4,5-dimethyl-2-(1-methylpropyl)oxazole | 1234837-31-0

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 唑类
• 英文名称: 4,5-dimethyl-2-(1-methylpropyl)oxazole
• 英文别名: 2-Butan-2-yl-4,5-dimethyl-1,3-oxazole；2-butan-2-yl-4,5-dimethyl-1,3-oxazole
• CAS: 1234837-31-0
• 化学式: C₉H₁₅NO
• 分子量: 153.224
• InChiKey: QTCJXXVECPDUPX-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  2.7
• 重原子数：
  11
• 可旋转键数：
  2
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.67
• 拓扑面积：
  26
• 氢给体数：
  0
• 氢受体数：
  2

反应信息

• 作为产物：
  描述：

  2-甲基丁酰氯 在 氨 作用下， 生成 4,5-dimethyl-2-(1-methylpropyl)oxazole
  参考文献：
  名称：

  Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking

  摘要：

  Lack of sulphur nutrition during potato cultivation has been shown to have profound effects on tuber composition, affecting in particular the concentrations of free asparagine, other amino acids and sugars. This is important because free asparagine and sugars react at high temperatures to form acrylamide, a suspect carcinogen. Free amino acids and sugars also form a variety of other compounds associated with colour and flavour. In this study the volatile aroma compounds formed in potato flour heated at 180 degrees C for 20 min were compared for three varieties of potato grown, with and without sulphur fertiliser. Approximately 50 compounds were quantified in the headspace extracts of the heated flour, of which over 40 were affected by sulphur fertilisation and/or variety. Many of the 41 compounds found at higher concentrations in the sulphur-deficient flour were Strecker aldehydes and compounds formed from their condensation, whereas only one compound, benzaldehyde, behaved in the same way as did acrylamide and was found at higher concentrations in the sulphur-sufficient flour. The reasons for these effects are discussed. (C) 2010 Elsevier Ltd. All rights reserved.

  DOI：

  10.1016/j.foodchem.2010.03.049

文献信息

• Inhibitors of fatty acid amide hydrolase
  申请人：The Scripps Research Institute

  公开号：EP2093220A2

  公开（公告）日：2009-08-26

  Improved competitive inhibitors of fatty acid amide hydrolase (FAAH) employ an alpha-keto heterocyclic pharmacophore and a binding subunit having a pi-unsaturation. The alpha-keto heterocyclic pharmacophore and a binding subunit are attached to one another, preferably by a hydrocarbon chain. The improvement lies in the use of a heterocyclic pharmacophore selected from oxazoles, oxadiazoles, thiazoles, and thiadiazoles that have alkyl or aryl substituents at their 4 and/or 5 positions. The improved competitive inhibitors of FAAH display enhanced activity over conventional competitive inhibitors of FAAH.

  改进的脂肪酸酰胺水解酶（FAAH）竞争性抑制剂采用了α-酮杂环药源和具有对不饱和度的结合亚基。α-酮杂环药基和结合亚基彼此连接，最好是通过烃链连接。改进之处在于使用了选自噁唑、噁二唑、噻唑和噻二唑的杂环嗜药体，这些杂环嗜药体的 4 和/或 5 位具有烷基或芳基取代基。与传统的 FAAH 竞争性抑制剂相比，改进的 FAAH 竞争性抑制剂显示出更强的活性。
• Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking
  作者：J.S. Elmore、A.T. Dodson、N. Muttucumaru、N.G. Halford、M.A.J. Parry、D.S. Mottram

  DOI：10.1016/j.foodchem.2010.03.049

  日期：2010.10

  Lack of sulphur nutrition during potato cultivation has been shown to have profound effects on tuber composition, affecting in particular the concentrations of free asparagine, other amino acids and sugars. This is important because free asparagine and sugars react at high temperatures to form acrylamide, a suspect carcinogen. Free amino acids and sugars also form a variety of other compounds associated with colour and flavour. In this study the volatile aroma compounds formed in potato flour heated at 180 degrees C for 20 min were compared for three varieties of potato grown, with and without sulphur fertiliser. Approximately 50 compounds were quantified in the headspace extracts of the heated flour, of which over 40 were affected by sulphur fertilisation and/or variety. Many of the 41 compounds found at higher concentrations in the sulphur-deficient flour were Strecker aldehydes and compounds formed from their condensation, whereas only one compound, benzaldehyde, behaved in the same way as did acrylamide and was found at higher concentrations in the sulphur-sufficient flour. The reasons for these effects are discussed. (C) 2010 Elsevier Ltd. All rights reserved.