3-Aminopyrrolidine dihydrochloride


Empirical Formula (Hill Notation):
C4H10N2 · 2HCl
CAS Number:
Molecular Weight:
MDL number:
PubChem Substance ID:

Quality Level




>300 °C (lit.)

SMILES string




InChI key


General description

3-Aminopyrrolidine dihydrochloride (3-pyrrolidinamine dihydrochloride) is one of the key intermediate of tosufloxacin and other quinolone antibiotics.


3-Aminopyrrolidine dihydrochloride is the suitable reagent used as an internal standard for the quantitative analysis of amino acids in bio-fluids. (R,S) 3-Aminopyrrolidine dihydrochloride may be used in the preparation of cis-[PdCl2(pyrr)] and cis-[PtCl2(pyrr)] (pyrr= (R,S)-3-aminopyrrolidine) complexes.


5, 25 g in glass bottle


Exclamation mark

Signal Word


Hazard Statements

Precautionary Statements

Target Organs

Respiratory system

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves


NONH for all modes of transport

WGK Germany


Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Certificate of Analysis

Certificate of Origin

Pd (II) and Pt (II)(R, S)-3-aminopyrrolidine complexes. Reactions with 9-ethylguanine and study of their antiproliferative activity.
Riera X, et al.
Inorgorganica Chimica Acta, 339, 253-264 (2002)
Synthesis of 3-Aminopyrrolidine and its N-alkylating Derivatives [J].
Run-pu SHEN, et al.
Journal of Chemical Engineering of Chinese Universities / Gao Xiao Hua Xue Gong Cheng Xue Bao, 4, 014-014 (2003)
Shahlizah Sahul Hamid et al.
Planta, 249(6), 1921-1947 (2019-03-21)
Among seaweed groups, brown algae had characteristically high concentrations of mannitol, and green algae were characterised by fructose. In red algae, metabolite profiles of individual species should be evaluated. Seaweeds are metabolically different from terrestrial plants. However, general metabolite profiles...
Jieyu Zhao et al.
Journal of proteome research, 15(2), 468-476 (2016-01-20)
The interaction between carbon (C) and nitrogen (N) metabolism can reflect plant growth status and environmental factors. Little is known regarding the connections between C-N metabolism and growing regions under field conditions. To comprehensively investigate the relationship in mature tobacco...
Tatsuki Ogura et al.
Food chemistry, 327, 127077-127077 (2020-06-03)
Compositional analyses of eggs have primarily focused on nutritional components, including large molecules, such as proteins. However, few reports have investigated the effects of heating and hen feed crops on taste components, such as free amino acids and sugars. Herein...

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