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Tyramine

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Tyramine Basic information

Product Name:
Tyramine
Synonyms:
  • 4-(2-aminoethyl)-pheno
  • 4-(2-Aminoethyl)-phenol (thyramin)
  • 4-hydroxy-benzeneethanamin
  • 4-Hydroxy-beta-phenylethylamine
  • TYRAMINE
  • TYROSAMINE
  • L-TYRAMINE
  • AKOS NCG-0021
CAS:
51-67-2
MF:
C8H11NO
MW:
137.18
EINECS:
200-115-8
Product Categories:
  • Anilines, Aromatic Amines and Nitro Compounds
  • Amines
  • Aromatics
  • Intermediates & Fine Chemicals
  • Pharmaceuticals
  • 51-67-2
Mol File:
51-67-2.mol
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Tyramine Chemical Properties

Melting point:
160-162 °C(lit.)
Boiling point:
175-181 °C8 mm Hg(lit.)
Density 
1.0630 (rough estimate)
refractive index 
1.5849 (estimate)
FEMA 
4215 | TYRAMINE
Flash point:
165°C
storage temp. 
2-8°C
solubility 
DMSO (Slightly), Methanol (Slightly)
form 
Liquid
pka
9.74(at 25℃)
color 
Clear yellow to orange to slightly brown, may darken on storage
Odor
at 100.00 %. mild meaty dirty cooked phenolic rubbery
Odor Type
meaty
Water Solubility 
1g/95mL (15 ºC)
Merck 
14,9835
JECFA Number
1590
BRN 
1099914
Stability:
Stable. Incompatible with strong acids, strong oxidizing agents.
LogP
1.38
CAS DataBase Reference
51-67-2(CAS DataBase Reference)
NIST Chemistry Reference
Phenol, 4-(2-aminoethyl)-(51-67-2)
EPA Substance Registry System
Tyramine (51-67-2)
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Safety Information

Hazard Codes 
Xi
Risk Statements 
36/37/38
Safety Statements 
26-36-37/39
WGK Germany 
3
RTECS 
SJ5950000
10-23
HS Code 
29214990
Hazardous Substances Data
51-67-2(Hazardous Substances Data)
Toxicity
LD50 intracervical in mouse: 30mg/kg

MSDS

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Tyramine Usage And Synthesis

Description

A decarboxylation product of tyrosine found in various fermentation products, including cheeses and some wines. It causes sympathomimetic effects by acting as an indirect agonist, causing the release of endogenous catecholamines. Because it is metabolized principally by monoamine oxidase, patients taking monoamine oxidase inhibitors may have a hypertensive crisis if they ingest foods containing significant amounts of tyramine.

Chemical Properties

Colorless to yellow solid; sweet meaty aroma.

Chemical Properties

white to light beige solid

Occurrence

Reported found in sauerkraut and soy sauce.

Uses

Clinical studies indicate that tyramine has skin-lightening capacities.

Uses

adrenergic agonist, vasoconstrictor

Uses

tyramine is uses as pharmaceutical intermediates.

Definition

ChEBI: A primary amino compound obtained by formal decarboxylation of the amino acid tyrosine.

Aroma threshold values

Medium strength odor, meaty type; recommend smelling in a 5.00% solution or less.

Taste threshold values

Mild, sweet, vegetative phenolic taste at 100 ppm in water.

Synthesis

Tyramine, 4-(2-aminoethyl)phenol (11.2.1), can be synthesized in various ways, in particular by the decarboxylation of tyrosine [46¨C48]. It is also isolated from the tissues of livestock.

Purification Methods

Crystallise tyramine from *benzene or EtOH. [Beilstein 13 IV 1788.]

Tyramine Preparation Products And Raw materials

Preparation Products

TyramineSupplier

Hefei Qianhang Pharmaceutical Technology Co., Ltd. Gold
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Nanjing Chemlin Chemical Co., Ltd Gold
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0510-88770633 13961738808
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