6-甲基苯并[D][1,3]1,3-二氧杂环戊烯-5-羧酸 | 5025-54-7

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 苯并间二氧杂环戊烯类
• 中文名称: 6-甲基苯并[D][1,3]1,3-二氧杂环戊烯-5-羧酸
• 英文名称: 2-Methyl-4,5-methylendioxy-benzoesaeure
• 英文别名: 6-methyl-benzo[1,3]dioxole-5-carboxylic acid；6-Methylbenzo[d][1,3]dioxole-5-carboxylic acid；6-methyl-1,3-benzodioxole-5-carboxylic acid
• CAS: 5025-54-7
• 化学式: C₉H₈O₄
• 分子量: 180.16
• InChiKey: GHJXEUAYEHDQSZ-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  1.6
• 重原子数：
  13
• 可旋转键数：
  1
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.22
• 拓扑面积：
  55.8
• 氢给体数：
  1
• 氢受体数：
  4

安全信息

• 海关编码：
  2932999099

反应信息

• 作为反应物：
  描述：

  6-甲基苯并[D][1,3]1,3-二氧杂环戊烯-5-羧酸 在 吡啶 、 草酰氯 作用下， 以 二氯甲烷 为溶剂， 反应 2.0h， 生成 6-methylbenzo[1,3]dioxole-5-carboxylic acid diethylamide
  参考文献：
  名称：

  锂化甲苯酰胺-苯甲腈环加成反应全合成苯并[ c ]菲啶和小Pro碱生物碱

  摘要：

  利用锂化的甲苯胺-苄腈环加成法进行了苯并[ c ]菲啶和原小ber碱生物碱的新型通用合成。苄腈6与邻甲苯甲酰胺（8a - c）之间的偶联反应提供了3-芳基异喹啉（9a - c），该3-芳基异喹啉（9a - c）转化为原小ber碱（11a - c）或苯并[ c ]菲啶（14a - c）。这些化合物是通过在3-芳基异喹啉酮（9a - c）。合成了几种取代的苯并[ c ]菲啶生物碱，例如氧山桂碱，氧鸟嘌呤和氧可尼丁，以及原小ber碱，例如8-氧代黄嘌呤，8-氧代伪小ber碱和8-氧代葡多酚。

  DOI：

  10.1021/jo035836+
• 作为产物：
  描述：

  6-甲基-1,3-苯并二氧-5-甲醛 在 sodium chlorite 、 sodium dihydrogenphosphate 、 双氧水 作用下， 生成 6-甲基苯并[D][1,3]1,3-二氧杂环戊烯-5-羧酸
  参考文献：
  名称：

  [EN] COMPOUNDS AND METHODS FOR TREATING CORONAVIRUSES
  [FR] COMPOSÉS ET MÉTHODES DE TRAITEMENT DES CORONAVIRUS

  摘要：

  This invention provides compounds for the inhibition of papain-like proteases (PLpros) for the inhibition of viruses, including compounds of formula (I"), and pharmaceutically acceptable salts thereof.

  公开号：

  WO2023064493A1

文献信息

• Novel flavors, flavor modifiers, tastants, taste enhancers, umami or sweet tastants, and/or enhancers and use thereof
  申请人：Tachdjian Catherine

  公开号：US20050084506A1

  公开（公告）日：2005-04-21

  The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the “umami” taste of monosodium glutamate) or sweet taste modifiers,—savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.

  本发明涉及发现，某些非天然存在的非肽酰胺化合物和酰胺衍生物，如草酰胺、脲和丙烯酰胺，可用作风味或口味调节剂，例如风味或调味剂和风味或口味增强剂，更具体地说，是用于食品、饮料和其他可食用或口服药品或组合物的风味或口味调节剂，包括鲜味（味精的“鲜味”）或甜味调节剂，鲜味或甜味调味剂以及鲜味或甜味增强剂。
• COMESTIBLE COMPOSITIONS COMPRISING HIGH POTENCY SAVORY FLAVORANTS, AND PROCESSES FOR PRODUCING THEM
  申请人：Shigemura Rhondi

  公开号：US20090280230A1

  公开（公告）日：2009-11-12

  The present invention relates to the use of certain high potency savory (“umami”) taste modifiers, as savory flavoring agents and/or enhancers of monosodium glutamate, for the preparation of foods, beverages, and other comestible compositions, and to processes for preparing food flavorant compositions for use in the preparation of comestible food and drink.

  本发明涉及使用特定高效的鲜香（"鲜味"）味道调节剂作为鲜味调味剂和/或增强剂，用于制备食品、饮料和其他可食用组合物，并涉及用于制备用于制备可食用食品和饮料的食品调味剂组合物的工艺。
• Aromatic amides and ureas and their uses as sweet and/or umami flavor modifiers, tastants and taste enhancers
  申请人：Tachdjian Catherine

  公开号：US20060045953A1

  公开（公告）日：2006-03-02

  The inventions disclosed herein relate to non-naturally occurring amide compounds that are capable, when contacted with comestible food or drinks or pharmaceutical compositions at concentrations preferably on the order of about 100 ppm or lower, of serving as savory (“umami”) or sweet taste modifiers, savory or sweet flavoring agents and savory or sweet flavor enhancers, for use in foods, beverages, and other comestible or orally administered medicinal products or compositions, optionally in the presence of or in mixtures with conventional flavoring agents such as monosodium glutamate or known natural and artificial sweeteners.

  本发明涉及非自然存在的酰胺化合物，当与可食用食品或饮料或制药组成物以浓度优选为大约100 ppm或更低的浓度接触时，能够作为可口（"鲜味"）或甜味调节剂、可口或甜味调味剂和可口或甜味增强剂，在食品、饮料和其他可食用或口服药物或组成物中使用，可选地与常规调味剂如味精或已知的天然和人造甜味剂混合使用。
• NOVEL FLAVORS, FLAVOR MODIFIERS, TASTANTS, TASTE ENHANCERS, UMAMI OR SWEET TASTANTS, AND/OR ENHANCERS AND USE THEREOF
  申请人：Tachdjian Catherine

  公开号：US20090111834A1

  公开（公告）日：2009-04-30

  The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the “umami” taste of monosodium glutamate) or sweet taste modifiers, —savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.

  本发明涉及发现某些非自然产生的、非肽酰胺化合物和酰胺衍生物，例如草酰胺、尿素和丙烯酰胺，是有用的风味或口感调节剂，例如风味或调味剂和风味或口感增强剂，更具体地，是咸味（单钠谷氨酸的“鲜味”）或甜味调节剂，咸味或甜味调味剂和咸味或甜味增强剂，用于食品、饮料和其他可食用或口服药物或组合物。
• COMPOUNDS AND COMPOSITIONS AS HEDGEHOG SIGNALING PATHWAY MODULATORS
  申请人：Cheng Dai

  公开号：US20090312308A1

  公开（公告）日：2009-12-17

  The invention provides a method for modulating the activity of the hedgehog signaling pathway. In particular, the invention provides a method for inhibiting aberrant growth states resulting from phenotypes such as Ptc loss-of-function, hedgehog gain-of-function, smoothened gain-of-function or Gli gain-of-function, comprising contacting a cell with a sufficient amount of a compound of Formula I.

  本发明提供了一种调节刺猬信号通路活性的方法。具体而言，本发明提供了一种通过接触细胞与公式I化合物的足够量来抑制由Ptc功能丧失、刺猬功能增强、平滑肌增强或Gli功能增强等表型引起的异常生长状态的方法。