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Sku CI27563_25_G
Chem Impex
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Product Information

Product Name
2,6-Lutidine N-oxide
Brand Name
Chem Impex
Product Number
27563
CAS
1073-23-0
Certificate of Analysis (COA)​
COA not found

General Information

PubChem CID
14083
IUPAC Name
2,6-dimethyl-1-oxidopyridin-1-ium
InChI Key
LIDGFHXPUOJZMK-UHFFFAOYSA-N
SMILES
CC1=N+(C(=CC=C1)C)O-

Description

2,6-Lutidine N-oxide is widely utilized in research focused on:

Organic Synthesis: This compound serves as a versatile reagent in various organic reactions, enabling the formation of complex molecules in pharmaceuticals and agrochemicals.

Analytical Chemistry: It is commonly used as a standard in chromatographic techniques, helping researchers accurately measure and analyze the presence of other compounds in mixtures.

Biochemistry: In biochemical studies, it acts as a probe to investigate enzyme activities and interactions, providing insights into metabolic pathways.

Material Science: The compound is employed in the development of novel materials, particularly in creating polymers with enhanced properties for industrial applications.

Environmental Science: It plays a role in studying the degradation of pollutants, aiding in the development of strategies for environmental remediation.

References Data Source From Pubchem

Highly Effective Hydrodeoxygenation of Sulfoxides and Pyridinic-N-Oxides Using Biomass-Derived Ethanol as the Hydrogen Donor

Publication Name: Catalysis Letters
Publication Date: 2025-02-26
DOI: 10.1007/s10562-025-04971-4

A mild and catalyst-free α-benzoyloxylation of tertiary amides

Publication Name: Medicinal Chemistry Research
Publication Date: 2025-02-12
DOI: 10.1007/s00044-025-03381-w

Carbocation Catalysis in the Synthesis of Heterocyclic Compounds

Publication Name: Chemistry of Heterocyclic Compounds
Publication Date: 2023-02
DOI: 10.1007/s10593-023-03157-3

Brønsted Acid Catalyzed Carbocyclizations Involving Electrophilic Activation of Alkynes

Publication Name: Synthesis
Publication Date: 2022-09-28
DOI: 10.1055/a-1927-8439

Identification and analysis of the flavor characteristics of unfermented stinky tofu brine during fermentation using SPME-GC–MS, e-nose, and sensory evaluation

Publication Name: Journal of Food Measurement and Characterization
Publication Date: 2020-01-03
DOI: 10.1007/s11694-019-00351-w