4,6-Dihydroxy-2-mercaptopyrimidine
4,6-Dihydroxy-2-mercaptopyrimidine
CAS: 504-17-6
Molecular Formula: C4H4N2O2S
4,6-Dihydroxy-2-mercaptopyrimidine - Names and Identifiers
| Name | 4,6-Dihydroxy-2-mercaptopyrimidine |
| Synonyms | bathyran austranal Thiobarbituric Mealonylthiourea Thiobarbituicacid 2-Thiobarbituric acid 2-thiobarbituric acid minimum 2-Mercapto-4,6-dihydroxypyrimidine 4,6-Dihydroxy-2-mercaptopyrimidine 2-thioxodihydropyrimidine-4,6(1H,5H)-dione dihydro-2-thioxo-4,6(1h,5h)-pyrimidinedione 6(1H,5H)-Pyrimidinedione,dihydro-2-thioxo-4 Dihydro-2-thioxo-4,6-(1H,5H)-pyrimidinedione 6-hydroxy-2-thioxo-2,3-dihydropyrimidin-4(1H)-one |
| CAS | 504-17-6 |
| EINECS | 207-985-8 |
| InChI | InChI=1/C4H4N2O2S/c7-2-1-3(8)6-4(9)5-2/h1H2,(H2,5,6,7,8,9) |
| InChIKey | RVBUGGBMJDPOST-UHFFFAOYSA-N |
4,6-Dihydroxy-2-mercaptopyrimidine - Physico-chemical Properties
| Molecular Formula | C4H4N2O2S |
| Molar Mass | 144.15 |
| Density | 1.451 (estimate) |
| Melting Point | 245°C (dec.)(lit.) |
| Water Solubility | <6 g/L (20 ºC) |
| Solubility | Soluble in hot water, ethanol, ether, dilute alkali solution and dilute hydrochloric acid, slightly soluble in cold water |
| Appearance | White-like to yellow powder |
| Color | Clear colorless |
| BRN | 120663 |
| pKa | 3.96±0.20(Predicted) |
| PH | 1.7-1.9 (10g/l, H2O, 20℃) |
| Storage Condition | Inert atmosphere,2-8°C |
| Stability | Stable. Incompatible with strong oxidizing agents. |
| Sensitive | Sensitive to light and air |
| Refractive Index | 1.7690 (estimate) |
| MDL | MFCD00006674 |
| Physical and Chemical Properties | Colorless crystals. Melting point 235 °c (decomposition). Soluble in hot water, alcohol, ether, alkali and sodium carbonate solution, slightly soluble in water. |
| Use | This product is for scientific research only and shall not be used for other purposes. |
4,6-Dihydroxy-2-mercaptopyrimidine - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S22 - Do not breathe dust. S24/25 - Avoid contact with skin and eyes. S37/39 - Wear suitable gloves and eye/face protection S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. |
| UN IDs | UN 3335 |
| WGK Germany | 2 |
| RTECS | CQ7700000 |
| FLUKA BRAND F CODES | 13-23 |
| TSCA | Yes |
| HS Code | 29335995 |
4,6-Dihydroxy-2-mercaptopyrimidine - Reference
| Reference Show more | 1. Cui, Jiping. Effects of different fertilization treatments on the physiological characteristics of 'jinye' belt [J]. China Agricultural Science Bulletin 2020v.36;No.559(16):67-72. 2. Huang Shi-rong, Li Hao-jie, Dai Jie-hui, et al. Antibacterial activity of extracts from nine head mustard and plum-dried vegetables and its application in pork preservation [J]. Modern Food Science and Technology 2014 030(010):58-62. 3. Wang Junming, Li Jinhua, Cai Hong, Li Jinyang, Zhang Yuyue, Li Jun, Cui Ying. Overall evaluation of the relative killing and attenuation mechanism of Tripterygium wilfordii compatibility with Lysimachia crassifolia from the correlation analysis of chemical composition spectrum-attenuation spectrum-biological information spectrum [J]. Chinese Journal of Experimental prescriptions, 2019, 25(03):15-20. 4. Zhao Haijun, Wei Fang, Fu Mao run, et al. Effects of processing technology on physicochemical properties and antioxidant capacity of fatty acids in peony seed oil [J]. Journal of Food Safety and quality testing, 2019, 010(024):8377-8381. 5. Yuan Chenyang, Cao Yangdong, Gao Hui, etc. Effect of chitosan coating on storage quality of low-temperature mutton sausage [J]. Meat Research, 2019, 033(006):44-48. 6. Wei Li, Xiaoying Zhang, melting Chen, et al. Effect of eucalyptus polyphenols on preservation of chilled pork [J]. Food and Fermentation Industry, 2020, v.46;No.407(11):256-261. 