Pyrrolidine, 1-acetyl-
- Formula: C6H11NO
- Molecular weight: 113.1576
- IUPAC Standard InChI: InChI=1S/C6H11NO/c1-6(8)7-4-2-3-5-7/h2-5H2,1H3
- IUPAC Standard InChIKey: LNWWQYYLZVZXKS-UHFFFAOYSA-N
- CAS Registry Number: 4030-18-6
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
View 3d structure (requires JavaScript / HTML 5) - Other names: N-Acetylpyrrolidine; 1-Acetylpyrrolidine; N-Acetypyrrolidine; Pyrrolidine, N-acetyl; Acetylpyrrolidine; Ethanone, 1-(1-pyrrolidinyl)-
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Phase change data
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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Data compiled by: Robert L. Brown and Stephen E. Stein
Reduced pressure boiling point
| Tboil (K) | Pressure (bar) | Reference |
|---|---|---|
| 378. to 380. | 0.020 | Frinton Laboratories Inc., 1986 |
Gas Chromatography
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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
Normal alkane RI, non-polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | DB-1 | 1128. | Kawai, Ishida, et al., 1991 | 60. m/0.25 mm/0.25 μm; Program: not specified |
| Capillary | DB-1 | 1128. | Kawai, Ishida, et al., 1991 | 60. m/0.25 mm/0.25 μm; Program: not specified |
Normal alkane RI, polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | Carbowax 20M | 1766. | Tressl, Rewicki, et al., 1985 | 2. K/min; Column length: 25. m; Column diameter: 0.32 mm; Tstart: 70. C; Tend: 180. C |
References
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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Frinton Laboratories Inc., 1986
Frinton Laboratories Inc.,
Catalog Number 11, Frinton Laboratories Inc., Vineland, NJ, 1986, 99. [all data]
Kawai, Ishida, et al., 1991
Kawai, T.; Ishida, Y.; Kakiuchi, H.; Ikeda, N.; Higashida, T.; Nakamura, S.,
Flavor components of dried squid,
J. Agric. Food Chem., 1991, 39, 4, 770-777, https://doi.org/10.1021/jf00004a031
. [all data]
Tressl, Rewicki, et al., 1985
Tressl, R.; Rewicki, D.; Helak, B.; Kamperschröer, H.,
Formation of pyrrolidines and piperidines on heating L-proline with reducing sugars,
J. Agric. Food Chem., 1985, 33, 5, 924-928, https://doi.org/10.1021/jf00065a037
. [all data]
Notes
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- Symbols used in this document:
Tboil Boiling point - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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