H-N-Me-Pro-OH

[ Density]:
1.2±0.1 g/cm3

[ Boiling Point ]:
227.1±33.0 °C at 760 mmHg

[ Melting Point ]:
114-116ºC(lit.)

[ Molecular Formula ]:
C₆H₁₁NO₂

[ Molecular Weight ]:
129.157

[ Flash Point ]:
91.1±25.4 °C

[ Exact Mass ]:
129.078979

[ PSA ]:
40.54000

[ LogP ]:
-0.17

[ Appearance of Characters ]:
Powder | White to off-white

[ Vapour Pressure ]:
0.0±0.9 mmHg at 25°C

[ Index of Refraction ]:
1.498

[ Storage condition ]:
−20°C

[ Water Solubility ]:
Soluble in water and methanol(both 50 mg/ml-clear-colorless solution)

Click to get detail MSDS

[ Hazard Codes ]:
Xi

[ RIDADR ]:
NONH for all modes of transport

[ WGK Germany ]:
3

[ HS Code ]:
2933990090

Click to get detail synthetic route

Precursor

DownStream

[ HS Code ]: 2933990090

[ Summary ]:
2933990090. heterocyclic compounds with nitrogen hetero-atom(s) only. VAT:17.0%. Tax rebate rate:13.0%. . MFN tariff:6.5%. General tariff:20.0%

Proline derivatives in fruits of bergamot (Citrus bergamia Risso et Poit): presence of N-methyl-L-proline and 4-hydroxy-L-prolinebetaine.

J. Agric. Food Chem. 59 , 274-281, (2011)

The content of proline and various compounds deriving from its metabolism (4-hydroxy-L-proline, N-methyl-L-proline, N,N-dimethylproline, and 4-hydroxy-L-prolinebetaine) was determined in fruits and se...

Homostachydrine (pipecolic acid betaine) as authentication marker of roasted blends of Coffea arabica and Coffea canephora (Robusta) beans.

Food Chem. 205 , 52-7, (2016)

The occurrence of pipecolic acid betaine (homostachydrine) and its biosynthetic precursor N-methylpipecolic acid was detected for the first time in green coffee beans of Robusta and Arabica species. T...

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