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Tyramine Basic Information

• Classification: Pharmaceutical Intermediate

• Product name: Tyramine

• Cas no.: 51-67-2 

• Product Alias: 4-(2-Aminoethyl)phenol, 2-(4-Hydroxyphenyl)ethylamine, 4-hydroxyphenethylamine, 4-(2-aminoethyl)-pheno; 4-(2-Aminoethyl)-phenol (thyramin); 4-hydroxy-benzeneethanamin; 4-Hydroxy-beta-phenylethylamine; alpha-(4-Hydroxyphenyl)-beta-aminoethane; Benzeneethanamine, 4-hydroxy-; beta-(4-Hydroxyphenyl)ethylamine; beta-Hydroxyphenylethylamine

• Molecular Formula:C8H11NO

• Molecular Weight: 137.18

• EINECS: 200-115-8

• Standard: Enterprise standard

• capacity production: No less than 40 tons per month

• Description: off-white to white crystal powder

• Loss on drying: 0.5% max

• Assay (HPLC) : 99.0% to 101.0%

• Single impurity: 0.5% max

• Total impurity: 1.0% max 

• Usage: organic synthesis intermediates, as pharmaceutical intermediates; as adrenergic agonist and vasoconstrictor

• Product Categories: Pharmaceuticals; Anilines, Aromatic Amines and Nitro Compounds; Amines; Aromatics; Intermediates and Fine Chemicals

Tyramine Chemical Properties

Tyramine Chemical Properties
bp	160-162°C(lit )
bp	175-181°C8 mm Hg(it )
FP	165°C
FEMA	4215
Merck	9835
Water Solubility	1g/95mL (15 C)
Stability	Stable.Incompati ble with strong  acids,strong oxidizing agents.
storage temperature	Refrigerator,Under lnert Atmosphere
CAS DataBase Reference	51-67-2(CAS DataBase Reference)
NIST Chemistry Reference	Phenol,4-(2-aminoethy)-(51-67-2)
E PA Substance Registry Syste	Phenol,4-(2-aminoethy)-(51-67-2)

Tyramine Description

     Tyramine, also called 4-(2-Aminoethyl)phenol, is a natural compound commonly found in plants and animals. 4-(2-Aminoethyl)phenol can also be manufactured from tyrosine an amino acid that exists in many foods.

     Tyramine is an amine and is derived from ammonia. In the human body, tyramine is called 4-casein, which is responsible for releasing catecholamine, which is secreted into the blood by the adrenal gland.

      Some of the released substances include dopamine, norepinephrine and adrenaline. When these hormones enter the blood, the systolic pressure and the rate of heartbeat increase. This rise in blood pressure is often dangerous for people who take monamine oxidase inhibitors. Because monoamine oxidase is the natural mechanism of the human body to eliminate the excess tyamines. If a monoamine oxidase inhibitor is used, the level of tyramine increases and the risk of stroke increases. This is also the reason why people who  eat tyrosine food are not advised to take a monoamine oxidase inhibitor. 

      The food containing this compound includes fermented food such as pickles, soy sauce and red wine, as well as old foods, such as cheese and pickled meat, etc. In addition, the avocado, chocolate, Vicia bean and pineapple also contain a large amount of tyamines. 

      Although there are no final findings, many people suspect that tyramine has a causal relationship with some people's migraine. It is speculated that it affects the vascular system by releasing catecholamines and indirectly leading to the contraction of the head. Then the blood vessels are inflated after the effect of regression, and thus leads to migraine. Sometimes, migraine patients avoid tyramine - containing food to be significantly relieved.

The relation with Tyrosine

   Tyrosine can be converted to many bioactive substances, such as dopamine, tyramine, norepinephrine, epinephrine, thyroxine, melanin, protopine and papaverine, ect.

     

     

Tyramine quality