Piperidine
Synonyms: PENTAMETHYLENEIMINE;PIP;PIPERIDINE;PIPERIDINE ON RASTA RESIN;PPR;azocyclohexane;Cypentil;hexahydroazine
CAS: 110-89-4
MF: C5H11N
MW: 85.15
EINECS: 203-813-0
Melting point -11 °C
Boiling point 106 °C(lit.)
density 0.930 g/mL at 20 °C
vapor density 3 (vs air)
vapor pressure 23 mm Hg ( 20 °C)
refractive index n20/D 1.452(lit.)
FEMA 2908
Fp 16 °C(lit.)
storage temp. Store in dark!
Water Solubility Miscible
Sensitive Air Sensitive
Merck 14,7468
Uses 1 It is edible spices.
2. Used as a condensation agent and solvent in organic synthesis;
3. Used as analytical reagent
4. Pyridine, also known as piperidine, is a intermediate of plant growth regulator methyl piperazine.
5. Piperidine, also known as hexahydropyridine, is the intermediate of fungicide fenpropidin and plant growth regulator methyl piperazine.
6. Piperidine is used for the manufacture of local anesthetics, painkillers, fungicides, wetting agents, epoxy resin curing agent, rubber vulcanization accelerator.
7. It can be used as synthetic intermediates, rubber accelerator raw materials and epoxy curing agent
Standards for Use of Food Additives
Name of additive piperidine
Food allowed to use it as additive Food
Function of additive Food-purpose spices
Maximal allowable usage amount（g/kg） Each ingredients of spices used in the formulation of flavor should not exceed the maximal allowable usage amount and maximal allowable residue
Maximal allowable residue（g/kg）
Chemical properties It appears as colorless to pale yellow liquid with ammonia, fish-like smelly disgusting odor. The boiling point is 106 ° C.