5-羟基甲基-2-糠醛-13C6 | 1219193-98-2

• 分子结构分类: 有机化合物 - 有机氧化合物
• 中文名称: 5-羟基甲基-2-糠醛-13C6
• 中文别名: 5-羟甲基-2-糠醛-13C6
• 英文名称: 5-Hydroxymethyl-2-furaldehyde-13C6
• 英文别名: 5-(hydroxy(113C)methyl)(2,3,4,5-13C4)furan-2-carbaldehyde
• CAS: 1219193-98-2
• 化学式: C₆H₆O₃
• 分子量: 132.046
• InChiKey: NOEGNKMFWQHSLB-IDEBNGHGSA-N

物化性质

• 熔点：
  NA
• 溶解度：
  可溶于氯仿（少许）、甲醇（少许）

计算性质

• 辛醇/水分配系数(LogP)：
  -0.6
• 重原子数：
  9
• 可旋转键数：
  2
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.17
• 拓扑面积：
  50.4
• 氢给体数：
  1
• 氢受体数：
  3

制备方法与用途

5-羟甲基糠醛（13C6，即2-羟甲基-5-呋喃-13C6或2-甲酰基-5-羟甲基呋喃-13C6），是13C标记的5-羟甲基呋喃（HY-Y0051）。5-羟甲基糠醛（2-羟甲基-5-糠醛）来源于山茱萸，作为一种应激源能够抑制酵母生长和发酵。

反应信息

• 作为产物：
  描述：

  葡萄糖 、 谷胱甘肽 、 葡萄糖-13C 以 水 为溶剂， 反应 2.0h， 生成 噻唑 、 2-甲基吡嗪 、 、 、 、 、 、 、 、 5-羟基甲基-2-糠醛-13C6
  参考文献：
  名称：

  Investigation of the Aroma-Active Compounds Formed in the Maillard Reaction between Glutathione and Reducing Sugars

  摘要：

  Aroma-active compounds formed during the thermal reaction between glutathione (GSH) and reducing sugars were analyzed by gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O) with aroma extract dilution analysis (AEDA). Application of AEDA to glutathione Maillard reaction products (GSH MRPs) led to the identification of 19 aroma-active compounds in the thermal reaction of glutathione with glucose or fructose. In addition, the carbohydrate module labeling (CAMOLA) approach was also employed to elucidate the formation pathways for selected target sulfur aroma compounds, such as 5-methylthiophene-2-carbaldehyde and 3-methylthiophene-2-carbaldehyde, which have not been reported previously. The intact carbon skeleton of glucose via 3-deoxyhexosone is incorporated into 5-methylthiophene-2-carbaldehyde with the hydrogen sulfide of GSH. On the other hand, the formation of 3-methylthiophene-2-carbaldehyde may occur via the recombination of a C-4 sugar fragment and mercaptoacetaldehyde.

  DOI：

  10.1021/jf9043327

文献信息

• Investigation of the Aroma-Active Compounds Formed in the Maillard Reaction between Glutathione and Reducing Sugars
  作者：Sang Mi Lee、Ye-Jin Jo、Young-Suk Kim

  DOI：10.1021/jf9043327

  日期：2010.3.10

  Aroma-active compounds formed during the thermal reaction between glutathione (GSH) and reducing sugars were analyzed by gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O) with aroma extract dilution analysis (AEDA). Application of AEDA to glutathione Maillard reaction products (GSH MRPs) led to the identification of 19 aroma-active compounds in the thermal reaction of glutathione with glucose or fructose. In addition, the carbohydrate module labeling (CAMOLA) approach was also employed to elucidate the formation pathways for selected target sulfur aroma compounds, such as 5-methylthiophene-2-carbaldehyde and 3-methylthiophene-2-carbaldehyde, which have not been reported previously. The intact carbon skeleton of glucose via 3-deoxyhexosone is incorporated into 5-methylthiophene-2-carbaldehyde with the hydrogen sulfide of GSH. On the other hand, the formation of 3-methylthiophene-2-carbaldehyde may occur via the recombination of a C-4 sugar fragment and mercaptoacetaldehyde.