| Identification | Back Directory | [Name]
2-Amino-4-methoxyphenol | [CAS]
20734-76-3 | [Synonyms]
AKOS BB-8243
ASISCHEM B52508
ZERENEX E/4047269
CBI-BB ZERO/005376
ART-CHEM-BB B025279
TIMTEC-BB SBB009779
Omeprazole Impurity 53
2-AMINO-4-METHOXY-PHENOL
Esomeprazole Impurity 60
ASINEX-REAG BAS 13015559
Phenol, 2-amino-4-methoxy-
2-Hydroxy-5-methoxyaniline
2-Amino-4-methoxyphenol 95%
2-AMino-p-cresol, 98.0%(GC&T
2-amino-4-methoxyphenol(SALTDATA: HCl)
2-Hydroxy-5-methoxyaniline, 3-Amino-4-hydroxyanisole | [Molecular Formula]
C7H9NO2 | [MDL Number]
MFCD06616911 | [MOL File]
20734-76-3.mol | [Molecular Weight]
139.15 |
| Chemical Properties | Back Directory | [Melting point ]
135-137℃ | [Boiling point ]
289.1±25.0 °C(Predicted) | [density ]
1.219±0.06 g/cm3(Predicted) | [storage temp. ]
2-8°C | [form ]
powder | [pka]
10.24±0.18(Predicted) | [color ]
Black | [Sensitive ]
Air Sensitive | [InChI]
InChI=1S/C7H9NO2/c1-10-5-2-3-7(9)6(8)4-5/h2-4,9H,8H2,1H3 | [InChIKey]
TUADYTFWZPZZTP-UHFFFAOYSA-N | [SMILES]
C1(O)=CC=C(OC)C=C1N |
| Hazard Information | Back Directory | [Uses]
2-Amino-4-methoxyphenol is a volatile constituent in the aroma concentrate of Tieguanyin teas[1]. 2-Amino-4-methoxyphenol is used for the synthesis of pyridine analogues[2]. | [Synthesis Reference(s)]
Journal of the American Chemical Society, 71, p. 1265, 1949 DOI: 10.1021/ja01172a036 | [Synthesis]
The general procedure for the synthesis of 2-amino-4-methoxyphenol from 4-methoxy-2-nitrophenol was as follows: a suspension of 4-methoxy-2-nitrophenol (10 g, 59.17 mmol), methanol (500 mL), and 10% palladium-carbon-catalyst (500 mg) in methanol (5 mL) was added in a round bottom flask. Subsequently, hydrogen was passed through a balloon into the reaction system and the reaction mixture was stirred overnight at room temperature. Upon completion of the reaction, the mixture was filtered through a diatomaceous earth pad to remove the catalyst. The filtrate was concentrated under reduced pressure to afford 2-amino-4-methoxyphenol as a brown oil (7.9 g, 96% yield). | [References]
[1] Chen YJ, et al. Effects of baking and aging on the changes of phenolic and volatile compounds in the preparation of old Tieguanyin oolong teas. Food Research International (Ottawa, Ont.), 01 Oct 2013, 53(2):732-743.
[2] Sina Rezazadeh, et al. Synthesis of substituted 2-heteroarylbenzazol-5-ol derivatives as potential ligands for estrogen receptors. Tetrahedron 69(30):6076–6082. |
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