甲基吡啶鎓鹽是一種吡啶的衍生物,可以通過吡啶的N-甲基化反應得到。在某些咖啡產品中可以找到它。 [1] 它不存在於未經烘焙的咖啡豆中,而是在烘焙過程中由其前體化學品葫蘆巴鹼形成的。 [1] 科學家正在研究它的潛在抗癌特性, [2] 特別是對結腸癌的作用。 [1]
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甲基吡啶鎓離子的氯化物(N-甲基吡啶鹽酸鹽)在液態是一種離子液體。 幾位作者在150 – 200°C(423 – 473 K)的溫度範圍內表徵了甲基吡啶鹽酸鹽與氯化鋅不同混合物的性能。 [3], [4], [5], [6]
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