4-叠氮基庚烷 | 27126-22-3

• 分子结构分类: 有机化合物 - 有机1,3-偶极化合物 - 烯丙基型1,3-偶极有机化合物
• 中文名称: 4-叠氮基庚烷
• 英文名称: 4-Heptylazid
• 英文别名: 4-azido-heptane；4-Azido-heptan；4-Azidoheptane
• CAS: 27126-22-3
• 化学式: C₇H₁₅N₃
• 分子量: 141.216
• InChiKey: GLFSDYCSLFSXBV-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  3.7
• 重原子数：
  10
• 可旋转键数：
  5
• 环数：
  0.0
• sp3杂化的碳原子比例：
  1.0
• 拓扑面积：
  14.4
• 氢给体数：
  0
• 氢受体数：
  2

安全信息

• 海关编码：
  2929909090

反应信息

• 作为反应物：
  描述：

  4-叠氮基庚烷 以 正戊烷 为溶剂， 以33%的产率得到4-heptylideneimine
  参考文献：
  名称：

  Photolysis of alkyl azides. Evidence for a nonnitrene mechanism

  摘要：

  DOI：

  10.1021/ja00522a049
• 作为产物：
  描述：

  4-氯庚烷 在 sodium azide 作用下， 生成 4-叠氮基庚烷
  参考文献：
  名称：

  Pritzkow; Mahler, Journal fur praktische Chemie (Leipzig 1954), 1959, vol. <4>8, p. 314,316,321

  摘要：

  DOI：

文献信息

• Trisubstituierte Triazole
  申请人：CIBA-GEIGY AG

  公开号：EP0229011A1

  公开（公告）日：1987-07-15

  Trisubstituierte 1,2,3-Triazole der Formel worin R einen aliphatischen Rest bedeutet, R₁ Amino, Carbamoyl, C₁-C₇-Alkylcarbamoyl, Di-C₁-C₇-alkyl-carbamoyl oder C₁-C₇-Alkyl bedeutet und R₂ Carbamoyl, C₁-C₇-Alkylcarbamoyl oder Di-C₁-C₇-alkyl­carbamoyl bedeutet, können als Arzneimittelwirkstoffe verwendet werden und werden in an sich bekannter Weise hergestellt.

  式中 R 表示脂肪基，R₁表示氨基、氨基甲酰基、C₁-C₇-烷基氨基甲酰基、二-C₁-C₇-烷基氨基甲酰基或 C₁-C₇-烷基，R₂表示氨基甲酰基的三取代 1，2，3-三唑、 C₁-C₇-烷基氨基甲酰基或二-C₁-C₇-烷基氨基甲酰基可用作活性药物成分，其生产方式本身已知。
• [EN] METHOD FOR PREPARING A HYDROGENATED VEGETABLE OIL<br/>[FR] PROCEDE DE PREPARATION D'UNE HUILE VEGETALE HYDROGENEE
  申请人：BINGGRAE CO LTD

  公开号：WO2001056395A1

  公开（公告）日：2001-08-09

  Disclosed herein is a method for the preparation of a hydrogenated vegetable oil (containing or not containing CLA) having a reduced hydrogenation odor, and a use of the hydrogenated vegetable oil as a food ingredient. The method comprises the steps of degumming, neutralizing, bleaching, hydrogenating, and deodorizing a crude vegetable oil. The bleaching step includes treating the crude vegetable oil with an adsorbent combination of an bleaching earth, as a first adsorbent component, and a second adsorbent component selected from the group of consisting of magnesium silicate, silica, silicic acid, and their mixture . Thus, minor components, that are present in the vegetable oil and promote the formation of volatile odorous compounds during hydrogenation, are effectively removed by adsorption with the second adsorbent component (magnesium silicate). As a result hydrogenated vegetable oils with low odorous compounds can be manufactured.
• [EN] PREVENTING FLAVOR FORMATION IN HYDROGENATED VEGETABLE OIL<br/>[FR] PROCEDE PERMETTANT D'EMPECHER LA FORMATION DE GOUTS DANS L'HUILE VEGETALE HYDROGENEE
  申请人：BINGGRAE CO LTD

  公开号：WO2001098445A1

  公开（公告）日：2001-12-27

  Disclosed herein is a method for the preparation of a hydrogenated vegetable oil (containing or not containing CLA) having a reduced hydrogenation odor emission, and a use of the hydrogenated vegetable oil as a food ingredient. The method comprises the steps of degumming, neutralizing, bleaching, hydrogenating, and deodorizing a crude vegetable oil. The vegetable oil is added with an antioxidant, after the bleaching step, but before the hydrogenation step. By virtue of the addition of the antioxidant, a production of volatile compounds in the vegetable oil is inhibited during the hydrogenation step.
• Photolysis of alkyl azides. Evidence for a nonnitrene mechanism
  作者：Evan P. Kyba、Rudolph A. Abramovitch

  DOI：10.1021/ja00522a049

  日期：1980.1
• Pritzkow; Mahler, Journal fur praktische Chemie (Leipzig 1954), 1959, vol. <4>8, p. 314,316,321
  作者：Pritzkow、Mahler

  DOI：——

  日期：——