7. Ma Sihui, Cheng Ping, Fang Yan, et al. Evaluation of antioxidant activity of Inonotus obliquus extracts in vitro [J]. China Forest parvice specialty, 2014, 000(001):4-7. 8. Hou Tingting, Liu Xin, Tian Xuesong, etc. Study on quality and flavor of low-sodium fermented meat products with ham flavor [J]. Food and machinery, 2019. 9. Zhang Jiamin, Wang Wei, Bai Ting, et al. Comparative study on the effect of roasting and air-drying on lipid oxidation of Sichuan bacon [J]. Food Science and Technology, 2016, 25 (5):115-121. 10. Hou Jia Bao, Li can baby, Wei Mei Lin, etc. Study on the antibacterial effect of sodium phosphate on pink single spore in vitro [J]. Preservation and processing, 2020(2):1-6. 11. Huang Shi-rong, mi Xiaopei, Liu Danwen, etc. Antioxidant effects of dry powder and ethanol extracts of pickled mustard on cooked pork mince [J]. Meat industry, 2017, 000(007):15-19. 12. Zhang Qiao, Duan Zhenhua, Shang Feifei, etc. Effect of surface soil on storage quality of Chinese water chestnut [J]. Jiangsu Agricultural Sciences, 2019, 47(20):209-212. 13. Chen Chunmei, Lu Chenyan, Shen Yinhan, et al. Effect of cooking temperature on myofibrillar protein properties of mutton [J]. Meat Research, 2020(7):40-45. 14. Huang Shi-rong, godu, Liu Bin, et al. Effect of combined treatment of supercritical CO2 and star anise on preservation of minced pork [J]. Food industry, 2017, 038(001):85-88. 15. Feng Junye, Li Jiaqi, Wang Ping. Quality changes and volatile compounds analysis of wild Lonicera edulis during fermentation [J]. Modern food science and technology, 2018, 34(11):117-124. 16. Wang Junming, Cai Hong, Li Jinhua, etc. Study on the relative killing and attenuation mechanism of Tripterygium wilfordii combined with Lysimachia christinae Hance under tumor-bearing condition [J]. Shi Zhen, Chinese medicine, 2020, 3 (1):9-11. 17. Li Peng, Wang hongti, Sun Yufeng, etc. Effects of high-voltage electrostatic field on the properties of chilled chicken during storage with different packages [J]. Meat Research, 2018, 32(11):36-40. 18. Ke Hairui, Kang Huaibin, Cheng Weiwei, Cai Chaoqi. Effects of high temperature treatment on fatty acid and lipid oxidation in beef [J]. Food and machinery, 2019,35(12):63-69. 19. Academic Edition) 2018 036(005):82-91 105. 20. Sui Shuang, Zhou Sai-nan, Wang Ping. Preliminary identification and application of main microorganisms in constant temperature natural fermentation of Vaccinium uliginosum [J]. Modern food science and technology,, 034(009):102-110,149. 21. Zhang Zhiwei, Li Yueyue, He Cucu, etc. Active oxygen content and metabolic enzyme activities of Ganoderma lucidum fruiting bodies under hyperoxia [J]. Chinese Journal of Bacteriology, 2020, 039(001):99-109. 22. Wang Qing, Liu Chao, Guo Yan, etc. Fatty acid composition analysis and antioxidant activity of peony seed oil [J]. Food Research and Development, 2017(02):166-169. 23. Li Feng, Li Yijia, Li Qingxian, Guo Yanghao, Shi xianai. Corosolic acid inhibits oxidative modification of human low density lipoprotein and protects vascular endothelial cells against oxidative damage [J]. Food Science, 2017,38(15):215-220. 24. Li Feng, Li Yijia, Li Qingxian, etc. Inhibitory effects of tripterine on oxidative damage of LDL and HAEC cells [J]. Chinese pharmacological Bulletin, 2016, 032(011):1578-1584. 25. Liu Jiatong, Miao Xinyu, Gao Yansong, Su Ying, Li Da. Effects of Tiller onion on quality and storage characteristics of Western-style sausage [J]. Preservation and processing, 2021,21(01):54-59. 26. Wu Ying, Lai Li, Zhang Wan-gang. Effect of glycerol extract fermented by Propionibacterium acidogenes on quality of cold-stored conditioned pork cake [J]. Food Science, 2021,42(01):228-234. 