Piperidine, 1-(1-oxo-3-phenyl-2-propenyl)-
- Formula: C14H17NO
- Molecular weight: 215.2909
- IUPAC Standard InChI: InChI=1S/C14H17NO/c16-14(15-11-5-2-6-12-15)10-9-13-7-3-1-4-8-13/h1,3-4,7-10H,2,5-6,11-12H2/b10-9+
- IUPAC Standard InChIKey: KNOXUMZPTHELAO-MDZDMXLPSA-N
- CAS Registry Number: 5422-81-1
- 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. - Species with the same structure:
- Other names: Piperidine, 1-cinnamoyl-; 1-Cinnamoylpiperidine; N-(3-Phenylpropenoyl)piperidine; Piperidine, N-[3-phenylpropenoryl]-; Cinnamyl piperidide
- Information on this page:
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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, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | SE-54 | 2088. | Kollmannsberger, Nitz, et al., 1992 | 30. m/0.25 mm/0.25 μm, Hydrogen, 60. C @ 5. min, 2. K/min, 250. C @ 2. min |
Normal alkane RI, non-polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | Elite-5 MS | 2090. | Kapoor, Singh, et al., 2009 | 30. m/0.25 mm/0.25 μm, Helium; Program: 60 0C (1 min) 1.5 0C/min -> 185 0C (1 min) 9 0C/min -> 275 0C (2 min) |
References
Go To: Top, Gas Chromatography, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Kollmannsberger, Nitz, et al., 1992
Kollmannsberger, H.; Nitz, S.; Drawert, F.,
UBer die Aromastoffzusammensetzung von Hochdruckextrakten. I. Pfeffer (Piper nigrum, Var. muntok),
Z. Lebensm. Unters Forsch., 1992, 194, 6, 545-551, https://doi.org/10.1007/BF01185481
. [all data]
Kapoor, Singh, et al., 2009
Kapoor, I.; Singh, B.; Singh, G.; De Heluani, C.S.; De Lampasona, M.P.; Catalan, C.A.N.,
Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum),
J. Agric. Food Chem., 2009, 57, 12, 5358-5364, https://doi.org/10.1021/jf900642x
. [all data]
Notes
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- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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