2,3',4,6-tetrahydroxy-4'-methoxy-desoxybenzoin | 70413-06-8

• 分子结构分类: 有机化合物 - 苯丙烷和聚酮 - 二苯乙烯类
• 英文名称: 2,3',4,6-tetrahydroxy-4'-methoxy-desoxybenzoin
• 英文别名: <3-Hydroxy-4-methoxy-benzyl>-<2,4,6-trihydroxy-phenyl>-keton；Ethanone, 2-(3-hydroxy-4-methoxyphenyl)-1-(2,4,6-trihydroxyphenyl)-；2-(3-hydroxy-4-methoxyphenyl)-1-(2,4,6-trihydroxyphenyl)ethanone
• CAS: 70413-06-8
• 化学式: C₁₅H₁₄O₆
• 分子量: 290.273
• InChiKey: DKNRCJSJDQIXBH-UHFFFAOYSA-N

物化性质

• 沸点：
  528.6±45.0 °C(Predicted)
• 密度：
  1.455±0.06 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  2.3
• 重原子数：
  21
• 可旋转键数：
  4
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.13
• 拓扑面积：
  107
• 氢给体数：
  4
• 氢受体数：
  6

反应信息

• 作为反应物：
  描述：

  2,3',4,6-tetrahydroxy-4'-methoxy-desoxybenzoin 在 三氟化硼乙醚 作用下， 以 1,4-二氧六环 为溶剂， 反应 5.0h， 生成 5,7,3'-trihydroxy-4'-methoxy-6,8-di-C-prenylisoflavone
  参考文献：
  名称：

  Jain, A. C.; Bambah, P. K., Indian Journal of Chemistry - Section B Organic and Medicinal Chemistry, 1987, vol. 26, # 1-12, p. 488 - 490

  摘要：

  DOI：
• 作为产物：
  描述：

  间苯三酚 、 (3-苄氧基-4-甲氧基苯基)-乙腈 在 盐酸 、 zinc(II) chloride 作用下， 以 乙醚 为溶剂， 以61%的产率得到2,3',4,6-tetrahydroxy-4'-methoxy-desoxybenzoin
  参考文献：
  名称：

  Dihydrochalcone sweeteners. A study of the atypical temporal phenomena

  摘要：

  Neohesperidin dihydrochalcone (NHDHC), known since 1963 as an intensely sweet compound, is determined to be 340 +/- 60 (p less than 0.05) times more potent than sucrose. The unusual temporal properties of this material are hypothesized as being due to the effects of metabolism, conformation, chelation, or hydrophobicity. Forty-four analogues are synthesized to test the four hypotheses, none of which are strongly supported. A method of quantitation of temporal characteristics of tastant molecules is developed so as to allow comparison of taste appearance time (AT) and extinction time (ET) of experimental compounds. Four of the new compounds, 40 and 43-45, exhibit high sweetness potencies, ranging from 280 and 440 times sucrose, and may be useful in selected food systems. The temporal taste characteristics remain unimproved over NHDHC, however.

  DOI：

  10.1021/jm00136a011

文献信息

• Hydroxydeoxybenzoins And The Use Thereof to Mask A Bitter Taste
  申请人：Ley Jakob

  公开号：US20080113073A1

  公开（公告）日：2008-05-15

  The use of hydroxydeoxybenzoins of formula (I) wherein R 1 and R 2 independently of one another represent hydrogen or lower alkyl and R 3 , R 4 , R 5 and R 6 independently of one another represent hydrogen, hydroxy or lower alkoxy, salts thereof and mixtures thereof to mask or reduce the unpleasant taste impression of a substance that tastes unpleasant and/or to enhance the sweet taste of a substance that tastes sweet.

  使用式(I)的羟基脱氧苯甲酮，其中R1和R2分别独立地表示氢或低烷基，而R3、R4、R5和R6独立地表示氢、羟基或低烷氧基，其盐和混合物，以掩盖或减少味道不好的物质的不愉快口感印象和/或增强味道甜美的物质的甜味。
• HYDROXYDEOXYBENZOINS AND THE USE THEREOF TO MASK A BITTER TASTE
  申请人：Symrise GmbH & Co. KG

  公开号：EP1868452B1

  公开（公告）日：2009-07-22
• [EN] HYDROXYDEOXYBENZOINS AND THE USE THEREOF TO MASK A BITTER TASTE<br/>[FR] HYDROXYDEOXYBENZOINES PERMETTANT DE MASQUER UN GOUT AMER
  申请人：SYMRISE GMBH & CO KG

  公开号：WO2006106023A1

  公开（公告）日：2006-10-12

  [EN] The use of hydroxydeoxybenzoins of formula (I) wherein R¹ and R² independently of one another represent hydrogen or lower alkyl and R³, R⁴, R⁵ and R⁶ independently of one another represent hydrogen, hydroxy or lower alkoxy, salts thereof and mixtures thereof to mask or reduce the unpleasant taste impression of a substance that tastes unpleasant and/or to enhance the sweet taste of a substance that tastes sweet.
  [FR] Utilisation d'hydroxydeoxybenzoïnes représentées par la formule (I), dans laquelle R¹ et R² représentent indépendamment l'un de l'autre hydrogène ou un alkyle inférieur et où R³, R⁴, R⁵ et R⁶ représentent indépendamment l'un de l'autre hydrogène, un hydroxy or alkoxy inférieur, ainsi que des sels et des mélanges de ces substances, dans le but de masquer ou d'atténuer l'impression désagréable d'une substance au goût déplaisant et/ou d'accentuer le goût sucré d'une substance au goût sucré.
• Dihydrochalcone sweeteners. A study of the atypical temporal phenomena
  作者：Grant E. DuBois、Guy A. Crosby、Rebecca A. Stephenson

  DOI：10.1021/jm00136a011

  日期：1981.4

  Neohesperidin dihydrochalcone (NHDHC), known since 1963 as an intensely sweet compound, is determined to be 340 +/- 60 (p less than 0.05) times more potent than sucrose. The unusual temporal properties of this material are hypothesized as being due to the effects of metabolism, conformation, chelation, or hydrophobicity. Forty-four analogues are synthesized to test the four hypotheses, none of which are strongly supported. A method of quantitation of temporal characteristics of tastant molecules is developed so as to allow comparison of taste appearance time (AT) and extinction time (ET) of experimental compounds. Four of the new compounds, 40 and 43-45, exhibit high sweetness potencies, ranging from 280 and 440 times sucrose, and may be useful in selected food systems. The temporal taste characteristics remain unimproved over NHDHC, however.
• Jain, A. C.; Bambah, P. K., Indian Journal of Chemistry - Section B Organic and Medicinal Chemistry, 1987, vol. 26, # 1-12, p. 488 - 490
  作者：Jain, A. C.、Bambah, P. K.

  DOI：——

  日期：——