27. Kong Qi, Mu Honglei, Han Yanchao, Wu Weijie, Fang Xiangjun, Liu Ruiling, Chen Hangjun, Yan Haiyan. Preparation of composite phase change cold storage material and its effect on storage quality of Lentinus edodes [J]. Food Science, 2020,41(15):238-246. 28. Fan-Jie Chen. Effects of exogenous nitric oxide on physiological characteristics of Pinus tabulaeformis under NaCl stress [J]. Chinese agricultural bulletin, 2020,36(36):67-73. 29. Ren Jinlan. Effects of exogenous H_2O_2 on physiological characteristics of Populus tomentosa under saline-alkali stress [J]. Chinese agricultural bulletin, 2021,37(07):43-48. 30. Huang Xiamao, Wang Zhirong, Chen Yihui, Yang Bing, Shi Yue, Yu Jianquan. Effect of rosemary extract on fishy smell of silver carp and optimization of deodorization conditions [J]. Food and Fermentation Industry, 2021,47(06):176-183. 31. Wenwen, Wang Wenqing, Wu Hua, Wang Chunling, Chen Xiaodi, Xu Min, Xiao Junsong. Antioxidant effect of fat-soluble Rosemary antioxidant on oil and fresh pork [J]. China Oils, 2021,46(03):142-148. 32. [IF = 6.429] Jiaqi Li et al."Development of sodium alginate-gelatin-graphene oxide complex film for enhancing antioxidant and ultraviolet-shielding properties."Food Packaging Shelf. 2021 Jun;28:100672 33. [IF=4.952] Wenwen Wang et al."Effect of cinnamon essential oil nanoemulsions on microbiological safety and quality properties of chicken breast fillets during refrigerated storage."Lwt Food Sci Technol. 2021 Dec;152:112376 34. [IF=3.638] Yifei Wang et al."Preservation of traditional Chinese pork balls supplemented with essential oil microemulsion in a phase-change material package."J Sci Food Agr. 2020 Mar;100(5):2288-2295 |
4,6-Dihydroxy-2-mercaptopyrimidine - Introduction
Gravimetric analysis of rhodium.
Last Update：2022-10-16 17:25:37
4,6-Dihydroxy-2-mercaptopyrimidine - Reference Information
| NIST chemical information | Information provided by: webbook.nist.gov (external link) |
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| introduction | 4, 6-dihydroxy-2-mercaptopyrimidine is an important pharmaceutical intermediate for the synthesis of purines and purine derivatives. since the 6-position hydroxyl group in purine molecules is more active, a series of purines and purine derivatives can be synthesized from it, such as: 6-Ryukopurine, 2, 6-Dithiopurine, chloropurine, adenine, azathioprine, coaxing aminopurine, etc. |
| use | used as electroplating additive, biochemical reagent, rhodium analytical reagent and pharmaceutical intermediate. Biochemical research. Gravimetric analysis of rhodium. Used for quantification of lipopolysaccharide, carrageenan and sialic acid; also used to detect lipid peroxide and lipid oxidation Used for quantitative detection of lipopolysaccharide, carrageenan and sialic acid; used for detection of lipid hydrogen peroxide and lipid peroxidation |
| Production method | It is obtained by the reaction of diethyl malonate and thiourea. Dissolve thiourea in methanol, add sodium methoxide and diethyl malonate, heat and reflux for 4-5h, then distill under reduced pressure to recover methanol to the end, add hydrochloric acid to acidify until pH 1-2 after cooling. Leave overnight, precipitate thiobarbituric acid crystals, filter, and recrystallize with water to become pure products. |
Last Update：2024-04-09 15:16:50
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View History
4,6-Dihydroxy-2-mercaptopyrimidine
H-D-SER(BZL)-OH
Carbonyl chloride, thio-
2-(4-氟-2-甲基苯基)丙基-2-胺盐酸盐
3-Bromo-2-chloromethylbenzene
3,5-Dimethylbenzeneacetonitrile
H-D-SER(BZL)-OH
Carbonyl chloride, thio-
2-(4-氟-2-甲基苯基)丙基-2-胺盐酸盐
3-Bromo-2-chloromethylbenzene
3,5-Dimethylbenzeneacetonitrile