N2 |
Substrate | Supelcoport and Chromosorb | ||
Column diameter (mm) | 0.32 | ||
Phase thickness (μm) | |||
Tstart (C) | 40. | 60. | 0. |
Tend (C) | 250. | 280. | 230. |
Heat rate (K/min) | 10. | 10. | 1. |
Initial hold (min) | 4. | 10. | |
Final hold (min) | 60. | 3. | |
I | 731. | 736. | 719. |
Reference | Peng, Ding, et al., 1988 | Premecz and Ford, 1987 | Schreyen, Dirinck, et al., 1976 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Methven L., Tsoukka M., et al., 2007
Methven L.; Tsoukka M.; Oruna-Concha M.J.; Parker J.K.; Mottram D.S.,
Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar),
J. Agric. Food Chem., 2007, 55, 4, 1427-1436, https://doi.org/10.1021/jf0625611
. [all data]
Estevez, Ventanas, et al., 2005
Estevez, M.; Ventanas, S.; Ramirez, R.; Cava, R.,
Influence of the Addition of Rosemary Essential Oil on the Volatiles Pattern of Porcine Frankfurters,
J. Agric. Food Chem., 2005, 53, 21, 8317-8324, https://doi.org/10.1021/jf051025q
. [all data]
Pino, Mesa, et al., 2005
Pino, J.A.; Mesa, J.; Muñoz, Y.; Martí, M.P.; Marbot, R.,
Volatile components from mango (Mangifera indica L.) cultivars,
J. Agric. Food Chem., 2005, 53, 6, 2213-2223, https://doi.org/10.1021/jf0402633
. [all data]
Hierro, de la Hoz, et al., 2004
Hierro, E.; de la Hoz, L.; Ordóñez, J.A.,
Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species,
Food Chem., 2004, 85, 4, 649-657, https://doi.org/10.1016/j.foodchem.2003.07.001
. [all data]
Pino, Marbot, et al., 2004
Pino, J.A.; Marbot, R.; Rosado, A.; Vázquez, C.,
Volatile constituents of Malay rose apple [Syzygium malaccense (L.) Merr. Perry],
Flavour Fragr. J., 2004, 19, 1, 32-35, https://doi.org/10.1002/ffj.1269
. [all data]
Pino, Almora, et al., 2003
Pino, J.; Almora, K.; Marbot, R.,
Volatile components of papaya (Carica papaya L., maradol variety) fruit,
Flavour Fragr. J., 2003, 18, 6, 492-496, https://doi.org/10.1002/ffj.1248
. [all data]
Pino, Marbot, et al., 2003
Pino, J.; Marbot, R.; Rosado, A.; Vázquez, C.,
Volatile constituents of fruits of Garcinia dulcis Kurz. from Cuba,
Flavour Fragr. J., 2003, 18, 4, 271-274, https://doi.org/10.1002/ffj.1187
. [all data]
Song, Lai, et al., 2003
Song, C.; Lai, W.-C.; Madhusudan Reddy, K.; Wei, B.,
Chapter 7. Temperature-programmed retention indices for GC and GC-MS of hydrocarbon fuels and simulated distillation GC of heavy oils
in Analytical advances for hydrocarbon research, Hsu,C.S., ed(s)., Kluwer Academic/Plenum Publishers, New York, 2003, 147-193. [all data]
Pino, Marbot, et al., 2002
Pino, J.; Marbot, R.; Rosado, A.,
Volatile constituents of star apple (Chrysophyllum cainito L.) from Cuba,
Flavour Fragr. J., 2002, 17, 5, 401-403, https://doi.org/10.1002/ffj.1116
. [all data]
Ames, Guy, et al., 2001
Ames, J.M.; Guy, R.C.E.; Kipping, G.J.,
Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking,
J. Agric. Food Chem., 2001, 49, 4, 1885-1894, https://doi.org/10.1021/jf0012547
. [all data]
Kim, 2001
Kim, J.S.,
Einfluss der Temperatur beim Rösten von Sesam auf Aroma und antioxidative Eigenschaften des Öls, PhD Thesis, Technischen Universität Berlin zur Erlangung des akademischen Grades, Berlin, 2001, 151. [all data]
Oruna-Concha, Duckham, et al., 2001
Oruna-Concha, M.J.; Duckham, S.C.; Ames, J.M.,
Comparison of volatile compounds isolated from the skin and flesh of four potato cultivars after baking,
J. Agric. Food Chem., 2001, 49, 5, 2414-2421, https://doi.org/10.1021/jf0012345
. [all data]
Bartelt, 1997
Bartelt, R.J.,
Calibration of a commercial solid-phase microextraction device for measuring headspace concentrations of organic volatiles,
Anal. Chem., 1997, 69, 3, 364-372, https://doi.org/10.1021/ac960820n
. [all data]
Gautzsch and Zinn, 1996
Gautzsch, R.; Zinn, P.,
Use of incremental models to estimate the retention indexes of aromatic compounds,
Chromatographia, 1996, 43, 3/4, 163-176, https://doi.org/10.1007/BF02292946
. [all data]
Lai and Song, 1995
Lai, W.-C.; Song, C.,
Temperature-programmed retention indices for g.c. and g.c.-m.s. analysis of coal- and petroleum-derived liquid fuels,
Fuel, 1995, 74, 10, 1436-1451, https://doi.org/10.1016/0016-2361(95)00108-H
. [all data]
Golovnya, Samusenko, et al., 1988
Golovnya, R.V.; Samusenko, A.L.; Lyapin, V.A.,
Prediction of linear temperature programmed retention indices of methylpyridines in capillary gas chromatography,
Zh. Anal. Khim., 1988, 63, 2, 311-317. [all data]
Peng, Ding, et al., 1988
Peng, C.T.; Ding, S.F.; Hua, R.L.; Yang, Z.C.,
Prediction of Retention Indexes I. Structure-Retention Index Relationship on Apolar Columns,
J. Chromatogr., 1988, 436, 137-172, https://doi.org/10.1016/S0021-9673(00)94575-8
. [all data]
Premecz and Ford, 1987
Premecz, J.E.; Ford, M.E.,
Gas chromatographic separation of substituted pyridines,
J. Chromatogr., 1987, 388, 23-35, https://doi.org/10.1016/S0021-9673(01)94463-2
. [all data]
Schreyen, Dirinck, et al., 1976
Schreyen, L.; Dirinck, P.; van Wassenhove, F.; Schamp, N.,
Volatile flavor components of leek,
J. Agric. Food Chem., 1976, 24, 2, 336-341, https://doi.org/10.1021/jf60204a056
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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